Making a perfect chocolate cookie is beyond simple baking, it is the art of mastering the flavors, and textures and creating an aroma that fills your kitchen. In the delightful process of baking at home, a chocolate cookie holds a special place, evoking warm memories and satisfying cravings with every small bite.
Let’s bake chocolate cookies, shall we? But do you know how to make chocolate cookies? Don’t worry, we have got you covered.
1. Simple Chocolate Cookie
1.1. Ingredients
- 1 cup melted butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons hot water
- ½ teaspoon salt
- 3 cups all-purpose flour
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
1.2. Directions
Step 1 – For the first step, you will need to preheat your oven to 175 degrees C, or 350 degrees F.
Step 2 – Dissolve baking soda in hot water. Then add cream along with the butter, white granulated sugar( measure with your measuring cup), and refined sugar into a bowl.
Step 3 – Beat in the eggs one at a time, then stir within the vanilla extract. Add to batter a little bit of salt. Stir in flour, chocolate chips, and chopped peanuts. Come by massive spoonfuls onto an ungreased cookie sheet.
Step 4 – Bake for ten minutes in the preheated oven or till the edges are nicely bronzed. Then let it cool completely.
1.3. Nutrition Facts
- Per Serving (1 cookie) – 298 Calories
- Protein – 3.6g
- Carbohydrates – 38.9g
- Fat – 15.6g
- Cholesterol – 35.8mg
- Sodium – 165.8mg
Strategic Ingredient Swaps for Health
To create chocolate cookies that strike a perfect balance between tasting great and being healthy, one effective approach involves making strategic ingredient swaps and additions.
Begin by replacing a portion of the sugar with alternatives like allulose, stevia, or monk fruit. This maintains the sweetness while reducing overall sugar content without compromising on taste.
Next, consider opting for sugar-free chocolate chips. These alternatives closely mimic the taste and texture of traditional chocolate chips, allowing you to enjoy the cookie’s flavor without the added sugar.
Lastly, elevate the nutritional profile of your cookies by incorporating wholesome ingredients such as coconut flakes, chia seeds, or protein powder.
These additions not only add a nutritional boost but also seamlessly blend into the flavor profile of the cookies, ensuring a delightful treat that’s both satisfying and nourishing.
Mark Iwadare, Recipe Creator, Food Expert, Healthy Foods, LowCarbingAsian
2. Air-Fryer Chocolate Chip Oatmeal Cookies
2.1. Ingredients
• 1 cup melted butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups quick-cooking oats
• 1-1/2 cups all-purpose flour
• 1 packet (3.4 ounces) of instant vanilla pudding mix
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped nuts
2.2. Directions
Step 1 – Preheat the air fryer to 325°. In a very large bowl, mix cream, butter, and sugars till lightweight and fluffy.
Step 2 – Beat in eggs and vanilla. In another bowl, whisk oats, flour, and dry pudding. Combine it with baking soda, and salt; bit by bit, beat into creamed mixture. Stir in chocolate chips and crackers.
Step 3 – Take tablespoonfuls of this dough drop them onto baking sheets and slightly flatten them. In batches, place 1 inch apart on a lubricated tray in the air-fryer basket.
Step 4 – Cook until gently browned, for 8-10 minutes. Let it cool completely afterward.
Nutrition Facts
- Per serving (1 cookie) – 102 calories
- Fat – 5g (3g saturated fat)
- Cholesterol – 12mg
- Sodium – 82mg
- Carbohydrate – 13g (8g sugars, 1g fiber)
- Protein – 2g
3. Cinnamon White and Dark Chocolate Chip Cookies
3.1. Ingredients
• 1-2/3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark chocolate chips
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 3/4 cup white baking chips
• 3/4 cup butter, softened
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
3.2. Directions
Step 1 – Whisk flour (do not take too much flour), cinnamon, baking soda, and salt in a 1-qt. In a glass jar, layer flour mixture, chocolate chips, refined sugar, and white baking chips as listed.
Step 2 – To prepare cookies, heat the oven to 350° F. Softened butter till lightweight and fluffy. Beat in eggs and vanilla. Add cookie mixture; mix well.
