18 Decadent Chewy Chocolate Cookie Recipes

Know the feeling of biting into a perfectly chewy chocolate cookie? We’ve rounded up 18 decadent recipes that deliver that dreamy texture every time. From classic to creative, these cookies are pure comfort. Get ready to bake your new favorite!

Classic Chewy Chocolate Chip Cookies

You know those bakery-style cookies that are perfectly chewy in the middle with crispy edges and pools of melted chocolate? That's exactly what we're making today.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Brown Butter

• 1 cup (2 sticks) unsalted butter

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt

Wet Ingredients

• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs (room temperature)
• 2 tsp vanilla extract

Mix-ins

• 2 cups semisweet chocolate chips

Instructions

1. Brown the butter: In a light-colored saucepan over medium heat, melt the butter, stirring frequently. It will foam, then turn golden brown with a nutty aroma (about 5–7 minutes). Immediately pour into a heatproof bowl and let cool for 10 minutes.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat with an electric mixer on medium speed until well combined, about 1 minute. (Tip: using room-temperature eggs helps emulsify the dough.)
4. Add the eggs one at a time, beating well after each. Add the vanilla and beat until smooth.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. (Tip: overmixing develops gluten, making cookies tough.)
6. Fold in the chocolate chips with a rubber spatula. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 days). Chilling the dough prevents spreading and creates a chewier texture.
7. Preheat your oven to 375°F. Line two baking sheets with parchment paper.
8. Scoop the dough into 1.5-tablespoon balls (about 1.5 inches) and place them 2 inches apart on the prepared sheets. For extra shine, press a few extra chips on top.
9. Bake one sheet at a time for 11–13 minutes, until the edges are golden and the centers look slightly underbaked. (Tip: pull them out when the tops are just set—they'll continue cooking on the hot sheet.)
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Go ahead and grab a glass of cold milk—these cookies are seriously irresistible. The brown butter gives them a nutty depth that takes them from good to unforgettable. Trust me, your kitchen will smell amazing.

Double Chocolate Chewy Cookies

Nothing beats the comfort of a homemade chocolate cookie, and these double chocolate chewy cookies are my absolute favorite. With deep cocoa flavor and melty chocolate chunks, they hit that perfect spot between fudgy and chewy. Trust me, you'll want to keep a batch in your cookie jar at all times.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Add-ins

• 1 1/2 cups semisweet chocolate chunks

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2 minutes. (Tip: make sure your butter is at room temperature for the creamiest texture.)
4. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Don't overmix—a few streaks of flour are okay.
6. Fold in the chocolate chunks with a rubber spatula until evenly distributed. (Tip: using a mix of chunks and chips gives you pools of chocolate in every bite.)
7. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling is key for chewy cookies and prevents excessive spreading.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 9–11 minutes. The edges should be set but the centers will still look soft and slightly underbaked. (Tip: pull them out when they look a bit underdone for a fudgy interior.)
10. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Now you've got a batch of irresistibly fudgy cookies with rich chocolate in every bite. The contrast between the crisp edges and soft, gooey center is pure bliss. Serve them with a cold glass of milk or double down with a scoop of ice cream for an epic dessert.

Salted Dark Chocolate Chewy Cookies

Oh, these cookies are everything you want: crispy caramelized edges, a chewy center, and deep dark chocolate balanced with a sprinkle of flaky sea salt. They're dangerously easy to make—and even easier to eat.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 8 oz dark chocolate (60-70% cacao), chopped into chunks

