Classic Chocolate Cookies Recipe
Indulge in these irresistible classic chocolate cookies, featuring a rich cocoa flavor, a perfect balance of sweetness, and optional delicious add-ins like chips, nuts, or dried fruit. They are easy to make and perfect for any occasion.
Equipment
- Baking sheets
- parchment paper
- Mixing bowl
- Spatula
- Tablespoon cookie scoop
- Cooling Rack
Ingredients
Main Ingredients
- 8 tablespoons (113g) unsalted butter (room temperature)
- 1/2 cup (99g) granulated sugar
- 1/3 cup (71g) brown sugar (packed)
- 1/3 cup (28g) Dutch-process cocoa
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons (28g) milk (optional, if you add chips/nuts/fruit)
- 1 cup plus 2 tablespoons (134g) all-purpose flour
- 1 teaspoon espresso powder (optional; for depth of flavor)
- 2 cups (227g to 340g) chips, nuts, and/or dried fruit (optional but good)
Instructions
Preparation
- Preheat the oven to 375°F and prepare two baking sheets by lightly greasing them or lining with parchment paper.
- In a bowl, beat together the butter, sugars, cocoa powder, salt, baking soda, baking powder, and vanilla until well blended.
- Add the egg, beating until smooth; scrape the sides of the bowl and beat again. If adding chips, nuts, or dried fruit, beat in the 2 tablespoons of milk, otherwise omit it.
- Add the flour and optional espresso powder, mixing to combine.
- Stir in the chips, nuts, etc., if you are using them.
- Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart; a tablespoon cookie scoop works well here.
- Bake the cookies for 12 to 14 minutes until they have lost their shiny appearance and look set, then cool them on the pans or transfer to a rack.
- Serve the chocolate cookies slightly warm or at room temperature; store in an airtight container for several days or freeze for longer storage.
Notes
The milk is optional and should only be added if you're including chips, nuts, or dried fruit. A tablespoon cookie scoop is recommended for consistent cookie size. Store cookies in an airtight container at room temperature for several days, or freeze for longer storage.