Step 3 – Drop dough by rounded tablespoonfuls two inches apart onto parchment-lined baking sheets. Bake till edges begin to brown, 7-9 minutes.
3.3. Nutrition Facts
- Per Serving (1 cookie) – 83 calories
- Fat – 5g (3g saturated fat)
- Cholesterol – 14mg
- Sodium – 55mg
- Carbohydrate – 10g (7g sugars, 0 fiber)
- Protein – 1g
4. Chocolate Pecan Skillet Cookie
4.1. Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup 60% cacao bittersweet chocolate baking chips
- 1 cup chopped pecans, toasted
- Vanilla ice cream, optional
4.2. Directions
Step 1 – Preheat the oven to 350° F. In a 12-in. cast-iron skillet, warm butter in the oven because it preheats. Meanwhile, stir along sugar and refined sugar in a very massive bowl.
Step 2 – Stir butter into sugar mixture; set pan aside. Once the butter is melted, take away the pan from the oven and swirl the butter till fully liquified.
Step 3 – Beat eggs and vanilla into the sugar mixture. In another bowl, whisk along flour, sodium hydrogen carbonate, and salt; bit by bit, beat into sugar mixture. Stir in chocolate chips and crackers. Unfold the mixture into a buttered pan.
Step 4 – Bake till the pick inserted in the center comes out with dampish crumbs, and the prime is golden brown, 35-40 minutes. Serve warm, with vanilla ice cream if desired.
4.3. Nutrition Facts
- Per serving (1 cookie) – 528 calories
- Fat – 27g (13g saturated fat)
- Cholesterol – 72mg
- Sodium – 378mg
- Carbohydrate – 69g (43g sugars, 3g fiber)
- Protein – 6g
Healthier Alternates for Chocolate Delight
To make chocolate cookies that are both delicious and healthier, I like to swap traditional ingredients for more nutritious alternatives without sacrificing taste.
For instance, I use almond flour or oat flour instead of white flour to add fiber and reduce gluten. Instead of regular sugar, I opt for coconut sugar or pure maple syrup, which offers a lower glycemic index and a subtle sweetness.
I also incorporate dark chocolate with a high cocoa content instead of milk chocolate to maximize antioxidants while still indulging in that rich chocolate flavor.
Finally, adding a pinch of sea salt on top before baking enhances the flavors, making these healthier chocolate cookies a guilt-free treat that everyone can enjoy.
Ananvita Bhattacharya, Owner, WellnessZing
5. Chocolate Monster Cookies
5.1. Ingredients
• 2 cups butter, softened
• 2 cups sugar
• 2 cups packed brown sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups cornflakes
• 2 cups rolled oats
• 1 package (8 ounces) of sweetened shredded coconut
• 1 package (12 ounces) of semisweet chocolate chips
• 1 cup chopped walnuts
5.2. Directions
Step 1 – In a massive bowl, mix cream butter, and sugar. Mix the flour, baking soda, and salt; bit by bit, augment the creamed mixture and blend well. Hammer in eggs and vanilla.
Step 2 – Stir within the cornflakes, oats, and coconut. (It is also necessary to transfer to a bigger bowl to stir within the cornflakes, oats, and coconut.) Stir in chocolate chips and crackers.
Step 3 – Shape dough into 1-1/2-inch balls and place in an airtight container, separating layers with waxed paper or parchment; refrigerate, and cover, overnight.
Step 4 – To bake, place dough parts three in. apart on unlubricated baking sheets; let stand at temperature half-hour before baking. Bake at 350° till edges are browned, 13-15 minutes. Let it cool down.
5.3. Nutrition Facts
- Per serving (1 cookie) – 143 calories
- Fat – 7g (4g saturated fat)
- Cholesterol – 20mg
- Sodium – 125mg
- Carbohydrate – 19g (12g sugars, 1g fiber)
- Protein – 2g
6. Coconut Chocolate Chip Cookies
6.1. Ingredients
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 large egg, room temperature
• 1/2 teaspoon coconut extract
• 1-1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup sweetened shredded coconut
6.2. Directions
Step 1 – In a massive bowl, mix well cream butter and sugar. Mix the flour, baking soda, and salt; add to the creamed mixture. Stir in chocolate chips and coconut. Hammer in egg and coconut extract.