For Topping

• 1 teaspoon flaky sea salt (such as Maldon)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium saucepan over low heat, melt the butter completely. Remove from heat and let cool for 5 minutes. (Don't skip cooling—it helps keep cookies from spreading too much.)
3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and no lumps remain.
4. Add the room-temperature egg and vanilla extract, then whisk vigorously until the mixture is pale and slightly thickened, about 1 minute.
5. In a separate bowl, whisk together the flour, baking soda, and fine sea salt. Add the dry ingredients to the wet mixture and fold with a spatula until just combined—stop as soon as you see no flour streaks.
6. Fold in the dark chocolate chunks until evenly distributed. The dough will be soft and a bit greasy; that's normal.
7. Cover the bowl and refrigerate the dough for at least 30 minutes. (Chilling firms up the butter for thicker, chewier cookies and prevents over-spreading.)
8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets. No need to flatten.
9. Bake one sheet at a time for 10-12 minutes, until the edges are golden brown and the centers look slightly puffy and underdone. (They'll continue setting as they cool, so don't overbake!)
10. Immediately after removing from the oven, sprinkle each cookie with a pinch of flaky sea salt. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Vibrant with crackly tops and a soft, fudgy center, these cookies balance bitter dark chocolate with just a whisper of salt. They’re heavenly straight from the oven with a glass of cold milk, or warmed and served over vanilla ice cream for an indulgent sundae.

Peanut Butter Chocolate Chewy Cookies

Who can resist the classic combo of peanut butter and chocolate? These chewy cookies are packed with creamy peanut butter and semi-sweet chips, giving you a soft, nutty bite every time. Perfect for an easy dessert or a lunchbox treat.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Add-ins

• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, use a hand mixer to beat the softened butter and peanut butter until smooth, about 1 minute.
4. Add the granulated and brown sugars, and beat until light and fluffy, about 2 minutes.
5. Beat in the egg and vanilla extract until fully combined.
6. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Tip: Don't overmix or the cookies will be tough.
7. Fold in the chocolate chips with a spatula. For evenly distributed chips, reserve a handful to press onto dough balls after scooping.
8. Chill the dough for 30 minutes. This step is optional but helps prevent spreading and gives a chewier texture.
9. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
10. Bake for 9-11 minutes, until edges are golden but centers are still soft. Tip: They'll look underdone—that's perfect for chewy cookies.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Vibrant with peanut butter richness and melty chocolate, these cookies stay soft and chewy for days. Serve them with a cold glass of milk, or crumble over ice cream for an indulgent sundae.

Mint Chocolate Chewy Cookies

Unexpectedly, these mint chocolate cookies became my go-to for a cool, chewy treat. With fresh mint extract and dark chocolate chunks, they're like a refreshing break in cookie form. Trust me, you'll want to stash a batch in the freezer.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the dough

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon fresh mint extract (or peppermint extract)

For the mix-ins

• 1 1/2 cups dark chocolate chunks (about 8 oz)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. (Tip: Make sure your butter is truly softened—not melted—for the best chewy texture.)
4. Beat in the egg, vanilla extract, and mint extract until well combined. Scrape down the bowl as needed.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. (Tip: Overmixing can make cookies tough, so stop as soon as you see no more flour streaks.)
6. Fold in the dark chocolate chunks with a spatula until evenly distributed. (Tip: Reserve a few chunks to press onto the tops of the cookies before baking for a bakery look.)
7. Chill the dough in the refrigerator for at least 30 minutes. This step is key for chewy, non-spreading cookies.
8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets. If you reserved extra chocolate, press a chunk onto each dough ball.
9. Bake one sheet at a time for 10-12 minutes, or until the edges are lightly golden and the centers still look slightly soft. The cookies will continue to set as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Soft, chewy, and bursting with minty freshness, these cookies stay tender for days—if they last that long. Serve them with a glass of cold milk or crumble over vanilla ice cream for a mint-chocolate sundae twist.

White Chocolate Macadamia Chewy Cookies

A chewy cookie loaded with white chocolate chips and roasted macadamia nuts is exactly what you need for a sweet treat. These are buttery, nutty, and perfectly soft in the center—total comfort food.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 3/4 cup unsalted butter, melted
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract

Add-ins

• 1 cup white chocolate chips
• 1 cup roasted macadamia nuts, roughly chopped

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and no lumps remain.
4. Add the egg and vanilla extract to the butter mixture; whisk until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Do not overmix.
6. Fold in white chocolate chips and chopped macadamia nuts until evenly distributed.
7. For chewier cookies, chill the dough for 30 minutes (optional but recommended).
8. Using a cookie scoop or tablespoon, drop rounded balls of dough (about 2 tablespoons each) onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes, until edges are golden brown and centers still look slightly soft and puffy.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will set as they cool.

