These moist chocolate cookies with cocoa powder are so delicious & easy to make. One bite is enough to stop your chocolate craving!
Today I am here with my moist, chocolate cookies. If you crave chocolate and you don’t have it, you should make these cookies immediately.
They are very soft, moist cookies just taste like souffles especially when they are warm. They are crispy at the edges, moist in the middle. Even one cookie is enough to stop your chocolate craving.
It is as easy as my other recipes, takes only 10 minutes to make. They stay 8 minutes in the oven until the cookies slightly set. When you remove the cookies from the oven, the cookies will be too soft to handle.
So you need to let them cool for almost 10 minutes on the baking sheet to be firm enough. Actually, you may think of taking one of the cookies onto a plate before letting it cool on the baking sheet and top it with heavy cream like a souffle which I can totally understand. 🙂
The amount of cocoa makes them rich chocolate cookies.
So let’s see how I make them:
How to Make Easy Chocolate Cookies with Step by Step Pictures
First, I put the flour, cocoa powder and baking soda in a small bowl and mix well. I set aside.
As usual, I melt the butter halfway and take it from the heat and stir till melted. This way the butter cools quickly. This is important because hot butter shouldn’t cook the egg.
Then I put the sugar in a medium bowl and add the cooled melted butter and mix well. I add in the egg and vanilla and stir well. Finally, I add the flour mixture in 2 batches and mix well. You can use a spatula or a spoon to mix the flour easily.
The mixture looks sticky but it is easy to make balls out of this dough. If you want, you can use an ice cream scoop. I roll the dough into 52-53 gram balls (almost 2 and ½ tablespoons) and place them on the baking sheet covered with parchment paper.
I bake them for 8 minutes until the cookies are slightly set. The baking time may differ from oven to oven. When you touch the top of the cookies, they shouldn’t be wet but very soft. These cookies will be too soft to handle.
However, you should take them from the oven to keep their moistness and let them cool on the baking sheet for 10 minutes until the bottom of the cookies are firm enough. The cookies will look puffy. I give their nice shape by slightly pressing the cookies with the back of a spoon. You can use your hands too.
You can enjoy your cookies!
- When the butter melts halfway over medium heat, remove the pan from the heat and start stirring. This way, the butter cools easily.
- Make sure the butter isn’t hot or warm. The butter has to be cooled so it won’t cook the egg and the mixture will be in the right consistency to roll into balls.
- For some reason, if you find the dough soft(it has to be soft but shouldn’t drop from a spoon) to roll into balls, keep them in the fridge until needed.
- Don’t overbake! The cookies will be done when they are slightly set. The cookies will be hard to handle but they will be firm when you remove them from the oven and keep on the baking sheet for almost 10 minutes.
- When you remove the cookies from the oven, they will be puffy. Don’t forget to press the cookies slightly with the back of a spoon to give their nice shape.
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Moist Chocolate Cookies with Cocoa Powder
- 140 g (1 cup) all-purpose flour (dip and sweep)*
- 50 g (½ cup) cocoa powder
- ½ teaspoon baking soda
- 150 g (⅔ cup) unsalted butter
- 175 g (½ cup and ⅓ cup) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Put the flour, cocoa powder and baking soda in a small bowl and mix well. Set aside.
- Melt the butter in a small pan over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. Set aside to cool.
- Place the sugar in a big bowl and add the butter, mix well. Then add in the egg and vanilla, stir until combined.
- Add the flour mixture in 2 batches and stir until all combined well.
- Roll the dough into 52-53 gram (2 and ½ tablespoon) balls and place them on the baking sheet. Alternatively, you can divide the dough equally into 10 pieces and roll each into a ball.
- Bake for 8-11 minutes or until the cookies are slightly set. The top of the cookies shouldn't be wet but soft. They will be too soft to handle. Remove the cookies from the oven so that they can keep their moistness. Let them cool on the baking sheet for 10 minutes or until the bottom of the cookies are firm enough. The cookies will be a little bit puffy. You can slightly press the cookies with the back of a spoon.
