14 Easy Chocolate Cookie Recipes with Baking Powder

Something about chocolate chip cookies just hits different, right? But baking powder is the secret to that perfect soft-yet-chewy texture. Today, I’m sharing 14 easy recipes that’ll satisfy every craving—from classic to creative. Grab your mixing bowl and let’s bake!

Classic Chocolate Chip Cookies

Nothing beats a warm, gooey chocolate chip cookie. These are soft, chewy, and loaded with melty semisweet chips. Let's bake.

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

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder (for softness, not soda)
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened (room temp)
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar (light or dark)
• 2 large eggs (room temp for better blending)
• 1 teaspoon vanilla extract (pure, for best flavor)
• 2 cups semisweet chocolate chips (or chunks)

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2 minutes. (Tip: Butter should be soft but not melted for best texture.)
4. Add eggs one at a time, beating well after each. Then add vanilla extract and mix until combined. (Tip: Room temp eggs incorporate smoothly and prevent greasy dough.)
5. Gradually add flour mixture to butter mixture, mixing on low until just combined. Do not overmix or cookies will be tough.
6. Fold in chocolate chips with a spatula until evenly distributed.
7. Scoop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. (Tip: Chill dough 30 mins if too soft for thicker cookies.)
8. Bake for 10-12 minutes, until edges are golden and centers are still soft. Rotate sheet halfway through for even baking.
9. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

The result is a cookie that's crisp on the edges, chewy in the center, and packed with chocolate in every bite. Serve with a cold glass of milk—or crumble over ice cream for an indulgent dessert.

Double Fudge Brownie Cookies

No boring cookies here—these double fudge brownie cookies are everything. They've got that crackly top, fudgy center, and intense chocolate hit. Ready in under 20 minutes, they’ll be your new go-to.

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

Ingredients

Wet Ingredients

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz semi-sweet chocolate, chopped (use high-quality for best flavor)

Dry Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup Dutch-process cocoa powder (for deeper color)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips (optional, for extra fudge)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Melt butter and chopped chocolate together in a microwave (30-second bursts, stirring) or double boiler until smooth. Let cool for 5 minutes.
3. In a large bowl, whisk sugar, eggs, and vanilla vigorously until thick and pale, about 2 minutes—this creates the crackly top.
4. Stir melted chocolate mixture into the egg mixture until fully combined.
5. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
6. Fold dry ingredients into wet mixture with a spatula until just combined. Do not overmix or cookies will be cakey.
7. Fold in chocolate chips if using. The dough will be soft and sticky.
8. Chill dough for 15 minutes in the refrigerator. This prevents spreading and intensifies the crackly top.
9. Scoop dough into 1.5-tablespoon balls (use a cookie scoop) and place 2 inches apart on prepared sheets.
10. Bake for 10-12 minutes, until edges are set and tops are crackled but centers are still soft. Underbake slightly for fudginess.
11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Alive with fudgy intensity, these cookies have a delicate crackle on the outside and a soft, gooey center. Serve them warm with a scoop of vanilla ice cream for an unforgettable treat.

Chocolate Peanut Butter Crunch Cookies

This is the cookie you’ve been waiting for: crunchy peanut butter cookies stuffed with extra peanuts and milk chocolate chunks. Trust me, one batch won’t be enough.

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

Ingredients

• 1 cup crunchy peanut butter (not natural-style for best texture)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup chopped peanuts (toasted for extra crunch)
• 1 cup milk chocolate chunks (or chips)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together crunchy peanut butter, granulated sugar, brown sugar, egg, and vanilla extract until smooth and well combined.
3. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix, as it will make cookies tough.
5. Fold in chopped peanuts and milk chocolate chunks until evenly distributed.
6. Scoop rounded tablespoons of dough (about 2 tablespoons each) and roll into balls. Place them 2 inches apart on the prepared baking sheet.
7. (Optional) Flatten each ball slightly with a fork in a crisscross pattern for a classic look.
8. Bake for 10-12 minutes, until edges are lightly golden and center is still soft. They will continue to set on the sheet.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

You’ll love the contrast of crunchy edges and chewy centers. These cookies are perfect with a cold glass of milk or crumbled over ice cream. Store in an airtight container for up to a week.

