Soft Chocolate Cookies Recipe
There’s something downright irresistible about biting into soft chocolate cookies: their crackled edges give way to a tender, chocolate-laden center that all but melts in your mouth. I promise, these cookies are everything you want in a chocolate dessert—deep, rich flavor, plush interiors, and just enough melty chocolate bits to keep you coming back for seconds (or thirds). What’s more, they use easy-to-find pantry staples and come together so quickly, you could probably whip up a batch before your next craving even hits!
Ingredients You’ll Need
This is one of those classic recipes where each ingredient truly pulls its weight. Nothing fussy or complicated—just the right balance to create that perfect soft chocolate cookie texture and decadent taste.
- Unsalted butter (1/2 cup, softened): Provides richness and helps keep the cookies ultra-soft and tender. Let it sit out until fully softened for the best creamy results.
- Granulated sugar (1/2 cup): Gives sweetness and that slight crisp edge on the cookie’s outside.
- Brown sugar, packed (1/2 cup): Adds depth and moisture, delivering the signature chewiness you’ll love.
- Large egg (1): Binds everything together and adds a bit of lift—room temperature is best for even mixing.
- Vanilla extract (1 teaspoon): Elevates the chocolate flavor and brings a warm balance to the sweetness.
- All-purpose flour (1 cup): The backbone of the cookie, providing just enough structure for that oh-so-soft bite.
- Unsweetened cocoa powder (1/2 cup): Delivers the deep chocolate flavor—choose a good quality for the richest taste.
- Baking soda (1/2 teaspoon): Gives the cookies lift without making them cakey.
- Salt (1/4 teaspoon): Enhances all the other flavors, especially the chocolate.
- Semisweet chocolate chips or chunks (1 cup): Extra puddles of chocolate in every bite—use your favorite chips or roughly chopped chocolate bars!
How to Make Soft Chocolate Cookies
Step 1: Cream the Wet Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper for easy removal later. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. You’re looking for a light, fluffy mixture; this step creates little pockets of air for that delectably soft texture. Add in the egg and vanilla, and mix again until you have a smooth, homogenous batter that smells positively dreamy.
Step 2: Combine the Dry Ingredients
In a second bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This simple step ensures even dispersal and prevents any sneaky pockets of cocoa or baking soda in your final batch. The result? Uniformly soft chocolate cookies with a rich, even flavor.
Step 3: Bring the Dough Together
Gradually add the dry ingredients to your butter and sugar mixture, stirring gently just until the flour disappears. Avoid overmixing, as this can make the cookies tough—our goal here is all-out softness. Once combined, fold in the semisweet chocolate chips or chunks for bursts of gooey chocolate throughout. The dough will look thick, and that’s exactly what you want.
Step 4: Scoop and Bake
Use a tablespoon or a small cookie scoop to drop heaping spoonfuls of dough onto your prepared baking sheet, leaving about 2 inches between cookies. This spacing keeps them from sticking together as they bake. Pop the tray into your preheated oven for 8 to 10 minutes. Keep an eye on them: the edges should be set, but the centers should still look slightly soft for that classic soft chocolate cookie finish. Don’t overbake!
Step 5: Cool (if You Can Wait!)
Once out of the oven, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting period lets the cookies finish setting up, ensuring the centers stay fudgy and tender. If you’re after extra-gooey centers, a slight underbake and some patience while they cool on the hot tray will do the trick. For a bonus boost, sprinkle with a pinch of flaky sea salt before baking for a gourmet finish.
How to Serve Soft Chocolate Cookies
Garnishes
Give your soft chocolate cookies a finishing touch with a dash of flaky sea salt, a dusting of powdered sugar, or even a light drizzle of melted chocolate. These little extras play off the richness of the chocolate and make every bite feel special, whether you’re serving them on a cookie platter or enjoying a midnight snack.
Side Dishes
Nothing pairs better than a tall, cold glass of milk—classic, simple, perfect. These cookies also shine alongside a scoop of vanilla bean ice cream or a mug of piping-hot coffee or cocoa, making for a truly indulgent treat. When you want a cookie platter with variety, add some spiced shortbreads or crisp biscotti for pleasing contrasts.
Creative Ways to Present
If you’re sharing these with friends or bringing them to an event, stack the soft chocolate cookies in a glass jar with a ribbon for a homemade gift vibe, or layer them on a cake stand sprinkled with chocolate shavings. For a fun twist, serve sandwich-style with a little bit of your favorite ice cream in between—cookie ice cream sandwiches are always a hit!
Make Ahead and Storage
Storing Leftovers
Soft chocolate cookies will stay fresh and delightful for up to 4 days when stored in an airtight container at room temperature. To keep them extra soft, add a slice of sandwich bread to the container—the cookies will absorb just enough moisture to maintain their perfect texture.
Freezing
Both the cookie dough and the baked cookies freeze beautifully. Scoop the dough onto a tray, freeze until solid, then transfer to a zip-top bag for up to 3 months. When a craving hits, bake straight from frozen, adding a minute or two to the baking time. Baked cookies can be frozen in layers between sheets of parchment; just thaw at room temperature before serving.
Reheating
To relive that just-baked magic, pop a cookie in the microwave for 10–15 seconds until slightly warm and gooey. If you’re reheating several, a low oven (about 300°F) for 3–5 minutes does the trick, restoring their softness without drying them out.
FAQs
Why are my cookies turning out flat?
If your soft chocolate cookies are coming out flatter than you’d like, it could be from butter that’s too warm or not enough flour. Make sure the butter is just softened, not melted, and double-check your flour measurements for accuracy.
Can I make these cookies gluten free?
Yes! Simply substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The texture may change ever so slightly, but you’ll still get beautifully soft chocolate cookies.
How can I make the cookies even fudgier?
For ultra-fudgy centers, try chilling your dough for 30 minutes before baking and slightly underbake the cookies as directed. This concentrates moisture inside each cookie for irresistible gooeyness.
What kind of cocoa powder works best?
I love using high-quality unsweetened natural or Dutch-process cocoa powder—they both work well here, but Dutch-process will give your cookies a deeper, almost luxe chocolate flavor and darker color.
Can I add nuts or other mix-ins?
Absolutely! Chopped pecans, walnuts, or even dried cherries add a delightful contrast in flavor and texture. Toss them in alongside the chocolate chips and fold gently into the dough.
Final Thoughts
Don’t be surprised if these soft chocolate cookies become your go-to treat for every occasion. They’re the kind of crowd-pleasing classic that’s both comforting and a little bit decadent—perfect for sharing with loved ones or for quietly savoring all to yourself. Give them a whirl and let your kitchen fill with the sweetest, most chocolatey aroma!
Print
Soft Chocolate Cookies Recipe
- Total Time: 20 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Soft Chocolate Cookies are the ultimate treat for chocolate lovers. With a fudgy texture and rich chocolate flavor, these cookies are sure to satisfy any sweet tooth.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips or chunks
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the mixture.
- Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients.
- Add chocolate chips: Fold in the chocolate chips or chunks.
- Bake: Scoop dough onto the baking sheet and bake for 8–10 minutes until the edges are set but centers are slightly soft.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For gooey centers, slightly underbake and rest on the hot tray.
- Add a sprinkle of sea salt before baking for a gourmet touch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
