This recipe is the base we use for both chocolate cookies and chocolate chocolate chippers. The basic difference is that the chocolate cookies are rolled and cut out and can be used to make sandwich cookies or even crumbled to make a cookie pie crust, while the slightly plumper chocolate chocolate chippers are drop cookies loaded with chocolate chips. [Editor's Note: See the Variations beneath the recipe for easy peasy how-tos on making each of these incarnations.]–Kim Ima
LC To Frost Or Not To Frost? Note
Some cookies are so good you want to eat them all yourself. And then there are some cookies sooooo good you just can’t help but share. The only question that remains is to frost or not to frost? The answer’s up to you. Same goes for sprinkles.
Chocolate Cookie Recipe
- Quick Glance
- 20 M
- 1 H
- Makes about 40 cookies
- 2 cups all-purpose flour
- 1 cup plus 1 tablespoon unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 3/8 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks plus 2 tablespoons (9 ounces) unsalted butter, diced and brought to room temperature, plus more for the baking sheet
- 5 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1. In a large bowl of a stand mixer, combine the flour, cocoa powder, sugar, baking soda, and salt.
- 2. Add the butter and mix until a dough forms. (It may take up to several minutes, but trust us, a dough will eventually form.) Add the milk and vanilla and mix until the dough is smooth. (Again, it may take a minute or more, but the dough will turn smooth. If you opted to use a spoon and not a stand mixer, you may have to eventually work the dough with your hands.)
- 3. Mold the dough into one big blob, wrap it in plastic wrap or plunk it in a resealable container, and refrigerate for at least 30 minutes and up to overnight.
- 4. Preheat the oven to 350°F (176°C) and butter a baking sheet or line it with parchment paper.
- 5. Roll out the dough to about 1/4-inch thick between sheets of parchment paper. (If the dough is too hard to roll, let it stand at room temperature for about 10 minutes and then try again.) Cut out cookies with a round cookie cutter (or any shape you like). You can reroll any dough scraps. Place the cookies at least 1 inch apart on the baking sheet. (If the dough seems exceptionally sticky as you try to roll it, either return it to the fridge for a few minutes or, alternately, simply shape it into a log and slice it into rounds about 1/4-inch thick.)
- 6. Bake for 8 minutes if you like a softer cookie, 10 minutes if you prefer a crisper cookie. If the cookies look a little soft when you take them out, don’t worry! They’ll firm up as they cool. Cool completely on the baking sheet or transfer to a wire rack after a few minutes.
Chocolate Cookie Variations
- Chocolate Chocolate Chippers
- Mix in 1 cup chocolate chips after Step 1. Scoop the dough with a spoon and form a ball of dough with your hands. Place the dough on the baking sheet and press down gently to flatten each cookie. Add a few extra chocolate chips to the top when no one is looking. Bake for 10 to 12 minutes, or until set but still soft—and enjoy!
- Ice Cream Sandwiches
- Super easy to assemble. Get your ice cream of choice and scoop it onto a freshly baked chocolate cookie. Top with a second cookie. Roll the edges of your ice cream sandwiches in sprinkles/jimmies or chocolate shavings, if you please. Wrap each sandwich in plastic wrap and stick in the freezer. Let them set for at least 1/2 hour. That’s it. Take them out. Eat right away. Do a dance of appreciation.
- Classic Chocolate Cookie Crust
- Mix 1 2/3 cups chocolate cookie crumbs and 1 tablespoon granulated sugar. Add 1/3 cup butter, melted, and stir until combined. Press the mixture into a 9-inch pie pan. Bake at 350°F (176°C) for 5 to 10 minutes. (For making any kind of cookie crust, you can run the cookies through a food processor or put them in a sturdy plastic storage bag and roll them with a rolling pin. Baking a cookie crust is optional, but I tend to like doing it so as to set the crust and crisp it up.)
Hungry for more? Chow down on these:
Testers ChoiceTesters Choice
May 10, 2013
We all liked this recipe. It wasn’t overly sweet, so you could fill the cookies with your favorite filling or some really over-the-top ice cream if you wanted. We shared them with the kids next door whom my granddaughter had to babysit; there’s nothing better than showing up with freshly baked cookies. I chilled the dough, which came together easily, for 30 minutes. I used a bit of flour as I rolled them on parchment paper and used a biscuit cutter to cut them out into rounds. You could add pecans or even chocolate chips to the dough to jazz them up.