Andrea @ The Petite cook
You can never have enough cookie recipes in your life! Can’t wait to try these 🙂
I agree! I’m sure you’ll love these easy and yummy cookies:)
Oh my gosh…these cookies were so delicious!! Thank you for this recipe 😊
Hi Randy, I am so glad you enjoyed these cookies! Thank you so much for your comment 🙂
these turned out perfect and really satisfy my brownie and cookie craving in one ! so good i used salted butter and didnt have vanilla . i used Ghirardelli cocoa powder and they were chocolatey! wanted to post a pic
Hi Kimberly, I am so happy that these cookies satisfied your cravings. Thank you so much for your feedback and comment!
It was alright. I doubled the recipe for a bit more but it stuck together and was very very soft and looked like brownies. I used a cookie cutter and eventually they dried up and they tasted very nice and had a great texture! But the butter was ALOT. It even fattened and the cookies were very oily out of the oven, at least they didn’t stick to the parchment paper.
Hi Josephine, I am glad you liked the taste. These are soft and moist cookies. I am not sure if you used more butter than the recipe states. Although the butter amount is much, the cookies shouldn’t have come from the oven very oily. If the butter was not cool enough when you used it, the cookies may have spread. I hope this helps!
Have you attempted to make these with honey or maple syrup instead of regular sugar? Wondering how to make these a little healthier for my kids
I haven’t tried this recipe with other sweeteners. But I should say I never use honey in baking as honey shouldn’t be cooked according to my readings. I only use it in my no-bake recipes.
The dough was too soft to roll into balls and I put it in the fridge as suggested. The taste was good but the cookies came out thin and flat, not fluffy like the ones in the picture.
Hi Barbara, I am glad you liked the taste of these cookies. If you used less flour than you should, this may be the reason. I use the “dip and sweep” method instead of the “scoop and sweep” method when I convert grams to cups. I hope this helps.
I was looking for a cookie that used cocoa instead of bakers chocolate and found your recipe first! Getting ready to make these on Christmas day but I’m out of vanilla. Can I substitute or adjust to leave out altogether?
Hi Sue, It adds a nice flavor but if you don’t have it, you can leave it out.
When I was rolling them into balls, I realized they were a bit greasy. It must’ve been the vegetable oil I used! They are baking in the oven right now, and I can’t wait to try them!
Hi Saoirse, I hope you enjoyed them!
the recipe doesn’t have vegetable oil in . just look at the recipe and it ask for butter
Wow – these came out amazing! So simple and quick to make and so delicious. These are going to be a favourite go-to recipe for when I want cookies!
I want to make about 65 cookies. How do I increase ingredients?
Hi Nancy, If you make 2 tablespoon-big cookie balls, this recipe makes 13 cookies. So you need to multiply each ingredient by 5. If you like you can make it in 2 batches. First, you can multiply each ingredient by 2 and make 26 cookies, and in the other batch, you can multiply by 3 and make 39 cookies. I hope this helps.
Made these and loved them! I added a handful of chocolate chips. Perfect recipe for a chocolate craving. Thanks!
Hi Kelsey, I am so happy that you enjoyed these cocoa cookies so much! Thank you for your comment!
These are my new favorite cookies. They are like if a brownie and cookie married, which combines some of my favorite food items. I made them while staying at my sister’s house and I was asked to make them again the next night. I love how simple the ingredients and recipe are. This year, my new year’s resolution was to learn to cook and bake better, and I got to add this to my successful recipe repertoire. My mix was a little wet to my liking, and I added a tad more flour. Thanks!
Hi Katie, I am so happy to hear that you love these cookies so much and they are your favorite cookies! Thank you for your comment!
These were amazing!
I was wondering if you can add coconut flakes to the dough. Would the cookies still turn out?
Thanks again for the recipe! I enjoyed it very much.
