Chocolate Bliss Awaits!
Ever walked into a room filled with the rich, warm aroma of freshly baked cookies? It’s like a hug in the form of a dessert! These Thick and Fudgy Chocolate Cookies are not just your average treat; they’re the ultimate comfort food that practically melts in your mouth. With their deep chocolate flavor and soft, chewy texture, these cookies have a way of making even the busiest day feel special.
Why Make This Recipe
You’re going to love these cookies for a few solid reasons. First, they’re super easy to whip up—we’re talking a simple mix and scoop situation here, perfect for beginner bakers and seasoned pros alike! Secondly, who doesn’t appreciate a minimal cleanup? All you need is one bowl and a spoon, making it the best kind of messy fun. And let’s be real, with cookie dough this good, you might just want to eat half of it before it ever hits the oven!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
Directions
Follow these simple steps for cookie perfection:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
- Drop spoonfuls of the dough onto the prepared baking sheets.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Make Thick and Fudgy Chocolate Cookies (Overview)
Making these cookies is a breeze! Start with some good old-fashioned creaming of butter and sugars—it’s the base for that incredible texture. Once you mix in the eggs and vanilla, it’s time to fold in those dry ingredients. Don’t forget to add in that generous handful of chocolate chips for gooey goodness! Lastly, scoop and bake to achieve that perfect blend of crispy edges and melty centers. Pro tip: Make sure not to overmix once you add the flour; this keeps your cookies delightfully fudgy.
How to Serve Thick and Fudgy Chocolate Cookies
These cookies are best enjoyed warm, still slightly gooey in the center. Imagine setting them on a colorful plate, contrasting their rich, dark color with light whipped cream or a scoop of vanilla ice cream. The combination of warm chocolate and cool creaminess is an experience you don’t want to miss! You could even drizzle some chocolate sauce on top for extra flair.
How to Store Thick and Fudgy Chocolate Cookies
Want to save some for later? No problem! These cookies can last up to a week in an airtight container at room temperature. If you want to keep them even longer, toss them in the freezer, and they’ll stay fresh for up to three months. Just pop them in the microwave for a few seconds when you’re ready for a warm, chocolatey treat.
Tips to Make Thick and Fudgy Chocolate Cookies
- Chill your dough for about 30 minutes before baking for even thicker cookies.
- If you’re out of brown sugar, try using white sugar mixed with a bit of molasses for a similar effect.
- Want them even fudgier? Take them out of the oven right at 10 minutes—trust me, they’ll cook a bit more on the baking sheet.
- Feel free to add some nuts or switch to white chocolate chips for a fun twist.
- And do I need to say it? Save some cookie dough for snacking—life’s too short not to!
Variation
In the mood for something different? Try swapping out the all-purpose flour for almond flour and use flax eggs to make these cookies vegan! Add in some orange zest for an exciting twist on the classic flavor, or toss in some sea salt on top for a sweet and salty combo.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Absolutely! Regular unsweetened cocoa powder works just fine for this recipe.
How do I know when cookies are done?
Look for set edges and a slightly soft center. They will continue to cook a bit while cooling.
Can I make the dough ahead of time?
You bet! Just store it in the fridge for up to 3 days, or freeze it for up to 3 months.
📌 Pin this recipe for your next cozy dinner night!
Thick and Fudgy Chocolate Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
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, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
- Drop spoonfuls of the dough onto the prepared baking sheets.
Baking
- Bake for 10-12 minutes, until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Printable Recipe Card
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