These Dark Chocolate Cookies are a chocolate lover’s dream! They are soft fudgy cookies loaded with dark cocoa which makes them super rich and delicious.
Chewy Chocolate Fudge Cookies
This is a recipe that will have you hooked on the first chocolatey bite! They are so sweet and chewy that anyone who tries them will want the recipe. They are so simple to make and don’t require too many crazy ingredients. Most ingredients may already be in your kitchen. A recipe like this will fill your house with an incredible chocolate aroma! You will get chocolate fever once you take a bite!
Why You’ll Love This Recipe
Here are just a few reasons why you will adore this dessert!
- Easy prep. You only need about 10-15 minutes to prep the dough for baking.
- Quick Bake. It takes under 10 minutes to bake!
- A simple list of ingredients. Each ingredient is simple to find at the grocery store if you don’t already have them!
Key Ingredients You’ll Need
Here’s what you’ll need to make Dark Chocolate Cookies (the exact measurements and full recipe instructions are below in the printable recipe card):
- Flour: You will need all-purpose flour along with cornstarch and baking soda to allow the cookies to rise in the oven properly.
- Cocoa Powder: I like to use Hershey’s brand unsweetened dark cocoa powder. This will add flavor along with the vanilla extract.
- Brown sugar: This will add richness to the cookies and adds a chewy texture.
How To Make Dark Chocolate Cookies
- Make the cookie dough. Add the flour, cocoa powder, cornstarch, baking soda, and salt to a medium bowl and combine using a whisk. Add the butter and brown sugar into a large bowl of an electric mixer and combine until light and fluffy. Put in the egg and vanilla and combine again. Combine the wet and dry ingredients until it forms a dough. Cover with plastic wrap and place in the fridge for 1 hour until firm.
- Roll the dough into balls. Set the oven to 350 degrees. Use parchment paper to line cookie sheets. Scoop and roll the dough into 16 even balls and roll in your hands to make them smooth. Arrange onto the prepared sheet about 2 inches apart.
- Bake the dough. Place in the oven for 8-9 minutes at 350 degrees until set. Make sure to not overbake or they will get too dry. Take the cookies out of the oven and let them rest for 2 minutes to cool. Place the cooled cookies on a wire rack to cool thoroughly. Serve and enjoy!
Can I Add Chocolate Chips?
Yes! Semi-sweet chocolate chips or chunks would be a delicious addition. You can also add other things to the cookies like caramel chips, M&M’s or white chocolate chips. Just stir some into the batter before you refrigerate it.
What Toppings Can I Put On Dark Chocolate Cookies?
These cookies are rich, so they don’t need much for garnish. But, you can add hot fudge or caramel sauce on top! These would also taste delicious with a dollop of whipped cream or ice cream. Our chocolate buttercream frosting or peanut butter frosting would also be a delicious topping.
Tips & Tricks
- Place the cookies in an airtight container for the best storage method.
- These cookies stay good for up to 3 days at room temperature or up to 3 months in the freezer. If you place in the freezer, its best to use freezer safe Ziplock bags.
- If you don’t have parchment paper for the cookie sheet, you can use a silicone mat.
Other Chocolate Cookie Recipes You’ll Love:
- No-Bake Nutella Cookies
- Chocolate M&M Cookies
- Oreo Chocolate Chip Cookies
- Texas Sheet Cake Cookies
- Chocolate Blackout Cookies
Dark Chocolate Cookies (Soft and Chewy)
- 1 1/2 cups all-purpose flour
- 1/2 cup dark cocoa powder unsweetened
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup butter unsalted, softened
- 3/4 cup brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- In a medium mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt; set aside.
- In a large mixing bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy.
- Add the egg and vanilla extract and mix well.
- Add the flour mixture and mix until combined. Cover the dough with plastic wrap and refrigerate for 1 hour until firm.
- Preheat the oven to 350F. Line cookie sheets with parchment paper or a silicone baking mat.
- Scoop the cookie dough onto the prepared cookie sheets to form 16 dough balls. Roll them between your hands until the surface is smooth. Place the dough balls on the cookie sheets with about 2-inches between them.
- Bake the cookies at 350F for 8-9 minutes until set. Be sure you don't over-bake the cookies or they will dry out.
- Remove the cookies from the oven and cool on the cookie sheets for 2 minutes, then transfer to wire cooling racks to finish cooling.