12 Delicious Easy Chocolate Cookie Recipes You’ll Love

Zesty, rich, and utterly irresistible—chocolate cookies are the ultimate comfort food that never fails to delight. Whether you’re a baking novice or a seasoned pro, our roundup of 22 easy recipes promises something for every craving. From chewy classics to creative twists, get ready to find your new favorite treat. Let’s dive in and discover the perfect chocolate cookie for you!

Classic Chocolate Chip Cookies

You know that feeling when only a warm, chewy chocolate chip cookie will do. Yet homemade versions often disappoint—too cakey, too flat, or just plain bland. This recipe delivers the perfect balance every single time.

Ingredients

Flour – 2 ¼ cups
Baking soda – 1 tsp
Salt – 1 tsp
Butter – 1 cup
White sugar – ¾ cup
Brown sugar – ¾ cup
Vanilla extract – 1 tsp
Eggs – 2
Chocolate chips – 2 cups

Instructions

1. Preheat oven to 375°F.
2. Whisk flour, baking soda, and salt in a medium bowl.
3. Beat butter, white sugar, and brown sugar in a large bowl for 2 minutes until pale and fluffy.
4. Add vanilla extract and eggs one at a time, beating after each addition.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. Fold in chocolate chips until evenly distributed.
7. Scoop 2-tablespoon portions of dough onto ungreased baking sheets, spacing them 2 inches apart.
8. Bake for 9-11 minutes until edges are golden but centers still look slightly underdone.
9. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
10. Repeat with remaining dough.

Let these cookies cool completely for that signature crisp edge and soft center. The brown sugar creates a caramel-like depth that pairs perfectly with melty chocolate pockets. Try sandwiching a scoop of vanilla ice cream between two for an over-the-top dessert.

Double Chocolate Chunk Cookies

Nothing beats the classic combination of rich chocolate and chewy cookie texture. These double chocolate chunk cookies deliver intense cocoa flavor with minimal effort. Perfect for when you need a quick chocolate fix.

Ingredients

Flour – 1 ½ cups
Unsalted butter – ¾ cup
Brown sugar – ¾ cup
Granulated sugar – ¼ cup
Egg – 1 large
Vanilla extract – 1 tsp
Baking soda – ½ tsp
Salt – ½ tsp
Cocoa powder – ½ cup
Chocolate chunks – 1 cup

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Melt butter in microwave for 45 seconds until just liquid.
3. Combine melted butter with brown sugar and granulated sugar in large bowl.
4. Whisk vigorously for 2 minutes until mixture becomes pale and smooth.
5. Add egg and vanilla extract, then whisk for another minute until fully incorporated.
6. Sift flour, cocoa powder, baking soda, and salt directly into wet ingredients.
7. Fold dry ingredients into wet mixture using spatula until no flour streaks remain.
8. Mix in chocolate chunks until evenly distributed throughout dough.
9. Scoop 2-tablespoon portions of dough and roll into balls.
10. Place dough balls 2 inches apart on prepared baking sheets.
11. Bake for 10-12 minutes until edges are set but centers appear slightly underdone.
12. Remove cookies from oven and let cool on baking sheets for 5 minutes.
13. Transfer cookies to wire rack to cool completely.

A crackled top gives way to a fudgy center packed with melted chocolate pockets. The deep cocoa flavor intensifies as they cool, making them even better the next day. Try sandwiching two cookies with vanilla ice cream for an over-the-top dessert experience.

Chocolate Crinkle Cookies

Ready for the ultimate holiday cookie? Rich, fudgy chocolate crinkle cookies deliver intense cocoa flavor with that signature crackled top. They’re surprisingly simple to make with pantry staples.

Ingredients

– All-purpose flour – 1 cup
– Granulated sugar – 1 cup
– Cocoa powder – ½ cup
– Vegetable oil – ¼ cup
– Eggs – 2
– Baking powder – 1 tsp
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
– Powdered sugar – ½ cup

Instructions

1. Preheat your oven to 350°F.
2. Line two baking sheets with parchment paper.
3. Whisk flour, cocoa powder, baking powder, and salt in a medium bowl.
4. Beat sugar, oil, eggs, and vanilla in a separate bowl until smooth.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. Chill dough in refrigerator for exactly 2 hours to prevent spreading.
7. Place powdered sugar in a shallow bowl.
8. Scoop 1 tablespoon of chilled dough and roll into a ball.
9. Roll each ball thoroughly in powdered sugar until heavily coated.
10. Arrange balls 2 inches apart on prepared baking sheets.
11. Bake for 10-12 minutes until edges are set but centers appear slightly soft.
12. Cool cookies on baking sheets for 5 minutes before transferring to wire rack.
13. Cool completely before serving.

