Chocolate Cookies Recipe – Easy Baking Powder Delight

Last Updated on 6 months ago by Neha Deshmukh

Chocolate Cookies Recipe – Easy Baking Powder Delight

Hey everyone! If you’re anything like me, a good chocolate cookie can make the day. I remember the first time I made these – it was a rainy afternoon, I was craving something sweet, and honestly, I just wanted a simple recipe that didn’t require a ton of fuss. These cookies were the answer, and they’ve been a family favorite ever since! They’re wonderfully soft, intensely chocolatey, and surprisingly easy to whip up. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average chocolate cookies. They’re incredibly soft and chewy, thanks to a little baking powder magic. Plus, they come together quickly, making them perfect for when you need a sweet treat fast. Seriously, who can resist a warm, gooey chocolate cookie? They’re also super versatile – I’ll share some fun variations later on!

Ingredients

Here’s what you’ll need to make a batch of these delightful cookies:

• ½ cup Vegetable oil (about 120ml)
• 4 oz Unsweetened baking chocolate (about 113g)
• 2 cups Sugar (about 400g)
• 2 tsp Vanilla essence (about 10ml)
• 4 Eggs
• 2 cups Plain flour (about 240g)
• 2 tsp Baking powder
• ½ tsp Salt
• ½ cup Powdered sugar (for coating, about 60g)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make these cookies special:

• Baking Powder: Don’t skip this! It’s the secret to that incredibly soft texture. It creates little air bubbles, resulting in a tender crumb.
• Chocolate Quality: Using good quality unsweetened baking chocolate really makes a difference in the overall flavour. It doesn’t have to be super expensive, but avoid anything that tastes waxy.
• Vanilla Essence: A good splash of vanilla really enhances the chocolate flavour. I always use a pure vanilla extract if I have it, but essence works great too!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these cookies:

1. In a large bowl, combine the vegetable oil, melted unsweetened baking chocolate, sugar, and vanilla extract. Give it a good mix until everything is smooth and well combined.
2. Now, add the eggs one at a time, stirring really well after each addition. Make sure each egg is fully incorporated before adding the next.
3. Gradually fold in the flour, baking powder, and salt. Gently mix until a cohesive dough forms. Don’t overmix – we want tender cookies, not tough ones!
4. Cover the dough and pop it in the fridge for at least 3 hours. This helps it firm up, making it easier to roll and bake. Overnight is even better!
5. Preheat your oven to 350°F (175°C). Grease your baking sheets with cooking spray to prevent sticking.
6. Roll teaspoon-sized portions of dough into little balls. Then, generously coat them in powdered sugar. Don’t be shy!
7. Place the dough balls about 2 inches (5cm) apart on the prepared baking sheets. Bake for 10-12 minutes, or until the centers are set but still slightly soft.
8. Immediately transfer the cookies to a cooling rack after baking. This prevents them from over-drying and keeps them nice and soft.

Expert Tips

• Don’t Overbake: These cookies are meant to be soft and chewy. Overbaking will result in dry, crumbly cookies.
• Chill the Dough: Seriously, don’t skip the chilling step! It makes a huge difference in the texture and prevents the cookies from spreading too much.
• Powdered Sugar Coating: Coating the dough balls in powdered sugar before baking gives them a beautiful, delicate finish.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use an egg replacer (like flax eggs) and vegan chocolate. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Substitute the plain flour with a good quality gluten-free flour blend.
• Spice Level: Add a pinch of cinnamon to the dough for a warm, cozy flavour.
• Festive Adaptations: During Christmas, I love adding red and green sprinkles. For Diwali, a dusting of cardamom powder is divine!

Serving Suggestions

These cookies are amazing on their own, but they’re even better with a glass of cold milk or a cup of hot chai. They also make a lovely addition to a dessert platter.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3 days. They also freeze well – just pop them in a freezer-safe bag or container for up to 2 months.

FAQs

1. Can I use dark chocolate instead of unsweetened baking chocolate?

You can, but you’ll need to reduce the amount of sugar in the recipe. Dark chocolate already contains sugar, so adjust accordingly to avoid overly sweet cookies.

2. What does the vegetable oil contribute to the texture of these cookies?

The vegetable oil keeps the cookies incredibly moist and tender. It creates a softer texture than using butter.

3. How do I know when the cookies are perfectly baked?

The edges should be set, but the centers should still be slightly soft. They’ll continue to firm up as they cool.

4. Can I freeze the cookie dough?

Absolutely! Freeze the dough in individual portions or as a whole log. Thaw in the refrigerator before baking.

5. What is the best way to prevent the cookies from spreading too much during baking?

Chilling the dough is key! Also, make sure your baking sheets are properly greased.

Enjoy baking (and eating!) these delicious chocolate cookies! Let me know in the comments how they turn out for you. Happy baking!