Chocolate cookies

Ingredients

• 132 g (1 cup plus 1 tablespoon)plain flour or pastry flour
• 2.5 ml (½ teaspoon)bicarbonate of soda
• 1.25 ml (¼ teaspoon)salt
• 113 g (½ cup)margarine or butter
• 150 g (¾ cup)granulated sugar
• 1egg
• 5 ml (1 teaspoon)vanilla essence or extract
• 28 g (⅓ cup)unsweetened cocoa powder

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F) and line baking sheets with parchment or baking paper. Whisk the flour, bicarbonate of soda and salt together in a medium bowl.

2. 2

   Cream butter and sugar

   Using a stand mixer, a large bowl and spoon, or a hand-held mixer, beat the butter and sugar until creamy and smooth.

3. 3

   Mix the dough

   Add the egg and vanilla, then mix until incorporated. Beat in the cocoa powder until combined. Turn the mixer to low, add the flour mixture and mix just until combined; do not overmix.

4. 4

   Scoop the cookies

   Place tablespoonfuls of dough on the prepared baking sheet, leaving enough room between them to spread.

5. 5

   Bake and cool

   Bake in the preheated oven for 10–12 minutes, until the tops look set and no longer shiny. The cookies will be very soft, so leave them on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.

6. 6

   Store the cookies

   Keep baked cookies in an airtight container for up to seven days. Unbaked dough can be stored in the freezer for up to three months.

What are chocolate cookies?

Chocolate cookies are small baked treats made with cocoa in the dough rather than relying on chocolate pieces for flavour. This straightforward home-baking version uses a creamed butter-and-sugar base and is portioned into individual cookies.

The method is simple: mix the dry ingredients separately, combine them with the wet mixture, then bake briefly. Taking the cookies out while they are still soft helps them remain tender as they cool.

Nutrition and macros by portion

The nutrition label shows one serving as written: 113 calories, 2g protein, 17g carbs, 6g fat.

The sugar and flour provide most of the carbohydrates, while the butter or margarine supplies most of the fat. The egg and flour contribute a little protein. Pair a cookie or two with fruit and a source of protein, such as yoghurt, for a more balanced snack.

Choose and measure the ingredients

Flour: Plain flour gives the dough structure, while pastry flour can also be used as listed. Measure it carefully so the cookies do not turn out overly dry.

Fat: Butter or margarine both work here. Use it softened enough to beat smoothly with the sugar, but not melted.

Cocoa: Unsweetened cocoa provides the chocolate flavour and colour. Sift out any firm lumps if the powder is clumpy.

Creaming makes a difference

Butter and sugar: Beat them until the mixture looks creamy and smooth before adding the egg. This helps create an even dough.

Flour: Once the flour mixture goes in, keep the mixer on low and stop as soon as no dry patches remain. Mixing for longer can make the cookies tougher.

Look for the right bake

Top: The cookies are ready when the surface looks set and has lost its shine. They may still feel very soft at this point.

Cooling: Leave them on the baking sheet for 3 minutes to firm up enough to move. Then transfer them to a wire rack so they can cool completely.

Space the dough evenly

Portions: Scoop tablespoonfuls of dough for 18 cookies. Keeping the portions similar in size helps them bake at a similar pace.

Spacing: Leave room around each scoop because the dough spreads in the oven. Use more than one sheet if the cookies would otherwise be crowded.

Serve with a simple pairing

These cookies are easy to serve once fully cooled, with tea, coffee or a glass of milk. Their cocoa flavour also pairs well with fresh berries or sliced pear.

For a dessert plate, add fruit alongside the cookies rather than changing the dough. This keeps the recipe itself as written while making the serving feel more substantial.

Recipe notes & tips

• Use a timer and check the cookies at 10 minutes, as oven performance can vary.
• Use baking paper to make it easier to lift the cookies off the sheet after their brief cooling time.
• Keep the dough portions similar in size so they finish baking together.
• Let the baking sheet cool before using it for another batch, if needed.
• Wait until the cookies are completely cool before sealing them in a container.

Variations

• Add chocolate chips: Fold a small handful into the dough for extra chocolate pieces.
• Add chopped nuts: Stir chopped walnuts or hazelnuts into the dough before scooping.
• Add cinnamon: Mix a pinch into the dry ingredients for a warm spice note.
• Add orange zest: Mix finely grated zest into the sugar before creaming.
• Finish with salt: Sprinkle a few flakes over the dough portions before baking.

Common mistakes to avoid

• Overmixing after adding flour: Stop as soon as the dry ingredients are incorporated to help keep the cookies tender.
• Crowding the baking sheet: Leave space between portions so the cookies can spread without joining.
• Baking until firm: Take them out when the tops look set and no longer shiny; they firm as they cool.
• Moving them too soon: Leave the cookies on the sheet for 3 minutes before transferring them to a rack.
• Sealing them while warm: Cool the cookies completely first to avoid trapping moisture in the container.

How to store

Store baked cookies in an airtight container for up to seven days. Freeze unbaked dough for up to three months; thaw it before scooping and baking.

Frequently asked questions