Chocolate Cookies

5 from 4 votes

These double chocolate cookies are so rich and decadent. Packed with chocolate chunks and all the chocolate flavor you could dream of.

Prep Time15

Cook Time10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 160kcal

Author: Alison

½ cup Butter Lightly Salted, Softened*
½ cup White Granulated Sugar
½ cup Light Brown Sugar
1 Large Egg
1 tsp Vanilla Extract
1 cup All Purpose Flour
⅔ cup Cocoa Powder Unsweetened*
1 tsp Baking Soda
¼ tsp Salt
1 Tbsp Milk
1 cup Chocolate Chips or Chopped Chocolate Plus more to place directly onto the top of the cookies when warm from the oven.

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.
Add the softened butter to the bowl of your stand mixer along with the white sugar and brown sugar and cream them together until smooth.
Add the egg and vanilla extract and beat in. Scrape down the sides of the bowl as needed and then mix again.
Sift the all purpose flour and cocoa powder into a bowl. Add the baking soda and salt and mix in.
Then add all the dry ingredients in with the wet ingredients and mix in by hand (don't use the electric mixer for this part) until crumbly.
Add the milk and mix into a thick cookie dough.
Add the chocolate chips or chopped chocolate chunks and fold in.
Roll the cookie dough into balls and place them evenly onto the parchment lined baking tray. Aim for around 20 cookies.
Place into the oven and bake for 10 minutes.
The cookies will be very soft but will firm up as they cool.
Place extra chocolate chips or chunks directly into the top of the cookies as they come out of the oven.
Allow to cool completely on the tray before moving them.

We used lightly salted butter but unsalted will also work fine in this recipe.
We used natural unsweetened cocoa powder. Hershey's or a similar brand will work great.
If your cookie dough is still too dry after adding the 1 Tbsp of milk then add more milk, only as much as needed to mix it into a thick cookie dough. If 1 Tbsp of milk isn't enough then it probably means you used a little too much flour, but this is an easy fix by just adding a little more milk as needed.
If you're using chopped chocolate chunks rather than chocolate chips then this should be 1 heaped cup of chopped chocolate. If you're using chocolate chips then a level cup measure is perfect.
Milk chocolate chips or chopped up chocolate chunks will be most delicious in this recipe.
Store the cookies in a covered container at room temperature for up to 1 week. They can also be stored in a covered container in the fridge. They are also freezer friendly for up to 3 months if you'd like to freeze them.