20 Easy Simple Choc Cookie Recipes for Beginners

Mmm, who can resist the warm, gooey delight of homemade chocolate cookies? Whether you’re a baking newbie or just short on time, our roundup of 20 Easy Simple Chocolate Cookie Recipes for Beginners is your ticket to sweet success. From classic chewy chips to inventive twists, these foolproof recipes promise delicious results with minimal fuss. Ready to bake your day better? Let’s dive in!

Soft and Chewy Chocolate Cookies

Who doesn’t love a cookie that’s perfectly soft in the middle with just the right amount of chew? These chocolate cookies are your next baking project, guaranteed to satisfy that sweet tooth.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cups chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for the best texture.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft. Tip: For extra chewy cookies, slightly underbake them.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Golden edges with a soft, chocolatey center make these cookies irresistible. Try serving them warm with a scoop of vanilla ice cream for an extra special treat.

Vegan Chocolate Cookies

Mmm, who says vegan treats can’t be indulgent? These vegan chocolate cookies are here to prove that theory wrong, with their rich, chocolatey goodness and perfectly chewy texture. You won’t believe they’re dairy-free!

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup coconut oil, melted
  • 3/4 cup granulated sugar
  • 1/4 cup almond milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a separate large bowl, mix the melted coconut oil and granulated sugar until smooth.
4. Add the almond milk and vanilla extract to the wet ingredients, stirring until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra decadence, drizzle with melted vegan chocolate.

Look at that—crispy edges with a fudgy center, these cookies are a chocolate lover’s dream. Serve them with a glass of almond milk for the ultimate vegan treat, or crumble them over dairy-free ice cream for an extra special dessert.

Oatmeal Chocolate Chip Cookies

Now, who doesn’t love a good oatmeal chocolate chip cookie? They’re the perfect blend of chewy and crunchy, with just the right amount of sweetness. Let’s get baking!

Ingredients

• For the dough:
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 1 1/2 cups chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture.
5. Stir in the oats and chocolate chips until well combined. Tip: If the dough is too sticky, chill it for 30 minutes to make it easier to handle.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, take them out when they’re just set.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Fresh out of the oven, these cookies are irresistibly soft with a slight crunch from the oats. The chocolate chips melt in your mouth, making them a hit at any gathering. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

Chocolate Crinkle Cookies

Did you know chocolate crinkle cookies are like little bites of joy? They’re fudgy, crackly, and perfect for any occasion. Plus, they’re surprisingly easy to make!

Ingredients

• For the dough:
  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
• For coating:
  • 1/2 cup powdered sugar

Instructions

1. In a large bowl, whisk together the cocoa powder, granulated sugar, and vegetable oil until smooth.
2. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In another bowl, combine the flour, baking powder, and salt. Gradually add this to the cocoa mixture, mixing until just combined. Tip: Don’t overmix to keep the cookies tender.
4. Cover the dough and chill in the refrigerator for at least 4 hours, or overnight. Tip: Chilling is key for easier handling and better flavor.
5. Preheat your oven to 350°F and line baking sheets with parchment paper.
6. Roll the dough into 1-inch balls, then roll each ball in powdered sugar until heavily coated. Tip: For extra crackle, roll twice in powdered sugar.
7. Place the balls 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, until the cookies have spread and the tops are crackled.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Look at those beauties! They’re soft inside with a slightly crisp exterior, and that rich chocolate flavor is irresistible. Try serving them with a glass of cold milk for the ultimate treat.

Peanut Butter Chocolate Cookies

Baking these peanut butter chocolate cookies is like giving yourself a little hug. They’re easy to make, irresistibly delicious, and perfect for any occasion.

Ingredients

• For the dough:
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• For the chocolate:
  • 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the peanut butter, granulated sugar, and brown sugar until well combined.
3. Beat in the egg, vanilla extract, baking soda, and salt until the dough comes together.
4. Fold in the chocolate chips evenly throughout the dough.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
6. Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
7. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look soft but will firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Now these cookies are soft, chewy, and packed with peanut butter and chocolate goodness. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

White Chocolate and Macadamia Cookies

Got a sweet tooth that’s begging for something indulgent? These white chocolate and macadamia cookies are your next baking project. They’re crispy on the edges, chewy in the middle, and packed with creamy, nutty goodness.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
• For the mix-ins:
  • 1 1/2 cups white chocolate chips
  • 1 cup chopped macadamia nuts

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For perfectly round cookies, use a spoon to gently shape the edges right after baking.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies strike the perfect balance between sweet and nutty, with a texture that’s irresistibly chewy. Serve them warm with a glass of cold milk for the ultimate comfort food experience.

