Chocolate Cookies

Name: Chocolate Cookies Recipe
Cook time: 12 min
Total time: 12 min
Yield: 9 cookies
Ingredients: 180 g all-purpose flour (1½ cups); 100 g cold butter, cubed (7 tbsp); 80 g brown sugar (⅓ cup + 1 tbsp); 40 g white sugar (3 tbsp); 1 egg (medium size); some freshly ground vanilla; ½ tsp baking powder; 1 pinch salt; 120 g chocolate chunks or chocolate chips (¾ cup)

Thick bakery-style cookies with crisp edges, soft centers, and plenty of chocolate chunks – rich, buttery, and absolutely irresistible.

Servings

9 cookies

Cook Time 12 minutes

Ingredients

180 g all-purpose flour (1½ cups)
100 g cold butter, cubed (7 tbsp)
80 g brown sugar (⅓ cup + 1 tbsp)
40 g white sugar (3 tbsp)
1 egg (medium size)
some freshly ground vanilla
½ tsp baking powder
1 pinch salt
120 g chocolate chunks or chocolate chips (¾ cup)

Directions

1
Preheat the oven to 180°C (350°F), top and bottom heat. Line a baking tray with parchment paper.
2
In a bowl, combine the all-purpose flour, baking powder, and salt.
3
In another bowl, briefly mix the butter, brown sugar, white sugar, and vanilla until just combined. Do not cream the mixture.
4
Add the egg and mix briefly.
5
Add the dry ingredients and mix just until a dough forms.
6
Fold in the chocolate chunks.
7
Divide the dough into 9 portions (about 60 g each) and shape them into tall cookie mounds. Do not flatten them.
8
Place the cookies on the prepared baking tray, leaving enough space between them. If desired, press a few extra chocolate chunks onto the tops.
9
Bake for 12–15 minutes, until the edges are lightly golden while the centers still look soft.
10
Let the cookies cool on the baking tray for 10–15 minutes before transferring them.

Video

FAQ

Chocolate Cookies Questions

Why do you use cold butter instead of softened butter?

Cold, cubed butter keeps you from creaming the mixture, which is exactly the point here. You just want to combine everything briefly so the dough stays a bit rough - that's what gives these cookies their thick, chunky texture instead of spreading thin.

Can you swap the chocolate chunks for chocolate chips?

Yes, the recipe already gives you the option - either chocolate chunks or chocolate chips work fine at 120 g. Chunks will give you bigger, melty pockets, while chips hold their shape a bit more, so pick whichever you have in your pantry.

How do you store these cookies so they stay fresh?

Once they've cooled completely on the tray, keep them in an airtight container at room temperature. They're best enjoyed within a few days while the centers are still soft.

Can you prep the dough ahead of time?

Absolutely, you can shape the dough into your 9 portions and pop them in the fridge before baking - just fold in the chocolate chunks first. When you're ready, bake them straight from the tray at 180°C as directed, they don't need to sit at room temperature first.

What's the most common mistake when baking these cookies?

Overmixing the dough is the big one - you want to stop as soon as it just comes together, not knead it like bread. Also watch your baking time closely: pull them out when the edges look golden but the centers still look soft, since they'll keep setting as they cool on the tray.

delicious, tested, and ready to inspire