Chewy Chocolate Butter Cookies
These chewy chocolate butter cookies are rich, decadent, and perfect for any chocolate lover. With a soft center and slightly crisp edges, they are an irresistible treat.
Equipment
- Baking sheets
- Parchment paper or silicone baking mats
- Large bowl
- Electric mixer
- Medium bowl
- Whisk
- Plastic wrap
- Wire rack
Ingredients
Dry Ingredients
- 1 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy using an electric mixer.
- Beat in the egg until just combined, then stir in the vanilla extract without overmixing.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined, and fold in chocolate chips if desired.
- Cover the bowl and refrigerate the dough for at least 30 minutes to 2 hours.
Baking
- Drop rounded tablespoons of chilled dough onto the prepared baking sheets, ensuring about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are set and firm while the centers remain slightly soft.
Cooling
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewiness, underbake the cookies slightly. Do not overmix the dough once the dry ingredients are added, as this can lead to tough cookies. Enjoy them warm or at room temperature!