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!
Tips
- 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
Ingredients
- 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
Instructions
- 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 medium 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.
Notes
Nutrition
Andrea @ The Petite cook
You can never have enough cookie recipes in your life! Can’t wait to try these 🙂
Meymi
I agree! I’m sure you’ll love these easy and yummy cookies:)
Randy
Oh my gosh…these cookies were so delicious!! Thank you for this recipe 😊
Meymi
Hi Randy, I am so glad you enjoyed these cookies! Thank you so much for your comment 🙂
Lulu
Will these be as successful if you make 1 TBSP balls for a smaller cookie? Any other adjustments? Thank you!
Meymi
Hi Lulu, You can make smaller cookies but you should bake a little shorter. I’d check the oven after 6 minutes. Enjoy!
Kelly
These cookies are beyond decadent. I refrigerated the dough for about 15 minutes so I could roll it into balls (i didn’t add more flour). I cooked them for 10 minutes – I think I’ll leave them in for 11 next time. These are rich, chocolaty, melt in your mouth deliciousness. Thank you for sharing this recipe!
Meymi
Hi Kelly, I’m thrilled to hear you loved this recipe so much! Thank you for your comment!
kimberly jenkins
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
Meymi
Hi Kimberly, I am so happy that these cookies satisfied your cravings. Thank you so much for your feedback and comment!
Andrew Betrix
I’m at high altitude 7800ft, I made the recipe exactly as written, came out perfectly!
Meymi
Hi Andrew, Thank you so much for your feedback!
Steve Weigle
The cookies were great, and they were my 1st cookies. Although I do bake other things. I did everything by weight where the weight was listed. I had to add a considerable amount of flour to make it workable. If I make these again I will cut back on the butter, then they won’t be so oily and won’t need so much extra flour.
Maryann
I made these and they were delicious! Thank you!
Meymi
Hi Maryann, I’m so happy to hear you loved this recipe so much! Thank you for your comment!
Angela Williams
Yeah I used salted butter to it was all I had and didn’t have the granulated sugar so I used brown sugar and yes most definitely satisfied my brownie/ cookie craving. I can’t wait for my little one to get out of school lol he’s a real cookie/brownie critic lol
val tori
Been making this recipe for years. They’re always different. But one problem I have most often is the dough. I regularly have to add more flour, doesn’t matter how long I keep it cooled
Josephine
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.
Meymi
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!
Js
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
Meymi
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.
Barbara Yusko
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.
Meymi
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.
Jaime
This recipe did not work at all, was more like a brownie batter, way too runny did not look like the picture at all
Meymi
Hi Jamie, If you used cups, you may have used less flour than you should and this may be the reason why you ended up with a runny batter. I use dip and sweep method instead of scoop and sweep method when I convert grams to cups.
Sue
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?
Meymi
Hi Sue, It adds a nice flavor but if you don’t have it, you can leave it out.
Margaret
Doubled your recipe, added a rounded cup of flour due to comments. Cookies puffed up beautifully at 8 minutes. Using your spoon suggestion, I dipped the top of each cookie with a spoonful of chopped nuts and dark chocolate chips. Patted the nuts and chips in, let the cookies rest on the pan the 10 minutes and the nuts and chips stuck for a yummy topping. Am letting these cookies cool now on a paper bag to absorb butter as they are still quite soft. Maybe a good 1/2 hour to firm up. I did eat one warm right out of the oven!! Delicious flavor!!
Darrel John Poppino
I agree about there being too much butter. The cookies baked fine, but your fingers will get oily due to too much butter. Moving forward I’m only using 8 tablespoons.
Kelsey
I read this before baking. Just by reading I also thought the butter could be cut down. But I did a full stick of butter (8 Tbs) and they were delicious! My husband likes things extremely sweet so I even made Oreo filler and made them into little cookie sandwiches. 10/10
Megan
My dough came out very thin. I put half on the cookie sheet as is and they came out super flat. The 2nd half of the dough I probably added almost 1/4 cup more flour. Those came out like the picture. I dont have kitchen scales unfortunately. Idk how the flour could be so far off by how its scooped….
