Chocolate Cookies
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.
Servings: 24 cookies
Ingredients
- 3 cups (360g) all purpose flour properly measured
- 1 cup (80g) dutch processed cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cornstarch
- 1 cup (226g) unsalted butter 2 sticks
- 1 cup (198g) granulated sugar
- 1 cup (213g) brown sugar
- 2 large eggs
- 2 Tbsp light corn syrup
- 1 ½ cups (255g) 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.3 cups (360g) all purpose flour, 1 cup (80g) dutch processed cocoa powder, 1 tsp baking soda, 1 tsp salt, 2 tsp 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.1 cup (226g) unsalted butter, 1 cup (198g) granulated sugar, 1 cup (213g) brown sugar
- Add in the eggs and corn syrup, mix again.2 large eggs, 2 Tbsp light corn syrup
- 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.1 1/2 cups (255g) chopped chocolate bar or semi-sweet chocolate chips
- 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.
Video
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.
Nutrition
Calories: 211kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 154mg | Potassium: 91mg | Fiber: 2g | Sugar: 19g | Vitamin A: 256IU | Calcium: 19mg | Iron: 1mg