Mint Chocolate Chip Cookies

Ditch the boring cookie routine. These mint chocolate chip cookies are a cool, refreshing twist on a classic—packed with dark chocolate and a bold peppermint kick. Ready in under 30 minutes, they're the perfect last-minute dessert or bake sale star.

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

Ingredients

• 2 1/4 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder (not soda—keeps them soft)
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened (1 1/2 sticks)
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg (room temperature for better emulsion)
• 1 1/2 teaspoons peppermint extract (use pure, not imitation)
• 1 cup dark chocolate chips (60-70% cacao)
• Optional: 2-3 drops green food coloring (for that classic mint hue)

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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 peppermint extract, then beat until combined. If using food coloring, stir it in now.
5. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix—cookies will be tough.
6. Fold in dark chocolate chips with a spatula until evenly distributed.
7. Chill the dough for 30 minutes (this prevents spreading and deepens flavor).
8. Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1.5 tablespoons each) onto prepared sheets, spacing 2 inches apart.
9. Bake for 10-12 minutes, until edges are set and centers are still slightly soft. They'll continue baking on the sheet.
10. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Minty fresh and oh-so-chocolatey, these cookies stay soft and chewy for days. Serve them warm with a glass of cold milk, or crumble over vanilla ice cream for an instant sundae upgrade.

Gluten-Free Chocolate Cookies

A batch of these gluten-free chocolate cookies will change your mind about gluten-free baking. They're fudgy, rich, and packed with chocolate chips. Let's dive in.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 2 cups almond flour (blanched, finely ground)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup maple syrup (or agave)
• 1/4 cup coconut oil (melted, or any neutral oil)
• 1 teaspoon vanilla extract

Mix-ins

• 1/2 cup dairy-free chocolate chips (dark or semi-sweet)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, baking powder, and salt until no lumps remain. Tip: This prevents cocoa clumps.
3. Add maple syrup, melted coconut oil, and vanilla extract. Stir until a thick dough forms. It will be slightly sticky.
4. Fold in dairy-free chocolate chips until evenly distributed.
5. Scoop dough into 1.5-tablespoon balls and place on prepared sheet 2 inches apart. Flatten slightly with your hand (wet hands to prevent sticking).
6. Bake for 10-12 minutes – edges should be set and tops cracked. Don't overbake for fudgy texture.
7. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.

Oozing with chocolate chips and perfectly fudgy, these cookies are a triumph. Serve with a glass of almond milk or crumble over dairy-free ice cream. One batch disappears fast.

Vegan Chocolate Oatmeal Cookies

Oatmeal cookies just got a major glow-up — vegan, chocolatey, and stupidly easy. These chewy gems use coconut oil and plant milk for richness without dairy, and they come together in under 20 minutes.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup rolled oats (use certified gluten-free if needed)
• 1/4 cup cocoa powder (Dutch-process for deeper color)
• 1/2 tsp baking powder (check expiration for best rise)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1/2 cup plant-based milk (unsweetened almond or oat milk)
• 1/3 cup maple syrup (or agave; adjust to taste)
• 1 tsp vanilla extract
• 1/8 tsp salt (omit if using salted oil)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the rolled oats, cocoa powder, baking powder, and salt.
3. In a separate microwave-safe bowl, melt the coconut oil (about 20 seconds).
4. Add the plant-based milk, maple syrup, and vanilla extract to the melted oil, then whisk until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix — a few dry spots are okay.
6. Let the dough rest for 2 minutes so the oats can absorb some moisture. This helps the cookies hold together.
7. Scoop rounded tablespoons of dough (about 1.5 inches) onto the prepared baking sheet, spacing them 2 inches apart.
8. Gently flatten each mound with the back of a spoon or your fingers. Cookies won't spread much on their own.
9. Bake for 9–10 minutes — the edges should be set but the centers will look slightly underdone. They firm up as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They're fragile when warm, so be gentle.

