These Chocolate cookies have an absolutely delicious flavor with a nice crust and a brownie-like texture.
Total Cooking Time: 30 minutes
I can’t lie, I love chocolate. Chocolate chip cookies have always been my favorite but this recipe allowed me to indulge in chocolate even more. And the soft texture is absolutely perfect, it feels like this cookie is the perfect combination of chewy and soft that I’ve been aiming for. I do believe this recipe will end up being one of my go-to recipes as these got devoured very very quickly.
The ingredients for this recipe are fairly standard from any baking project. The only bit that might seem a little odd is the use of two fats as binders (butter and oil). Otherwise, we have the standards for the cooking-baking process: sugar, butter, oil, egg, vanilla extract, flour, baking powder, and salt. And of course, we need cocoa powder to make a truly scrumptious cookie.
Making the batter is fairly simple, it doesn’t take more than fifteen minutes. I like to use a paddle electric mixer but I’m sure this can be done with a spoon as well. First, we want to cream together the sugar, cocoa powder, butter, and oil. This will make a paste-like mix. It almost reminds me of brownies. The important part of this would be step would be melting the butter before adding it to the mixture. This will help incorporate the butter more evenly throughout the mixture.
Then we add in the egg and the vanilla. Now the mixture is one step closer to becoming a brownie mix. I think I want brownies. Maybe homemade brownies are on the horizon.
Then, of course, we put together our dry ingredients in a separate bowl. This would be the flour, baking powder, and salt. Whisking together these ingredients before combining them with the wet mixture will allow the ingredients will smaller amounts to be fully incorporated throughout the batter. Then add the dry ingredients to the wet ingredients and mix. One important note here is do not over-mix! This will make the cookies tougher in texture.
Then it’s time to form the cookie dough balls to put in the oven. The ball should be about one inch in diameter. I use a cookie scoop for this part because, after years of using spoons, I found this was the best way to get a more consistent outcome for the cook.
All that’s left is to bake! These cookies only take about 12 minutes in the oven and then they are ready to eat! Warm and gooey right out of the oven can’t be beaten!!
It’s okay to freeze
My family has a thing for freezing cookie dough so we can make cookies when we want them and not have them go bad by making too much. These cookies are perfect for freezing and work well coming straight out of the freezer and into the oven. I would recommend scooping the dough into balls and freezing them on a sheet, then they can be stored in a bag!
Homemade Chocolate Cookies
- ½ Cup Unsweetened Cocoa Powder
- 1 Cup Granulated Sugar
- ½ Cup Unsalted Butter melted
- 3 Tbsp Canola Oil
- 1 Egg
- 2 Tsp Vanilla Extract
- 1 ⅓ Cup All-Purpose Flours
- 1 Tsp Baking Powder
- ½ Tsp Salt
- Preheat the oven to 350 degrees Fahrenheit.
- Mix together cocoa powder, sugar, butter, and oil until well combine.
- Add in the egg and vanilla and fully incorporate.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly add flour mixture into the main mix. Make sure to fully incorporate but stop mixing as soon as combined not to over mix.
- Fold in optional add-ins (see notes)
- Make the dough into one inch balls for each cookie.
- Bake for 10-12 minutes.
- Chocolate Chips (Dark, Unsweetened, White)
- Peanut Butter Cups (Chopped)
- Pretzels (Chopped)
- Crushed Cookies