Step 2 – Drop rounded tablespoonfuls two in. apart onto unlubricated baking sheets. Bake at 375° for 11-13 minutes or till golden brown. Let it cool down.
6.3. Nutrition Facts
- Per Serving (1 cookie) – 260 calories
- Fat – 14g (9g saturated fat)
- Cholesterol – 36mg
- Sodium – 230mg
- Carbohydrate – 34g (22g sugars, 1g fiber)
- Protein – 3g
7. Chocolate Cake Cookies
7.1. Ingredients
• 1 package chocolate fudge cake mix (regular size)
• 2 packages (3.9 ounces each) of instant chocolate fudge pudding mix
• 1-1/2 cups mayonnaise
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts
7.2. Directions
Step 1 – Mix well in a massive bowl; mix ready-mix cake mix, pudding mix, and mayonnaise. Stir in chocolate chips and walnuts.
Step 2 – Shape by teaspoonfuls into balls; place on lubricated baking sheets. Bake at 350° for 12-14 minutes or till cookies puff and the surface cracks slightly. Cool for five minutes before removing from pans to wire racks.
7.3. Nutrition Facts
- Per Serving (1 cookie) – 129 calories
- Fat – 8g (2g saturated fat)
- Cholesterol – 0
- Sodium – 165mg
- Carbohydrate – 14g (10g sugars, 1g fiber)
- Protein – 1g
8. Banana Chocolate Chip Cookies
8.1. Ingredients
• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 large egg, room temperature
• 1/2 cup mashed ripe banana
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 cup semisweet chocolate chips
8.2. Directions
Step 1 – In a bowl, mix cream butter and sugar till lightweight and fluffy. Drill the egg, banana, and vanilla.
Step 2 – Mix the flour, baking powder, salt, and baking soda; bit by bit, increase the creamed mixture and blend well. Stir in chocolate chips.
Step 3 – Drop by tablespoonfuls two in. apart onto baking sheets coated with preparation spray. Bake at 350° for 13-16 minutes or till edges are gently browned. Let it cool down.
8.3. Nutrition Facts
- Per Serving (1 cookie) – 69 calories
- Fat – 3g (2g saturated fat)
- Cholesterol – 10mg
- Sodium – 50mg
- Carbohydrate – 10g (6g sugars, 0 fiber)
- Protein – 1g protein
- Diabetic Exchanges: 1/2 starch, 1/2 fat
Select High-Quality Cocoa
As a pastry chef, my favorite thing to bake has always been cookies. They are so versatile and super easy to adapt to different flavors.
The first step to getting the perfect balance of flavors when creating chocolate cookies is choosing the right cocoa. This is a huge part of the flavor, so you must choose high-quality, Dutch-processed cocoa to achieve a deep, rich flavor.
When it comes to texture, I like to add extra-chunky ingredients to my chocolate cookies to enhance the flavor and make each bite a little more texturally interesting.
If you want to maximize the chocolate flavor, I suggest adding hand-chopped 70% chocolate chips. If you want to add another flavor, I suggest adding chopped walnuts, freeze-dried raspberries, or even some orange zest.
Amy Hand, Contributing Writer, The Skillful Cook
9. Chocolate Chip Peanut Butter Cookies
9.1. Ingredients
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 1/2 cup chunky peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
9.2. Directions
Step 1 – In a bowl, mix cream butter and sugars; beat in peanut butter, egg, and vanilla.
Step 2 – Mix flour, oats, baking soda, and salt; stir into the creamed mixture. Stir in chocolate chips.
Step 3 – Drop by rounded tablespoonfuls onto unlubricated baking sheets.
Step 4 – Bake at 350° till golden brown, 10-12 minutes. Cool for one minute before removing to a wire rack.
10. Giant Buckeye Cookie
10.1. Ingredients
• 1 package chocolate cake mix (regular size)
• 2 large eggs, room temperature
• 1/2 cup canola oil
• 1 cup semisweet chocolate chips
• 1 cup creamy peanut butter
• 1/2 cup confectioners’ sugar
• Optional: Hot fudge ice cream topping, vanilla ice cream, whipped cream, and melted creamy peanut butter
10.2. Directions
Step 1 – Preheat the oven to 350° F. In a massive bowl, mix ready-mix, eggs, and oil till amalgamated. Stir in chocolate chips. Press half the dough into a 10-in. cast-iron or different ovenproof cooking pan.