Don't let them sit too long — these cookies are at peak texture when slightly warm and fudgy. They taste like a brownie-oatmeal hybrid and are killer crumbled over dairy-free ice cream.

Chocolate Orange Zest Cookies

Under an hour, these chocolate orange zest cookies will become your new obsession. Bright citrus meets rich dark chocolate in a soft, chewy bite that’s anything but basic. No mixer? No problem—just a bowl and a spatula.

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

Ingredients

Dry Ingredients

• 1 ¾ cups all-purpose flour (spooned and leveled)
• ½ tsp baking powder
• ¼ tsp salt (fine sea salt)
• ¼ tsp ground cinnamon

Wet Ingredients

• ½ cup unsalted butter, softened (or any neutral oil for dairy-free)
• ½ cup packed brown sugar (light or dark)
• ¼ cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 tbsp fresh orange zest (from about 1 orange)
• 1 cup dark chocolate chunks (or chopped bar)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes.
4. Add egg, vanilla, and orange zest. Mix until combined, scraping down sides.
5. Gradually add dry ingredients to wet, mixing on low or folding with a spatula until just incorporated. Do not overmix.
6. Fold in dark chocolate chunks, reserving a few for topping.
7. Chill dough for 30 minutes (this prevents spreading and deepens flavor).
8. Scoop dough by rounded tablespoons (about 1.5 inches) onto prepared sheets, spacing 2 inches apart. Press extra chocolate chunks on top.
9. Bake for 10-12 minutes until edges are golden but centers still look slightly soft. Rotate sheet halfway through for even browning.
10. Let cool on sheet for 5 minutes, then transfer to a wire rack. Cookies will continue setting as they cool.

Dangerously addictive, these cookies boast a crackly top, fudgy center, and bursts of citrus in every bite. Serve with a cold glass of milk or crumbled over vanilla ice cream for next-level dessert.

White Chocolate Macadamia Cookies

U want cookies that actually deliver? These white chocolate macadamia cookies are buttery, nutty, and literally melt in your mouth. Toast the nuts first—it's a game changer. Let's bake.

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

Ingredients

Dry Ingredients

• 2 ¼ cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder (for lift, not spread)
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened (not melted)
• ¾ cup packed light brown sugar (adds chewiness)
• ¼ cup granulated sugar
• 1 large egg, room temp
• 2 teaspoons vanilla extract (pure, not imitation)

Mix-ins

• 1 ½ cups white chocolate chips (or chopped bar)
• 1 cup macadamia nuts, toasted and roughly chopped (toast at 350°F for 8 min)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Toast macadamia nuts on a separate sheet for 8 minutes until golden. Let cool completely, then chop. (Tip: cool nuts before adding so they don't melt the chips.)
3. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
4. Beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium-high until creamy, about 2 minutes. (Tip: scrape the bowl halfway for even mixing.)
5. Add egg and vanilla extract; beat on medium until combined, about 30 seconds.
6. Gradually add dry ingredients to wet mixture, mixing on low just until no streaks of flour remain. Overmixing = tough cookies.
7. Fold in white chocolate chips and toasted macadamia nuts with a rubber spatula. Dough will be thick and chunky.
8. Scoop 1.5-tablespoon dough balls (use a cookie scoop for uniformity) and place 2 inches apart on prepared sheets.
9. Bake one sheet at a time for 10–12 minutes, until edges are golden and center is still soft. (Tip: pull them when they look underdone for a chewy center.)
10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

H these cookies are the perfect balance of buttery richness and sweet white chocolate, with a subtle crunch from the toasted nuts. Serve them slightly warm with a glass of cold milk—or crumble them over vanilla ice cream for an instant upgrade.

Chocolate Coconut Macaroons

Packed with intense chocolate and chewy coconut, these macaroons are ridiculously easy. You only need 4 ingredients and 15 minutes prep.

