Chocolate Bliss Cookies
From their glossy, crackly exterior to their chunky, fudgy interior, these Chocolate Bliss Cookies are exactly that — pure bliss for any chocolate fan. They come together incredibly fast, require only a single bowl, and deliver the kind of chocolate payoff that feels almost unfair for how little effort they take. They’re a dream for busy moms, and simple enough that kids can make them too (with a bit of supervision — a hot oven is still involved).
While this isn’t a recipe I remember from my own childhood, it has been around for quite a while. Baker’s Chocolate began printing one‑bowl recipes on its packaging in the early 1990s, starting with their famous one‑bowl brownies. A “Death by Chocolate” cookie followed soon after, and in 2006 that same recipe was rebranded as “Baker’s One Bowl Chocolate Bliss Cookies” and heavily promoted as part of the Baker’s Chocolate feature in the Winter 2006 issue of Kraft Food & Family magazine.
One‑bowl recipes are just as appealing today as they were 20 or 30 years ago. There’s something magical about a recipe you can mix in 15 minutes and have fully cleaned up before the cookies even come out of the oven. It’s the same convenience that draws people to boxed mixes — but with recipes like this one, there’s really no need to rely on a box.
One thing you won’t find in the current online version of the Chocolate Bliss Cookie recipe is the extensive set of notes detailing multiple size options — everything from big bakery‑style cookies to tiny bite‑sized versions, and even a bar cookie variation. I’m not sure where Mom got her copy; it looks like something she typed up herself rather than printed from a website. But I love that her version includes all of these thoughtful options that showcase just how versatile this base recipe can be.
If you’re in need of a quick chocolate fix, you truly can’t go wrong with these cookies. Enjoy them warm and gooey straight from the oven or savor their decadent fudgy chew the next day — and for several days after. (This recipe makes a fairly sizable batch.)
Equipment
Ingredients
Method
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats
- Place 8 oz of the chocolate and the espresso powder (if using) in a large microwaveable bowl and microwave on HIGH 2 min., stirring after 1 min.; stir until chocolate is completely melted (If your microwave has a chocolate melting function, you can use that instead).8 oz (226.5 g) semi-sweet chocolate, 1 tsp (1 tsp) espresso powder
- Add sugar, butter, eggs and vanilla. Stir until well blended.3/4 cup (165 g) brown sugar, 2 eggs, 1/4 cup (55 g) butter, 1 tsp (1 tsp) vanilla
- Add flour and baking powder; mix just until combined.1/2 cup (60 g) flour, 1 tsp (1 tsp) baking powder
- Stir in chopped chocolate and additional mix-ins until evenly distributed.8 oz (226.5 g) semi-sweet chocolate, 2 cups (224 – 340 g) mix-ins
- Drop rounded tablespoonsful of dough (or use a #40 cookie scoop), 2 inches apart, onto baking sheets. Bake about 10 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Notes
Private Notes
Nutrition
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