Step 2 – Mix spread and confectioners’ sugar; cover dough in a cooking pan. Press remaining dough between sheets of parchment into a 10-in. circle; place overfilling.
Step 3 – Bake till a strip inserted in the center comes out with wet crumbs, 20-25 minutes. Serve warm, with optional ingredients as desired.
10.3. Nutrition Facts
- Per Serving (1 cookie) – 443 calories
- Fat- 27g (6g saturated fat)
- Cholesterol – 31mg
- Sodium – 372mg
- Carbohydrate – 48g (31g sugars, 3g fiber)
- Protein – 8g
What Keeps Cookies Soft and Chewy?
To keep your cookies soft and chewy, its all about the storage. Store baked cookies in an airtight container or resealable deep-freeze bag.
You’ll be able to even add a slice of light bread to the bag or container. The wetness within the bread creates a moist atmosphere that successively slows down wetness loss within the cookies, keeping them softer for an extended.
Experiment with Natural Sweeteners
In my quest for balanced chocolate cookies, I experiment with natural sweeteners like maple syrup, honey, or agave nectar. These sweeteners offer nuanced flavors that can complement the chocolate’s richness better than regular sugar.
They also contribute to the cookies’ moisture, impacting the texture in a way that balances the dry ingredients.
Adjusting the types and amounts of natural sweeteners allows me to refine the cookies’ sweetness and moisture levels, achieving a delightful balance that enhances both flavor and texture.
Brooke Webber, Head of Marketing, Ninja Patches
Why are Peanut Butter Cookies Flat?
Flat cookies sometimes result once the butter has softened to an excessive amount. You must be ready to create a small indentation within the butter along with your finger; if you push into the butter too simply and it’s a very greasy or oily feel, you’ve softened it too so much.
In addition, don’t over-beat your cookie dough, and perhaps even think about giving the dough a quick chill in your icebox before baking, if you’ve got the patience!
Different Ways to Store Chocolate Cookies
Cookies could last a minimum of 3 nights in an airtight container. Cookies are frozen for an amount of period. Place chilled cookie bags into the deep freeze. If you’re chilling the cookies, roll them into balls and place them in the oven.
Bring the sheet into the deep freeze for a quarter-hour. Place the cookie dough balls within the deep-freeze bags and chill for 2 months. Once prepared for baking, place out of the deep freeze. Cook them for two minutes a lot. It is not necessary that you just freeze the unbaked cookie dough.
Experiment with Leavening Agents
My approach includes experimenting with different leavening agents to find the ideal rise and texture. A combination of baking soda and baking powder can alter the texture significantly, from airy and light to dense and chewy.
By adjusting the amounts of these agents, I can fine-tune the cookie’s crumb and ensure it complements the rich, deep flavors of the chocolate. This experimentation helps achieve a cookie that’s not just flavorful but also has the perfect bite and mouthfeel.
Michael Donovan, Co-Founder, Niche Twins
FAQs
1. The basic ingredients required?
The only ingredients which might be simply modified are the mixtures. Chocolate chips, sprinkles, and peanuts chips. Is that highly possible? Please create no changes to the instruction. There are a couple of substitutions that are tested.
2. How do I bake chocolate cookies?
Set the oven at 180C (350F) normal / 160C (312F) fan-forced. In a bowl, add warm unsalted butter to the mixture. Mix flour, cocoa soda, chopped peanuts, and salt and blend on low speed till the cookie dough is stiff. Add the chocolate and beat slowly. Baking the cookie takes 12-15 minutes. Garnish it with some milk chocolate chips or peanut butter chips.
3. Which choco chips are best for cookies?
Semisweet chips have a cocoa share of 40–69%. They shine on the dough and retain their form, creating it easier to seek out chocolate in every small indefinite quantity.
Guest Author: Saket Kumar
Last Updated on by Saket Kumar