Chewy Chocolatey Cookies

These cookies are everything I didn’t know I needed today. It’s super gloomy in NYC. I’m home. I’m lonely. I’m bored. And I didn’t want to bake, really I didn’t, but I was craving something chocolatey and so I baked. Whoopsie. It was worth it. I also cooked a huge feast for dinner last night, but didn’t make dessert so I guess in some way this makes up for it. Only better, because I don’t have to share these with anyone. 😉

These are a sugary sweet chocolatey chewy cookie. If you don’t want too sweet of a cookie you can scale down the sugar a bit. I added brown sugar instead of white because I love brown sugar (do I need a better reason?) and used melted butter instead of softened for texture. Each cookie gets rolled into a little ball, so make sure you leave extra space in between each ball to allow for spreading. After baking, it’s important to let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack so they firm up enough to be handled.

Oh and PS this is a small batch recipe that makes 18 cookies, for a large group you can double it.

Chewy Chocolatey Cookies

Print Recipe
Serves: 18 cookies Cooking Time: 12-14 min


  • 1 cup All Purpose Flour
  • 1/4 cup Unsweetened Cocoa (not dutch processed)
  • 1/2 tsp Salt
  • 1/4 tsp Baking Soda
  • 3/4 cup Brown Sugar
  • 3/4 cup Chocolate Chips
  • 1/2 cup Unsalted Butter (1 stick), melted and cooled
  • 1 eggs, slightly beaten
  • 1 tsp Vanilla Extract



Preheat Oven to 350°


In a large bowl add Flour, Cocoa, Salt & Baking Soda. Mix to combine by hand using a wire whisk or fork. Add Chocolate Chips and mix in.


Create a small well in the dry mixture (see pic in gallery above) and add melted Butter, Egg & Vanilla Extract. Mix until all the dry mixture is incorporated and just combined. A thick, sticky wet dough will form. It might look a little crumbly, it's ok.


Line a baking sheet with parchment baking paper or grease well.


Form/roll balls of dough using your hands. A little smaller than golf ball size. Space the balls at least 3" apart to allow for the cookies spreading on all sides.


Baked 12-14 minutes. Let each batch cool on baking sheet for at least 5 minutes before removing to transfer to a cooling rack.


Cookies are best served the same day, a few hours after baking. You can store them at room temperature in an airtight container for up to 2 days.


*To make your own Brown Sugar, combine 1 cup white granulated sugar with about 1 tbsp of molasses and blend with a fork, crushing and separating all lumps until sugar is brown. *I recommend using good quality vanilla extract. For all of my baking I use Nielson-Massey Madagascar Bourbon Pure Vanilla Extract.

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