Some days, you just need a chocolate cookie—and fast. That’s where this recipe shines. These cookies bring all the indulgence of a bakery treat, but you can whip them up in under 30 minutes.
With crisp edges, soft and fudgy centers, and gooey pools of melted chocolate, they’re the perfect mix of comfort and decadence.
I created this recipe on a rainy afternoon with only pantry staples, proving you don’t need fancy ingredients to bake something amazing.
The secret? A short chill time that ensures perfect texture without the wait. Chocolate cookies are trending because they’re simple, quick, and utterly satisfying—perfect for any craving.
For the ultimate cozy combo, enjoy these cookies with a Gourmet Mushroom Grilled Cheese Sandwich, or pair them with Pineapple Bread for a sweet and fruity dessert contrast. This recipe will be your go-to for any chocolate emergency!
Why You’ll Be Hooked
- Foolproof Texture: Crisp on the outside, molten in the center—every time.
- Lightning Fast: From bowl to belly in less time than an episode of your favorite show.
- Flexible Recipe: Add nuts, caramel chunks, or even a sprinkle of sea salt to make it your own.
- Family-Friendly: Perfect for spontaneous baking sessions with kids or friends.
- Craving Satisfaction: No more waiting—this is the instant chocolate fix you didn’t know you needed.
Every 30 Minute Chocolate Cookie Recipe
Equipment
- Oven
- Baking trays
- Parchment Paper
- Mixing Bowls
- Sifter
- Stand Mixer
- Cookie Scoop
- Measuring Cups
Ingredients
- 300 g all-purpose flour
- 50 g dutch process cocoa powder sifted
- 1 tsp salt
- ¾ tsp baking soda
- 225 g unsalted butter at room temperature
- 200 g brown sugar
- 100 g granulated sugar
- 1 large egg 50g not including the shell, at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- Granulated Sugar for Rolling
Instructions
- Preheat your oven to 350°F (180°C) and line three baking trays with parchment paper.
- In a bowl, sift together flour, cocoa powder, salt, and baking soda. Set aside.
- Cream butter and sugars with a mixer until light and fluffy (3–4 minutes).
- Add egg and vanilla to the butter mixture, beating until combined.
- Mix in the dry ingredients on low until just combined.
- Scoop 2 tablespoons of dough (40g), roll into balls, coat in sugar, and place on trays with space to spread.
- Bake one tray at a time for 11–12 minutes until puffed and crackly. Cool on the tray for 15 minutes, then transfer to a rack.
- Store in an airtight container at room temperature for up to 5 days.
