Next comes the chocolate chips. I always fold them in gently using a rubber spatula so I don’t overmix the dough. You can chill the dough for 30 minutes if you want the cookies to be extra thick, but honestly, I’ve baked them without chilling and they still come out beautifully soft and tall. If your kitchen is warm, chilling does help the dough keep its shape better.
To bake, I scoop the dough onto lined baking sheets, spacing each ball a good couple inches apart. Just before sliding the tray into the oven, I press a few extra chocolate chips right on top. Every time I do this, I smile because I know the cookies will come out with that gorgeous bakery look. After about 10–11 minutes in the oven, the cookies puff up, crack slightly on top, and the chocolate chips turn glossy and melty. I always let them sit on the tray for a few minutes to set—they’re incredibly tender when hot—then move them to a rack to cool.
Pro Tips for Best Results
I tested this recipe three different ways before settling on the version I use now, and the biggest breakthrough was realizing how much creaming the butter actually matters. When the butter and sugar are thoroughly whipped, you get that soft, pillowy center without the cookie feeling dense or heavy. So don’t rush the mixer—give it time to do the work.
Another tip I’ve learned is to always level your cocoa powder and flour. Both ingredients pack easily, which means using too much is incredibly common. Level with a knife, and your dough will be exactly the right texture—thick but not crumbly. The correct balance helps the cookies spread just enough while staying tall and fudgy.
If you like extra melty spots in your cookies, reserve a small handful of chocolate chips and press them on top right after they come out of the oven. I do this all the time, especially when I’m making a batch for friends or family. It makes every cookie look like it came straight from a bakery display case.
Lastly, if your cookies ever come out a little dry, you’re probably overbaking them. These cookies should be removed when they still look slightly underdone in the center. They continue setting as they cool, and the result is a soft, fudgy texture that stays perfect for days.
Common Mistakes to Avoid
I made the mistake once of swapping out brown sugar for white sugar when I ran out—and I will never do that again. The cookies lost their deep, caramel-like richness and became dry much faster. Brown sugar adds moisture that these fudge-style cookies need, so don’t skip it.
Another mistake is using cold butter. I know it’s tempting to rush and use butter straight from the fridge, but it simply won’t cream properly. Your dough will be lumpy and the texture will be off. Let the butter soften on the counter for 30–45 minutes before starting.
Overmixing is another common issue. Because this dough is thick, it’s easy to want to keep mixing until it looks perfectly smooth. But overmixing can lead to tough cookies. As soon as the dry ingredients are incorporated, stop. The dough should be thick and slightly rustic.
Finally, don’t bake too long. These cookies don’t look fully done when they’re ready, and that’s part of the challenge. If the edges are set and the centers are just slightly shiny, pull them out. They firm up as they cool, giving you that perfect brownie-cookie hybrid.(See the next page below to continue…)