Prep Time:
Yield:Description
These Soft & Chewy Chocolate Cookies are rich, fudgy, and easy to make. A family favorite that freezes well for snacks, holidays, or anytime chocolate comfort.
Ingredients
- 1 ¼ cups (2 ½ sticks) salted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour, sifted and measured (White Lily preferred)
- ¾ cup unsweetened cocoa powder (Hershey’s recommended)
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla and mix well.
- In a separate bowl, whisk together the flour, cocoa, and baking soda.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- For easier handling, pop the dough in the freezer for about 15 minutes before scooping.
- Scoop dough by rounded tablespoons (or with a cookie scoop) onto baking sheets, spacing about 2 inches apart.
- Bake for 8–10 minutes, until the edges are set but the centers are still soft.
Let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack.
Notes
Tips & Storage
- Underbake slightly for that fudgy, brownie-like center.
- Make-ahead dough: roll into balls, freeze on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding a minute or two.
- Storage: keep cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 Cookie
- Calories: 134
- Sugar: 11g
- Sodium: .96 mg
- Fat: .7 g
- Saturated Fat: 4.3 g
- Carbohydrates: 18 g
- Protein: 1.5 g
- Cholesterol: 27 g