May 10, 2013
This recipe could be clearer on mixing and cookie size, but the cookies are worth a little trouble to figure it out. Otherwise, the recipe was simple and the cookies were moist and deeply chocolatey. In fact, this would be a lovely cookie for ice cream sandwiches or mock Oreos (although maybe not quite crisp enough for the latter). I sandwiched some of them with some leftover ganache, making them extra rich and intense.
I combined the dry ingredients and the butter in a mixer with a paddle attachment. At first it looked rather crumbly, but it came together nicely in a couple of minutes and balled up when the milk was added. I flattened it out and stuck it in the refrigerator overnight.
After chilling, the dough wasn’t too sticky to cut out or handle. The recipe didn’t give a size. I used a 2 1/4-inch cutter and got 32 cookies, so for 40, maybe 2 inches or slightly smaller. The cookies are intense, so smaller would be fine. I took them out of the oven at 8 minutes when they were still looking a little soft and shiny. They cooled to just the consistency we like, a little soft but with a bit of chew. Baked a couple of extra minutes they’d probably firm up more, which would be good too, especially if you wanted to use them for a cookie crust or icebox cake. They had much more flavor than the store-bought chocolate wafers usually used in those recipes. They’d definitely be worth the effort (which really wasn’t all that much).
May 10, 2013
This is a lovely cookie I’ll be making again. They were light, crispy, and full of chocolate flavor. I began mixing this on a low speed in my KitchenAid. As the “dough” started to blend, I accelerated the speed on the mixer. It took about 4 1/2 minutes for the butter to blend into flour mixture. It didn’t really resemble dough at this point—more of a wet chocolate sand. Once I added the milk and vanilla and began mixing, the sandy texture turned to dough. The dough wasn’t sticky but more like a sugar cookie type of dough. Using parchment paper made easy work of rolling the dough. I used a 2 1/2-inch heart-shaped cookie cutter, and the cookies baked in about 8 minutes. This recipe should yield about 40 cookies.
May 10, 2013
This recipe produced 52 cookies using a 2 1/2-inch cutter. The dough will spread a bit when baking, so the baked cookies were 3 inches in diameter. The dough came together in the mixer after approximately 5 minutes. I baked the cookies on a parchment-lined baking sheet. Silpat would also work well, but I wouldn’t recommend buttering the baking sheet since there’s so much butter in the dough; more butter would probably cause the cookies to spread quite a bit. The dough is very soft and sticky so I rolled it out between 2 sheets of parchment paper. I rolled out only half of the dough at a time and this turned out to be quite manageable given the size of the parchment paper. I worked with 3 baking sheets—1 to bake on, 1 to place cut cookies on while the first sheet was baking, and 1 to use for the next batch while the first baking sheet was cooling. While the recipe doesn’t specify, I feel you’ll have better results if you bake only 1 sheet of cookies at a time. The cookies took exactly 8 minutes to bake—they’ll be a bit soft but as the recipe states, they’ll firm up upon cooling. They have a nice chocolate flavor, but not a very pronounced degree of sweetness. One option would be to sprinkle some granulated sugar on them before baking, or even a little bit of sea salt would be a nice combination with the chocolate. These cookies are the perfect size and thickness for making chocolate cookie ice cream sandwiches.
May 10, 2013
These cookies are somewhat plain but have a good flavor. You could whip up a cream filling (or any kind of frosting) and use these as sandwich cookies. I made the dough for the cookies and baked them in 2 batches—one I refrigerated for 30 minutes and the other overnight. Since I was going to use the cookies for my daughter’s events, I cut them in rectangles to use as much dough as possible without having to push too much of the scraps together. After combining the butter and flour mixture the dough looked sandy, but after adding the milk and vanilla it looked more like a dough. Both steps only took 1 to 2 minutes. I didn’t see any difference between 30 minutes and overnight resting. The yield is going to depend on the size of your cutter. For 1 by 1 inch you could estimate around 110 to 120 small cookies, but with 1 1/2 by 1 1/2 inches, you could get between 35 and 40 cookies.
Chocolate Cookie Recipe © 2011 Kim Ima. Photo © 2011 Jason Florio. All rights reserved.