Dark Chocolate Cookies

Chocolate cookie dough loaded with dark chocolate chips make these chewy, decadent cookies perfect for chocolate lovers!

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These dark chocolate cookies are the epitome of indulgence for any chocolate lover. The soft dough is made with cocoa powder, giving it a deep, decadent chocolate flavor. Dark chocolate chips are scattered throughout, creating pockets of chocolate gooey goodness.

Why I Think You’ll Love This Recipe!

Dark Chocolate Cookies on a blue plate with Karlynn holding one and dipping a cookie in a glass of milk.
  • These cookies go great with coffee in the afternoon for a quick pick-me-up!
  • They are a perfect cookie to break up and use in a blizzard or a sundae for a special treat.

Decadent Dark Chocolate Cookies

Dark chocolate cookies are a wonderful treat for those who enjoy the intense flavor of cocoa. Whether enjoyed fresh out of the oven with a glass of cold milk or savored as a quick midnight snack, dark chocolate cookies never fail to satisfy those sweet chocolate cravings.

Try adding instant coffee.

Adding a teaspoon of instant coffee or instant espresso powder to the dry ingredients gives these cookies an extra flavor boost!

You can add many different things to your favorite cookies if you want them to have more bulk and texture or even just your favorite ingredient. My father loves raisins, and no matter whether it is cookies, pastries, or cakes, he asks if there are raisins in them. Feel free to add your favorite nuts, toffee bits, or even dark chocolate M&M’s for these cookies!

Dark Chocolate Cookies on a blue plate and on a light pink cake stand with a glass of milk.

How To Make These Cookies

These cookies whip up quickly with only a few steps! For the in-depth steps to make them, make sure to check out the entire recipe card; this is just a summary.

  1. Mix the dry ingredients in one bowl.
  2. In another bowl, cream the butter and sugars together. Add in eggs and vanilla.
  3. Add in dry mixture. Fold in the chocolate chips.
  4. Drop by rounded tablespoonfuls and bake at 350 degrees for 9-10 minutes.  

Underbake These Cookies!

To get the chewiest, fudgiest cookies, you will need to underbake them slightly. Cocoa in cookies can make cookies drier, so you have to compensate for that. Bake until the edges are firm and the middle is just set then remove and cool.

 Dark Chocolate Cookies in a tall stack close up view of them broken in half

Karlynn’s Tips & Tricks

  • I freeze these cookies and make ice cream sandwiches with them.
  • The trick to making chewy cookies is just underbaking them for a minute or so, and this is especially important with these cookies as the cocoa can dry them out.

How To Store These Cookies

These dark chocolate cookies can be kept in an airtight container and frozen for up to three months. If they last that long, leftovers can be placed in an airtight container and left on the counter for up to four days!

Happy baking



More Great Cookies

Dark Chocolate Cookies

Chocolate cookie dough loaded with dark chocolate chips make these chewy, decadent cookies perfect for chocolate lovers!
5 from 4 votes
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
36 cookies
Karlynn Johnston


  • 1 cup butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2/3 cup cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups dark chocolate chips


  • Preheat your oven to 350°F. Line a cookie sheet with parchment paper and set aside.
  • Whisk together the dry ingredients, ensuring the cocoa isn't lumpy and is well-mixed in.
  • In your mixing bowl, cream the butter and sugars together until light-colored and fluffy. 
  • Add in the eggs one at at time, beating them in completely. Add in the vanilla and mix in well.
  • Slowly add in the dry mixture little by little, until it has all been added and mixed in thoroughly.
  • Mix in the chocolate chips until they are evenly distributed throughout the batter.
  • Drop by rounded tablespoon onto the prepared cookie sheets. 
  • Bake in the preheated oven for 9-10 minutes until the edges are firm and the middle has just set. Do not overbake! Remove and cool on the sheet for a few minutes.
  • After cooling on the sheets, remove the cookies onto a rack to cool completely.

Recipe Notes

Feel free to add in another type of chocolate chip to play around with the flavor!

Nutrition Information

Calories: 141kcal, Carbohydrates: 18g, Protein: 1g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 107mg, Potassium: 77mg, Sugar: 10g, Vitamin A: 170IU, Calcium: 27mg, Iron: 0.7mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Dark chocolate chunks scattered throughout a soft and chewy cookie creating pockets of chocolate gooey goodness.

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. anitamaxb says

    I made the same recipe, but my dough was softer than yours. Its seems dry, and it seems to give little ball with his hand, my not.

  2. A Canadian Foodie says

    These look yummy!!! I have a very similar recipe. I cannot afford to make it too often, they are just too good.

    • Randi says

      question- in the post before the recipe it said to use one tsp dough and in the recipe or said one tbsp. which is it?

5 from 4 votes (3 ratings without comment)

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