Description
These soft chocolate cookies are rich, fudgy, and packed with semisweet chocolate chips, creating a perfect balance of sweetness and deep cocoa flavor. They are easy to make, with a tender, melt-in-your-mouth texture that makes them an ideal treat for any chocolate lover.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking by the time your dough is ready.
- Cream butter and sugar: In a large bowl, cream together the softened butter and white sugar until the mixture is smooth and creamy, which helps create a light texture in the cookies.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to add a rich, aromatic flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of the leavening and cocoa for consistent flavor and texture.
- Mix dry ingredients into wet mixture: Gradually stir the dry ingredient mixture into the creamed butter mixture until just combined. Avoid overmixing to keep the cookies tender.
- Add chocolate chips: Fold in the semisweet chocolate chips gently, ensuring they are evenly dispersed throughout the dough.
- Shape and place on baking sheets: Drop rounded spoonfuls of dough onto ungreased cookie sheets, spacing them to allow for spreading during baking.
- Bake the cookies: Place the cookie sheets into the preheated oven and bake for 8 to 10 minutes, or until the edges are just set. The centers will still look soft, ensuring a chewy bite.
- Cool the cookies: Allow the cookies to cool slightly on the cookie sheets for a few minutes before transferring them to wire racks to cool completely. This prevents them from breaking and helps them set perfectly.
Notes
- For an even softer texture, do not overbake; remove cookies from the oven when edges are set but centers are still slightly undercooked.
- If you prefer a more intense chocolate flavor, substitute semisweet chips with dark chocolate chips or chunks.
- You can refrigerate the dough for 30 minutes before baking to help prevent excessive spreading during baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
