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These Chocolate Cookies have a rich, indulgent flavor and a super soft, chewy texture. You can have these easy cookies ready to enjoy in under an hour, from start to finish.
If you have a sweet tooth that craves chocolate, these easy Chocolate Cookies may be just the thing for you. Dutch-processed cocoa powder gives them an intense chocolate flavor while my secret ingredient (aka corn syrup) helps to keep them uber soft and chewy.
These are similar to my candy cane chocolate cookies, just without the candy cane twist, which makes them perfect for enjoying year-round.
The best part is that these cookies require mostly pantry staples and under an hour to prepare. Definitely keep this recipe on hand for the next time the chocolate craving strikes!
If you’re a huge chocolate fan, after you include in these cookies, make the infamous Matilda chocolate cake. Yes, I’m talking about the chocolate cake from Matilda. It requires milk!!
What You’ll Need
Ingredients like cornstarch and corn syrup keep these cookies soft and chewy. See the recipe card for measurements below.
- All-purpose flour
- Dutch-processed cocoa powder – See the notes below.
- Baking soda
- Salt
- Cornstarch – Helps keep the cookies soft and chewy.
- Unsalted butter
- Granulated sugar & brown sugar – Equal amounts of both sugars make the cookies perfectly sweet.
- Eggs
- Light corn syrup – My secret to the chewiest homemade cookies!
- Chocolate chips – Optional but for even more rich chocolate flavor, you can add chocolate chips or chocolate chunks to this recipe.
Dutch Processed Cocoa vs Unsweetened Natural Cocoa
Are dutch processed cocoa powder and natural unsweetened cocoa powder the same? Can they be used interchangeably in recipes? I’m asked these questions a lot.
The two are not the same, though similar. Unsweetened natural cocoa is the powdered form of unsweetened chocolate. Dutch-processed cocoa powder, on the other hand, is treated with an alkalizing agent that gives it a deeper, richer taste.
In baked goods, unsweetened cocoa powder has a mild, sweeter chocolate flavor. Dutch-processed cocoa has a flavor more similar to dark chocolate with a deeper, richer taste.
Since these cookies are all about the chocolate flavor, I opted to use Dutch-processed cocoa powder.
How to Make Chewy Chocolate Cookies
These cookies come together in just a few easy steps. From start to finish, you can have these ready to enjoy in just under an hour.
Combine the dry ingredients. Preheat the oven. Then combine the flour, cocoa powder, baking soda, salt, and cornstarch in a mixing bowl.
Cream the butter and sugar. In a separate bowl, cream the butter and sugars on medium speed for 1-2 minutes.
Add the eggs. Add the eggs and corn syrup to the butter mixture. Mix again.
Add the dry ingredients. Add the dry ingredients gradually, mixing on low until just combined.
Scoop the dough. Use a cookie scoop to form 2 tablespoon-sized dough balls on the baking sheet, leaving 3 inches between each one.
Bake. Bake for 12 to 13 minutes. Cool on the sheet for 10 minutes before moving them to a cooling rack.
Can I Make These As “Crumbl Sized” Cookies?
Absolutely. If you’re a fan of the giant “Crumbl Sized” cookies, you can easily make them with this recipe.
Instead of using 2 tablespoons of dough, use ¼ cup of dough for each cookie.
When you bake them, leave 4 to 5 inches between each cookie as they’ll spread and bake for 15 minutes. Cool for 20 minutes on the rack.
The rest of the recipe stays the same.
Tips for Soft & Chewy Homemade Cookies
While these cookies are pretty straightforward to make, here are a few tips to ensure you end up with soft, chewy chocolate cookies.
Measure the ingredients properly. Be sure to properly measure the flour, as well as the cornstarch and corn syrup as too much or too little of any of the ingredients can affect the texture.
Use light corn syrup. The secret to uber soft and chewy cookies is adding some corn syrup.
Use Dutch processed cocoa powder. This doesn’t technically have anything to do with the soft and chewiness of these cookies but it belongs on the list anyway. The cocoa powder is the source of all the chocolate flavor in these cookies and Dutch-processed cocoa powder has a richer, darker chocolate flavor.
Cool on the baking sheet. Cookies continue to bake after they’re pulled from the oven. Since these cookies are quite thick, I recommend leaving them on the cookie sheet to cool. If you remove them too soon, they’ll likely crumble.
How to Store & Freeze Cookies
These chocolate cookies will stay soft and chewy for up to 3 days if stored in an airtight container on the counter.
If you won’t eat them within that time frame, you can also easily freeze them. Just make sure they’re completely cooled and place them in a freezer-safe container. Freeze for up to 3 months. You can let them thaw on the counter or if you want a real treat, pop one in the microwave for 15 seconds or so.
Variations
- Add in 1 & 1/2 cups peanut butter chips, chopped reese’s cups or reese’s pieces for a chocolate peanut butter cookie.
- Add in Andes peppermint crunch baking chips to make chocolate peppermint cookies.
- Add in 1 & 1/2 cups white chocolate chips for a black and white cookie.
More Easy Cookies
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Chocolate Cookies
Ingredients
- 3 cups all purpose flour, properly measured, 360g
- 1 cup dutch processed cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cornstarch
- 1 cup unsalted butter, 2 sticks
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tbsp light corn syrup
- 1 & ½ cups chopped chocolate bar or semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, dutch processed cocoa powder, baking soda, salt and cornstarch.
- In a separate mixing bowl cream the butter, granulated sugar, and brown sugar together with a mixer on medium speed for, 1-2 minutes.
- Add in the eggs and corn syrup, mix again.
- Gradually add in the dry ingredients, mixing on low or by hand just until combined.
- For regular sized cookies, use a cookie scoop to drop 2 tablespoon sized dough balls on a silicone mat lined baking sheet. You can also use a 1/4 cup to portion out the dough. Divide the dough ball in half and you get two portions that are each about 2 tablespoons. For large “crumbl sized cookies” use a 1/4 cup of dough per cookie.
- For regular sized cookies, place the cookies 3 inches apart on a silicone lined baking sheet. Press the chopped chocolate or chocolate chips on the outside of the dough balls. Bake for 12-13 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time.
- For large “crumbl sized cookies”, place the cookies 4-5 inches apart on a silicone lined baking sheet. Press the chopped chocolate or chocolate chips on the outside of the dough balls. Bake for 15 minutes. Allow the cookies to cool on the sheet for 20 minutes before moving to a cooling rack. Bake one cookie sheet at a time.
Notes
- Add in 1 & 1/2 cups peanut butter chips, chopped reese’s cups or reese’s pieces for a chocolate peanut butter cookie.
- Add in Andes peppermint crunch baking chips to make chocolate peppermint cookies.
- Add in 1 & 1/2 cups white chocolate chips for a black and white cookie.
Just finished making these. Another winner.