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

Ingredients

• 3 cups unsweetened shredded coconut (sweetened works too, just reduce sugar elsewhere if needed)
• 1/4 cup unsweetened cocoa powder (Dutch-process for richer color)
• 1/2 teaspoon baking powder (aluminum-free is best)
• 1 can (14 oz) sweetened condensed milk (full-fat gives better texture)

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, whisk together shredded coconut, cocoa powder, and baking powder until evenly combined.
3. Pour sweetened condensed milk over the dry mix and stir with a rubber spatula until fully incorporated — no dry spots left. Tip: Don't overmix or macaroons will be tough.
4. Let the mixture rest for 5 minutes so the coconut absorbs moisture. This makes scooping easier.
5. Scoop rounded tablespoons (or use a #40 cookie scoop) and drop onto prepared sheets, spacing 1 inch apart. Tip: Dampen hands slightly to shape if mixture is sticky.
6. Bake for 10-12 minutes, rotating pans halfway through. Edges should be set and tops look dry. Tip: For extra chewiness, pull them at 10 minutes.
7. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Nothing beats the contrast of a slightly crisp exterior and a soft, fudgy center. Dunk them in dark chocolate for extra indulgence, or serve alongside a scoop of vanilla ice cream.

Salted Caramel Chocolate Cookies

Time to meet your new obsession: salted caramel chocolate cookies. These are stuffed with soft caramel pieces, semisweet chocolate chips, and topped with crunchy sea salt flakes. They're chewy, crispy-edged, and totally addictive.

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

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips
• 1 cup soft caramel pieces (e.g., Kraft)
• 1 tablespoon flaky sea salt (for topping)

Instructions

1. Whisk together flour, baking powder, and salt in a medium bowl.
2. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
5. Fold in chocolate chips and caramel pieces until evenly distributed.
6. Cover the dough and chill for at least 30 minutes (or up to 3 days). Tip: Chilling prevents spreading and deepens flavor.
7. Preheat oven to 350°F. Line baking sheets with parchment paper.
8. Scoop heaping tablespoon-sized balls of dough (about 2 tablespoons each) and place 2 inches apart on prepared sheets.
9. Bake for 10-12 minutes, until edges are golden brown but centers still look slightly underdone. Tip: For chewier cookies, pull them when the edges are set but the middle is soft.
10. Immediately sprinkle each cookie with a pinch of flaky sea salt while still hot. Tip: The salt sticks better when the surface is warm.
11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Whether you're baking for a crowd or just craving something special, these cookies deliver. The combination of salty and sweet, soft and crunchy, is pure perfection. They're best enjoyed fresh from the oven, but trust me, they won't last long.

Chocolate Hazelnut Thumbprints

Love the combo of chocolate and hazelnut? These thumbprints are about to become your new obsession. Crunchy edges, soft centers, and a gooey Nutella pocket—ready in under 30 minutes of actual work.

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

Ingredients

For the Cookie Dough

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract

For the Filling and Topping

• 1/2 cup chocolate hazelnut spread (like Nutella)
• 1/2 cup chopped hazelnuts (toasted for extra flavor)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Add egg and vanilla; beat until combined, scraping down sides as needed.
5. Gradually add dry ingredients to wet mixture, mixing on low just until no streaks remain. Tip: Overmixing develops gluten, making cookies tough—stop as soon as flour disappears.
6. Cover dough with plastic wrap and refrigerate for 30 minutes. Tip: Chilling prevents spreading and makes indentation easier.
7. Place chopped hazelnuts in a shallow bowl. Roll dough into 1-inch balls, then roll each ball in hazelnuts, pressing lightly so nuts stick.
8. Arrange balls 2 inches apart on prepared sheets. Use your thumb or the rounded end of a wooden spoon to press an indent into the center of each ball.
9. Bake for 10–12 minutes, until edges are set and tops look slightly crackly. Tip: For fudgier centers, pull them at 10 minutes—they'll firm up as they cool.
10. Remove from oven; if indents have puffed, gently re-press them immediately. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Once cool, fill each indent with about 1/2 teaspoon chocolate hazelnut spread. The indent should be deep enough to hold the filling without spilling.

Crunchy hazelnut coating gives way to a tender, fudgy cookie, then a molten chocolate-hazelnut center. These are perfect for holiday cookie swaps or a cheeky weeknight treat—just don't expect them to last long.

