The Mother of All Chocolate Cookies

There’s only one chocolate sugar cookie recipe that will ever come out of my kitchen again and that’s Lilaloa’s End-All Chocolate Cookie Recipe. Like it’s lighter toned cousin,  Vanilla Variation, this recipe makes a chocolate cookie dough that’s easy to handle and bakes without any noticeable spread. For the first couple days the texture of the cookie is super-soft which, depending on the cookie shape, can require a little more TLC in handling, but after that it continues to retain a tender bite while firming up. This cookie is best described as a cookies that wants to be a brownie or maybe it’s a brownie hiding under the disguise of a cookie. Either way, it’s the best of the best where chocolate meets cookie.

I’ve tweaked the recipe a bit but by all means, check out the original skillfully developed by Lilaloa first before pulling out the cocoa!

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Baking Sweet Hope Chocolate Cookies
This is only the best chocolate cookie recipe on the planet. Don't argue with me.
Servings
batch
Ingredients
Servings
batch
Ingredients
Instructions
  1. Preheat oven to 365 F. Combine dry ingredients in a bowl. Set aside.
  2. Beat the butter and sugars together in another bowl. To avoid incorporating air into the dough which increases cookie spread, beat the butter and sugars just until the mixture is thoroughly combined.
  3. Mix in the eggs and vanilla. Add in half the flour-cocoa mixture and mix just until the flour settles and then add in the remaining flour mixture, beating no longer than it takes to fully incorporate the ingredients.
  4. On a lightly floured surface roll the dough to your desired thickness and then cut your cookie shapes, place them on a parchment lined baking sheet, and slip the sheet onto the middle rack of heated oven. The baking time will vary between 8-15 minutes depending on the thickness and size of the cookies.
Recipe Notes
  • Using brown sugar creates a more dense cookie with a deeper flavor. I tend to use brown sugar with more adult flavorings like nuts, brown butter, or liquor. Try replacing that second 3/4 cup of sugar with powdered, light brown, dark brown, turbinado, muscavado or any variation of sugar that rings your bell. Or just use all white granulated. Every variety will make small changes to the taste and mouth feel (texture) of the cookie.
  • I prefer using a half and half mix of Hershey's Regular Unsweetened Cocoa and Hershey's Special Dark Cocoa. The Special Dark deepens the color of the cookie while the Regular Cocoa provides the lighter sweet cocoa flavor.
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