This ultimate chocolate cookies are a dream for all those with a sweet tooth: wonderfully crispy on the outside and irresistibly soft on the inside (chewy), they impress with their intense cocoa flavor and melt-in-your-mouth chocolate pieces that make every bite a true moment of pleasure.

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I know there are tons of chocolate chip cookie recipes online. Trust me, I spent the weekend reading up on how to make them perfectly. I know there are already so many, but I wanted to add my own. Because I think you'll love my chocolate chip cookies.

This is what you can expect in this recipe

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Chocolate cookies so easy

I've been making this cookie recipe for the past few years—friends and family have adopted it as their own, and it's always served us well. At the time I made it, I hadn't actually made that many cookies; we found one we loved and stuck with it. I've found that my recipe is just right for me. While great, it wasn't my favorite. I love crisp edges and a slightly thicker center, and instead of chocolate swirls, I prefer puddles. I want the dough to be buttery but not greasy. And I love the crunch of the raw cane sugar.

My idea of a perfect Chocolate Cookies

So I spent the weekend reading some articles about the science of sugar and conducting some serious recipe testing. I had an idea in mind and started with the recipe I had used, simply tweaking it until I was satisfied.

I increased the chocolate, decreased and changed the leavening agent, increased the sugar ratio, changed the flour amounts, changed the type of chocolate I used, and swapped the butter. Basically, I just invented something that was perfect for me. Six batches later, I had it. It's my idea of perfect. So here's what I have to add to all the other recipes on the internet: My idea of a perfect recipe. Chocolate Cookies. I hope you love it as much as I do.

A few small tips:

I found that, like most Baking recipes, It's difficult to make these measurements consistent with volume measurements. I tested the recipe in grams, and therefore I've published my exact recipe here. I don't think it's correct to convert to volume if I tested in grams. So, if you don't already have scales, these are the best 10 euros you'll spend.

I originally made these with muscovado sugar, but then I did a quick Instagram poll (that's how I decide everything), and most people said they'd prefer a brown sugar cookie to a muscovado one. So, I went with brown, but if you can get your hands on muscovado, give it a try—the results are super delicious. If not, dark or light brown will do just fine.

If raw sugar is hard to find, it's best to use extra brown sugar. I chill the mixture for an hour before scooping and baking it. If you'd like to do this in advance, you can scoop the dough first and then chill it in balls. Keep in mind, however, that the cookies will bake up a bit thicker if chilled for longer. An ice cream scoop* It's a great investment. I have several sizes, but the 2 tablespoon one is the one I use most often!

Use the best chocolate you can find. Since there's a lot of it in these cookies, it makes sense to use high quality. If you don't want to bake them all at once, you can scoop and roll the dough, then freeze it and store it in a zip-top bag so you always have cookies on hand. Adjust the baking time slightly to account for the frozen dough.

I prefer to bake one tray at a time, but if you think your oven can handle it, you can do two simultaneously – it's best to rotate the baking tray halfway through. You might need to adjust the baking time slightly.

Chocolate Cookies Recipe

Ingredients for approximately 24-26 pieces

• 225 g unsalted butter
• 170 g muscovado sugar
• 100 g white sugar
• 50 g cane sugar
• 1 egg
• 1 tsp vanilla paste
• 300 g flour (type 405)
• 1 tsp baking powder
• 1 tsp salt
• 300g of good quality dark chocolate, roughly chopped

Preparation:

In the bowl of a stand mixer fitted with a paddle attachment, or using an electric mixer, cream the butter and sugar on high speed for 5 minutes until pale, light, and fluffy. Add the egg and vanilla paste and mix to combine.

Sift together flour, baking powder, and salt. Add to the mixing bowl and mix on low speed for easy blending.

Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and add a few spoonfuls of the mixture by hand using a flexible spatula to ensure the chocolate is evenly distributed.

Cover the bowl and refrigerate for 1 hour. Towards the end of the refrigeration process, preheat the oven to 180°C and line 3 baking trays with parchment paper.

Give with a 2-tbsp ice cream scoop* Place dough balls onto the prepared baking sheets – I like to scoop out enough for each tray and leave the rest in the bowl in the refrigerator until I'm ready to bake. Roll them into balls and arrange them evenly on the tray – 8 dough balls fit nicely.

Bake for 13-14 minutes, or until lightly golden and set. The baking time depends on your personal preference. If you like them very soft, bake for 13 minutes. If you prefer them a little crispier, bake for 14 minutes. Remove from the oven and let cool on a wire rack—the chocolate chip cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies. Store any leftovers in an airtight container.

Chocolate Cookies Recipe

This ultimate chocolate cookies are a dream for all those with a sweet tooth: wonderfully crispy on the outside and irresistibly soft on the inside (chewy), they impress with their intense cocoa flavor and melt-in-your-mouth chocolate pieces that make every bite a true moment of pleasure.

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Portions: 24 Piece

• 225 g unsalted butter
• 170 g Muscovado sugar
• 100 g white sugar
• 50 g Cane sugar
• 1 Piece egg
• 1 TL vanilla paste
• 300 g Flour Type 405
• 1 TL baking powder
• 1 TL Salt
• 300 g good quality dark chocolate roughly chopped

Preparation:

• In the bowl of a stand mixer with paddle attachment or using an electric mixer, cream the butter and sugar at high speed for 5 minutes until pale, light and fluffy.

  Now add the egg and vanilla paste and mix to combine them.
• Sift together flour, baking powder, and salt. Add to the mixing bowl and mix on low speed for easy blending.
• Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and add a few spoonfuls of the mixture by hand using a flexible spatula to ensure the chocolate is evenly distributed.
• Cover the bowl and refrigerate for 20 hours. Towards the end of the refrigeration process, preheat the oven to 180°C and line 3 baking trays with parchment paper.
• Using a 2-tbsp ice cream scoop, place balls of dough onto the prepared baking sheets – I like to scoop enough for each tray and leave the rest in the bowl in the refrigerator until I'm ready to bake. Roll them into balls and arrange them evenly on the tray – 8 dough balls fit nicely.
• Bake for 13-14 minutes, or until lightly golden and set. The baking time depends on your personal preference. If you like them very soft, bake for 13 minutes.

  If you like them a little crispy, bake them for 14 minutes. Take them out of the oven.

  Let them cool on a kitchen wire rack; the chocolate cookies will deflate slightly as they cool.

  Repeat the baking process with the remaining cookies. Store the leftovers in an airtight container.

Piece 1

Calories: 341 kcal

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I hope you love this delicious, homemade chocolate cookie recipe as much as my family has over the years! Let me know in the comments below!

I hope you have fun baking!

Yours, Tina-Maria

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