Happily, these cookies stay soft and chewy for days in an airtight container. The contrast of sweet white chocolate and salty macadamia nuts is irresistible—try them with a scoop of vanilla ice cream for an extra indulgent dessert.

Oatmeal Chocolate Chewy Cookies

Craving a cookie that’s both hearty and soft? These oatmeal chocolate chewy cookies are packed with rolled oats, cinnamon, and chocolate chips for the perfect cozy treat.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups rolled oats

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Mix-ins

• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add eggs one at a time, beating well after each, then stir in vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Tip: Don't overmix to keep cookies tender.
6. Fold in rolled oats and chocolate chips until evenly distributed. Tip: Use a spatula for gentle folding.
7. Cover dough and refrigerate for at least 30 minutes. Tip: Chilling prevents spreading and enhances chewiness.
8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
9. Bake for 10-12 minutes, until edges are set and golden, but centers still look soft. Tip: They'll continue to set as they cool.
10. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Keep a batch in your cookie jar for a quick snack or dessert—they stay soft for days, if they last that long!

Vegan Chewy Chocolate Cookies

Cravings for a chewy, fudgy cookie that's completely plant-based? You're in the right spot. These vegan chocolate cookies use a flax egg and plant-based butter for that perfect texture.

Serving: 18 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the flax egg

• 1 tbsp ground flaxseed
• 3 tbsp water

For the dry ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the wet mixture

• 1/2 cup plant-based butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Make the flax egg: In a small bowl, mix ground flaxseed with water. Let sit for 5 minutes until thick and gelatinous.
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. In a large bowl, cream together softened plant-based butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Tip: Use room-temperature butter for easier creaming.
5. Add vanilla extract and the prepared flax egg to the butter mixture. Mix until well combined.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Tip: Don't overmix or cookies will be tough.
7. Fold in dairy-free chocolate chips until evenly distributed.
8. Scoop dough into 1.5-tablespoon balls and place them 2 inches apart on the prepared baking sheet.
9. Bake for 10-12 minutes, or until edges are set and centers look slightly soft. Tip: Underbake slightly for a chewy texture. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
10. Enjoy warm or store in an airtight container for up to 5 days.

Biting into one reveals a rich, fudgy center with crisp edges—exactly what you want. Serve with a glass of oat milk or crumble over vegan ice cream for an indulgent dessert.

Gluten-Free Chewy Chocolate Cookies

Just wait until you try these Gluten-Free Chewy Chocolate Cookies—they're a game changer for anyone missing that soft, fudgy texture. Made with almond flour and loaded with chocolate chunks, they're rich, chewy, and nobody will guess they're gluten-free.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Dry Ingredients

• 2 cups almond flour
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking soda

Wet Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract

Mix-ins

• 1 cup dark chocolate chunks

Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, salt, and baking soda until combined. Tip: almond flour is delicate—avoid overmixing later to keep cookies tender.
3. In a large bowl, whisk the melted butter and brown sugar until smooth. Add the egg and vanilla, then whisk until fully incorporated. Tip: using a room-temperature egg helps the batter emulsify better.
4. Pour the wet ingredients into the dry and stir with a rubber spatula until just combined. Fold in the chocolate chunks until evenly distributed.
5. Scoop rounded tablespoons of dough (about 1.5 tbsp each) onto the prepared sheets, spacing them 2 inches apart. Gently flatten each slightly with your palm. Tip: for extra chewiness, chill the dough for 30 minutes before baking.
6. Bake for 9–11 minutes, until the edges are set but the centers still look soft and slightly underdone. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Remember, these cookies are best enjoyed warm when the chocolate chunks are melty and gooey. The edges are slightly crisp while the centers stay soft and chewy—pure bliss. Store any leftovers in an airtight container for up to a week, but they rarely last that long in my house!

