Bake or Break
New to BAKE or BREAK? Start Here!

Chewy Chocolate Cookies

These chewy chocolate cookies are fudgy, soft, and full of rich chocolate flavor. They’re a classic recipe that can be enjoyed as-is or with your favorite mix-ins!

Stack of chewy chocolate cookies

Soft Homemade Chocolate Cookies

My grandmother loved baking. I think it’s safe to say that is where I got my own love of baking. Dessert was generally not an option at her house—it was required

I only remember her having just a few cookbooks, but she did, however, have a good-sized collection of recipes from family, friends, magazines, and newspapers. I have recently acquired her box of recipes. This is one from her collection, with a couple of minor adjustments.

Plate of chewy chocolate cookies

These chewy chocolate cookies are fudgy, soft, and (as their name suggests) chewy cookies. They are also very rich. I think they would be exceptionally good with ice cream. Or maybe with some kind of icing between two of them, much like the Double Doozie of mall cookie shop fame. Any way you serve them up, they’re delicious.

(If you love rich, chocolate cookies, be sure to try my Salted Double Chocolate Cookies, Hot Chocolate Cookies with Marshmallow Glaze, and Outrageous Chocolate Cookies, too!)

Overhead view of ingredients for chewy chocolate cookies

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Dry cookie ingredients in glass bowl before whisking

What Is Unsweetened Cocoa Powder?

Cocoa powder is made by grinding cocoa beans and removing the fat, or cocoa butter. This process leaves behind a dry, powdered form of chocolate that is relatively bitter and unsweetened. It’s this powder that we use to make chocolate cakes, cookies, and brownies.

This isn’t to be confused with hot cocoa mix or powder, which has sugar added to it.

How to Make Chewy Chocolate Cookies

These chewy chocolate cookies are easy as can be. Here’s what you’ll need to do:

Prepare. Preheat your oven to 350°F and line your baking sheets with parchment paper or silicone liners.

Mix the wet ingredients. Use an electric mixer on medium speed to beat the butter and sugar until they’re well-combined. Beat in the eggs one at a time, followed by the vanilla.

Mix the dry ingredients. In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. 

Combine the wet and dry ingredients. Slowly add the dry ingredients to the wet ingredients, then fold in the nuts.

Chocolate cookie dough on parchment-lined baking sheet

Bake. Drop the dough by teaspoonfuls onto the prepared pans, then bake for 7 to 9 minutes, or until the cookies are almost set, but still have a soft center. 

Chewy chocolate cookies on parchment lined baking sheet

Cool. Let the cookies cool on the cookie sheets for a few minutes, then transfer them to wire racks to finish cooling. (Learn more: Why Every Baker Needs Wire Cooling Racks)

Chewy chocolate cookies on cooling rack and plate

Tips for Success

Here are some simple tips for perfect chewy chocolate cookies:

  • Soften the butter. This makes it easier to incorporate it into the other ingredients so it’s more evenly distributed in the dough.
  • Use a cookie dough scoop. This will help you get uniformly-sized cookies that are all done baking at the same time. I use a #110 scoop, which measures 1 1/2 teaspoons, but you can use a larger scoop for bigger cookies and adjust the baking time accordingly.
  • Don’t over-bake. If you do, your cookies will be crispy, not chewy. The edges should be set and dry to the touch, but the middles can still be soft; the cookies will continue baking from the residual heat on the pan.
Chewy chocolate cookies on cooling rack


Not a fan of nuts? You can leave those out and try:

  • Chocolate chips. White chocolate for a visual contrast, or semisweet chocolate chips for a deeper chocolate flavor.
  • Dried fruit. Dried cranberries or cherries would be delicious.
  • Toffee bits. Either buy them in a bag or coarsely chop a toffee bar.
Overhead view of chewy chocolate cookies on platter

How to Store

These cookies will keep at room temperature for 4 to 5 days when stored in an airtight container.

Can This Recipe Be Frozen?

You can freeze these cookies for up to 3 months in an airtight container or freezer bag. Let them thaw at room temperature, or warm them in the microwave for a few seconds.

Another option is to portion out the dough on a parchment-lined baking sheet, pop it in the freezer until it’s frozen solid, and place the dough in a freezer bag. You can bake the dough from frozen according to the instructions above, adding a few extra minutes to the baking time.

Stack of chewy chocolate cookies
Find more cookie recipes in the Recipe Index.

Chewy Chocolate Cookies

Yield about 120 cookies
Prep Time 15 minutes
Cook Time 9 minutes

These Chewy Chocolate Cookies are a simple big-batch cookie recipe made for chocolate lovers!

Stack of chewy chocolate cookies


  • 1 & 1/4 cup (283g) butter, softened
  • 2 cups (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (64g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped nuts


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Using an electric mixer on medium speed, beat the butter and sugar until blended. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  3. In a separate bowl, combine the flour, cocoa, baking soda, and salt. Gradually add to the butter/sugar mixture. Stir in the nuts.
  4. Drop the dough by teaspoonfuls* onto the prepared pans.. Bake for 7 to 9 minutes, or until the cookies are almost set with a soft center. Cool on cookie sheets for a few minutes, then finish cooling on wire racks.


*You can make these larger if you like and adjust the baking time accordingly. For simplicity's sake, I often use a #110 scoop, which measures 1 & 1/2 teaspoons.

These cookies will keep at room temperature for 4 to 5 days when stored in an airtight container.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Show off your baking masterpiece!

Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

Share this:

    12 Comments on “Chewy Chocolate Cookies”

  1. I’m so flattered you found me. And as you can see, there’s a lot more to come over at the new site, but right now I’m just testing stuff out. Soon, though. 🙂

    I absolutely love nuts (pecans or walnuts for me) in my cookies but people get up in such a twist about them. So, I’ve gotten in the habit of grinding them up to almost a powder so I can get the flavor and occasional texture in there without the whiners whining. I’ll have to try these.

  2. Pingback: Bake or Break » Chocolate Wafer Icebox Cake

  3. Are these the same cookies you can get at Whole foods? Nice and chewy and yet crackly? Thanks for the recipe! I’m trying it tomorrow.

    I used another recipe that called for no flour but added cream of tartar. But they were just really meringues and they were crunchy, not soft.


  4. Sophi, I’m not sure. Unfortunately, I do not have a Whole Foods close enough for shopping. Have fun making them. I hope you like them!

  5. I love this site and have been dying to try some recipes… I didn’t have brown sugar but wanted to make cookies.. These came out so great. I used Hershey’s Cocoa and they taste like hot chocolate.. I call them my Hot CoCo Cookies. Thanks for having this blog, I love it!

  6. They look so good, I must make them. One question, do I use 2 sticks of butter and then 1/4 cup butter?

  7. Thank you!!

  8. Yum! I can see why your grandma like to make these cookies!

  9. Perfect cookies! Tasted great even after being frozen. One batch made more like 60 for me.

Leave a Reply

Your email address will not be published. Required fields are marked *