This post was originally published on October 26, 2021 and was improved and updated on August 26, 2024.

The Simplicity of the Recipe

One of the things I love most about this basic chocolate cookie dough recipe is its simplicity. You don’t need to be a seasoned baker to whip up a batch of these delicious little cookies. All it takes is a little mixing, some patience, and a serious craving for chocolate.

And now, let’s talk about the cookies real quick. They have an irresistible chewy-crunchy texture. You know the kind I’m talking about – that perfect balance between crispy edges and a soft, gooey center that practically melts in your mouth. Yup, they’ve got that, and they’re so, so good.

The Ingredients You’ll Need

• 1/2 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cup flour
• 1/2 cup natural cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• Extra sugar for sprinkling or rolling

How to Make This Basic Chocolate Cookie Dough Recipe

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C) and line three baking sheets with parchment paper.
2. Creaming the Butter and Sugars: In a medium bowl, cream together the butter, sugar, and brown sugar using an electric mixer on medium speed. You’re looking for a smooth, light-colored mixture—this should take about two minutes.
3. Adding the Egg and Vanilla: Once your butter and sugar mixture is ready, add the egg and vanilla extract. Continue mixing for another minute, but don’t go crazy here—we don’t want to add too much air.
4. Mixing the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and sea salt.
5. Combining Wet and Dry Ingredients: Add the dry ingredients to the wet mixture, and mix until just combined. I like to use a spoon for this part, but you could use a rubber spatula. Be careful not to overmix the dough—as it can lead to tough cookies, and we definitely don’t want that.
6. Scooping the Cookies: Using a 3-tablespoon cookie scoop, scoop the dough and place them 2 inches apart on your prepared baking sheets. If you like a bit of extra texture, roll each dough ball in sugar before placing it on the sheet. This adds a nice crunch and a hint of sweetness that’s really great.

1. Baking: Pop your cookie sheets in the oven and bake for about 10 minutes, rotating the pans halfway through for even baking. The cookies will still be soft when they come out of the oven—that’s okay. They’ll firm up as they cool.
2. Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
3. Storing Your Cookies: These cookies are best enjoyed fresh, but they’ll keep in an airtight container for up to a week or you can freeze them for up to three months.

Tips for Customizing Your Chocolate Cookie Dough

• Add-ins: Stir in chocolate chips, white chocolate chunks, or even peanut butter chips for a chip-style cookie. Chopped nuts, dried fruit, or marshmallows can also add tasty textures and flavors.
• Spice It Up: A dash of cinnamon or a pinch of cayenne pepper can add a surprising warmth to these cookies.
• Double the Chocolate: For the true chocoholics out there, drizzle some melted chocolate over the cooled cookies or sandwich a layer of ganache between two cookies for a really rich dessert.
• Ice Cream Sandwiches: Use these cookies to make the ultimate ice cream sandwich. Just add a scoop of your favorite ice cream between two cookies and freeze until firm.

This basic chocolate cookie dough recipe is more than just a sweet treat my friend—it’s a blank canvas waiting for your creativity. Whether you enjoy them as-is (which is just fine) or with a few added twists, these cookies are sure to satisfy your chocolate cravings and become a go-to recipe in your recipe box. So, grab your apron and let’s get baking!