Brownie Batter Chewy Cookies

Have you ever wanted a cookie that tastes just like brownie batter? These Brownie Batter Chewy Cookies are exactly that—fudgy, rich, and topped with that signature shiny cracked top.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookie Dough

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Dry Mix

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For Rolling and Mix-ins

• 1/4 cup granulated sugar
• 1 cup semisweet chocolate chunks

Instructions

1. In a large bowl, cream together the melted butter, granulated sugar, and brown sugar until smooth.
2. Add the eggs one at a time, then stir in the vanilla extract. Beat until the mixture is glossy.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift if the cocoa is lumpy.
4. Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
5. Fold in the chocolate chunks. The dough will be soft. Cover and chill for at least 30 minutes—this step is key for chewy cookies.
6. Preheat oven to 350°F. Line baking sheets with parchment paper.
7. Place the 1/4 cup granulated sugar in a small bowl. Scoop dough into 1.5-tablespoon balls and roll each generously in the sugar. This gives the cookies their shiny, cracked top.
8. Place dough balls 2 inches apart on prepared baking sheets. Bake for 10–12 minutes, until puffed and cracked on top. The centers will still look soft.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The centers will firm up as they cool.

Crack open one of these cookies to reveal the fudgy, brownie-like interior that makes them absolutely addictive. They're perfect with a glass of milk or crumbled over vanilla ice cream for an extra indulgent treat. Enjoy every chewy, rich bite!

Caramel Stuffed Chewy Chocolate Cookies

Picture this: a soft, chewy chocolate cookie with a gooey caramel center that melts in your mouth. These Caramel Stuffed Chewy Chocolate Cookies are the ultimate treat for any caramel lover, and they're easier to make than you'd think!

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookie Dough

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

For the Filling

• 24 soft caramel candies, unwrapped (like Kraft or Werther's)

For Topping (optional)

• Flaky sea salt for sprinkling

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and no lumps remain.
4. Add the egg and vanilla extract to the butter mixture and whisk until fully combined.
5. Pour the dry ingredients into the wet mixture and stir with a rubber spatula just until a soft dough forms. Do not overmix—it's okay if a few streaks of flour remain.
6. Cover the dough and refrigerate for at least 30 minutes. Chilling prevents spreading and ensures chewy cookies.
7. Scoop about 1 tablespoon of dough, flatten it into a disc in your palm, and place a caramel in the center. Wrap the dough around the caramel, sealing it completely. Roll into a ball.
8. Place the stuffed dough balls about 2 inches apart on the prepared baking sheets. If desired, sprinkle a pinch of flaky sea salt on top.
9. Bake for 10-12 minutes, until the edges are set and the tops look slightly cracked. The centers will look soft—that's perfect for a gooey interior.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The caramel will be very hot, so resist the urge to bite immediately!

Kick back and enjoy these cookies warm with a glass of milk. The caramel center stays soft for days, making them perfect for sharing—if you can resist eating them all yourself!

Chewy Chocolate Crinkle Cookies

Ugh, sometimes you just need a cookie that’s intensely chocolate, chewy in the middle, and looks like it came from a bakery. These Chewy Chocolate Crinkle Cookies deliver on all fronts, with a dramatic cracked top dusted in snowy powdered sugar. They're surprisingly easy to make and always impress.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the dough

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For coating

• 1/2 cup powdered sugar

Instructions

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
2. In a large bowl, beat the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, mixing after each, then stir in the vanilla.
3. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. The dough will be sticky—that’s okay.
4. Cover the bowl and refrigerate the dough for at least 2 hours (or up to overnight). Chilling is essential for easy handling and that classic crinkle effect. Tip: don’t skip this step!
5. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
6. Place the powdered sugar in a shallow bowl. Using a cookie scoop or spoon, form the dough into 1-tablespoon balls. Roll each ball generously in the powdered sugar—coat them thickly so the crinkles show. Tip: roll twice for best coverage.
7. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, until the cookies have puffed and cracked on top. Tip: for the chewiest centers, pull them out when the edges are set but the middle still looks soft.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll set as they cool.

