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Chewy Chocolate Cookies

Chewy chocolate cookies are made with cocoa powder and chilled dough for set edges and soft centers. Bake them until the centers still look slightly soft for a chewy texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 7 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract

Equipment

  • 2 large baking sheets
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy.
  5. Beat in the egg, egg yolk, and vanilla until combined, scraping down the bowl as needed.
  6. Add the flour mixture and mix on low just until no dry streaks remain.
  7. Cover and chill the dough for 30 minutes.
  8. Scoop the dough into rounded 1 1/2-tablespoon portions.
  9. Arrange the portions about 2 inches apart on the prepared baking sheets.
  10. Bake for 10 to 12 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are set and the centers still look slightly soft.
  11. Let the cookies cool on the baking sheets for 5 minutes.
  12. Transfer them to a wire rack to cool completely.

Notes

For chewy centers, take the cookies out when the edges are set and the centers still look slightly soft. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. For a dairy-free variation, use plant-based butter sticks in place of the butter.