Chewy centers contrast beautifully with crisp, crackled exteriors dusted in snowy sugar. The deep chocolate flavor intensifies as they cool. Try sandwiching two cookies with peppermint ice cream for an elevated dessert experience.

Dark Chocolate Sea Salt Cookies

You know those days when only something rich and chocolatey will do. These dark chocolate sea salt cookies deliver intense flavor with minimal fuss. They’re crisp-edged with chewy centers that satisfy every craving.

Ingredients

– All-purpose flour – 1 ¼ cups
– Unsalted butter – ½ cup
– Brown sugar – ¾ cup
– Granulated sugar – ¼ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Dark chocolate chunks – 1 cup
– Sea salt flakes – 1 tsp

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Melt butter in microwave for 45 seconds until fully liquid.
3. Combine melted butter with brown sugar and granulated sugar in large bowl.
4. Whisk mixture vigorously for 2 minutes until smooth and slightly pale.
5. Add egg and vanilla extract, then whisk for 1 more minute.
6. In separate bowl, whisk together flour, baking soda, and salt.
7. Gradually fold dry ingredients into wet ingredients until just combined.
8. Fold in dark chocolate chunks until evenly distributed.
9. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing 3 inches apart.
10. Sprinkle each dough portion with sea salt flakes.
11. Bake for 10-12 minutes until edges are set but centers appear slightly underdone.
12. Cool cookies on baking sheets for 5 minutes before transferring to wire rack.
13. Let cookies cool completely for 1 hour to achieve perfect texture.
Perfectly balanced between sweet and salty, these cookies develop a crackly top with a fudgy interior. The coarse sea salt crystals provide bursts of flavor that cut through the rich chocolate. Serve them slightly warm with cold milk for the ultimate contrast.

Nutella-Stuffed Chocolate Cookies

A rich chocolate cookie with a molten Nutella center that’s surprisingly simple to make. These cookies deliver maximum flavor with minimal ingredients. Perfect for when you need a quick chocolate fix.

Ingredients

All-purpose flour – 1 ½ cups
Unsalted butter – ½ cup
Granulated sugar – ¾ cup
Brown sugar – ½ cup
Egg – 1
Vanilla extract – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Cocoa powder – ⅓ cup
Nutella – ¼ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Microwave the butter for 30 seconds until just melted but not hot.
3. Combine the melted butter, granulated sugar, and brown sugar in a large bowl.
4. Whisk vigorously for 1 minute until the mixture becomes pale and slightly fluffy.
5. Add the egg and vanilla extract, then whisk for another 30 seconds.
6. Sift the flour, cocoa powder, baking soda, and salt directly into the wet ingredients.
7. Fold the dry ingredients into the wet mixture until no flour streaks remain.
8. Chill the dough in the refrigerator for 15 minutes to prevent spreading.
9. Scoop 2 tablespoons of dough and flatten it in your palm.
10. Place 1 teaspoon of Nutella in the center of the flattened dough.
11. Carefully wrap the dough around the Nutella, sealing completely.
12. Roll the filled dough ball between your palms to smooth any seams.
13. Space the dough balls 2 inches apart on the prepared baking sheet.
14. Bake for 10-12 minutes until the edges are set but centers appear soft.
15. Let the cookies cool on the baking sheet for 5 minutes before transferring.
16. Transfer the cookies to a wire rack to cool completely. Press a thumbprint into the center of each warm cookie for extra Nutella filling. These cookies emerge with crackly tops and gooey centers that ooze when broken. The deep chocolate flavor pairs perfectly with the hazelnut spread. Try serving them warm with a scoop of vanilla ice cream for ultimate indulgence.

Triple Chocolate Mint Cookies

Grab your mixing bowls for these decadent triple chocolate mint cookies that deliver maximum flavor with minimal fuss. They combine dark, milk, and white chocolate chunks with refreshing mint in every bite. Perfect for holiday baking or whenever chocolate cravings strike.

