Sweet Chocolate Cookies
Craving chocolate? Don’t have a chocolate bar at home? Then you must make these sweet and moist chocolate cookies immediately to satisfy your cravings. They are soft and moist like soufflés when they are still warm – moist in the middle but crispy at the edges. They do have the perfect texture, and one bite would stop your chocolate craving.
This sweet chocolate cookie recipe is very easy. It is probably the easiest. And guess what? It only takes about 18 minutes to put together. Yes, that’s right! That means that you really don’t have to wait too long before you can satisfy your sweet tooth.
The only thing that you must remember when making sweet chocolate cookies is that they tend to be too soft to handle right after baking. So instead of removing them right away from the oven, make sure to allow them to cool completely.
Sweet and rich, soft in the middle and crispy at the edges – that’s exactly how these sweet chocolate cookies are. They are ridiculously easy to make but they are luscious. One bite would certainly satisfy your sweet tooth.
1 c. all-purpose flour
1/2 c. cocoa powder
1/2 tsp. baking soda
2/3 c. unsalted butter
1/2 c. + 1/3 c. granulated sugar
1 tsp. pure vanilla extract
1 large egg
- Preheat the oven to 350 degrees Fahrenheit and then line a baking sheet with parchment paper. You can also use a silicone mat. Set aside.
- Mix the flour, cocoa powder, and baking soda together in a small bowl. Combine well and set aside.
- In a small pan over medium heat, melt the butter until it is halfway melted. Remove from heat and stir until it is all melted. Set aside to cool.
- Place the sugar and butter in a large bowl. Mix well and then add in the egg and vanilla. Stir well until combined.
- Start adding the flour (in 2 batches). Stir until combined well.
- Roll the dough into balls, about 2 1/2 tablespoon each. Arrange them on the baking sheet.
- Bake the cookies for about 8 to 11 minutes or until they are slightly set. Expect the tops to be soft but they should not be wet.
- Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes or until the bottoms are firm enough.
- One thing that you can also do is to divide the dough into 10 pieces and then roll each piece into a ball.
The butter should not be hot or warm. That is why once it melts halfway, you should remove it from heat and then stir. This allows the butter to cool easily, giving you the right consistency. If you use hot butter, it will cook the egg which is a no-no.
If you notice that the dough is too soft that it drops from the spoon, refrigerate it until needed. And lastly, do not overbake!
Give your cookies that nice shape by slightly pressing the cookies using the back of a spoon.