CHOCOLATE COOKIES
Soft and chewy chocolate cookies filled with rich cocoa and chocolate chips, perfect for a sweet treat any time.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon large egg
- ½ cup unsweetened cocoa powder
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until combined.
- Gradually stir in the dry ingredients and cocoa powder, mixing until just combined.
- Fold in chocolate chips.
- Scoop tablespoon-sized portions of dough and place them onto a baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make Ahead: You can prepare the dough ahead of time and refrigerate for up to 3 days or freeze for up to 3 months. Bake directly from the fridge or freezer, adding a couple of extra minutes to the baking time.
- Customizing the Flavor: For a richer flavor, add a teaspoon of instant coffee granules to the dough. You can also mix in chopped nuts or swap the chocolate chips for white chocolate or peanut butter chips.
- Serving Suggestions: These cookies are great served with a glass of milk or paired with ice cream for a cookie sandwich. You can also enjoy them on their own as a treat.
- Allergy-Friendly Options: To make these cookies dairy-free, substitute the butter with a dairy-free alternative, and use dairy-free chocolate chips. For gluten-free cookies, swap the all-purpose flour with a gluten-free flour blend.
- Storage Tips: Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies for up to 3 months.