Ingredients

Butter – 1 cup
Sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Peppermint extract – ½ tsp
Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Cocoa powder – ⅓ cup
Dark chocolate chunks – 1 cup
Milk chocolate chunks – ½ cup
White chocolate chunks – ½ cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream together 1 cup butter and ¾ cup sugar in a large bowl until light and fluffy, about 2 minutes.
3. Beat in 1 egg, 1 tsp vanilla extract, and ½ tsp peppermint extract until fully combined.
4. Whisk together 2 cups flour, 1 tsp baking soda, ½ tsp salt, and ⅓ cup cocoa powder in a separate bowl.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in 1 cup dark chocolate chunks, ½ cup milk chocolate chunks, and ½ cup white chocolate chunks.
7. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes until edges are set but centers still appear slightly soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
10. Cool completely before serving, about 20 minutes. Use an ice cream scoop for uniformly sized cookies that bake evenly. Chill the dough for 15 minutes if it feels too soft to handle. Don’t overbake—the cookies will firm up as they cool. Underbaking slightly ensures chewy centers. Ultimate chocolate satisfaction comes from the triple chocolate combination melting into the mint-infused dough. These cookies stay remarkably soft for days when stored in an airtight container. Try crumbling them over vanilla ice cream for an elevated dessert experience.

White Chocolate Macadamia Nut Cookies

Kick off your baking session with these irresistible white chocolate macadamia nut cookies. Perfectly chewy centers meet crisp edges in every bite. They’re simple to make yet deliver impressive bakery-quality results.

Ingredients

– All-purpose flour – 2 cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Unsalted butter – 1 cup
– Brown sugar – ¾ cup
– Granulated sugar – ½ cup
– Egg – 1 large
– Vanilla extract – 1 tsp
– White chocolate chips – 1 cup
– Macadamia nuts – ¾ cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. Cream softened butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in white chocolate chips and roughly chopped macadamia nuts.
7. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes until edges are golden but centers appear slightly underdone.
9. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Rest these cookies completely on the rack for that signature chewy texture. The buttery macadamias provide crunch against creamy white chocolate pockets. Serve warm with ice cream for an elevated dessert experience.

Peanut Butter Chocolate Swirl Cookies

Every cookie lover needs this recipe in their arsenal. These peanut butter chocolate swirl cookies deliver maximum flavor with minimal effort. Expect soft, chewy centers with beautiful marbled patterns.

Ingredients

Flour – 1 ½ cups
Baking soda – ½ tsp
Salt – ¼ tsp
Unsalted butter – ½ cup
Brown sugar – ¾ cup
Granulated sugar – ¼ cup
Egg – 1 large
Vanilla extract – 1 tsp
Peanut butter – ½ cup
Semi-sweet chocolate – 4 oz

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 1 ½ cups flour, ½ tsp baking soda, and ¼ tsp salt in a medium bowl.
3. Beat ½ cup softened unsalted butter with ¾ cup brown sugar and ¼ cup granulated sugar until light and fluffy.
4. Mix in 1 large egg and 1 tsp vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Divide the dough evenly into two separate bowls.
7. Stir ½ cup peanut butter into one bowl of dough until fully blended.
8. Melt 4 oz semi-sweet chocolate in 30-second intervals, stirring between each, until smooth.
9. Mix the melted chocolate into the second bowl of dough until uniform.
10. Take 1 tbsp of peanut butter dough and 1 tbsp of chocolate dough and gently press them together.
11. Roll the combined dough pieces between your palms to create a marbled ball.
12. Place dough balls 2 inches apart on prepared baking sheets.
13. Bake for 10-12 minutes until edges are set but centers still appear slightly soft.
14. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
15. Cool completely before serving or storing.

Really, the contrast between rich peanut butter and deep chocolate makes each bite exciting. These cookies stay remarkably soft for days when stored in an airtight container. Try crumbling them over vanilla ice cream for an instant dessert upgrade.

Chewy Chocolate Oatmeal Cookies

Mouthwatering chocolate oatmeal cookies deliver that perfect chewy texture with minimal effort. Make these when you need a quick, satisfying treat that comes together in under 30 minutes. They’re the ideal balance of rich chocolate and hearty oats.

Ingredients

Butter – ½ cup

Brown sugar – ¾ cup

Egg – 1

Vanilla extract – 1 tsp

Flour – ¾ cup

Baking soda – ½ tsp

Salt – ¼ tsp

Oats – 1½ cups

Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F.
2. Line two baking sheets with parchment paper.
3. Melt ½ cup butter in a microwave-safe bowl for 45 seconds.
4. Whisk ¾ cup brown sugar into the melted butter until smooth.
5. Beat in 1 egg and 1 tsp vanilla extract until fully combined.
6. Mix ¾ cup flour, ½ tsp baking soda, and ¼ tsp salt in a separate bowl.
7. Gradually stir the dry ingredients into the wet mixture until just combined.
8. Fold in 1½ cups oats and 1 cup chocolate chips.
9. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
10. Bake for 10-12 minutes until edges are lightly golden but centers appear slightly underdone.
11. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.

