Everyone needs a classic chocolate cookies recipe, and this one is a favorite!
These classic cookies have a rich, chocolatey flavor baked into a thick and chewy cookie with crispy edges.
Perfect for dunking, dipping, and definitely for sharing!
Easy Chocolate Cookies
This is a family recipe that comes from Nicky, who works here with us at SpendWithPennies. I have to say; they’re the best chocolate cookies I’ve ever had!
- Make chocolate cookies for a quick afterschool treat or movie night and watch them disappear!
- You likely have all of the ingredients on hand or in your pantry already.
- Chocolate cookies are so moist and chewy with a rich chocolate flavor.
- You can double this recipe for sharing (and they freeze beautifully).
Ingredients for Chocolate Cookies
Butter – Use unsalted butter. If you only have salted butter, omit the salt from the recipe.
Sugar – Brown sugar has a deeper caramel flavor and adds richness to these cookies.
Dry Ingredients – All purpose flour is the base of these cookies while baking soda and baking powder give them lift.
Chocolate – These cookies get their rich chocolatey flavor from unsweetened chocolate, which is available in the baking aisle or online.
How to Make Chocolate Cookies
- Cream butter & brown sugar together & melted chocolate. Mix in eggs and milk.
- Whisk dry ingredients and add to the wet a bit at a time.
- Cover the bowl with plastic wrap & chill for 4 hours or overnight.
- Roll balls of dough in sugar & bake until the cookies are soft.
Storing Chocolate Cookies
Keep old-fashioned chocolate cookies in a covered container for up to 4 days. They can also be frozen for up to 2 months.
Cookie Exchange Classics
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Old Fashioned Chocolate Cookies
These soft and chewy chocolate cookies are an old-fashioned holiday favorite!
In a large bowl cream together butter and brown sugar until fluffy. Stir in melted chocolate.
Mix in egg, milk, and vanilla until well combined.
In a separate, medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add dry ingredients into wet until completely combined.
Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
Preheat oven to 350°F.
Form dough into 1 ½ tablespoon-sized balls with your hands. Roll in granulated sugar and place on a baking sheet, leaving 2 inches between each cookie
Bake for 8-10 minutes. The cookies will come out soft from the oven but will firm up as they cool. (Be careful not to over bake as they will dry out.)
Allow to cool on the cookie sheet for 10 minutes before transferring to a cooling rack.
Once baked, the cookies may appear soft and even seem underbaked, but they will firm up as they cool. Be sure not to overbake or they won’t be soft and moist.
Cool on the baking pan for 10 minutes before transferring as the cookies are very soft when they are warm.
Store cookies in a covered container for up to 4 days. Freeze for up to 2 months.
calories: 197 | Carbohydrates: 26g | protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 90mg | Potassium: 87mg | fiber: 1g | Sugar: 15g | Vitamin A: 258UI | Calcium: 31mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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