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Why You’ll Love My Recipe
These cookies go great with coffee as a quick pick-me-up or an afternoon snack! They’re also the perfect cookie to break up and use as a topping for ice cream for a special treat!
These cookies by themselves are a decadent delight, but when you add some dark chocolate chips they really become a chocolate lover’s dream!
Looking for other options to satisfy your chocolate cravings? Give my amazing Double Chocolate Chip Pumpkin Cookies a try! Or for something with a peppermint twist, why not try some Peppermint Kiss Chocolate Cookies—they’re perfect for the holidays, or anytime you want a little cozy sweetness!
Karlynn’s Recipe Notes
- Skill Level: These cookies are dangerously easy to make! There’s nothing stopping you from whipping up a batch whenever those chocolate cravings hit!
- Total Time: You can have three dozen of these gorgeously chocolatey cookies ready in just 25 minutes!
- Variations: This dark chocolate cookie dough takes add-ins excellently! Switch up the type of chocolate chips you choose for a little easy variation, or add in your favorite nuts, toffee bits, dried fruits, or even M&Ms or Reese’s Pieces!
- Tools For This Recipe: You will need mixing bowls, an electric hand mixer or stand mixer to make creaming the butter and sugar together easy, a spatula, large baking pans, parchment paper and cooling racks to make this recipe! If you want to up your precision while baking, why not pick up a cookie scoop to make it easy to dish out even amounts of dough?
What You’ll Need for Ingredients
Cocoa Powder: Your everyday cocoa powder will be perfect for this recipe—don’t reach for your fancy “Dutch processed” cocoa powder this time! Dutch processed baking powder has had its acid content neutralized, and the baking soda in this cookie dough needs the acidity of your regular, everyday cocoa powder to rise! Make sure to store your cocoa powder in a cool, dry place, and use a sifter or sieve to make sure that you get the lumps out when you’re ready to add it to your other dry ingredients!
Dark Chocolate Chips: Using dark chocolate chips (or chunks!) in this recipe is what gives these cookies their extra fudgy, decadent flavor; but feel free to mix up the types of chocolate you use based on your preference!
Eggs and Butter: It’s best practice when making cookies to make sure that your eggs and butter are at room temperature before you get started! Using softened butter and room temperature eggs makes sure that your ingredients blend together properly.
Brown and White Sugar: In recipes that call for baking soda (like this one) brown sugar is an acidic ingredient that helps to react with sodium bicarbonate to help make your cookies soft, while white sugar adds air when you cream it together with the butter and gives your cookies better flavor and body!
How To Make Dark Chocolate Cookies
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 350°F and line cookie sheets with parchment paper, then set aside.
- Whisk together your dry ingredients, making sure that your cocoa isn’t lumpy and is well incorporated. In a separate bowl, cream together your butter and sugars until light-colored and fluffy. Then add in the eggs one at a time, beating well to incorporate between each addition. Add the vanilla and beat to combine.
- Add the dry mixture into the wet in stages and mix until thoroughly combined. Finally, add your chocolate chips (and other mix-ins if desired) and fold until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared cookie sheets and bake in your 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 sheets for a few minutes before allowing to cool completely on a baking rack.
Karlynn’s Tips and Tricks for the Perfect Dark Chocolate Cookies
- Chewy Goodness: The trick to the best tasting dark chocolate cookie is to underbake them slightly! Cocoa in cookies can make the final bake drier, so you have to compensate for that a little. Bake until the edges are firm and the middles are just set for a delicious, fudgy cookie!
- A Match Made In Heaven: If you want to take these cookies to the next level, try adding a teaspoon of instant coffee or instant espresso powder to the dry ingredients to give your cookies an extra flavor boost! A little bit of coffee flavor emphasizes the deep, rich taste of cocoa and adds complexity!
Storage Instructions
Leftover cookies can be kept in an airtight container at room temperature for up to four days!
Freezer: Once they’ve cooled completely, you can store your cookies in an airtight container in the freezer for up to three months! For fresh cookies on demand, dish out rounds of dough onto a parchment-lined baking sheet and freeze them in a single layer until they’re totally solid. You can store the frozen dough balls in an airtight, freezer-safe container or zip-top bag for up to 3 months! When you want to bake them, just arrange them on a parchment-lined baking sheet and bake from frozen as directed, adding a few extra minutes to the bake time if necessary.
More Delicious Cookie Recipes
- Looking for something deliciously festive and simple to make? Why not give my Peppermint Chocolate Coconut Macaroon Cookies a try?
- Chewy, decadent, and tangy, I know you’ll love my Cheesecake Chocolate Chip Cookies!
- There’s really no going wrong with crunchy, buttery cookies filled with chewy toffee and delicious chocolate chips! If you have a sweet tooth, give my Toffee Crunch Cookies a try!
- The only thing better than a classic chocolate chip cookie is one that’s been stuffed full of delicious chocolate hazelnut spread! My recipe for Nutella Stuffed Hazelnut Chocolate Chip Cookies is just the thing when you want an extra special baked good!
I absolutely adore cookies! Not only are they the perfect snack, but they’re a fantastic treat to bring to family gatherings, potlucks, and bake sales!
Give these dark chocolate cookies a try and let me know what your favorite mix-ins are in the comments below!
Happy Baking!
Karlynn
Dark Chocolate Cookies
Ingredients
- 1 cup butter
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups flour
- ⅔ cup cocoa
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups dark chocolate chips
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ian says
I made 2 pans of cookies and they went so fast that I barely got to taste them myself. I used chippits chocolate chunks and also cut up some small dark chocolate bars into pieces. The girls who put up with me living with them are complaining that they are gaining weight, so I might have to wait awhile before I make another batch! I do want to try using Reese’s pieces however. Only problem is I might get evicted 😉
Lori says
This looks simple & i have the ingredents to make it. It looks yummy. Can you make them into bars//
imsen says
That was an amazing and easiest way of making chocolate cookies at home. I am definitely gonna try this very soon.
Tuscan Chicken Mac n Cheese
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.
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.
🙂
Valerie
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?
Karlynn says
It’s tablespoonful!