Spicy Mexican Chocolate Cookies

Let’s spice up your cookie game with these outrageously good Mexican Chocolate Cookies. They’re rich, fudgy, and kissed with cayenne and cinnamon — zero boring bites allowed.

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

Ingredients

• 1 cup unsalted butter, softened (or any neutral oil like coconut oil)
• 1 cup granulated sugar
• 1 large egg, room temp (for better emulsion)
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder (for lift)
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 cup dark chocolate chunks (or chopped bar)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Tip: use room-temp butter for best texture.
3. Beat in the egg and vanilla extract until fully combined and smooth.
4. In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, and cayenne. Tip: sift if cocoa is lumpy.
5. Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks remain. Do not overmix — tough cookies ruined.
6. Fold in dark chocolate chunks with a spatula until evenly distributed.
7. Scoop dough into 1.5-tablespoon balls (about 1.5 inches) and place 2 inches apart on prepared sheets. Tip: chill dough 15 minutes for less spread.
8. Bake for 10-12 minutes, until edges are set but centers still look soft. Cool on pan for 5 minutes, then transfer to a wire rack to cool completely.

Perfectly crisp at the edges with a fudgy, molten center, these cookies are a warm hug in dessert form. Serve them with a cold glass of almond milk or crumble over vanilla ice cream for an instant upgrade.

Chocolate Cherry Oat Cookies

Zoom past boring cookies. These chocolate cherry oat bombs bring chewy oats, tart cherries, and rich cocoa together in 20 minutes. No mixer needed.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup rolled oats
• 1/2 cup all-purpose flour (or oat flour for gluten-free)
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt (optional, to balance sweetness)
• 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup dried cherries (plus extra for topping)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together rolled oats, flour, cocoa powder, baking powder, and salt until combined.
3. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Tip: use room temp butter for better creaming.
4. Add the egg and vanilla extract; beat until smooth, scraping down sides as needed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks of flour remain. Do not overmix.
6. Gently fold in the dried cherries with a spatula. Tip: tossing cherries in a teaspoon of flour helps prevent them from sinking.
7. Scoop tablespoons of dough (about 1.5 inches) onto the prepared baking sheet, spacing 2 inches apart. Slightly flatten each ball with your fingers.
8. Bake for 10-12 minutes, until the edges are set and tops look slightly crackly. The centers will still be soft. Tip: cookies firm up as they cool, so don't overbake.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Your kitchen will smell like a bakery. These cookies stay soft for days—if they last that long. Try them with a glass of cold milk.

Chocolate Banana Soft Cookies

Who knew three ripe bananas could turn into the softest, fudgiest cookies ever? These chocolate banana soft cookies are basically a love letter to your sweet tooth—no mixer needed, just a fork and a bowl.

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

Ingredients

Wet Ingredients

• 3 ripe bananas, mashed (about 1 cup)
• 1/3 cup unsalted butter, melted (or coconut oil)
• 1/2 cup granulated sugar (or brown sugar for deeper flavor)
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup all-purpose flour (or whole wheat pastry flour)
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chocolate chips (semi-sweet or dark)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas with a fork until smooth with some small lumps—thorough mashing prevents large banana chunks.
3. Add melted butter, sugar, egg, and vanilla. Whisk until fully combined.
4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Tip: do not overmix, as it develops gluten and makes cookies tough.
6. Fold in the chocolate chips.
7. Drop rounded tablespoons of dough onto prepared baking sheet, spacing about 2 inches apart. Tip: use a cookie scoop for even sizes.
8. Bake for 10-12 minutes, until edges are set and tops are slightly cracked. Center will look soft—that's perfect.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They are fragile when hot.

These cookies are ridiculously soft and fudgy, almost like brownie bites. Serve them with a glass of cold milk or crumble over vanilla ice cream for an extra indulgent dessert.

Conclusion

A huge thank you for checking out these 14 easy chocolate cookie recipes! Whether you’re a fan of classic chocolate chip or something new, baking powder makes all the difference. Which one will you try first? Drop a comment below—I’d love to know your favorite! And if you found this helpful, please share on Pinterest.

Laura Hauser

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