Soft Chocolate Cookie W Chocolate Chips
Indulge in the ultimate chocolate lover's dream with this Soft Chocolate Cookie with Chocolate Chips recipe! These heavenly cookies are irresistibly tender and packed with rich cocoa flavor, featuring semi-sweet chocolate chips that melt in every bite. Perfectly balanced between chewy and fudgy, they strike the perfect harmony of decadence and comfort. The recipe combines pantry staples like unsweetened cocoa powder and two types of sugar to create a cookie that’s not too sweet, with a luxurious depth of flavor. Ready in just 25 minutes, this quick and easy treat is ideal for weeknight desserts, holiday celebrations, or snack-time cravings. Serve these bakery-worthy cookies warm for gooey chocolate perfection or enjoy them cooled with a glass of milk. Keywords: soft chocolate cookies, chewy chocolate cookies, chocolate chip dessert, easy chocolate cookie recipe.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Fold in the semi-sweet chocolate chips using a spatula until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are just set and the centers still look slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Enjoy!
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 493.9 g | 180% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 385.4 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 282 mg | 22% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 2080 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
