If you’re as big a fan of chocolate as we are then you have GOT to try out this recipe for Chocolate Cookies. No chocolate chips. No sprinkles or frosting. Just simple, good, and delicious, chocolate cookie
Making The Best Chocolate Cookie Recipe
This recipe really is super simple. If you already know how to make our regular Chocolate Chip Cookie recipe, you are pretty much there. The main difference is instead of chocolate chips, you just use cocoa powder instead.
You can throw this batch together in under 30 minutes since you dont have to chill them prior to baking. So if you want a tasty chocolatey treat tonight that is quick and easy, look no further than the recipe below.
Alternatively, if you want a different, but similar snack, try out these Chocolate Pudding Rice Krispie Treats.
Let’s get to the cookies!
Before you gather your ingredients, start your oven to preheat to 350 degrees. Next, grab your stand mixer and throw in your sugar, brown sugar, and butter.
The KitchenAid mixer above is heavy duty and works like a dream but is a bit pricey. We also use this smaller, more economical, one when we don’t feel like lugging the nicer one out.
Whichever mixer you use, cream your sugars and butter together. You can set your mixer on high and mix until there are no more lumps of butter. This works easiest if your butter has been pre-softened.
You can pre-soften the butter by letting it sit out for a bit and get to room temperature (if you’re a patient person) or…..
If you’re like us (an impatient person) you can pop it in the microwave for 5-10 seconds at a time. If you go the microwave route you DO NOT want it to actually melt. You just want it to be soft.
For the next step we add in eggs and vanilla. You just pour those into the creamed sugars and butter and mix them in.
Keep this on a medium setting. You want to make sure they are thoroughly mixed but you do not want to over beat the eggs.
Now we mix the wet and dry parts of your mixture together and create the actual cookie dough.
We do this part sloooooowly with our stand mixer. You can set it on the lowest setting and pour the dry mix into the wet mix. We do this slowly because we don’t want to overmix and a fast setting will throw flour all over the place.
Once your mixture is starting to look like cookie dough pour in your cocoa powder. You will do the same as the other dry ingredients and thoroughly, yet slowly, mix them together.
You can chill your dough for a few hours in the fridge right now, if you like. The dough does hold together better when you do. But it is not necessary. Our cookies turn out just fine when we don’t.
Whenever you are ready, pull out your canola oil sprayed or non-stick cookie sheet (or use a pizza stone) and start scooping out balls of cookie dough. We use a tablespoon and get heaping spoonfuls (around 1 1/2 tablespoons worth).
Make sure your dough balls are spaced out enough that they won’t run together when cooking. Once they are placed, use a fork and press them down slightly in a crisscross pattern. You can see an example in the image below.
Finally, stick your cookies in the oven for 10-12 minutes. Keep an eye on them the first few times you make them to get the exact time down. Different ovens, altitude, etc can cause the baking time to vary.
Pour yourself a big glass of milk and get ready to enjoy the best chocolate cookies you’ll ever eat!
- stand mixer
- cookie sheet
- measuring cups
- measuring spoons
- ½ teaspoon salt a couple grinds
- 1 teaspoon vanilla
- 1 ¼ teaspoon baking soda
- ¾ cup brown sugar
- 1 cup butter 2 sticks
- 1 ¼ cup sugar
- 2 eggs
- 2 ½ cups flour
- ¾ cup cocoa powder
- preheat oven to 350°
- put butter, sugar, and brown sugar in mixing bowl and mix together
- add in eggs and vanilla
- add in flour, baking soda, and salt
- mix everything together
- add in cocoa powder
- spray cookie sheet with canola oil
- put cookie dough balls onto cookie sheet
- press a fork into the ball in a crisscross pattern to slightly flatten it
- bake for 10 to 12 minutes
- allow to cool and enjoy