Chocolate Mint Cookies

Craving something sweet with a refreshing twist? You’re in luck because these chocolate mint cookies are the perfect treat to satisfy your sweet tooth while offering a cool, minty finish.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
• For the mint layer:
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1/2 tsp peppermint extract
  • Green food coloring (optional)
• For the chocolate coating:
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp shortening

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Gradually mix in the dry ingredients until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten slightly with your hand.
7. Bake for 8-10 minutes, until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. For the mint layer, beat together the softened butter, powdered sugar, milk, and peppermint extract until smooth. Add a drop of green food coloring if desired.
10. Spread a thin layer of the mint mixture on top of each cooled cookie.
11. Melt the chocolate chips and shortening together in the microwave in 30-second intervals, stirring until smooth.
12. Dip each cookie into the melted chocolate, covering the mint layer, and place on a wire rack to set.

Rich in chocolate flavor with a refreshing minty middle, these cookies are a delightful contrast of textures and tastes. Serve them chilled for an extra crisp chocolate coating or enjoy them at room temperature for a softer bite.

Almond Flour Chocolate Cookies

Zesty and ready to bake, these almond flour chocolate cookies are your next guilt-free indulgence. Perfect for when you’re craving something sweet but want to keep it wholesome.

Ingredients

• For the cookies:
• 2 cups almond flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• For the wet mix:
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• For the add-ins:
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
3. In a separate bowl, mix the maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes to thicken.
5. Fold in the dark chocolate chips evenly throughout the dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the back of a spoon. Tip: For extra crunch, press a few additional chocolate chips on top of each cookie before baking.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake!
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies are delightfully chewy with a rich chocolate flavor. Serve them with a glass of cold almond milk for the ultimate treat.

Chocolate Coconut Cookies

Ever find yourself craving something sweet, chocolatey, and just a bit tropical? These chocolate coconut cookies are your answer, combining rich cocoa with the subtle sweetness of coconut for a treat that’s hard to resist.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
• For the mix-in:
  • 1 cup shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6. Fold in the shredded coconut until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How delightful are these cookies? The crispy edges give way to a chewy center, packed with chocolate flavor and flecks of coconut. Try serving them slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Hazelnut Cookies

These chocolate hazelnut cookies are your next baking project. They’re crispy on the outside, chewy on the inside, and packed with rich chocolate and nutty flavors.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
• For the mix-ins:
  • 1/2 cup chopped hazelnuts
  • 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until just combined.
5. Gradually mix in the dry ingredients until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Fold in the chopped hazelnuts and chocolate chips until evenly distributed.
7. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra crunch, toast the hazelnuts before chopping.

Lightly crispy edges give way to a soft, fudgy center in these cookies. Serve them warm with a glass of cold milk for the ultimate treat, or pack them in a lunchbox for a sweet surprise.

Chocolate Espresso Cookies

Now, who doesn’t love a cookie that packs a punch? These Chocolate Espresso Cookies are your go-to for a quick energy boost with a decadent twist. Perfect for coffee lovers and chocolate enthusiasts alike, they’re easy to whip up and even easier to devour.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp espresso powder
• For the mix-ins:
  • 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for the best texture.
4. Add the egg, vanilla extract, and espresso powder to the butter mixture. Beat until well combined.
5. Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the dark chocolate chips. Tip: For an extra chocolatey experience, use a mix of milk and dark chocolate chips.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty with a deep coffee flavor and rich chocolatey goodness, these cookies are a match made in heaven. Serve them with a cold glass of milk or a hot cup of coffee for the ultimate treat.

Chocolate Marshmallow Cookies

Baking these chocolate marshmallow cookies is like creating little pockets of joy. You’ll love how the gooey marshmallow center pairs with the rich chocolate cookie.

Ingredients

• For the cookie dough:
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
• For the filling:
  • 12 large marshmallows, halved

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Gradually mix in the dry ingredients until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Scoop tablespoon-sized balls of dough, flatten slightly, and place a marshmallow half in the center of each.
7. Fold the dough around the marshmallow, sealing it inside, and roll into a ball. Tip: Wet your hands slightly to prevent sticking.
8. Place the balls on the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 10-12 minutes, until the cookies are set but still soft in the center. Tip: They’ll firm up as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

The cookies are irresistibly soft with a surprise melt-in-your-mouth center. Try serving them warm with a glass of cold milk for the ultimate treat.

