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You are here: Home / Recipes / Desserts / Cookies / Dark Chocolate Cookies

Dark Chocolate Cookies

Published November 2, 2020 by Lauren Vavala

Thanks for sharing!

Chocolate cookies with text overlay
Dark chocolate cookies with text overlay

This recipe for Dark Chocolate Cookies will give you thick, chewy, rich cookies. These decadent treats can be enjoyed as is, or you can mix in your favorite chocolate chips, nuts, or dried fruit.

3 dark chocolate cookies stacked on top of each other with more cookies and a white bowl blurred in the background

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I’ve always been a milk chocolate girl, but my son loves dark chocolate and with each new dark chocolate recipe I create and taste test, I’m getting more and more hooked myself.

These Dark Chocolate Cookies are delicious on their own, but are also a great base to mix in chocolate chips, nuts, or dried fruits.

I have used this recipe to create Dark Chocolate Chip Walnut Cookies, Triple Dark Chocolate Chip Cookies, Dark Chocolate Chip Salted Caramel Cookies, and Dark Chocolate Chip Peanut Butter Cookies (coming soon!).

Why This Recipe Works

This recipe is very quick and easy to make, but does bake up much better if the dough is allowed to chill in the refrigerator for an hour or two before baking.

These cookies are rich, fudgy and decadent, while staying chewy and moist.

Their thicker, chewier texture is perfect for adding mix-in’s. The varieties you can create with this basic dark chocolate cookie recipe are endless.

How To Make Dark Chocolate Chip Cookies

Ingredients

Ingredients needed to make dark chocolate cookies labeled on a white background

  • Measure the flour by spooning it into a measuring cup. Do not pack it or the cookie batter will be too dry.
  • Ensure that the baking powder and baking soda that you are using are fresh and not expired.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Set the butter out to come to room temperature about an hour before you begin.

Because this cookie dough should be chilled in the refrigerator, you will want to wait to preheat your oven to 350°F until you are ready to bake.

Create!

Dry chocolate cookie ingredients mixed together in a silver bowl

In a medium bowl mix together the flour, dark cocoa powder, baking soda, baking powder, and salt. Set aside.

Butter and sugar creamed together in a silver mixing bowl

Cream the butter and sugar together in a mixer on medium speed.

Butter, sugar, eggs creamed together in a silver mixing bowl

Add the eggs one at a time, then the vanilla.

Dark chocolate cookie dough in a silver mixing bowl

Lower the speed and gradually add the dry mixture to the wet ingredients in the mixer until well combined.

Chocolate cookie dough wrapped in plastic wrap on a white background

Wrap the dough in plastic and place in the refrigerator for at least an hour.

Chef’s Tip: refrigerating the dough chills the butter in it so that the cookies won’t spread too much when baking.

Dark chocolate cookie dough balls on a parchment paper lined baking sheet before baking

Roll the dough into 1-inch balls and place dough balls 2-inches apart on a baking sheet. I like to line mine with parchment paper or a Silpat mat to prevent sticking and make clean up easier.

Baked dark chocolate cookies on a baking sheet lined with parchment paper

Bake for 8-10 minutes.

Transfer to a cooling rack.

Present!

Dark chocolate cookies on a parchment paper lined cooling rack with a bite taken out of one of them

Serve warm or at room temperature.

Tips and Techniques For Perfect Cookies

  • Measure the flour by spooning it into a measuring cup. Do not pack it.
  • Ensure that the baking powder and baking soda that you are using are fresh and not expired.
  • Chill the dough to help keep the cookies from spreading too much when baking.
  • Check the oven temperature with an oven thermometer to ensure that it’s actually heated to the proper temperature.
  • Store cookies in an airtight container at room temperature. Use within 1-2 weeks.

FAQ’s

Can You Use Regular Cocoa Powder In Place of Dark Cocoa Powder?

Yes, you can substitute regular cocoa powder for dark. It will make the cookies slightly sweeter and not quite as rich tasting.

Can I Skip Chilling Cookie Dough?

The reason to chill cookie dough is to chill the butter so that the cookies don’t spread too much while baking. If you choose to skip this step, your cookies may turn out flat.

Can You Freeze Cookie Dough?

Yes, you can freeze cookie dough for up to 3 months. Allow it to thaw in the refrigerator before baking. You can also roll the dough out into balls before freezing and bake from frozen, adding a few minutes to the bake time.

More Dark Chocolate Cookie Recipes

Dark Chocolate Hazelnut Cookies
Dark Chocolate Hazelnut Cookies are thick, chewy, rich cookies loaded with sweet chocolate chips and crunchy hazelnuts. These fudgy cookies pair deliciously will an ice cold glass of milk.
Get The Recipe
A stack of 3 dark chocolate hazelnut cookies over a white background
Dark Chocolate No-Bake Cookies
Dark Chocolate No Bake Cookies are richer and more indulgent than the traditional recipe, but just as easy to make. You and your family will love these sweet, chewy treats!
Get The Recipe
A stack of 5 Dark Chocolate No-Bake Cookies on a small piece of parchment paper on a wood board with a white mug in the background
Dark Chocolate Dipped Peanut Butter Cookies
Dark Chocolate Dipped Peanut Butter Cookies take a classic cookie recipe and make it extra indulgent by dipping each cookie in rich, dark chocolate. A sprinkle of crushed peanuts gives these cookies a fun crunch too!
Get The Recipe
Close up of 3 Dark Chocolate Dipped Peanut Butter Cookies with chopped peanuts on white parchment paper with a few undipped cookies and a cooling rack in the background

Love this Dark Chocolate Cookie recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Print

Dark Chocolate Cookies

This recipe for Dark Chocolate Cookies will give you thick, chewy, rich cookies. These decadent treats can be enjoyed as is, or you can mix in your favorite chocolate chips, nuts, or dried fruit.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 20 minutes
Servings 36 cookies
Calories 100kcal
Author Lauren Vavala

Ingredients

  • 1 cup unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  • Mix together the flour, dark cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
  • Cream the butter and sugar together in a mixer on medium speed.
  • Add the eggs one at a time, then the vanilla.
  • Lower the speed and gradually add the dry mixture to the wet ingredients in the mixer until well combined. The dough will be very thick.
  • Wrap the dough in plastic wrap and refrigerate for at least an hour to chill the dough.
  • When you are ready to bake, preheat oven to 350°F.
  • Roll the dough into 1-inch balls and place dough balls 2-inches apart, as cookies will spread while baking.
  • Bake for 8-10 minutes. Transfer to a cooling rack.

Notes

Tips and Techniques For Perfect Cookies

  • Measure the flour by spooning it into a measuring cup. Do not pack it.
  • Ensure that the baking powder and baking soda that you are using are fresh and not expired.
  • Chill the dough to help keep the cookies from spreading too much when baking.
  • Check the oven temperature with an oven thermometer to ensure that it’s actually heated to the proper temperature.
  • Store tightly covered at room temperature for up to 1-2 weeks.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cookie | Calories: 100kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 51mg | Potassium: 51mg | Fiber: 1g | Sugar: 6g | Vitamin A: 171IU | Calcium: 11mg | Iron: 1mg

This recipe was originally published on May 14, 2016. It was updated with an improved recipe, new images, tips, techniques, FAQ’s and video in November 2020.

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Filed Under: Cookies, Desserts, Recipes

Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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