Once cooled, each cookie is a perfect contrast: a crisp, sugary shell that gives way to a fudgy, chewy center. The deep cocoa flavor pairs beautifully with a glass of cold milk. For a fun twist, sandwich a scoop of vanilla ice cream between two cookies for an easy ice cream sandwich.

Spiced Mexican Chocolate Chewy Cookies

Dive into these spiced Mexican chocolate cookies that bring a cozy warmth with every bite. The combo of cinnamon and cayenne gives a gentle kick that pairs perfectly with rich dark chocolate.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Cookie Dough

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips or chopped dark chocolate

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, cinnamon, cayenne, baking soda, and salt. Tip: Sift the cocoa first to avoid lumps and ensure a smooth dough.
3. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract, then beat until well combined, scraping down the bowl as needed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix—this keeps the cookies tender.
6. Fold in the dark chocolate chips with a spatula until evenly distributed.
7. Cover the dough and refrigerate for at least 30 minutes. Tip: Chilling firms the dough so cookies don't spread too much and stay chewy.
8. Scoop rounded tablespoons (about 1.5 tablespoons each) of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
9. Bake for 10-12 minutes, until the edges are set and the centers look slightly soft. Tip: For ultimate chewiness, pull them out when they appear underbaked—they'll set as they cool.
10. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

With crackly tops and fudgy centers, these cookies deliver a warm, spicy kick that lingers nicely. Serve them with a cold glass of milk or a scoop of vanilla ice cream for an extra treat.

Coconut Chocolate Chewy Cookies

Looking for a cookie that's chewy, tropical, and packed with chocolate? These Coconut Chocolate Chewy Cookies are your new go-to—they're soft, loaded with shredded coconut and mini chips, and perfect for an anytime treat.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the cookie dough

• 1 cup (2 sticks) unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sweetened shredded coconut
• 1 cup mini chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a small saucepan, melt 1 cup of unsalted butter over low heat. Let it cool for 5 minutes—warm but not hot.
3. In a large bowl, whisk together the melted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar until smooth.
4. Add 1 large egg and 1 teaspoon vanilla extract, whisking until fully incorporated.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
6. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Don't overmix—that makes cookies tough.
7. Fold in 1 1/2 cups sweetened shredded coconut and 1 cup mini chocolate chips until evenly distributed. Chill the dough for 20 minutes for extra chewiness (tip: this prevents spreading).
8. Scoop rounded tablespoons of dough (about 1.5 inches each) onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes, until the edges are golden but the centers look slightly underdone. They'll set as they cool. For soft cookies, pull them at 10 minutes (tip: underbaking is key for chewiness).
10. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Use a thin spatula to avoid breaking them.

Enjoy these cookies with a cold glass of milk—the combo of toasted coconut and melted mini chips is irresistible. For a fun twist, sandwich two cookies with a scoop of vanilla ice cream for an instant tropical ice cream sandwich.

Espresso Chocolate Chewy Cookies

Oh, these cookies are a coffee lover's dream come true! With a bold espresso kick and rich dark chocolate chips, they're chewy and utterly addictive. Trust me, you'll want to bake a batch immediately.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons instant espresso powder

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Mix-ins

• 1 cup dark chocolate chips (60-70% cocoa)

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, and instant espresso powder. Set aside.
3. In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2 minutes. Use an electric mixer on medium speed for best results.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined, scraping down the sides as needed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix, or the cookies will be tough.
6. Fold in the dark chocolate chips with a spatula until evenly distributed.
7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. For extra chewiness, chill the dough balls for 10 minutes before baking.
8. Bake for 9-11 minutes, until the edges are set and lightly golden but the centers still look soft and slightly puffed. The cookies will continue setting as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

How perfectly chewy and rich these are! The espresso doesn't overpower; it just deepens the chocolate flavor. Serve them with a cold glass of milk or crumble over vanilla ice cream for an adult sundae.

