The Best Soft and Rich Chocolate Cookies
If you’ve been on the hunt for the perfect chocolate cookie, something soft, rich, and full of that deep cocoa flavor without being overly sweet, you’re in the right place!
The person I’ve learned this from has tested a lot of cookie recipes in her kitchen, and this one has become her go-to. It’s simple, quick, and gives you that chocolatey, buttery bliss in just 30 minutes.
What I love most about these cookies is how they strike the perfect balance. They’re slightly less sweet than most recipes out there, but still incredibly satisfying. If you like your cookies soft and chewy rather than crispy or cakey, you’ll probably fall in love with this batch too.
Let’s walk through this together, step by step.
Ingredients You’ll Need
This recipe makes about 15 cookies, perfect for sharing (or not). Totally your call. Here’s what you’ll need:
- 1¼ cups all-purpose flour
- ¼ cup cocoa powder (use a good quality one if you can—it really makes a difference)
- ¼ tsp salt
- ½ tsp baking soda
- ¼ cup white sugar
- ½ cup butter
- 1 egg
- 1 tsp vanilla extract
- ¼ cup brown sugar, packed
Let’s Get Baking
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350℉. Line a baking sheet with parchment paper or lightly grease it. This helps prevent sticking and makes cleanup easier.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, cocoa powder, baking soda, and salt. Mixing them first ensures everything gets evenly distributed in the final dough. Set this bowl aside for now.
Step 3: Soften the Butter
Place the butter in a large mixing bowl and microwave it for about 25 to 30 seconds. You want it softened and just beginning to melt, not fully melted. This gives your cookies a softer texture without making them greasy.
Step 4: Cream the Butter and Sugars
Add both sugars to the softened butter. Using a mixer, beat on low speed for about 1 to 2 minutes until everything is creamy and well mixed. You’re not looking for fluffiness here, just a good blend.
Step 5: Add the Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Mix again just until combined. Be careful not to overmix at this stage. Overbeating can make your cookies tough.
Step 6: Combine the Dry and Wet Mixtures
Now add your bowl of dry ingredients into the wet mixture. Mix for another 2 minutes or so until everything is fully incorporated. You’ll know it’s ready when the dough starts to come together into a soft ball. It should be easy to handle and not too sticky.
Step 7: Shape Your Cookies
Scoop out the dough using about two level tablespoons per cookie. Roll it into a ball, place it on your baking sheet, and gently press it down with the palm of your hand. Leave some space between each cookie because they will spread just a bit.
Step 8: Bake
Pop the tray into the oven and bake at 350℉ for 10 minutes. That’s it, just 10 minutes. They might not look fully done when you pull them out, but trust me, that’s the secret to soft cookies. Let them rest on the tray for 5 minutes before moving them to a cooling rack.
Storage Tips
Once the cookies are completely cooled, store them in an airtight container at room temperature. They’ll stay fresh and soft for up to 5 days, if they last that long.
Final Thoughts
I always find that baking cookies is more than just making dessert. It’s a little pocket of joy in the middle of a busy day. Whether you’re making these for your family, for a cozy evening in, or just because you need a chocolate fix, I hope this recipe brings you that same kind of comfort.
Let me know how yours turn out. And if you tweak the recipe or add your own twist, I’d love to hear about it!
