Are you a true chocolate lover? Then Dark Chocolate Cookies are perfect for you! These soft cookies filled with rich dark cocoa are a wonderful treat for any occasion.
Dark Chocolate Cookies
If you love chocolate, you’ll definitely want to see these other great recipes! Double Chocolate Pumpkin Cookies | Mini Chocolate Cheesecakes | Chocolate Covered Strawberry Cupcakes | Triple Chocolate Mint Cake
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):
- All-purpose flour
- Dark cocoa powder – I used Hershey’s Special Dark Unsweetened Cocoa powder (see picture below).
- Baking soda
- Unsalted butter – this recipe needs very little butter, so unsalted is best. If you would rather use salted butter, eliminate the salt called for in the recipe.
- Brown sugar – You can use either dark or light brown sugar.
- Vanilla extract
How to Make Dark Chocolate Cookies
In a medium mixing bowl, whisk together the dry ingredients; set aside.
In a large mixing bowl, use an electric mixer to cream together the butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
Add the dry ingredients into the wet ingredients and mix until combined. Cover the dough and refrigerate for 1 hour to set. The dough will be very firm once fully chilled.
Use a cookie scoop to make 16 dough balls and place them on a parchment paper lined cookie sheet with at least 2 inches between each dough ball.
Bake the cookies at 350ºF for 8-9 minutes, just until set. Don’t over-bake the cookies or they will dry out and be hard and crumbly. I baked mine for 8 minutes which was perfect in my oven to make very soft, moist cookies.
Allow the cookies to cool on the cookie sheet for 2 minutes, then transfer them to a wire cooling rack.
Serve the cookies either warm or at room temperature.
Can I Add Chocolate Chips?
Yes! Semi-sweet chocolate chips or chunks would be a delicious addition. Just stir some into the batter before you refrigerate it.
How to Store the Cookies
Keep the cookies at room temperature in an airtight container for up to three days.
To freeze, place the cookies in zip top freezer bags and freeze for up to three months.
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- Mini chocolate Pumpkin Cheesecakes
Dark Chocolate Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1 egg
- 1 teaspoon 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.