How do melt in your mouth Chewy Chocolate Cookies sound?! What if I said they were topped with Homemade Caramel Sauce and flaky sea salt?! Yep, now I’ve got your attention. This easy chocolate cookie recipe is one you will be making again and again.
How to make soft chewy chocolate cookies?!
Extra moisture in the cookie dough creates a soft chewy cookie. The combination of brown sugar, eggs, and butter slows down the evaporation. I chose to omit the egg white from this recipe, which tends to dry out as its baked. Using just the yolk adds more moisture! Now, mix in some extra maple syrup with sunflower butter and you’ve got one delicious chocolate cookie.
The secret ingredient for this recipe is SunButter ! Whether you prefer creamy or crunchy sunflower butter, they both add a rich cozy flavor to chocolate cookies. Each serving of SunButter contains 7g of plant-based protein and more vitamins & minerals than most nut butters. A dedicated company to only processing sunflower seeds, creates products free from nuts and other top 8 food allergens.
Sunflower seeds have a wonderful flavor profile that compliments brown sugar. I guess that’s why I keep adding sunflower butter to all of my desserts!
Tips for Chewy Chocolate Cookies
- Use Creamy Sunflower Butter or for a little crunch try the Natural Crunchy Sunflower Butter. Both work well in this recipe.
- Make your Homemade Salted Caramel Sauce the day before so it has time to chill. You can omit the salt in the caramel sauce recipe if you plan to sprinkle more on your cookies.
- If you love chewy cookies but don’t want chocolate, just swap out the cocoa 1:1 for All Purpose Flour.
- This recipe can be considered a drop cookie recipe. If you don’t want a little dip in the surface for holding caramel, then don’t worry about pressing down the center before baking. They will spread naturally in the oven.
- Store plain cookies without caramel in an air tight container. Or place in a zip lock bag with a slice of bread to maintain moisture.
Chewy Chocolate Cookies
- 1 Cup (125 grams) All Purpose Flour
- 6 Tbsp (30 grams) Cocoa Powder
- 2 tsp (4 grams) Ground Ginger
- 1 tsp Baking Soda
- 8 Tbsp (113 grams) Unsalted Butter softened
- ½ Cup (110 grams) Light Brown Sugar
- 1 (18.6 grams) Egg Yolk
- (100 grams)
- 1 tsp Vanilla Extract
- 3 Tbsp Maple Syrup
Flaky Sea Salt to sprinkle
- In a medium bowl hand whisk together flour, cocoa powder, ground ginger, and baking soda. Set aside.
- In bowl of stand mixer with paddle attachment, beat together softened butter and brown sugar until fluffy.
- Add egg yolk, sunflower butter, maple syrup, and vanilla. Mix on medium speed until smooth and creamy.
- While mixing on medium low speed, spoon in flour mixture slowly until thickens into cookie dough. Scrape bottom and sides of bowl with spatula as needed.
- Cover bowl with plastic wrap and refrigerate for 30-40 minutes.
- Meanwhile prepare two cookie sheets with parchment paper or silpat mats. Preheat oven to 325 F (160 C).
- Remove cookie dough from fridge. Scoop out a 2 Tbsp amount of dough and roll into a ball. Place on cookies sheet and repeat with remaining dough. Space dough balls 2 inches apart. This would be 6 cookies per sheet.
- Take a single tablespoon measuring spoon and press down in the center of each cookie. This will give you a small divot once baked to help hold the caramel sauce. (cookies will spread on their own without this step.)
- Place cookies on middle to lowest rack. Bake for 12-14 minutes until lightly darker on the edges. They will look slightly soft but firm as they cool. The bottom will have a nice firm texture. Remember these are soft chewy cookies, don't over bake them.
- Once cookies are cool, add a dollop of caramel sauce to the the center and sprinkle with flaky sea salt. (optional)
*This Recipe is Sponsored by Sunbutter. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.