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Home » Biscuits and Cookies » Chocolate Cookies

Chocolate Cookies

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Chocolate Cookies are my absolute favourite way to roll when I'm craving a quick and easy chocolate fix. I pack them with chocolate chips and even push a few more in when they emerge fresh from the oven just to really hammer the point home. I mean why wouldn't you?

chocolate cookies on a wire rack and cream linen napkin. There is a glass of milk to the left side and an ice cream scoop at the top resting on the edge of the napkin next to some scattered chocolate chips

This easy recipe gives you cookies that are soft within and crispy on the outer edge. A well known mark of cookie excellence at our house, but bake a little more for something more biscuit like. 

It is a very simple recipe too with my usual casual chuck it all in, mix it all together kinda take on all things cookie. Just stir the chocolate chips in at the end. No one wants chipped chocolate chips do they?

*There is a printable recipe card with exact ingredients and instructions at the bottom of this post.*

RECIPE

chocolate cookies ingredients in blue and white bowls with an egg and a small pot of vanilla extract

300 grams (10.6 oz) plain flour - plain not self raising flour here otherwise there will be too much foof.

40 grams ( 1.4 oz) cocoa - the darkest you can find for depth of chocolatey flavour. Not drinking chocolate either because that is very low on chocolate flavour and very sweet.

250 grams (8.8 oz) sugar - caster or unrefined is best but granulated would be fine too

250 grams ( 8.8 oz) butter - salted or unsalted but not baking spread I'm afraid they would make the cookies too wet and look more like pancakes after baking.

150 grams (5.3 oz) chocolate chips

1 tbsp vanilla extract

Egg - large

Method

I use a free standing mixer with a deep mixing bowl as if using an electric hand held whisk it can fly up over the edge of your mixing bowl.

So if you are using the hand held whisk then start by mixing the butter and sugar together first, followed by the rest of ingredients (apart from the chocolate chips). 

Alternatively you can just use your muscles and a wooden spoon. The butter does need to be soft enough to mix easily into the dry ingredients though.

  • Put all the ingredients (apart from the chocolate chips) into your mixing bowl. Be an organised Sue.
chocolate cookie ingredients in a large mixing bowl with a pot of chocolate chips to the side
  • Mix thoroughly until it forms a cookie dough.
cookie dough in a large cream mixing bowl with a wooden spoon in the bowl
  • Tip in the chocolate chips and mix with a wooden spoon or spatula.
chocolate chips tipped on top of chocolate cookie dough in a large mixing bowl with a wooden spoon
  •  You want the chips evenly distributed.
  • Now how big you like your cookies dictates how you proceed here. I usually aim for the size of a golf ball. If you do them that size then you will be able to fit 9 on a large flat baking sheet. I line mine with reusable liners. Use baking paper if you don't have the liners.
chocolate cookie dough rolled into 9 balls on a flat lined baking tray
  • If you want bigger then I suggest you use a standard ice cream scoop but only bake 4 at a time on your baking tray because they will spread. I push the balls down when I make them this big before I bake them to ensure they flatten enough.
4 large chocolate cookies on a black wire rack
  • Bake for about 12 minutes at 170 C (150 Fan)/325 F/Gas Mark 3.
  • I like to push a few chocolate chips into each cookie when they are just out of the oven. Just for extra kerb appeal.
  • Leave them for a few minutes before removing them from the tray using a fish slice or flat spatula onto a wire rack to completely cool.
9 baked chocolate cookies on a lined baking tray
  • They keep well for a few days in an air tight container.

BAKING TIPS

  • If you are using a hand held whisk then start by mixing the butter and sugar together first, followed by the rest of ingredients (apart from the chocolate chips). This just helps the mixing process along without the mixture coming over the edge of the bowl which can happen with hand held whisks if not using a deep mixing bowl.
  • Make sure the butter is at room temperature so that it will mix easily into the ingredients.
  • Use luxury cooking chocolate for an adult treat.
  • Remember to line your tray with a silicone liner or baking paper so that the cookies don't stick to the liner.
  • Push a few extra baking chocolate chips into the cookies when fresh from the oven to up their good looks.
  • Store in an air tight container for up to a week.
chocolate cookies on a wire cooling rack with a cream napkin underneath

If it's all about the cookies today then you may like these recipes too.

Chocolate Chip Cookies

Mini Egg Cookies

Peanut Butter Cookies

Shortbread Cookies

Valentine Cookies

Date Cookies

Chocolate Shortbread

chocolate cookies on a wire cooling rack

Chocolate Cookies

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This easy chocolate cookie recipe is a big family favourite. Chocolatey and soft within, they are super quick to make and absolutely delicious. A perfect treat for the children too.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 12 mins
0 mins
Total Time 22 mins
Course Cookies
Cuisine American
Servings 18 cookies
Calories 225 kcal

Ingredients
 

  • 300 grams plain flour
  • 40 grams cocoa
  • 250 grams butter room temperature
  • 250 grams caster sugar
  • 1 tbsp vanilla extract
  • 1 large egg
  • 150 grams chocolate chips

Instructions
 

  • Preheat your oven to 170 C (150 Fan)/325 F/Gas Mark 3.
  • Put 300 grams of plain flour, 50 grams of cocoa, 250 grams soft butter (cut into 2 cm cubes), 250 grams of sugar, 1 tbsp of vanilla extract and an egg into your large mixing bowl.
  • If you are using the hand held whisk then start by mixing the butter and sugar together first, followed by the rest of ingredients (apart from the chocolate chips). This will stop the dry ingredients coming over the top of the mixing bowl.
    If you are using a free standing mixer then simply mix all ingredients together until well combined.
  • Add 150 grams of chocolate chips and mix into the cookie dough with a wooden spoon.
  • Bake for about 12 minutes.
  • Leave on the baking tray for a few minutes before using a fish slice or wide bladed pallet knife to move them to a wire rack to completely cool.
  • Apply To Chocoholic Face and watch out for crumbs on your moustache.

Video

Notes

  • If you are using a hand held whisk and don't have an extra deep mixing bowl then start by mixing the butter and sugar together first, followed by the rest of ingredients (apart from the chocolate chips). This just helps the mixing process along without the mixture coming over the edge of the bowl which can happen with hand held whisks if not using a deep mixing bowl.
  • Make sure the butter is at room temperature so that it will mix easily into the ingredients.
  • Remember to line your tray with a silicone liner or baking paper so that the cookies don't stick to the liner.
  • Push a few extra baking chocolate chips into the cookies when fresh from the oven to up their good looks.
  • Store in an air tight container for up to a week.
 
 

Nutrition

Calories: 225kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 104mg | Potassium: 60mg | Fiber: 1g | Sugar: 14g | Vitamin A: 362IU | Calcium: 10mg | Iron: 1mg

All nutritional information is approximate and intended only as a guide.

Keyword chocolate cookies, cookies
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Comments

  1. Louise Taylor

    September 01, 2021 at 7:26 am

    5 stars
    Absolutely delicious, a real hit with everyone.

    Reply
    • Jenny

      September 01, 2021 at 7:34 am

      5 stars
      Thank you so much for letting me know. They are so popular here!x

      Reply
  2. Jo

    October 18, 2021 at 3:22 pm

    5 stars
    Oh my, you’ve done it again! These are incredibly good! So beautifully chocolatey.
    I needed to turn the oven up to 160°C fan for an extra 5 mins as the lower heat was just letting the butter leak out a bit. I also did half of them pressed down and left the other half but they were staying too round so squished them about half way through too. They’ve turned out perfectly.
    Thanks!

    Reply

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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