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Chocolate Cake Cookies

Delightful treats that combine the rich decadence of chocolate cake with the portability of cookies, featuring a chewy texture and intense chocolate flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs At room temperature.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Spoon and level for accuracy.
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Add-ins
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat them together until light and fluffy, about 2-3 minutes.
  3. In a small bowl, whisk the eggs and vanilla extract together. Gradually add them to the butter-sugar mixture, beating well until fully combined.
  4. In another bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Stir until well mixed.
  5. Gradually add the dry mix to the wet ingredients, stirring until just combined. Be careful not to over-mix!
  6. Gently fold in the chocolate chips to make your cookies chocolaty and indulgent.
Baking
  1. Using a cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheets, spacing them a few inches apart.
  2. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft.
  3. Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

For substitutions, use coconut oil or plant-based butter for a dairy-free option. To make them gluten-free, opt for almond or oat flour. Store in an airtight container for up to 5 days, and they freeze well for up to 3 months. Reheat in the microwave for 10-15 seconds.