Saoirse Daly
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!
Meymi
Hi Saoirse, I hope you enjoyed them!
doris
the recipe doesn’t have vegetable oil in . just look at the recipe and it ask for butter
Zara
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!
Annah
These were amazing! I didn’t have all purpose flour so I left out the baking soda and used self rising flour instead. They were perfectly soft and fluffy. So simple and quick to make!
Meymi
Hi Annah, Thank you so much for your feedback! I’m so glad to hear you loved these cookies!
Brian Coltrin
I followed the recipe and the turned out great. I didn’t”roll” the dough I just formed them on the cookie sheet. I topped with a pinch of flaked salt when I pulled them from the oven. Wonderful as is but the Chocoholic that I am I made a ganache and topped the remaining cookies.
Kim
Absolutely delicious! Followed the instructions and weighed all ingredients. I didn’t find them greasy at all. They weren’t too sweet and perfectly rich!
Meymi
Hi Kim, I’m so happy to hear you found the cookie dough easy to work with and loved these cookies! Thank you for your comment!
Nancy
I want to make about 65 cookies. How do I increase ingredients?
Meymi
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.
Suzanne
I added pecans! Yummy 😋
Meymi
Hi Suzanne, Sounds delicious. Thank you for your feedback!
cookie baker
Love how easy the recipe is even for a complete novice baker like me. The cookies ended up very similar to the photo. They are very rich and decadent, very chocolatey and soft and I’m sure they’ll be a huge hit. I let the butter cool completely which I think avoided the cookies baking flat I see mentioned in other comments. They do spread in the oven and merge into each other so make sure to give each dough ball lots of space! I must concur with other comments saying they are almost slightly too greasy which is why they’re not 5 stars from me.
Kelsey
Made these and loved them! I added a handful of chocolate chips. Perfect recipe for a chocolate craving. Thanks!
Meymi
Hi Kelsey, I am so happy that you enjoyed these cocoa cookies so much! Thank you for your comment!
Taz Fisher
I have this recipe saved in my “favourites” on my phone. I’ve made this so many times now, I always add different ingredients on top of the cookies. Tonight I used pecans, walnuts, and dandies peppermint vegan marshmallows, separately of course, SO good. The perfect cookie brownie hybrid.
Meymi
Hi Taz, I’m thrilled to hear you love this recipe so much. Thank you for your feedback!
Katie
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!
Meymi
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!
Marlena
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.
Meymi
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!
Marlena
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?
Thanks!
Meymi
Hi Marlena, I would check the oven after 7 minutes to see if the cookies are slightly set.
Marlena
Hi Meymi,
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.
Meymi
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.
Nancy
My chocolate cookies did not stay puffed up, so they ended up pretty flat. What did I do wrong?
Meymi
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.
Marcella
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!!
Meymi
Hi Marcella, I’m so happy that you loved these cookies. Thank you for your comment!
Leslie
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.
Meymi
Hi Leslie, I’m so glad both you and your son loved these cookies so much! Thank you for your feedback!
Amanda
These are delicious!
I was curious – could I freeze the dough to bake later or would that ruin the texture?
Meymi
Hi Amanda, I’m so glad you loved them! Thank you for your comment! You can freeze the dough balls. When you want to bake, you can remove them from the freezer and preheat the oven. You may need to bake for a minute or so longer.
Sandy
Thanks for the recipe and the great tips. I coated mine with coconut flakes and they turned out so well!
Meymi
Hi Sandy, I’m so glad you loved this recipe! Thank you for your feedback!
Elizabeth
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.
Meymi
Hi Elizabeth, I’m so glad you loved these cookies so much! Thank you for your comment!