Triple Chocolate Chewy Cookies

Ever tried a cookie that delivers three kinds of chocolate bliss? These triple chocolate chewy cookies pack milk, white, and dark chips into one decadent bite. They’re perfectly chewy and oh-so-satisfying.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough Base

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract

Chocolate Mix

• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Avoid overmixing to keep cookies tender.
6. Fold in all the chocolate chips (milk, white, and dark) using a spatula. For extra chewiness, chill the dough for 30 minutes before baking.
7. Drop rounded tablespoons of dough (use a cookie scoop for even sizes) onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, until the edges are golden but the centers still look slightly soft. Don't overbake — they'll set as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Undoubtedly, the combination of milk, white, and dark chips makes every bite a surprise. Serve them warm with a glass of cold milk for the ultimate treat. You'll be reaching for another before you know it.

Sea Salt Caramel Chocolate Chewy Cookies

Whip up a batch of these Sea Salt Caramel Chocolate Chewy Cookies and watch them disappear. They're packed with homemade caramel bits, dark chocolate chunks, and a flaky sea salt finish that makes every bite irresistible. Trust me, you'll want to stash some before they're gone.

Serving: 24 | Prep Time: 25 minutes | Cooking Time: 12 minutes

Ingredients

For the Homemade Caramel Bits

• 1/2 cup (100g) granulated sugar
• 2 tablespoons light corn syrup
• 2 tablespoons unsalted butter, cut into pieces
• 1/4 cup (60ml) heavy cream
• 1/4 teaspoon salt

For the Cookie Dough

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (170g) dark chocolate chunks (60-70% cocoa)
• Flaky sea salt (for finishing)

Instructions

1. Make the caramel bits: In a small saucepan, combine 1/2 cup granulated sugar and 2 tablespoons corn syrup. Cook over medium heat, swirling occasionally, until the mixture turns a deep amber color (about 5-7 minutes). Remove from heat.
2. Carefully whisk in the butter pieces until melted, then slowly pour in the heavy cream while stirring (the mixture will bubble). Stir in 1/4 teaspoon salt. Pour onto a parchment-lined baking sheet and spread thin. Let cool completely at room temperature (about 20 minutes), then chop into small bits.
3. Whisk together flour, baking soda, and 1/2 teaspoon salt in a medium bowl. Set aside.
4. In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy (about 2 minutes). Add egg and vanilla; beat until combined.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until incorporated. Do not overmix—overworking the dough can make cookies tough.
6. Fold in the dark chocolate chunks and caramel bits until evenly distributed. For even baking, chill the dough for 30 minutes (this prevents spreading and keeps cookies chewy).
7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place 2 inches apart on prepared sheets. Bake for 10-12 minutes, until edges are golden but centers are still soft. Tip: Rotate sheets halfway through for even browning.
9. Immediately after removing from oven, sprinkle a pinch of flaky sea salt on each cookie. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Don't be surprised if these cookies become your new favorite. The combination of chewy texture, rich dark chocolate, and pockets of homemade caramel with a salty finish is pure magic. Serve them slightly warm with a glass of cold milk—or crumble over vanilla ice cream for an indulgent sundae.

Smores Chewy Chocolate Cookies

Ugh, can you believe summer is almost here? I’m already dreaming of campfires and s’mores, but sometimes you just want that flavor without the fire. Enter these Smores Chewy Chocolate Cookies—all the gooey, crunchy, chocolatey goodness in a portable cookie.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Cookie Dough

• 1 and 1/2 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Smores Topping

• 1/2 cup mini marshmallows
• 2 tablespoons graham cracker crumbs (for sprinkling)

Gooey chocolate, toasted marshmallow, and crunchy graham—all in one bite. These cookies are perfect for backyard BBQs or a cozy night in. Serve them warm with a glass of cold milk, or let them cool for a chewier texture.

Conclusion

Perfect for satisfying every chocolate craving, these 18 chewy cookie recipes are sure to become family favorites. Pick one (or more!) to bake this week, then drop a comment with your top pick. Don’t forget to share the sweetness on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.