Hi Marlena, I’m so glad you loved these cookies so much! I haven’t tested it but I think it is fine to use coconut flakes. I wouldn’t add too much to test it. If you try, I would love to hear your feedback! Thank you!
Thank you Meymi for your feedback! I haven’t had time to try them with coconut yet, but I will eventually.
I do have another question. I want to bake smaller cookies (1.5 tablespoon dough balls instead of 2.5 tablespoons). How long would the baking time be?
Hi Marlena, I would check the oven after 7 minutes to see if the cookies are slightly set.
I finally had a chance to test this recipe with coconut flakes! It worked really well! I used 3/4 cup of sweetened coconut flakes.
Thank you again for these delicious chocolate cookies! They really do taste like a chocolate souffle. I have discovered that making sure to roll the dough into balls is important for getting that nice rise and pillowy texture (if the dough is just scooped and then dropped onto the baking sheet, then the cookies come out a little flat. They do need that extra rolling step).
All in all, these cookies are delicious! Thank you again for sharing your recipe.
Hi Marlena, Thank you so much for your detailed feedback! I got some comments as these cookies came out flat. Now I wonder if they skipped step 6 and did not roll the dough into balls. I’m so glad you enjoyed these cookies with coconut flakes as well.
My chocolate cookies did not stay puffed up, so they ended up pretty flat. What did I do wrong?
Hi Nancy, There may be a few reasons. If you were using cups, did you use the dip and sweep method when you measure flour? I use the dip and sweep method which has more flour than the scoop and sweep method. Was the butter cool enough when you used it? It shouldn’t be hot or warm. Was the oven hot enough so there wasn’t enough time for the butter to melt before they bake? Did you roll the dough into cookie balls as stated in the recipe or did you just scoop and dropped them onto the baking sheet? And this last one is not a reason but just a suggestion; I baked both with a convection and conventional oven and they were both puffy but a convection oven tends to give thicker cookies.
Agreed! These are SO delicious! I used the weights so they came out perfectly! The dough is super greasy, I wasn’t sure if I had done something wrong but the end result is delicious! Thank you!!
Hi Marcella, I’m so happy that you loved these cookies. Thank you for your comment!
Came out perfect, from the dough, to crispy and chewy texture. I added marshmallows in a few, caramel, and peanut butter ( pb, not the best). My son fell in love with them. Going to add chocolate chips next time. Also going to do a rocky road and s’mores version.
Hi Leslie, I’m so glad both you and your son loved these cookies so much! Thank you for your feedback!
Thanks for the recipe and the great tips. I coated mine with coconut flakes and they turned out so well!
Hi Sandy, I’m so glad you loved this recipe! Thank you for your feedback!
These cookies are so delicious, but don’t make the same mistake I did and eat a bunch at once! They are super rich and buttery! A new favorite recipe for sure. I weighed out all of my dry ingredients and didn’t have any issues with the dough being too sticky.
Hi Elizabeth, I’m so glad you loved these cookies so much! Thank you for your comment!
I love how decadent these cookies are! Soft and dark, I’m sure I’d eat more than one just warm out of the oven…
Thank you! They are so delicious when they are warm! You’ll definitely want to eat more than one:)
These look soooo good! I ate way too many cookies in December, but will be ready to try these in February!
Thank you! Yes, you should try these delicious cookies 🙂
I don’t bake very often, but man these cookies look delicious! They’re so fudgy!
Carrie | Clean Eating Kitchen
Yum! These look so light and fluffy! I don’t think I could stop at one! 😉
Thank you! I always eat more than one:)
Marisa Franca @ All Our Way
Oh!! They certainly look so moist and chocolatey. What an ideal cookie for a Valentine’s Day treat!! I would certainly be happy to be the recipient of such a delicious treat.
Thank you, Marisa ! Yes, they are very moist, soft and chocolatey!
