Chocolate Cookies

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Chocolate Cookies are rich and fudgy cookies with soft, chewy interiors. They're packed with two kinds of chocolate chips!

Course Dessert, Snack

Cuisine American

Keyword chocolate cookie recipe

Prep Time 20 minutes

Cook Time 9 minutes

Chilling Time 1 hour

Total Time 1 hour 29 minutes

Servings small cookies

Calories 73kcal

Author Chelsea Lords

Ingredients

1/2 cup unsalted butter, softened to room temperature
3/4 cup white granulated sugar
1/2 cup light brown sugar packed
1 large egg, at room temperature
1/2 cup full-fat sour cream, at room temperature
1 small drop almond extract (optional)
1 teaspoon vanilla extract
1 and 3/4 cups all-purpose white flour
1/2 cup Dutch-process cocoa powder Note 1
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup milk chocolate chips Note 2
1/2 cup white chocolate chips

US - Metric

Instructions

WET INGREDIENTS: In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy (the mixture should resemble peanut butter). Beat in egg, sour cream, almond extract, and vanilla extract.
DRY INGREDIENTS: In a separate bowl, combine the flour, Dutch-process cocoa powder, baking powder, and salt. Add in chocolate chips. Stir to combine.
COMBINE: Combine wet and dry and mix until JUST combined, being careful to not overmix. Cover the dough and chill for at least 30 minutes-- preferably an hour.
ROLL BALLS: Preheat the oven to 350 degrees F and line a large tray with parchment paper or a Silpat liner. Use a tablespoon measuring spoon to measure exact cookie dough balls. (Each ball should be 1 tablespoon of dough; you should get around 45 cookies.) Place on the prepared sheet pan, with no more than 9 cookies per pan to allow for spreading. Place sheet pan of cookies in the fridge for another 10 minutes.
BAKE: Bake at 350 degrees F for 7-10 minutes or until set (just until the top is no longer glossy). Be careful to not overbake. A soft, very slightly underbaked cookie is the best for a delicious fudgy texture! Once the cookies come out of the oven, let them stand on cookie sheet for 5-7 minutes. If desired, press a few additional chocolate chips into the tops of the cookies. Transfer to a wire rack to finish cooling.
STORAGE: Store leftover cookies in an airtight container at room temperature. Cookies are best enjoyed within 2 days.

Video

Notes

Note 1: Cocoa: Make sure to use Dutch-process cocoa powder in these cookies. Regular cocoa powder will make these cookies dry and less flavorful. Here’s the exact cocoa powder I use.

Note 2: Chocolate: These cookies need 1 cup of chocolate chips total, so feel free to switch up what kinds you use! Add two of whatever types you like best: bittersweet, dark, semi-sweet, milk, or white chocolate.

Nutrition