Renee
These were yummy! I usually don’t but I weighed out all the ingredients with this recipe! I also tried it soufflé style, with a little drizzle of heavy cream when they were still really hot, as recommended. It reminded of the end of the brownie sundae when the brownie has absorbed all the melted ice cream.
I doubled the batch and am refrigerating the second batch to make them later this week or even into the freezer if I don’t get around to it.
Meymi
Hi Renee, I’m so happy to hear that you enjoyed these cookies so much. Thank you for your detailed comment!
Jayne
Soooooo easy and absolutely delicious!! An amazing chocolate cookie with a beautiful texture!! The 3rd time I made them I used 2/3 of the sugar and were still gorgeous!! This is now my ‘go to’ cookie recipe! Thank you!
Meymi
Hi Jayne, I’m so happy to hear that these chocolate cookies are your go to cookie recipe! Thank you for your feedback!
Elizabeth
I really enjoyed these cookies! I did add about a 1/4c of extra flour to mine so I could roll them out easier. Really yummy flavor and texture!
Loubna
Can i use margarine instead of butter?
Meymi
Hi Loubna, Yes, you can but it’ll taste different. If you try with margarine, I’d love to hear your feedback. Thank you!
Loubna
Hey meymi, i hope you are doing good, well yesterday i made these cookies i used margarine instead of butter and doubled the ingredients because i was going to share em with my family and lemme tell you!!!! the cookies wereeee surprisingly sooo delicious i added dark chocolate chips to make em richer since i replaced the butter, i rolled em into smaller sizes (1tbspn) i cooked every batch for 8mins max , the cookies were soo puffy i pressed the middle with a spoon and decorate them with mini m&ms i actually hadn’t any high hopes since i replaced the butter and doubled the ingredients but fortunately the cookies came out soooooo good and i am so satisfied even my sisters like it and asked for the recipe, thank youu and i will make em again but next time I’ll try em with butter to see which one i like best!!!
Meymi
Hi Loubna, Thank you so much for your detailed feedback! I’m so happy to hear that margarine version was very delicious too. I wonder which one you’ll like the best once you try the butter version 🙂
Jenn
I tripled the recipe and it made about 70 decent size yummy cookies! They didn’t come out as thick as the picture (about half the thickness) but they came out normal cookie size. I’m very happy with the results!
Emily
Hi Meymi!
I just wanted to tell you how much I enjoyed this recipe and how it’s been enjoyed by many others (including friends, family, and my daughter’s teachers). I also wanted to share that in a pinch, I substituted half the cocoa powder for melted bakers chocolate- worked perfectly. 👌🏻 And I tried out several different ways to form the cookies. I tried room temp dough and forming balls, rolling into balls after refrigerating dough, and “cut and bake” circles from log-shaped refrigerated dough. All the balls produced flat, thin cookies (still DELICIOUS! 🤤) but the log-shaped “cut and bake” cookies look just like yours from this recipe. Also, WOW! What a great “base” cookie recipe! I added a bunch of different “mix-ins” to give these cookies variety. 🙌🫶👏🏻 Thank you so much for this recipe!
Meymi
Hi Emily, I’m so glad you all enjoyed these cookies. Thank you for sharing your experience. As you used less cocoa powder than you should, your cookies may have been flat. I’d love to hear your feedback if you use all cocoa powder next time(for the dough balls). I also want to share that fan forced oven gives puffier cookies compared to the conventional one.
Kathleen
Do you chill the dough?
Meymi
Hi Kathleen, You don’t need to chill the dough. If you find the dough too soft to roll into balls, you can keep in the fridge for a few minutes.
Elaina
super easy & delicious. i forgot baking soda but they still turned out great! just super dense and fudgey!
Julia
Beautiful cookies 🧡🧡🧡 thank you..I just added less sugar and put in some white chocolate chips for a little decorating.
They taste light and fluffy!