Loved this recipe! I doubled the recipe and made smaller cookies. I used these cookies to make ice cream sandwiches and they were delicious!
Hi Lala, I am so happy that you loved these cookies! I am sure your ice cream sandwiches were delicious. Thank you so much for your comment!
Kathryn @ FoodieGirlChicago
Chocolate cookies are so delicious! These look absolutely perfect!
Thank you Kathryn! They taste great!
Just look at the inside of those cookies – so moist, just like they should be!
These look so nice and thick and soft! What a perfect looking cookie!
Thank you, Julie!
Ah! I’ve been craving exactly these cookies all week! A nice rich, fudge cookie. This is perfect. Can’t wait to try them!
Thank you Lauren! I hope you try them. I’m sure you’ll love these rich cookies.
Those chocolate cookies look absolutely stunning. I would have to make a double batch of these!
Thank you, Stacey:)
Chocolate moist cookies must be my kids absolutely favorite! And just 10 minutes of cooking time is the best part for me.
Kids love these cookies. So easy to make and delicious!
My batter came out very liquidy and I followed all the steps, plus letting my butter cools for 15 minutes. Where did I go wrong?
Hi Lainey, It sounds you used less flour. I use dip and sweep method when I convert grams to cups. You should add extra flour but you should add gradually, stir and check if you are able to make a ball out of the dough. If not add a little more flour but don’t add more than needed, so the cookies will be soft. I believe the amount you need won’t be more than 1 and 1/2 to 2 tablespoons. I hope this helps!
Love chocolate cookies! Your recipe looks delicious, they are nicely thick and soft)
Thank you, Veronika!
Are you using salted butter for these?
They sound amazing and I can’t wait to try them!!
Thank you, Kat! I use unsalted butter. Please let me know when you try them 🙂
Not sure where I went wrong. Dough was too soft to roll into balls, dropped by rounded tablespoons. They spread a lot and were raw in the middle. I measured carefully by weight and followed instructions exactly. The flavor was fabulous but I put them back in the oven for 5 minutes to finish baking.
Hi Rhonda, I am happy that you liked the flavor but I am sorry that you had difficulty in rolling into balls. As you measured by weight, I am eliminating many possibilities. I am just wondering if the butter was warm (not cool) when you mix it with sugar. If the mixture was warm, this may be the reason. In this case, if you had kept the dough in the fridge for 20-30 minutes, it would be easier to roll into balls. About the baking time: Please remember that it may differ from oven to oven. Was the oven hot enough? Did you preheat it properly? When the oven isn’t hot enough, there will be enough time for the butter to melt(so the cookies spread) before they bake. Besides all these, even if you set your oven to 350°F(177C°), it may not be 350°F(177C°) inside, it can be hotter or cooler than what it shows. So you may need to bake for a longer or shother time than the recipe states. Hope this helps. If you have any questions please let me know 🙂
Loved how easy these were to make .. but ours turned out a bit too dry .. so were crumbling..
We put cream cheese frosting on top.. that helped a bit
Hi Megha, Did you bake longer than the recipe states? I know these cookies look unbaked after 8 minutes or when they are slightly set and hard to handle. But actually, this is the right time to remove these cookies from the oven. They will be firm and keep their moistness as they cool on the baking sheet for almost 10 minutes. Otherwise, they will be dry. I hope this helps.
I just baked these and they came out amazing! Thank you for sharing your recipe
Hi Briana, I am so happy you liked these cookies. Thank you so much for your comment. 🙂
Is it possible to incorporate peanuts into these cookies? Not peanut butter, but chopped nuts themselves. I think it would be easy to finely chop the nuts and dust the surface but I’m more interested in coarsely chopped nuts incorporated within the cookie itself.
Can you recommend how to alter the recipe to incorporate nuts?
Hi Martin, I haven’t tried but it sounds yummy:) After step 5-adding the flour, I would add almost 80 grams (1/2 cup) coarsely chopped nuts. I would also increase sugar to 210 grams (1 cup). If you make these cookies this way, I would love to hear your feedback. I hope you enjoy!
