Chocolate Cookies – Soft, Chewy & Irresistible!

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  1. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add eggs and vanilla extract, mixing until smooth.

Step 2: Mix the Dry Ingredients

  1. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  2. Gradually mix the dry ingredients into the wet ingredients until just combined.
  3. Fold in chocolate chips (and nuts if using).

Step 3: Chill the Dough (Optional but Recommended)

  1. Cover the dough and refrigerate for 30 minutes to 1 hour for extra chewiness.

Step 4: Bake the Cookies

  1. Preheat oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. Scoop tablespoon-sized portions of dough onto the sheet, spacing them 2 inches apart.
  4. Bake for 9-11 minutes, until the edges are set but the centers are still soft.
  5. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 5: Serve & Enjoy!

  • Enjoy warm with a glass of milk or as a decadent dessert with ice cream.
  • Drizzle with melted chocolate or dust with powdered sugar for an extra treat!

Serving & Storage Tips

  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze dough balls for up to 3 months—bake straight from frozen!
  • Reheat cookies in the microwave for 10 seconds for a fresh-out-of-the-oven taste.

Variants & Add-Ins

  1. Double Chocolate Cookies – Add ½ cup white chocolate chips for contrast.
  2. Mint Chocolate Cookies – Stir in ½ teaspoon peppermint extract.
  3. Peanut Butter Chocolate Cookies – Swirl in ¼ cup peanut butter.
  4. Extra Fudgy Cookies – Underbake by 1-2 minutes for a gooier center.

FAQ

1. Can I use melted butter instead of softened butter?
No, softened butter helps keep the cookies thick and chewy.

2. Why did my cookies turn out flat?
Make sure to chill the dough before baking and avoid overmixing.

3. Can I make these cookies gluten-free?
Yes! Substitute gluten-free all-purpose flour.

4. What if I don’t have brown sugar?
Use granulated sugar, but the cookies will be less chewy.

5. Can I make this dough ahead of time?
Yes! Store dough in the fridge for up to 48 hours before baking.

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