Chocolate Cookies

Chewy Chocolate Cookies are soft and full of chocolate flavor like your favorite bakery cookie in just 20 minutes and you can add any mix-ins you’d like!

This chewy dark chocolate cookie recipe is just as easy and tasty as my Cake Mix Chocolate Cookies, but made completely from scratch. Chocolate Cookies are sure to be a new favorite Cookie Recipe for your family!

Chewy Chocolate Cookies on baking tray


Sometimes when my inner chocolate lover comes out, a Chocolate Chip Cookie is simply not enough. You need a cookie that is more chocolaty, more chewy like a bakery cookie. 

These chewy Chocolate Cookies are simple, chocolaty goodness, made with unsweetened cocoa powder and butter so you get rich, decadent chocolate down to the last crumb. These Chocolate Cookies are made without chocolate chips or chocolate chunks, but feel free to add them if you like!

Butter makes these Chocolate Cookies extra gooey and chewy. Be sure to allow your butter to come to room temperature, but not melted, for the perfect cookie dough that won’t spread or over bake.

Chewy Chocolate Cookie

It can be easy to over bake Chocolate Cookies. To bake cookie dough evenly, line use a light baking sheet with parchment paper. A dark cookie sheet heats up faster, so if you don’t have a light one, stack two pans and line the top with parchment paper.

These cookies go great with a cold glass of milk, one dunk and the will be melting in your mouth. Serve them all year round or make them your new favorite cookie for Santa. For decoration, top them with Buttercream Frosting or dust with powdered sugar.

For an extra special treat, we like to turn our Chocolate Cookies into an ice cream sandwich. It’s actually super easy, just takes a little preparation ahead of time. If you make mini cookies, these ice cream sandwiches would make great birthday party treats. 

Easy Chocolate Cookie Ice Cream Sandwiches

You will need 24 small baked Chocolate Cookies. Allow Vanilla Ice Cream to soften on the counter until it is soft enough to spread but not melted. Place a small Chocolate Cookie in each cup of a 12 cup muffin tin. Using a cookie scoop, top each cookie with a small scoop of ice cream (about 2-3 tablespoons). Press the remaining cookies on top of the ice cream. Freeze for 1-2 hours, until solid.



  • Prepare Batter: Cream together the butter and sugar, then beat in the eggs one at a time and stir in the vanilla. Combine the flour, cocoa powder, baking soda, and salt, then mix into the wet ingredients.
  • Prepare for Baking: Spoon globs of the dough onto a cookie sheet.
  • Bake: Bake at 350 degrees for 8-10 minutes.

Chocolate Cookies on golden baking sheet


  • Chocolate Chips: Mix in your favorite kind of chocolate chips, like dark chocolate chips or semisweet chips, to give your cookie bursts of chocolaty flavor. For a creamier bite, try white chocolate chips.
  • Chocolate Chunk: Chop up Hershey’s chocolate candy bars into large chunks and stir into your batter. I like to do a mixture of milk chocolate bars and Hershey’s Cookies and Cream bars.
  • Peanut Butter: Chocolate and peanut butter taste amazing together. Mix in a handful of peanut butter chips and chopped peanuts for a delicious peanut butter cup flavor.
  • Other Mix-ins: For crunch in every bite, mix in chopped walnuts, almonds, or other nuts into this chocolate cookie dough. Some more tasty ideas to mic in are chocolate candy, dried berries, or Marshmallows.
  • Brownie Cookies: Use brown sugar to make these more like Brownie Chocolate Cookies. Replace half of the white sugar with brown sugar. For gooey brownie cookies, reduce the butter to 3/4 cup and increase to 3 large eggs.


To get richer dark chocolate color and flavor, use Dutch processed unsweetened cocoa powder. The difference between natural cocoa powder, like Hershey’s or Ghirardelli, and Dutch process is that “Dutched” cocoa powder has been alkalized. Basically this means that the cocoa powder is less acidic and the cocoa is darker. They use Dutch processed cocoa powder in Oreo cookies. If you used Dutch process, swap your baking soda with baking powder.

