These are the world's best chocolate cookies! These chocolate cookies are super chewy in the center and crisp all around the edges. Filled with milk chocolate chips and semi sweet chocolate chips, these cookies are extra chocolaty.
You will not be disappointed with these chocolate cookies. I've tested and retested over and over again to get these chocolate cookies perfect! They are so chewy in the center of the cookie and all around the edges crispy. Just how a cookie should be.
A few things I did to make these the best chocolate cookies is I used instant espresso powder in the batter, two types of chocolate chips (both semi sweet and milk) and also used dutched cocoa powder instead of regular cocoa powder.
Dutched cocoa powder gives your cookies a deeper, richer chocolate flavor. You can find dutched cocoa powder in your local grocery store, right next to the regular cocoa powder. It's even a deeper shade in color than regular cocoa powder.
These chocolate cookies are a bigger cookie, 3 tablespoons of dough makes up one cookie - so double the typical rounded tablespoon size cookie. I highly (repeat, highly) suggest you stick to the larger cookie size. If you don't then you run the risk of the cookies being dry and not chewy (I've tested it out - they do not turn out the same).
This isn't a sponsored post but I do like to use Ghirardelli chocolate chips in this recipe, the quality of the chocolate tastes better than other brands.
And if you really love chocolate then you need to try these double chocolate fudge salted caramel brownies.
- butter - I always use salted butter, do not use margarine
- light brown sugar
- white sugar - I opt for cane sugar
- vanilla extract
- egg and an egg yolk
- all purpose flour
- dutched cocoa powder
- kosher salt
- baking powder
- baking soda
- instant espresso powder
- Ghirardelli milk chocolate chips
- Ghirardelli semi sweet chocolate chips
Dutched Cocoa vs. Natural Cocoa Powder
This chocolate cookie recipe calls for dutched cocoa powder, not natural cocoa powder. The most obvious way to tell what type of cocoa powder you have is the label on the front, it should say if it is dutched.
Another way to tell is the color of the cocoa powder. Dutched cocoa powder is a richer and deeper brown, whereas natural cocoa powder is a lighter redish brown that looks a bit chalky.
Dutch cocoa powder is considered a neutral cocoa powders whereas natural cocoa powder is not neutralized. All this means is that no matter what you would need to use baking soda in a recipe that calls for natural cocoa powder.
I like to use baking soda in this recipe despite using dutched cocoa powder, because there is also all purpose flour in the recipe. The flavor and texture need the baking soda for this recipe. Without baking soda they don't taste as good.
How To Make Chocolate Cookies
Cookie Dough. Using a mixer, cream together the butter, brown and white sugar for a few minutes until it looks a bit fluffly. Mix in the vanilla, whole egg and egg yolk. Make sure the eggs are totally incorporated.
Use a separate bowl to sift together (or stir with a whisk) the flour, cocoa powder, salt, baking powder, baking soda and espresso powder.
Chilling. This cookie dough needs to be chilled for 20-30 minutes prior to scooping the cooking dough and baking.
Scooping The Cookies. These are big 3 tablespoon size chocolate cookies so you will need an ice cream scoop size cookie scoop.
Line a baking sheet with parchment paper, so they do not stick and will bake evenly, and place the scooped cookie dough on to the parchment paper. Leave enough room for them to spread in the oven. About 7 cookies is what I like to aim for.
Roll each one in to a ball then lightly press down with the palm of your hand to flatten them just slightly (see picture far right).
Baking. Bake the cookies at 350 degrees Fahrenheit for 10-11 minutes (ovens can range, so your cooking time may differ - you want them to be slightly under baked). When they come out of the oven they will look under baked, which is what you want.
Let them cool slightly on the cookie sheet before attempting to transfer to a wire cooling rack, they will fall apart if you do it right away.
Continue cooling for 20-30 minutes before eating, so they can set.
I highly suggest only using dutched cocoa powder. This recipe was written with the intention of dutched cocoa powder being used, so your flavor could be a lot different if you don't stick to the recipe.
If you read the section titled 'how to make chocolate cookies' I go over this. Since these cookies are intended to be very chewy in the center you have to slightly under bake them.
Which means when they come out of the oven you can transfer them to a wire rack right away. You have to wait until they have set up just enough to be movable, without splitting in half.
I've made these cookies a ton of times, and at first they are alway super soft and will break apart if you try to move or eat them right away. Let them cool, they will set up and in 30 minutes will be the perfect texture and hold shape.
I've tried it that way before and they don't turn out the same. The texture is different. They aren't chewy in the middle. I suggest not making smaller chocolate cookies out of these.
More Cookie Recipes
- Best Pecan Sandies
- Chocolate Dipped Butter Cookies
- Chocolate Crinkle Cookies
- Iced Oatmeal Cookies
- Pumpkin Snickerdoodles
- Frosted Sugar Cookies
- Oreo Funfetti Cookies
- S'mores Cookie Bars
- 1 c butter, softened
- 1 ¼ c light brown sugar
- ½ c white sugar
- 1 ½ tsp vanilla extract
- 1 whole egg
- 1 egg yolk
- 1 ¾ c all purpose flour
- ½ c dutched baking cocoa powder
- ¾ tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp instant espresso powder
- ¾ c Ghirardelli’s milk chocolate chips
- ¾ c Ghirardelli’s semi sweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit
- Cream together butter, brown sugar and white sugar for 2-3 minutes on medium speed until light and fluffy
- Mix in the vanilla
- Add the whole egg and egg yolk, combine completely on low speed for 1 minute
- In a separate bowl, sift together the flour, cocoa powder, salt, baking powder, baking soda and espresso powder, then whisk together
- Pour the dry ingredients into the wet ingredients all at once, mix on low speed until fully combined and there aren’t any cookie batter streaks left
- Stir in the milk chocolate chips and semi sweet chocolate chips with a large spoon
- Chill in the fridge for 20-30 minutes
- Line a cookie sheet with parchment paper
- Use a 3 tbsp cookie scoop, drop them on the tray then roll with your hands, pat down a bit with the palm of your hand
- Bake for 10-11 minutes and pull from the oven, they will look under baked in appearance, but will be perfect after cooling
- Let them cool a bit on the cookie sheet, they will be too soft to move right away
- Once they have cooled enough, transfer to a wire rack
- Let the chocolate cookies cool further, another 15-20 minutes before eating
Ghirardelli chocolate chips taste the best in this recipe, in my opinion (not sponsored) - the milk chocolate chips are larger than other brands which means extra big gooey chocolate pieces
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 20 Serving Size: 1 cookie
Amount Per Serving: Calories: 339Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 182mgCarbohydrates: 41gFiber: 2gSugar: 29gProtein: 3g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.