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Chewy Chocolate Cookies: an old-fashioned but intensely chocolate cookie perfect for after school or dinner!

Chewy Chocolate Cookies

Closely adapted from Guittard. And I admit your grandma would never have put salt into the rolling sugar, but I just had to. Leave it out if it bothers you but I personally always recommend a slightly salty edge with your sweet.
Course Dessert
Cuisine Cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author TheSpicedLife

Ingredients

  • 12 oz (340 g) semi sweet chocolate, chopped aim for around 60-65% cacao
  • 2 cups (240 g) AP flour
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 3/4 t salt, divided
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 t instant espresso powder
  • 1 1/4 cups granulated sugar, divided
  • 1 t vanilla
  • 2 eggs

Instructions

  1. Melt the chocolate in a double boiler and set aside to cool.
  2. In a separate bowl, whisk together the flour, baking soda, baking powder, and 1/4 teaspoon of salt. Set aside.
  3. Switching to a stand mixer or hand mixer, beat the butter with the espresso powder until creamy. Scrape the sides and bottom of the bowl, and then add 1 cup of sugar. Beat on medium speed for about 3 minutes, until light and fluffy.
  4. Beat in the vanilla, then the eggs, one at a time, and scraping the sides and bottom of the bowl as you go.
  5. Beat in the melted chocolate at medium low speed. Scrape the sides and bottom of the bowl.
  6. Mix in the flour mixture on the lowest speed. When it is completely incorporated, cover with plastic wrap and let chill for 30-60 minutes.
  7. When you are ready to bake, preheat the oven to 350 F.
  8. Whisk together the remaining 1/4 cup granulated sugar with the remaining 1/2 teaspoon of fine sea salt.
  9. Scoop out 1-inch balls of cookie dough, and then roll them into a ball, and then roll in the sugar-salt mixture. Place on a parchment or silicone mat-lined cookie sheet, 2 inches apart (I got 20 to a sheet). Bake for 9-12 minutes, or until the tops have cracked but the centers are still a little soft. Let cool on the cookie sheet for 3-5 minutes, and then transfer to a cooling rack.