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.
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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
- 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!
In a medium bowl mix together the flour, dark cocoa powder, baking soda, baking powder, and salt. 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.
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.
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.
Bake for 8-10 minutes.
Transfer to a cooling rack.
Present!
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
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Dark Chocolate Cookies
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.
Nutrition
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.