I made two batches of cookies. One with your published recipe and the other with chopped peanuts and added sugar, as per your suggestions. The first batch was fine. My wife, who loves chocolate but really dislikes soft cookies, tested the taste and found the center too soft for her tastes … she recommended cooking for a minute longer than you specified. The second batch was good but the peanuts didn’t add much to the taste and were overwhelmed by the chocolate. I thought they were too sweet so, if I make these again, will eliminate the added sugar. All in all the cookies were a hit even with my wife. Thanks for the recipe.
Hi Martin, I am so glad to hear it was a hit for you and your wife! Thank you so much for all your feedback.
Hi! Can I make the dough ahead and freeze it for later? If yes, how do I change the oven temperature and/or the time of cooking? Thank you
Hi Audrey, Yes you can freeze the dough balls for later. When you are ready to bake, remove them from the freezer and preheat the oven. You need to bake at the same temperature for a minute or two longer. Enjoy!
I made cookies today with truvia granulated sugar. They are phenomenal. Came out awesome. Great for lower carb treats. The flavor was really dark chocolatey.
Hi Maria, I am so glad you enjoyed these cookies! Thank you for your feedback!
I am a chocolate lover and these are the best chocolate cookies I’ve tried hands down! They are soft yet moist and pack a fudge-y punch! I dolloped the mixture onto the baking sheet instead of rolling them due to how sticky it was, and they came out perfectly circular! (You can also refrigerate the mixture but I was too lazy) these are delicious with coffee! Will make them again.
Hi Natalie, I am so happy that you enjoyed these cookies as much as I do! Thank you very much for your comment!
Hello! I love the simplicity of these cookies and they have a great flavor, but mine did not become super puffy like yours. There was definitely no need to use a spoon to flatten them out. Suggestions??
Hi Lora, I am glad you liked the flavor. If you used cups to measure the ingredients, did you use the “dip and sweep” or “scoop or sweep” method? If you used the scoop and sweep method this may be the reason; it means you used less flour than the recipe states. There is a link in the recipe card for the baking conversion chart, that post shows how I measure flour while converting grams to cups. I hope this helps.
Did I miss a step? Followed this recipe to the letter and ended up with crumbs, not cookies. I thought the egg would hold it all together but it did not. I had to throw it all out. Very disappointing.
Hi Pat, egg and flour give structure to the cookies. If it didn’t hold together, it means you used less flour than the recipe states. I use “dip and sweep” method when I convert grams to cups, which is 140 grams of flour. I wish you added some more flour and enjoyed these cookies!
Tried them, they were delicious!,!! Thanks for sharing☺️
Hi Annie, I am so glad you liked these cookies. Thank you for your comment!
Hello from Singapore!
Love how easy this recipe is and that it doesn’t require a mixer. It looked and tasted amazing!
Do you have to squish them with a glass cup after rolling them into balls? Mine didn’t spread. Took it out at 7 mins and flattened it with a spatula.
While I haven’t tried the original recipe fully, I made modifications for those using cacao powder (more bitter than cocoa)
1. Dark brown sugar (1/4 cup)
2. Granulated sugar (1/8 cup)
This portion of sugar was sweet enough.
Hi Trish, I am so happy you enjoyed these cookies! You don’t need to flatten the cookies after rolling them into balls. If you used 1/4 cup and 1/8 cup of sugar in total, that’s why the cookies didn’t spread. Thank you for your comment!
My dough was too soft to roll into balls. It was like cake batter. I’m sure they’ll taste good.
Hi Janet, It shouldn’t be like a cake batter. I guess you added less flour; I wish you’d added some more after it seemed a thin batter.
I just baked some and I must say, the smell first is inviting. A rich chocolaty aroma fills the air and the taste is decadent and delicious. Easy recipe to follow; a little child can make them.
