Why You’ll Love This Recipe
Easy to make; there’s no creaming butter, rolling out dough, or long chilling time. Just a 30-minute stint in the fridge, and you’re ready to scoop! Ultimate chocolate flavor. thanks to bloomed cocoa, a hint of instant coffee, and chopped chocolate bars. Thick, chewy, and fudgy like brownies. They even have that shiny, crackly top that all the best brownies have! Large, bakery-style size. This just enhances the indulgence! You could always make them smaller if you want normal-sized cookies though.
I haven’t been so in love with a cookie since my worst chocolate chip cookies (or maybe just since the last cookie recipe I shared, honestly 🤷🏼♀️). Ridiculously indulgent, thick and chocolatey, these are truly a chocolate lover’s dream; rich, gooey, cocoa-infused chocolate cookies positively loaded with melty chocolate. Today’s post is actually an updated version of my original chocolate cookie recipe. The original was good (I linked to it in the recipe card for anyone who wants it), but I wanted something richer, fudgier, and more chocolatey (I was calling them the ultimate chocolate cookies, after all). My taste-testers agreed hands-down that the new version was the clear winner.
What You Need
Here’s what you need to get started:
Cocoa powder. While you can use any cocoa powder in this recipe, I prefer natural cocoa to Dutch process or dark cocoa here. You can read about the differences between them in my post on natural vs. Dutch process cocoa and decide for yourself which you want to use. Sugar. We’ll use a blend of granulated and light brown sugar for flavor and a nice chewy texture. Instant coffee. This is optional, but highly recommended! Adding it won’t make your cookies taste like coffee, but it will enhance the chocolate flavors that are already present. I recommend keeping this stocked in your pantry; I use it for everything from my coffee frosting to my chocolate zucchini bread. Chocolate. I like to use a semisweet or dark chocolate baking bar for the best melting and indulgence (the fine pieces melt into the dough and add so much flavor). You could use 8 oz of chocolate chips instead, but I recommend chopping your own bar for the most gourmet results. Vanilla. This complements and rounds out the chocolate flavor without competing with it. I recently received some pushback that vanilla doesn’t belong in chocolate recipes, let alone chocolate cookies, and I couldn’t disagree more. The vanilla is complementary to the chocolate flavor and only enhances it. I add it to my devil’s food cake too, and that’s about as chocolatey as you can get!
SAM’S TIP: I highly recommend sprinkling your cookies with some flaky sea salt within a minute or two of removing them from the oven. Yum. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Cookies
SAM’S TIP: These cookies should still be soft and the centers may seem even a little under-done when they come out of the oven. Allow them to cool completely on the baking sheet where they’ll finish cooking. This ensures you’ll have nice, soft, chewy chocolate cookies that stay soft, even after they’ve cooled. My double chocolate muffins and chocolate lava cookies are more crave-worthy chocolate treats 🤎 Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
Related Recipes
I originally published this recipe in May of 2019 but have updated it. I’ve updated and (in my opinion) improved the recipe and taken new photos and a new video. For the original recipe, please see the bottom of the recipe card.