Meymi
Hi Julia, I’m thrilled to hear you loved this recipe! Thank you so much for your feedback!
Stacey Condron
Too big and flat? I followed the recipe and used a cookie scoop than rolled them. What did I do wrong? I admit, I’m a “challenged baker” but I can read a recipe. They tasted fine, but not the puffed up cookie I was hoping for.
Meymi
Hi Stacey, When I convert grams to cup, I use the “dip and sweep” method instead of the “scoop and sweep” method. If you used less flour than you should, this may be the reason for the flat cookies. I also realized convection oven tends to give thicker cookies. I hope this helps.
Rose
Great recipe! I used exact measurements and my dough came out slightly sticky as others, but rolled them (and my hands) in powdered sugar and they formed perfect balls. Baked great, tasted amazing!!
Meymi
Hi Rose, I’m thrilled to hear you loved these cookies! Thank you so much for your feedback!
Meg
I followed the recipe exactly and ended up with very thick, fluffy, airy cookies. More of cake like texture. The dough was originally far too thin and needed to chill. Anyone else have this issue? They did taste good though.
grace
these are amazing, i rolled them in powdered sugar before baking and WOW!
Nicoletta @sugarlovespices
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…
Meymi
Thank you! They are so delicious when they are warm! You’ll definitely want to eat more than one:)
Kate
These look soooo good! I ate way too many cookies in December, but will be ready to try these in February!
Meymi
Thank you! Yes, you should try these delicious cookies 🙂
Sarah
I don’t bake very often, but man these cookies look delicious! They’re so fudgy!
Meymi
Thank you!
Carrie | Clean Eating Kitchen
Yum! These look so light and fluffy! I don’t think I could stop at one! 😉
Meymi
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.
Meymi
Thank you, Marisa ! Yes, they are very moist, soft and chocolatey!
Lala
Loved this recipe! I doubled the recipe and made smaller cookies. I used these cookies to make ice cream sandwiches and they were delicious!
Meymi
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!
Meymi
Thank you Kathryn! They taste great!
Leslie Haasch
Just look at the inside of those cookies – so moist, just like they should be!
Meymi
Thank you!
Julie
These look so nice and thick and soft! What a perfect looking cookie!
Meymi
Thank you, Julie!
lauren
Ah! I’ve been craving exactly these cookies all week! A nice rich, fudge cookie. This is perfect. Can’t wait to try them!
Meymi
Thank you Lauren! I hope you try them. I’m sure you’ll love these rich cookies.
Stacey
Those chocolate cookies look absolutely stunning. I would have to make a double batch of these!
Meymi
Thank you, Stacey:)
Tatiana
Chocolate moist cookies must be my kids absolutely favorite! And just 10 minutes of cooking time is the best part for me.
Meymi
Kids love these cookies. So easy to make and delicious!
Lainey Mitchell
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?
Meymi
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!
Veronika
Love chocolate cookies! Your recipe looks delicious, they are nicely thick and soft)
Meymi
Thank you, Veronika!
Kat
Are you using salted butter for these?
They sound amazing and I can’t wait to try them!!
Meymi
Thank you, Kat! I use unsalted butter. Please let me know when you try them 🙂
Rhonda
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.
Meymi
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 🙂
Megha malik
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
Meymi
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.
Briana
I just baked these and they came out amazing! Thank you for sharing your recipe
Meymi
Hi Briana, I am so happy you liked these cookies. Thank you so much for your comment. 🙂
Martin
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?
Meymi
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!
Martin
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.
Meymi
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.
Audrey
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
Meymi
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!
Maria
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.
Meymi
Hi Maria, I am so glad you enjoyed these cookies! Thank you for your feedback!
Natalie
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.
Meymi
Hi Natalie, I am so happy that you enjoyed these cookies as much as I do! Thank you very much for your comment!
Lora
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??
Meymi
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.
Pat
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.
Meymi
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!