Hi Matrix, I am so glad you enjoyed these cookies and found the instructions helpful. Thank you so much for your comment!
My fiance was craving chocolate and we didin’t have any in the house- but then I thought of the cocoa powder I had, and looked up a chocolate cookie recipe. I stumbled upon yours and we both LOVED the cookies! Thank you!
Hi Lauren, I am so happy both you and your fiance loved these cookies. Thank you so much for your comment!
I love these cookies! Very delicious!
Hi Sarah, I am so happy to hear that you love these cookies! Thank you for your comment!
My family asked me to bake something sweet, delicious and chocolatey. This cookie recipe popped up and their eyes lit up. I’m happy to report that this recipe has been printed and saved in our favourite recipes binder! Excellent recipe and super easy to make 😊 Thank you for sharing Meymi.
Hi Kerry, Reading your comment made me so happy! I am so glad you and your family loved these cookies! Thank you for your comment!
Incredible, by far my favourite cookies!!
I reduced the sugar by 40% and still found it a tad sweet — would cut in half next time. I also added toasted coconut, dried rose petals, a pinch of cardamom, and a pinch of salt to add complexity. The result was lovely — moist, fudgy goodness with aromatics from the rose petals and coconut. YUM.
Thank you so much for your feedback Mytili!
Thank you for this super easy recipe. I made it a few days ago go and I’m going to make it again today. The cookies turned out great, maybe a little too sweet for me but that just needs a little tweaking on my part. I really appreciate you added both Imperial and metric measurements.
Hi Maria, I am so happy that you enjoyed these cookies so much and appreciate both measurements! Thank you for your comment!
Thanks for the great recipe, Meymi! So delicious and easy to make. Can’t wait to try your lemon cookie recipe.
Hi Franziska, I am so glad you loved these cookies. I hope you enjoy my other recipes as well. Thank you for your comment!
This is super easy to make and it’s basically a brownie in cookie form. Perfect for my chocolate craving and being low on supplies!
Hi Megan, I am so happy that you enjoyed these cocoa cookies! Thank you for your comment!
The cookies were amazing! I tried taking half the sugar away and they still tasted good, despite being a little more bitter. I would like to ask if you could remove the cocoa powder and then the cookie wood be plain. Would that make it taste horrible or sweet and simple?
Hi Charlie, I am so glad you enjoyed these cookies so much. Thank you for your comment! I wouldn’t suggest removing cocoa and adding that amount to flour to make plain cookies. Instead, I would suggest either using the dough of my soft cinnamon cookies or the dough of my soft and chewy chocolate chip cookies. The first one has granulated sugar and they are soft and moist. If you prefer soft and chewy cookies, I suggest using the latter one(it has both granulated and brown sugar). I hope this helps!
They’re amazing! I was looking for an easy recipe with just a few ingredients, and I’m glad I found this! I didn’t have so much sugar so I used less and they’re still turned out really good! Thank you!
Hi Olivia, I am so glad these cookies met your expectations. Thank you for your feedback!
This just all granulated sugar for the two amounts you listed or could use brown sugar for one just wondering
It was my first time baking and I decided to try this recipe. I didn’t have baking soda so I used 1 1/2 tsps of baking powder instead and also used brown sugar. It tasted really good! I will definitely try this recipe again 🙂
I am so happy to hear that you decided to try my recipe and loved it! Thank you for your feedback!
Delicious! Made them exactly as you instructed and my family loved them. Thank you!
Hi Sue, I am so happy to hear that your family loved these cookies so much. Thank you for your comment!
I had the brilliant idea to bake chocolate cookies for my former coworkers whom I am visiting today. Usually using a recipe I haven’t used before can be a big risk but these cookies turned out so great! I am very impressed and thank you so much for sharing this recipe!
Hi Martina, I am so happy that this recipe impressed you so much! Thank you for your comment!
