Dark Chocolate Cookies
These Dark Chocolate Cookies are a chocoholic’s dream! Packed with rich cocoa flavor and a soft, fudgy texture, these cookies are perfect for satisfying your sweet tooth. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to impress.
The first time I made these Dark Chocolate Cookies, I was experimenting with my love for dark chocolate. My husband immediately declared them the best cookies I’d ever baked, and my daughter said they tasted like “bite-sized brownies.” Now, they’ve become a family tradition for chocolate lovers in our home!
Why You’ll Love Dark Chocolate Cookies
•Rich and Decadent: Deep cocoa flavor in every bite.
•Soft and Chewy: Perfectly fudgy texture that melts in your mouth.
•Simple to Make: Quick and easy with pantry staples.
•Customizable: Add nuts, chocolate chips, or a sprinkle of sea salt for extra flair.
Ingredients Notes For Dark Chocolate Cookies
•Dark Cocoa Powder: Enhances the rich chocolate flavor.
•Dark Chocolate Chips: For melty, gooey pockets of chocolate in every bite.
•Butter: Unsalted butter for a soft, rich texture.
•Sugar: A mix of brown and granulated sugar for sweetness and chewiness.
•Eggs: Add structure and help create a soft texture.
•Vanilla Extract: Enhances the chocolate flavor.
•Flour: All-purpose flour keeps the cookies perfectly balanced.
Recipe Steps
1.Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2.Cream Butter and Sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
3.Add Wet Ingredients: Mix in eggs, one at a time, and stir in vanilla extract.
4.Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5.Fold in Chocolate Chips: Stir in dark chocolate chips or chunks.
6.Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7.Bake: Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
8.Serve: Enjoy warm or let cool completely. Perfect with a glass of milk!
Storage Options
•Room Temperature: Store in an airtight container for up to 5 days.
•Freezer: Freeze the dough balls for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
Variations & Substitutions
•Sprinkle flaky sea salt on top before baking for a salty-sweet contrast.
•Add chopped nuts, like pecans or walnuts, for a crunchy texture.
•Use white chocolate chips for a striking flavor contrast.
Frequently Asked Questions
Can I make these cookies dairy-free? Yes, use dairy-free butter and dark chocolate.
What if I don’t have dark cocoa powder? Regular cocoa powder works, but dark cocoa will give a richer flavor.
How can I make the cookies even fudgier? Slightly underbake them and let them cool on the baking sheet.
These Dark Chocolate Cookies are a rich and indulgent treat perfect for any chocolate lover. With their soft, fudgy texture and bold flavor, they’re sure to become a favorite in your recipe collection!
Dark Chocolate Cookies
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder preferably dark
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips or chunks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips or chunks.
- Shape Dough: Scoop about 1-2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheet about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