Annie
Tried them, they were delicious!,!! Thanks for sharing☺️
Meymi
Hi Annie, I am so glad you liked these cookies. Thank you for your comment!
Trish
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.
Meymi
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!
Janet Sway
My dough was too soft to roll into balls. It was like cake batter. I’m sure they’ll taste good.
Meymi
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.
Matrix
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.
Meymi
Hi Matrix, I am so glad you enjoyed these cookies and found the instructions helpful. Thank you so much for your comment!
Lauren
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!
Meymi
Hi Lauren, I am so happy both you and your fiance loved these cookies. Thank you so much for your comment!
Sarah
I love these cookies! Very delicious!
Meymi
Hi Sarah, I am so happy to hear that you love these cookies! Thank you for your comment!
Kerry C.
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.
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!
Susan Steeves
Incredible, by far my favourite cookies!!
Mytili
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.
Meymi
Thank you so much for your feedback Mytili!
Maria
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.
Meymi
Hi Maria, I am so happy that you enjoyed these cookies so much and appreciate both measurements! Thank you for your comment!
Franziska Williams
Thanks for the great recipe, Meymi! So delicious and easy to make. Can’t wait to try your lemon cookie recipe.
Meymi
Hi Franziska, I am so glad you loved these cookies. I hope you enjoy my other recipes as well. Thank you for your comment!
Megan
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!
Meymi
Hi Megan, I am so happy that you enjoyed these cocoa cookies! Thank you for your comment!
chark
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?
Thanks,
Charlie
Meymi
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!
Olivia
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!
Meymi
Hi Olivia, I am so glad these cookies met your expectations. Thank you for your feedback!
doris
This just all granulated sugar for the two amounts you listed or could use brown sugar for one just wondering
R
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 🙂
Meymi
I am so happy to hear that you decided to try my recipe and loved it! Thank you for your feedback!
SueC
Delicious! Made them exactly as you instructed and my family loved them. Thank you!
Meymi
Hi Sue, I am so happy to hear that your family loved these cookies so much. Thank you for your comment!
Martina
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!
Meymi
Hi Martina, I am so happy that this recipe impressed you so much! Thank you for your comment!
Skyler
They are good and not overly sweet, but very greasy. 2/3c of butter is a lot for 10 cookies! I’ve made them as the recipe is written and again rolled in powdered sugar (better without).
Steph
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!
Meymi
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!
Sue
Wondering if you could add a little peppermint extract to this for a little mint chocolate flavor. If so, how much would you recommend?
Sue
Meymi
Hi Sue, I would add just 1/4 teaspoon for a light mint flavor.
Ana
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!
Meymi
Hi Ana, I’m so glad you enjoyed these cookies so much! Thank you for your feedback!
Joni
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!
Meymi
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!
doris
you have two amount for the sugar ( ½ cup and ⅓ cup ) and was wondering what one to use
Janet
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???
Meymi
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!
Natalie P
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.
Meymi
Hi Natalie, I’m so glad you enjoyed these cookies so much. Thank you for your feedback!
Marlena
That sounds delicious! Can you give me the measurement for the peppermint bark?
Charlene
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.
Meymi
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.
Darren
I’ve made these twice now, and have to say that these are the best cookies I’ve ever eaten.
Thank you for this recipe
Kylee Emmons
So delicious!!! Moist, the right amount of fluff, and fudgey. Will definitely be a regular when I have a sweet tooth.
Ian
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.
Thanks!
Meymi
Hi Ian, I’m glad you enjoyed these cookies. Thank you so much for your feedback!
Tori
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!
Meymi
Hi Tori, I’m so happy to hear that you loved these cookies so much! Thank you for your comment!
Esther B
I love these cookies! Easy to make! I don’t do the spoon thing though. I just leave them be.
Meymi
Hi Esther, I’m so glad you love these cookies. Thank you for your comment!