Chocolate Orange Cookies

Ever find yourself craving something sweet but with a little zing? These chocolate orange cookies are your answer, blending rich cocoa with bright citrus for a treat that’s anything but ordinary.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp orange juice
  • 1 tsp orange zest

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes.
4. Add the egg, orange zest, and vanilla extract to the butter mixture, beating until combined.
5. Gradually mix in the dry ingredients until just incorporated. Tip: Don’t overmix to keep the cookies tender.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, orange juice, and orange zest until smooth. Tip: Add more juice if needed for a drizzling consistency.
10. Drizzle the glaze over the cooled cookies and let it set before serving.

Rich in flavor with a perfect balance of chocolate and orange, these cookies have a soft center and a slight crunch at the edges. Serve them with a cup of coffee or tea for an afternoon pick-me-up, or pack them as a sweet surprise in lunchboxes.

Chocolate Caramel Cookies

You’re going to love these Chocolate Caramel Cookies. They’re the perfect mix of gooey caramel and rich chocolate, all wrapped up in a soft, chewy cookie. Trust me, they’re as delicious as they sound.

Ingredients

• For the cookies:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips
• For the caramel filling:
  • 1 cup soft caramel candies
  • 2 tbsp heavy cream

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for the best texture.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the creamed mixture.
5. Fold in the chocolate chips. Tip: Reserve a handful of chocolate chips to press into the tops of the cookies before baking for a prettier finish.
6. For the caramel filling, melt the caramel candies with heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth.
7. Take a tablespoon of cookie dough, flatten it, add a teaspoon of caramel filling, then cover with another tablespoon of dough. Seal the edges and place on the prepared baking sheet. Tip: Don’t overfill with caramel to prevent leaking.
8. Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Unbelievably soft and chewy, these cookies are a caramel lover’s dream. Serve them warm with a glass of cold milk for the ultimate indulgence.

Chocolate Cherry Cookies

Zesty and sweet, these Chocolate Cherry Cookies are your next baking project. You’ll love how the tart cherries and rich chocolate come together in every bite.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
• For the mix-ins:
  • 1/2 cup dried cherries, chopped
  • 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Gradually mix in the dry ingredients until just combined. Tip: Overmixing can make the cookies tough.
6. Fold in the chopped dried cherries and chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra gooey cookies, slightly underbake them.

Just out of the oven, these cookies are soft with a slight crunch on the edges. The cherries add a chewy texture, while the chocolate chips melt in your mouth. Serve them warm with a glass of cold milk for the ultimate treat.

Chocolate Pretzel Cookies

Mmm, imagine biting into a cookie that combines the salty crunch of pretzels with the sweet, rich flavor of chocolate. That’s exactly what you get with these Chocolate Pretzel Cookies, a perfect treat for when you can’t decide between sweet and salty.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
• For the mix-ins:
  • 1 cup semi-sweet chocolate chips
  • 1 cup crushed pretzels

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing until just combined.
5. Fold in the chocolate chips and crushed pretzels until evenly distributed throughout the dough. Tip: Don’t overmix to keep the pretzels from breaking down too much.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, take them out when they’re just set.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Unbelievably good, these cookies strike the perfect balance between chewy and crunchy. Serve them with a glass of cold milk or crumble them over ice cream for an extra special dessert.

Chocolate Shortbread Cookies

Delightfully simple yet irresistibly tasty, these chocolate shortbread cookies are your next baking project. You’ll love how they melt in your mouth with every buttery, chocolatey bite.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
3. Sift in the all-purpose flour, cocoa powder, and salt into the butter mixture. Mix until just combined. Tip: Overmixing can lead to tough cookies, so stop once the flour is incorporated.
4. Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for 30 minutes. Tip: Chilling the dough makes it easier to slice and helps the cookies hold their shape while baking.
5. Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 15-18 minutes, or until the edges are firm. The cookies will continue to firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Crumbly, rich, and perfectly sweet, these cookies are a chocolate lover’s dream. Serve them with a glass of cold milk or crumble over ice cream for an extra decadent treat.

Summary

Whether you’re a baking novice or just short on time, these 20 easy chocolate cookie recipes are your ticket to delicious success. We’ve gathered the simplest, most foolproof methods to ensure your baking adventure is as enjoyable as the treats you’ll create. Don’t forget to try them out, share your favorites in the comments, and pin your must-make recipes on Pinterest for later. Happy baking!