These chocolate cookies are basically sugar cookies with cocoa powder added to the batter. They’re terrific for frosting and decorating or simply turning into drop cookies. And, if you can bear to part with them, they make a swell gift.
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. These chocolate cookies make it difficult to decide which sort of good they are. And they’re versatile as heck, enabling you to make either roll-out cookies or plumper drop cookies. Chocolate chips optional. [Editor’s Note: See the CHOCOLATE COOKIES VARIATIONS beneath the recipe for easy peasy how-tos on making each of these incarnations.]–Renee Schettler Rossi
- 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 unsalted butter diced and brought to room temperature, plus more for the baking sheet
- 5 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- In a large bowl of a stand mixer, combine the flour, cocoa powder, sugar, baking soda, and salt.
- Add the butter and mix until a dough forms. (It may take up to several minutes, but trust us, a dough will eventually form. It may look a little sandy but that’s okay.) 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.)
- 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.
- Preheat the oven to 350°F (176°C) and butter a baking sheet or line it with parchment paper.
- 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 the 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, shape it into a log and slice it into rounds about 1/4-inch thick.)
- 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 VariationChocolate 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.)
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Recipe Testers’ Reviews
These are delicious, thin, crispy, dark chocolate cookies that are perfect with a glass of milk. Definitely a good thing to have in your arsenal. I like the generous amount of cocoa in the recipe. It really delivers a rich dark chocolate flavor. My tasters at work loved them, too.
The cookie dough first formed into fine grains, and it took about 8 minutes of mixing to start clumping together. I added the liquid ingredients and mixed the dough for another 2 minutes until it was smooth, and then I refrigerated the dough for 2 hours. When I took it out of the fridge, it was a little hard to roll, so I left it on the counter for about 10 minutes and then it was perfect. I put a piece of parchment paper on the counter and then rolled the dough without any flour or even a second piece of parchment paper; the dough is so easy to roll. It didn’t really even stick to the rolling pin until it got a little too warm.
After I filled the first 2 baking sheets I put the rest of the dough in the fridge to firm up again, and I was able to reroll the dough and use all of it without the cookies being tough. The cookies were easy to pick up from the parchment paper and move to the cookie sheets. I baked them for the full 10 minutes since it’s hard to tell when they’re done and I wanted them to be crisp. I might even bake them for a couple of minutes longer next time to ensure that they stay crispy in the middle.
I made 3-inch cookies, but they’d also be great as small tea cookies. I also think they’d be good with a sprinkle of flaky sea salt.
GREAT COOKIES! I made these by hand. The dough was far too dry so I added a couple additional tablespoons milk. Had I used the mixer as suggested in the recipe, this may not have been the case. The dough wouldn’t mix with a wooden spoon, so I had to get in there and work it with my hands. This method worked very well and the end result made it worth the trouble.
I also found that with the extra fluid, the dough was too sticky to roll—it even stuck to the parchment. I solved this problem by simply shaping the dough into logs and slicing them 1/4 inch thick. I must also note that since there are no eggs, this dough is the perfect candidate for sneaking some raw. (I’d have had more cookies but this raw dough was just too good to pass up.)
If you have the patience to let the cookies cool, they get very firm and crisp. They’d make wonderful sandwich cookies or even ice cream sandwiches.
This is my kind of cookie recipe—easy and delicious. My daughter loved them so much she took half of them home with her. If you love chocolate like we do, then you’ve gotta make some of these cookies. You won’t be sorry.
I decided to make a half batch and ended up with 29 cookies. I mixed my dough using my daughter’s KitchenAid mixer. When I started mixing the dry ingredients with the butter, I thought it wouldn’t come together as a dough, but after about 4 minutes on medium, presto, there it was. It took about another minute after adding the liquid for the dough to become smooth. It was easy to mold and after wrapping it in plastic wrap I left it in the fridge overnight. The next day all I had to do was roll it out between 2 pieces of plastic wrap and cut it into cookies. I used a 2-inch round cookie cutter and they were perfectly baked at 8 minutes.
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.
This 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. I used a 2 1/4-inch cutter and got 32 cookies. 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).
This is an easy, tasty chocolate cookie that’ll go in my recipe file to make again.
The dough came together quickly. Once I added the butter the dough never really “came together” as the recipe suggests. It didn’t exactly come together when the milk and vanilla were added, and this was after beating the dough for a couple of minutes. I let it rest for about 12 hours in the fridge and it was very hard to roll out at first. I rolled it between 2 sheets of parchment and by the time I got it thin enough with enough cookies punched out, I had to put the dough back into the fridge for 10 minutes so that I could get the cookies off of the parchment.
They baked in exactly 10 minutes to a somewhat crisp yet soft and perfectly chocolatey cookie. These would even make a good sandwich cookie with a buttercream in the middle. I’ll definitely make these again.
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. 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.
Cookies are always in high demand at our house, and these chocolate cookies are simple to mix up and bake. The outside is crispy and the inside fudgy and decadent. They can be dressed up with chopped nuts or a sprinkle of sugar but straight up with cold milk can’t be beat!
Instead of rolling the cookies out, I formed 2 1/2-by-10-inch logs, one of which I placed in the freezer to slice and bake later. I rolled one log in chopped walnuts, sliced by the 1/2 inch, and baked for 10 minutes. Each 10-inch roll produces 20 half-inch slices so 40 cookies in total!
These have a nice chocolate flavor and are the perfect size and thickness for making chocolate cookie ice cream sandwiches.
The dough will spread a bit when baking, so the baked cookies were 3 inches in diameter. 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.
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 yummy cookies would be great for ice cream sandwiches. They came out nice and crisp with a semisweet chocolate flavor. The recipe came together easily; it took about 3 minutes to form the dough after adding the flour and then only about a minute to get it smooth after adding the liquid ingredients.
The roll-out cookies I made spread a bit while baking. That being said, if shape isn’t of the utmost importance, this is a great go-to chocolate cookie recipe.
Originally published March 25, 2020
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
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.