I’m excited to share these irresistibly chewy chocolate cookies. They’re rich, soft in the center, slightly crisp at the edges, and packed with deep cocoa flavor. I love how quickly they come together, making them perfect for any time I’m craving something chocolatey.

Why You’ll Love This Recipe

I love that this recipe uses melted butter, which means I don’t have to wait for it to soften. The dough chills quickly, the cookies bake fast and the texture always turns out beautifully chewy. The espresso powder deepens the chocolate flavor, the sugary coating adds sparkle and the whole batch is ready in under an hour. It’s a simple, reliable recipe I keep coming back to.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup salted butter, melted and slightly cooled
1 cup dark brown sugar, packed
3/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour, spooned and leveled
1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon fine salt
Additional granulated sugar, for rolling
1 cup chocolate chips or chocolate chunks (optional)

Directions

Melt the butter and let it cool slightly. Whisk together the melted butter, dark brown sugar and granulated sugar until smooth.
Add the eggs one at a time, whisking after each addition, then stir in vanilla.
In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder and salt.
Add the dry mixture to the wet mixture and stir until just combined. Fold in the chocolate chips if using.
Chill the dough in the refrigerator for 10–15 minutes. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll 2-tablespoon scoops of dough into balls, coat them in granulated sugar and place them on the baking sheet about 2 inches apart.
Bake for 8–10 minutes until the edges are set but the centers are still soft.
Cool on the baking sheet for 1–2 minutes, then transfer to a wire rack to cool completely.

Servings And Timing

Makes about 24 cookies
Prep time: 20 minutes
Chill time: 10–15 minutes
Bake time: 8–10 minutes
Total time: approximately 40 minutes

Variations

Swap the flour for a gluten-free 1:1 baking flour to make them gluten-free.
Add any chocolate you like—dark, milk, white or a mix.
Add a seasonal twist with peppermint extract or orange zest.
After baking, drizzle with melted white chocolate for a bakery-style finish.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days.
Freeze unbaked dough balls for up to 3 months and bake from frozen, adding 1–2 minutes to the bake time.
Reheat baked cookies in the microwave for about 10 seconds or in a 300°F (150°C) oven for a few minutes to restore chewiness.

FAQs

How do I keep the cookies chewy?

I take them out of the oven while the centers still look slightly soft and avoid over-baking. This keeps the texture perfectly chewy.

Can I leave out the espresso powder?

Yes. The cookies will still be delicious, although the espresso enhances the chocolate flavor. I prefer using it, but it’s optional.

Are chocolate chips necessary?

No. The dough is chocolate-rich on its own, but I love adding chips for melty pockets of chocolate.

What if I only have unsalted butter?

You can use unsalted butter and add an extra 1/4 teaspoon of fine salt to balance the sweetness.

Can I make the dough ahead?

Yes. I refrigerate the dough for 2–3 days before baking. Let it sit at room temperature briefly if it becomes too firm to scoop.

Conclusion

I love making these chewy chocolate cookies because they’re simple, fast and consistently delicious. The rich chocolate flavor, soft texture and sparkling sugar coating make them a treat I’m always happy to bake. I enjoy them warm from the oven or saved for later—and I’m sure they’ll become a favorite in your kitchen too.