There’s nothing quite like the smell of chocolate cookies baking in the oven. The warm, fudgy aroma fills the kitchen and instantly makes everything feel a little cozier. These easy chocolate cookies are the kind you make when you want something rich and indulgent without too much fuss. They’re chewy in the middle, slightly crisp on the edges, and have that deep cocoa flavor that makes chocolate lovers weak in the knees.
When I first made these, I remember thinking they’d just be another “good” cookie recipe. But the combination of melted dark chocolate and cocoa powder takes them to another level. Add a little sprinkle of sea salt on top, and suddenly they taste like something you’d buy at a fancy bakery.
Ingredients You’ll Need
200 g dark chocolate, chopped
125 g butter, chopped
150 g powdered sugar
100 g brown sugar
2 eggs
3 tbsp cocoa powder
130 g all-purpose flour
1 tsp baking powder
¼ tsp salt
Sea salt for sprinkling (optional)
Tip: Using both powdered sugar and brown sugar gives the cookies a fudgy, soft center with just the right amount of chew.
How to Make Them
Preheat your oven to 160ºC (320ºF) if using a fan setting, or 170ºC (338ºF) if using conventional heat. Line a baking tray with parchment paper so nothing sticks. In a heatproof bowl, melt the chopped chocolate and butter over a pan of simmering water, stirring occasionally until smooth.
In a separate bowl, beat together the powdered sugar, brown sugar, and eggs with an electric mixer until the mixture turns thick and fluffy. This step adds air and helps create that lovely chewy texture. Gently whisk in the melted chocolate mixture until it’s all combined.
Sift in the cocoa powder, flour, baking powder, and salt. Fold everything together carefully until just mixed — you don’t want to overwork the batter. Using an ice cream scoop (or a spoon if that’s what you have), portion the dough onto your tray, leaving space between each cookie. If you like, sprinkle a little sea salt on top before baking.
Bake the cookies for about 12 minutes. The edges should look set, but the centers will still feel a little soft — that’s exactly what you want. Let them rest on the tray for 10 minutes before transferring to a wire rack to cool completely.
Why You’ll Love These Cookies
They’re quick, simple, and they deliver maximum chocolate flavor. The texture is that dreamy mix of crisp edges and gooey centers, and the sea salt really makes the chocolate flavor pop. These are the kind of cookies that disappear fast, so don’t be surprised if you find yourself making another batch a day later.
Storage and Serving
Keep the cookies in an airtight container at room temperature for up to one week — though in my house, they rarely last more than two days. They go perfectly with a glass of cold milk, a hot coffee, or even a scoop of vanilla ice cream if you’re feeling extra indulgent.