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Chocolate Chip Cookies with Cocoa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 132 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Easy Chocolate Chocolate Chip Cookies combine rich cocoa flavor with melty semisweet chocolate chips for a soft, slightly chewy treat. Perfectly balanced with brown and granulated sugars and a hint of vanilla, these cookies bake quickly and are ideal for satisfying your chocolate cravings in under 30 minutes.

Ingredients

Scale

Wet Ingredients

  • ½ cup butter
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Dry Ingredients

  • 1 ⅓ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt (or ¼ teaspoon table salt)

Add-ins

  • ¾ cup semisweet chocolate chips

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Melt butter: Place the butter in a large microwave-safe bowl and microwave for about 40 seconds until it is approximately 90% melted. Whisk the butter thoroughly until completely melted and smooth.
  3. Combine sugars: Add both the brown sugar and granulated sugar to the melted butter. Mix well until the sugars are fully incorporated and the mixture is smooth.
  4. Add vanilla and egg: Stir in the vanilla extract and the large egg, mixing until fully combined and the batter is smooth.
  5. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Make sure the flour is properly measured by stirring or sifting, then lightly spooning into a measuring cup and leveling.
  6. Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients. Mix until just combined; the dough should be soft and slightly sticky but not overly sticky or wet.
  7. Add chocolate chips: Fold in the semisweet chocolate chips evenly throughout the dough.
  8. Scoop dough onto baking sheets: Using a medium cookie scoop or tablespoon, scoop about 1.5 tablespoons of dough per cookie. Place cookies approximately 2 inches apart on prepared baking sheets to allow room for spreading.
  9. Bake the cookies: Bake in the preheated oven for 7 to 10 minutes, or until the cookies are set, puffy, and slightly underbaked in the middle to maintain softness.
  10. Cool and serve: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy your soft, chocolaty cookies!

Notes

  • Properly measure flour by stirring or sifting, then lightly spooning into the measuring cup and leveling to prevent dry, dense cookies.
  • You can substitute ¼ teaspoon table salt if kosher salt is unavailable.
  • Removing cookies from the oven slightly underbaked helps keep them soft and chewy.
  • For larger cookies, scoop 2-3 tablespoons of dough each, flatten slightly, and bake for 9-10 minutes.
  • Nutrition values provided are estimates and may vary based on ingredients and portion sizes.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 10g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 1.5g
  • Cholesterol: 20mg

Find it online: https://emilyquickdinners.com/chocolate-chip-cookies-with-cocoa-recipe/