Grace
These turned out SPECTACULAR with just the right amount of sweetness!! Thank you for the super easy to follow recipe 😀
Meymi
Hi Grace, I’m so glad you loved these cookies so much! Thank you for your comment!
Nik
I’ve made cookies using a few different recipes now and these cookies stand out for being the best.
Meymi
Hi Nik, I’m so happy to hear this! Thank you for letting me know!
Loretta
I haven’t read all of the comments, but I’m certain I tried something different that others haven’t mentioned yet. I roasted my own cacao beans! I recently ordered some beans from an online company and wanted to see how the flavor would compare with standard cocoa. The recipe turned out to be a very good choice for my ‘test kitchen.’ The chocolate flavor was not as pronounced as it might have been with standard cocoa but was still quite nice. I only used about 1/3 cup of the ground cacao. I would increase that the next time I try this recipe.
As mentioned by others, the ratio of 1 cup of flour to 2/3 cup of butter created a flat cookie that we might refer to as a cookie crisp. For the second batch, I added an extra 1/3 cup of flour to the remaining dough and got a more traditional cake cookie that rose and held its shape. It is light on the inside with a sugar crisp on the outside – delicious! I also added about 1/3 cup of ground walnuts to the recipe, which makes me feel like they’re more nutritious. lol!
I made an adjustment to the mixing instructions as well. In a small bowl, I mixed together the sugar and cocoa, then added the fully melted hot butter to it and stirred, then added the vanilla. The flavors of both cocoa and vanilla benefit frm heat to fully release their flavors. Then I mixed the cooled mixture together with the flour, soda and beaten egg.
Thank you for sharing your recipe. I will definitely use it again.
Meymi
Hi Loretta, I’m glad to hear that you’ll use this recipe again. Just like flour, cocoa powder gives structure to these cookies and effects the final result. If you used only 1/3 cup of the ground cocoa which is 16 grams instead of 50 grams, this may be the reason of the flat cookies. Also, I use “dip and sweep” method instead of “scoop and sweep” method when I convert grams to cups which is 140 grams of flour instead of 120 grams of flour. The differences in these amounts can easily change the texture of the cookies. Thank you for your feedback!
Stephanie
Great recipe! They came out flat for me, but maybe due to not weighing the flour. Also I’m in Panamá so that could affect the recipe as well, even with mostly freezing the balls for 20 min before baking them. I do have one question. I was so surprised there was no salt in the recipe. I added 1/2tsp. of salt and they were perfectly delicious. I would think it would lack flavor without the salt, but no one seemed to mention that. Just curious why there is no salt?
Meymi
Hi Stephanie, I’m so glad you enjoyed this recipe. You probably used less flour and this is the reason for the flat cookies. I also noticed fan forced oven(convection oven) tends to give puffier cookies. When I developed this recipe, I didn’t use salt and I liked the flavor so I kept this recipe this way. But you can definitely use salt. Some of my readers use salted butter or add a pinch of salt. Thank you for your comment!
Heba
Very easy recipe and the tips section is really helpful. The cookies are very delicious. This is the first time I make cookies that are really good. Thank you for sharing!
Meymi
Hi Heba, I’m so glad you loved this recipe and found the tips helpful. Thank you for your comment!
Danielle
They were fabulous. I made some chocolate frosting to go on top and everyone at our part couldn’t stop eating them!
Skyler
Loved these cookies last time I made them. I rolled them in powdered sugar before baking.
But I am curious if the dough be made ahead of time and frozen?
Meymi
Hi Skyler, You can freeze the cookie dough balls for up to 2 months. You don’t need to thaw. While the oven is preheating, you can remove them from the freezer and bake at same temperature for a minute or two longer.
Nia
Hi. Thank you so much for this recipe. I’m not a baker but they turned out pretty well. The only difference from your own is that my cookies spread but it was still very delicious. Love from NZ
Meymi
Hi Nia, I’m so happy to hear that you loved this recipe so much. If there is a fan forced option in your oven, you may try it next time. The cookies may not spread as much. Thank you for your comment!