Nothing beats biting into these cookies when they’re still slightly warm. The oats provide a satisfying chew while the melted chocolate creates pockets of rich flavor throughout. Try crumbling them over vanilla ice cream for an instant dessert upgrade that requires zero extra effort.

Spicy Chocolate Gingerbread Cookies

Aromatic spices and rich chocolate create these unforgettable cookies. Anyone craving holiday warmth with a kick will love these treats. They’re surprisingly simple to make from scratch.

Ingredients

Flour – 2 cups
Cocoa powder – ½ cup
Baking soda – 1 tsp
Salt – ½ tsp
Ground ginger – 2 tsp
Cinnamon – 1 tsp
Cayenne pepper – ¼ tsp
Unsalted butter – ¾ cup
Brown sugar – 1 cup
Molasses – ¼ cup
Egg – 1

Instructions

1. Preheat your oven to 350°F.
2. Whisk together flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cayenne pepper in a medium bowl.
3. Beat softened butter and brown sugar in a separate bowl until light and fluffy.
4. Mix in molasses until fully incorporated.
5. Add the egg and beat until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
7. Chill the dough for 30 minutes to prevent spreading.
8. Scoop tablespoon-sized portions of dough and roll into balls.
9. Place dough balls 2 inches apart on parchment-lined baking sheets.
10. Bake for 10-12 minutes until edges are set but centers appear slightly soft.
11. Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
12. Let cookies cool completely on wire racks.

Ultra-chewy centers contrast with crisp edges in these decadent cookies. Unexpected heat from cayenne builds gradually after the initial chocolate-ginger warmth. Serve them slightly warm with cold milk or crumble over vanilla ice cream for an elevated dessert.

Gluten-Free Chocolate Almond Cookies

Baking gluten-free treats doesn’t have to be complicated. These chocolate almond cookies come together quickly with just a few pantry staples. They deliver rich flavor and satisfying texture without any wheat flour.

Ingredients

Almond flour – 2 cups
Coconut sugar – ¾ cup
Cocoa powder – ½ cup
Egg – 1
Coconut oil – ¼ cup, melted
Vanilla extract – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together almond flour, coconut sugar, cocoa powder, baking soda, and salt in a large bowl.
3. In a separate bowl, beat the egg with melted coconut oil and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and mix until a thick dough forms.
5. Scoop tablespoon-sized portions of dough and roll into balls between your palms.
6. Place dough balls 2 inches apart on the prepared baking sheet.
7. Flatten each ball slightly with your palm to about ½-inch thickness.
8. Bake for 10-12 minutes until cookies are set around the edges but still soft in the center.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Cool completely for 30 minutes before serving. For chewier cookies, slightly underbake and cool completely on the baking sheet. Freeze dough balls before baking for thicker cookies. Store cooled cookies in an airtight container to maintain crisp edges. Fresh from the oven, these cookies boast crisp edges with fudgy, soft centers. The almond flour provides subtle nuttiness that complements the deep chocolate flavor. Crumble over ice cream or enjoy alongside your afternoon coffee for an extra treat.

Vegan Chocolate Peanut Butter Cookies

These vegan chocolate peanut butter cookies deliver rich flavor with minimal ingredients. They come together quickly using pantry staples. The result is chewy, fudgy cookies that satisfy any sweet craving.

Ingredients

Flour – 1 cup
Cocoa powder – ½ cup
Baking soda – 1 tsp
Salt – ½ tsp
Peanut butter – 1 cup
Maple syrup – ¾ cup
Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together 1 cup flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a medium bowl.
3. Combine 1 cup peanut butter, ¾ cup maple syrup, and 1 tsp vanilla extract in a separate bowl.
4. Mix the wet ingredients into the dry ingredients until a thick dough forms.
5. Scoop 1-tablespoon portions of dough and roll into balls.
6. Place dough balls 2 inches apart on the prepared baking sheet.
7. Flatten each ball with a fork in a crisscross pattern.
8. Bake for 10-12 minutes until the edges look set but centers appear slightly soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Cool completely before serving.

Now you have chewy, intensely chocolate cookies with prominent peanut butter flavor. The crisscross pattern creates perfect texture contrast. Try sandwiching two cookies with vegan ice cream for an indulgent treat.

Conclusion

Ready to bake? This collection proves that amazing chocolate cookies are within everyone’s reach. Whether you’re a beginner or a seasoned baker, there’s a perfect recipe waiting for you. We’d love to hear which one becomes your new favorite—leave a comment below! If you enjoyed this roundup, please share it with fellow cookie lovers on Pinterest. Happy baking!