How to Freeze Chocolate Cookie Dough:

  • To freeze unbaked cookie dough, start by rolling your dough into even balls (or use a cookie scoop) and place on a cookie sheet lined with parchment paper.
  • Freeze in single layer for at least 30 minutes, or until the dough balls are frozen.
  • Transfer frozen dough balls to a freezer safe bag or airtight container and freeze for up to 2 months.
  • Bake cookies straight from freezer for about 2 minutes longer than normal.



  • Serve: Chocolate Cookies are okay at room temperature for up to 2 days. Store in an airtight container.
  • Store: Keep cookies longer in the refrigerator. Place in a sealed bag or container and store for up to 1 week.
  • Freeze: Freeze baked cookies for up to 2 months. Allow cookies to cool completely before putting in a freezer safe bag.

Stack of chocolate cookies

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Chewy Chocolate Cookie
5 from 18 votes

Chocolate Cookies

Chewy Chocolate Cookies are soft and full of chocolate flavor like your favorite bakery cookie in just 20 minutes and you can add any mix-ins you'd like!

Course Dessert
Cuisine American
Keyword chocolate cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 200 kcal
Author Sabrina Snyder


  • 1 1/4 cups butter , softened
  • 2 cups white sugar
  • 2 eggs
  • 2 teaspoons  vanilla extract
  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon  baking soda
  • 1/8 teaspoon salt


  1. Preheat oven to 350 degrees.

  2. In a large bowl, cream together butter and sugar until smooth.

  3. Beat in eggs one at a time, then stir in the vanilla.

  4. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended.

  5. Drop by spoonfuls onto ungreased cookie sheets.

  6. Bake for 8 to 10 minutes in the preheated oven.

  7. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

Nutrition Facts
Chocolate Cookies
Amount Per Serving
Calories 200 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 39mg13%
Sodium 159mg7%
Potassium 60mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 315IU6%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate Cookies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Every one in the house loved these. I used crisco instead of butter. They definitely taste like brownies. Every cookie reminds me of eating the corner piece. I will be making these again. Thank you for sharing.

    1. Oh no! Flat cookies usually means a few different things. It could possibly be that the dough was overbeat. You really only want to beat it until it’s blended, no more. Also, make sure to use room temperature pans and try using a silicone baking mat on them. That also helps to distribute heat while the cookies are the in the oven. I really hope this helps for next time.

  2. I made these tonight with York Peppermint Patties in the middle, and they didn’t work out. I don’t know what went wrong! The dough was really sticky, so I added more flour. But it was difficult to work with, and the cookies have white peppermint oozing out the sides. That’s never happened to me before with other recipes? I did everything the recipe said.

  3. These are delicious! Everyone raved about them. I just added walnuts and increased the baking time because we live over 5000 ft.

  4. I’ve made these before with the specified amount of butter (though I substituted it with margarine) and then I made them with the reviewer suggested half a cup. The latter came out super dry. Don’t be stingy – use the specified amount.

    1. It can but I am not an expert on that, sorry. I’m sure you can find an online resource that could help make those adjustments. Good luck!

    2. I made these with what I had in my kitchen so I had to substitute some ingredients. Instead of white sugar I used coconut sugar and maple syrup and instead of cow butter I used oat butter. And since I used dutch chocolate I used baking powder as directed. I also added a bit of cinnamon. They came out AMAZING! Everyone in my house can’t get enough of them. Thanks for getting me started with this great recipe! ?

  5. Made these and added a little peppermint extract, crushed peppermint stick, and rough chopped dark chocolate and they were divine

    1. Claire, thank you for posting your cookie add ins. What you made is what I was planning to do. I specifically came to the comments looking to see if anyone else tried peppermint and how it turned out.
      Thank you!

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