Laura Simmons
These cookies are simple to make, and so delicious! I’ll keep this recipe for sure. ❤️😊
Meymi
Hi Laura, I’m so happy to hear that you find this recipe a keeper. Thank you for your comment!🙂💖
Mina
The cookies turned out amazing! I love this recipe! I added some dark chocolate chips and it made them even better!
Elizabeth Gonzalez
This was super easy and quick to make. I implemented chocolate chips dark, white. Wooo they were so good. They are my new favorite cookies to make . So delicious and the prep and bake time isn’t that bad. I appreciate your recipe so much it was a hit
Meymi
Hi Elizabeth, I’m thrilled to hear these cookies were a hit. Thank you so much for your feedback!
Kathleen
Easy to make and fantastic tasting! Saving this recipe to use again and again.
Meymi
Hi Kathleen, I’m thrilled to hear you loved these cookies so much! Thank you for your comment!
Caity
We make these gluten free 1:1 and they are just as delicious as the normal recipe!
Meymi
Hi Caity, Thank you so much for your feedback!
Serena
I made them true to your recipe and they are great! I just did a keto batch with almond flour, and monk fruit. Not as good as the original but it worked! Thank you for sharing. This recipe rocks!
Bostonhuman
My family all agreed something was missing from this recipe. Flavors were flat. Then I realized there was no salt. Won’t make again as written.
Darleen Pena
I made these cookies and they are delicious. They tasted like mini brownies. They didn’t last long. I’m now making them for a church event.
Meymi
Hi Darleen, I’m so happy to hear you loved these cookies so much! Thank you for your comment!
Muffy
These are amazing and my suggestion is to precisely follow instructions using the scale vs. measuring cups – they turned out perfect. I chose to make small bite size cookies to serve with a lemon dessert so made the balls approximately one tablespoon in size and baked for 5 minutes. Once out of the oven – employed the suggestion to slightly dent the top and then added a tiny sprinkle of fine sea salt. Amazing – now a go-to for me!!
Meymi
Hi Muffy, I’m so glad to hear you enjoyed these cookies so much! Thank you for your comment!
Mary
These cookies are so good that I think I am eating brownies! I am gonna call them, “brownie cookies”, on my recipe card. My husband loves them too! Thank you for posting this recipe. May the grace of God be in your life.
Meymi
Hi Mary, I’m so happy both you and your husband loves these cookies. Thank you so much for your beautiful comment.🙏
Margarete
I made these cookies last year (using grams) with King Arthur Gluten Free flour, Earth Balance (Red Container) and maple syrup instead of vanilla. They were wonderful! This year I made them again with the KA GF flour, and the rest of the ingredients as stated. Ibothh times I added a bit more KA GF flour and used a tip more than a tablespoon of dough per cookie for 8 minutes in the oven. They are chocolately rich and delicious! I do not dent the top. Thank you.
Meymi
Hi Margarete, Thank you so much for your detailed feedback!
Sylvi
We love this recipe. It is a huge hit with all who taste them. Best cookie recipe.
Meymi
Hi Sylvi, I’m so happy to hear you all loved this recipe so much! Thank you for your comment!
Anna
The cookies turned out tasty in the end! But the writer didn’t exactly put themselves in the reader’s shoes; we can’t mind read haha. A “small” bowl to me is a cereal bowl, but that was too small once I started using it. What implements are best to mix with? Why should I have to learn the writer’s personal method of scooping flour when a standard method exists? The best part was the last step, which was explained very thoroughly with an eye for what the reader should be looking for.
Anyway, as many people commented, I both had to add significantly more flour AND chill the dough, but the cookies turned out well.
