Decadent Chocolate Gooey Butter Cookies
These chewy, chocolatey cookies are incredibly rich and satisfying. Perfect for a special occasion or a delightful everyday treat!
Equipment
- Mixing bowls (large and medium)
- Electric Mixer
- Baking Sheets
- Parchment paper
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 cup (2 sticks) Unsalted Butter softened
- 1 1/2 cups Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Unsweetened Cocoa Powder
- 1 cup Semi-Sweet Chocolate Chips
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together the softened butter and sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra gooey centers, slightly underbake the cookies. Store in an airtight container at room temperature for up to 3 days.