You could honestly make these Chocolate Cookies every single day, they’re that good. I’m not usually a cookie person (my husband definitely is), but this recipe wins both of us over every time. They’re the perfect little bite after dinner, just sweet enough, just chocolatey enough, and wonderfully satisfying without feeling heavy. In fact, I ended up making them twice this week because we kept reaching for “just one more.”
I used a chopped semi‑sweet chocolate bar this time, which gives you those lovely uneven pockets of melty chocolate, but chocolate chips work just as well if that’s what you have on hand. The beauty of this recipe is that it’s flexible, quick, and practically foolproof. Ideal for weeknights, last‑minute cravings, or when you want a homemade treat without committing to a full baking project.
These cookies also make a charming addition to a dessert board, a sweet little gift bag, or a simple weeknight in menu. They’re small, soft, and incredibly snackable… which might be why they disappear so fast around here.
Ingredients
- 8 tbsp softened butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 whole egg
- 1 1/2 cups flour
- 1/2 tsp baking soda
- pinch of kosher salt
- 3/4 cup chocolate chips
Instructions
Gather all ingredients before starting the recipe.
- Preheat oven to 350℉
- Combine 8 tbsp softened butter, 1/2 cup white sugar, 1/4 cup brown sugar and 1 tsp vanilla extract in a medium sized mixing bowl.
- Beat sugar and butter until creamy, then add 1 whole egg and beat until just combined, 10-15 seconds.
- Add 1 1/2 cups flour, 1/2 tsp baking soda and a pinch of kosher salt and beat until crumbs form. Fold in 3/4 cup chocolate chips.
- Using a small ice cream scoop, scoop balls of dough and drop on a parchment lined cookie sheet, about 1" apart.
- Bake in a preheated oven for 9-11 minutes, check after 9 minutes. The edges should just start to get golden.
- Remove from oven and allow to cool for 10 minutes before transfering to a platter.