Meymi
Hi Anna, I’m glad you liked the taste. Dip and sweep is not my personal method that I made up. There are two different-standard ways of measuring flour; one is spoon & sweep and the other one is dip & sweep. I use the dip and sweep method when I convert grams to cups. I share this information so my readers can get the same results when they make my recipe. About your bowl comment, I’ll write it as a medium bowl to avoid any confusion. Happy baking!
Vanessa
Awesome – easy and quick. Like eating cake. I made mine smaller and got 18 balls
Evangelina
They taste really good, and have quickly become a favorite in my family!
Meymi
Hi Evangelina, I’m thrilled to hear this recipe is a family favorite! Thank you for your comment!
Ellie
My families favorite chocolate cookie! We just love them and they are so easy to make.
If I’m wanting the cookies to feel a little bit healthier, then I’ll substitute the sugar with date sugar and it still tastes so good.
Meymi
Hi Ellie, I’m so happy to hear this recipe is a family favorite. I’ll try these cookies with date sugar! Thank you so much for your feedback!
Ana
Are you using natural or dutched cocoa? I made them with natural and they turned out great but I want to try it with some dutched cocoa I bought recently; do I need to adjust the recipe?
Meymi
Hi Ana, I’m glad you loved these cookies. I use Dutch-processed cocoa.
Lindy
Thank you so much for this recipe they are so delicious!!!
Meymi
Hi Lindy, I’m so glad you enjoyed this recipe. Thank you so much for your comment!
Samantha
Can I use gluten free flour instead? Same measurement?
Meymi
Hi Samantha, One of my readers mentioned in the comments that they made these cookies gluten free 1:1 and wrote that they are delicious. Enjoy!
Steve Weigle
This is an update to my previous review. I complained about the amount of butter before. This time I did every ingredient by weight, like before. But I cut the butter from 2/3 cup to 1/2 cup. BINGO! These are the best cookies EVER! When I pulled them out of the oven I used a spoon to flatten them a bit like you suggested, and the sides cracked. But when they cooled, the cracks were gone. They are beautiful, and delicious! Thank you for teaching me how to make cookies!
Meymi
Hi Steve, Thank you so much for trying my recipe and your feedback. I recently published my inside out cookies which are based on these cocoa powder cookies. I used less butter and made other modifications but get a similar texture and taste. If you like chocolate cookies, you may also want to try those cookies. Happy baking!
Theresa
I made these today using the cup measurements. They came out great! Fluffy, moist, fudgy, brownie like but as a cookie. Interestingly I did not read about the dip and sweep method for the flour but they turned out perfect anyway. I dusted them with powdered sugar when they came out of the oven. This quick and easy recipe is a keeper! Thanks!
Meymi
Hi Theresa, I’m so happy to hear you enjoyed this recipe so much. Thank you for your feedback!
Lynda
I’m a pretty good baker, I followed the recipe and being Canadian, LOVED that everything was in grams…I even weighted each ball hahaha BUT!!!!!!!!!!!! They all spread flat and into each other 🙁
Meymi
Hi Lynda, I’m sorry to hear that. I wonder if the butter was completely cooled and the oven was hot enough.
Chris
Easy and delicious! I prefer cooked less than more time, 8 minutes is perfect.
Anuk
I baked these tonight because my wife thought I had a chocolate bar for her but no, I did not. I did not want her to feel sad, so….
They came out great! I think other people might have used bread flour instead of all purpose. I followed the directions and they came out really nice, and chocolatey! Not greasy, but YUMMY! Both of us were happy. Ty for posting! 🙂
Meymi
Hi Anuk, I’m thrilled to hear you and your wife enjoyed these cookies so much!🙂 Thank you for your comment!
Abby
These were so easy to make and absolutely delicious!
Lakie M Jones
They are so wonderful !
Nicole Moore
Can I freeze these?
Meymi
Hi Nicole, You can freeze these cookies in a freezer bag or in an airtight container for up to 2 months. You can thaw them overnight in the fridge.