I always struggle when it comes to baking but these were so simple to make and turned out delicious!! My dough was a little soft so I popped in the fridge for a few minutes and then they were easier to roll. I am wondering if I could replace sugar for maple syrup next time? Thank you for your recipe and easy to read instructions!
Hi Steph, I am so happy to hear that you found the instructions helpful and loved these cookies! I haven’t tried this recipe with maple syrup so I am not sure how to substitute sugar. Thank you for your comment!
Wondering if you could add a little peppermint extract to this for a little mint chocolate flavor. If so, how much would you recommend?
Hi Sue, I would add just 1/4 teaspoon for a light mint flavor.
They turned out amazing! For previous comments that mentioned they were greasy or flat ,make sure when you mix the sugar in the butter you mix till it’s smooth and looking creamy then scramble the egg just a bit and add it. I rolled my cookie balls in crushed almonds ,yummy!
Hi Ana, I’m so glad you enjoyed these cookies so much! Thank you for your feedback!
This cookie is absolutely delicious! A favorite at our house. I did add 1/2 tsp espresso powder but other than that followed the recipe exact. SO GOOD!
Hi Joni, I am so happy to hear that this cookie is a favorite at your house. Thank you so much for your feedback and comment!
you have two amount for the sugar ( ½ cup and ⅓ cup ) and was wondering what one to use
These are just what I have been looking for. Excellent, particularly if you love dark chocolate. I put the bowl in the refrigerator for a few minutes so the contents would be easier to handle, otherwise I did not change a thing. I got 18 cookies out of the batch, but since they are so rich, next time I will make them slightly smaller. Just bite size would be good. 244 colories is too much for me! Thanks!
Am wondering how these will freeze???
Hi Janet, I am so happy to hear that these cookies are what you’ve been looking for. Definitely you can make these cookies smaller but you may need to bake them a little shorter. Actually, if you got 18 cookies out of the batch, each cookie is 135 calories(according to an online nutrition converter). You can freeze completely cooled cookies in a freezer bag or in an airtight container for up to 2 months. You can thaw overnight in the fridge. Thank you for your comment!
So yummy and easy! I used salted butter since I didn’t have unsalted on hand and they turned out great. I also added Ghirardelli peppermint bark chunks for a holiday twist! Absolutely delicious.
Hi Natalie, I’m so glad you enjoyed these cookies so much. Thank you for your feedback!
That sounds delicious! Can you give me the measurement for the peppermint bark?
I made these and I loved them, but it really is a lot of butter. Is there a way to substitute some of the butter and still enjoy these cookies? Again, loved them, just can’t have that much butter.
Hi Charlene, I’m so happy to hear that you loved these cookies. When you try these cookies next time, you can decrease the butter amount to 130 grams (1/2 cup and 1 tablespoon). If you find the cookies soft enough with this amount but still want to decrease the butter you can try 115 grams of butter (1/2 cup). But please don’t use less than 115 grams (1/2 cup) as it will affect the moisture and softness.
So delicious!!! Moist, the right amount of fluff, and fudgey. Will definitely be a regular when I have a sweet tooth.
So chocolatey! I used lard instead of butter due to an allergy, and they came out fantastic. They were a slight bit greasy on the bottom, maybe due the difference in consistency between lard and butter – will use 1/4 less fat next time.
Hi Ian, I’m glad you enjoyed these cookies. Thank you so much for your feedback!
I never leave reviews but these are too delicious not to. I followed the recipe and mine ended up just like the photos. So just make sure you follow the recipe! Baking is a science!
Hi Tori, I’m so happy to hear that you loved these cookies so much! Thank you for your comment!
I love these cookies! Easy to make! I don’t do the spoon thing though. I just leave them be.
Hi Esther, I’m so glad you love these cookies. Thank you for your comment!
These turned out SPECTACULAR with just the right amount of sweetness!! Thank you for the super easy to follow recipe 😀
Hi Grace, I’m so glad you loved these cookies so much! Thank you for your comment!