Dark Chocolate Chip Cookies take classic chocolate chip cookies and make them even more decadent. These cookies are soft and chewy, with plenty of chocolate chips in every bite. They are paired perfectly with an ice cold glass of milk.
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Who doesn’t love classic, sweet, homemade chocolate chip cookies? I can still remember being so excited to get to eat them warm, right out of the oven, when my dad would make them for us as children.
There’s a good reason they are the most popular cookies in the world! They are simply delicious and there are so many variations that there’s literally a chocolate chip cookie for everyone.
This recipe calls for dark chocolate chips (or dark chocolate chunks) to make them even more rich and decadent. Dark chocolate isn’t quite as sweet as milk chocolate, so more of the cacao flavor comes through.
Similar to Salted Caramel Chocolate Chip Cookies, an optional sprinkle of sea salt flakes balances the overall flavor of these cookies perfectly.
Why This Recipe Works
This is a basic cookie recipe that’s easy to prepare perfectly every time.
It’s a classic flavor that most adults and children alike know and love with just a tad difference in the level of richness.
Any chocolate chip cookie recipe is very versatile. You can swap out the dark chocolate chips for other types of chips, or add other mix-ins such as nuts and dried fruits.
Step-By-Step Instructions
Ingredients
- 2 1/2 cups all purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (at room temperature and very soft)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg (at room temperature)
- 1 teaspoon vanilla extract
- 2 cups dark chocolate chips: be sure to use good quality chocolate chips, as this will make all the difference in the flavor of your cookies. We love Ghiradelli, which can easily be found at most grocery stores. You can also use chocolate chunks, or swap out the dark chocolate for milk chocolate.
- flake sea salt: optional
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!
Line a baking sheet with parchment paper, if desired. You don’t need to use parchment paper, but it does make it easier to clean up.
Preheat your oven to 350°F.
Create!
Combine the flour, baking soda, and salt in a bowl and mix well. Set aside.
In the bowl of an electric mixer fitted with a paddle, cream together the butter, brown sugar, and sugar on medium speed until light and fluffy, about 4-5 minutes.
Add the egg, then the vanilla, and continue to mix until evenly blended.
Lower the speed and gradually add the flour mixture until fully incorporated.
Turn off the mixer and fold the dark chocolate chips in with a silicone spatula.
Scoop out the dough by heaping tablespoons and roll into balls. Place the dough balls on the prepared baking sheet about 2 inches apart.
Chef’s Tip: you can press extra chocolate chips onto the top of each dough ball before baking so that there are more chocolate chips visible on each cookie.
Bake for 12 to 14 minutes, or until the bottoms of the cookies are lightly browned.
Remove the baking sheet from the oven and add a tiny pinch of flake salt onto the top of each cookie, if desired.
Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
Present!
Serve warm with an ice cold glass of milk, if desired.
Tips and Techniques
- The dark chocolate chips can be swapped out for other flavors, or you can use a mix of different types of chips.
- You can press extra chocolate chips into the tops of the cookie dough balls before baking to have more chocolate chips show on the tops of the cookies.
- Store cookies in an airtight container at room temperature. Consume within a week for best results.
FAQ’s
Is It Better To Use Salted or Unsalted Butter In Cookie Recipes?
Most recipes call for unsalted butter and have salt listed separately in the ingredient list. It’s best to use unsalted butter when it’s not specified but salt is also listed as an ingredient.
Should I Use Light Brown Or Dark Brown Sugar In Cookie Recipes?
Light brown and dark brown sugars are interchangeable in recipes. Dark brown sugar contains more molasses so it will be stronger in flavor.
Can You Freeze Chocolate Chip Cookie Dough?
Chocolate chip cookie dough can be frozen for up to 3 months.
Can You Freeze Baked Chocolate Chip Cookies?
Baked chocolate chip cookies can be frozen for up to 3-4 weeks. Be sure to freeze them separated on a baking sheet before transferring to a freezer bag or airtight container.
More Cookie Recipes
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Dark Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (at room temperature and very soft)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg (at room temperature)
- 1 teaspoon vanilla extract
- 2 cups dark chocolate chips
- flake sea salt (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper, if desired.
- Combine the flour, baking soda, and salt in a bowl and mix well. Set aside.2 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In the bowl of an electric mixer fitted with a paddle, cream together the butter, brown sugar, and sugar on medium speed until light and fluffy, about 4-5 minutes.1 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup granulated sugar
- Add the egg, then the vanilla, and continue to mix until evenly blended.1 egg, 1 teaspoon vanilla extract
- Lower the speed and gradually add the flour mixture until fully incorporated.
- Turn off the mixer and fold the dark chocolate chips in with a silicone spatula.2 cups dark chocolate chips
- Scoop out the dough by heaping tablespoons and roll into balls. Place the dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 12 to 14 minutes, or until the bottoms of the cookies are lightly browned.
- Remove the baking sheet from the oven and add a tiny pinch of flake salt onto the top of each cookie, if desired.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
- Serve warm with an ice cold glass of milk, if desired.
Notes
Tips and Techniques
- The dark chocolate chips can be swapped out for other flavors, or you can use a mix of different types of chips.
- You can press extra chocolate chips into the tops of the cookie dough balls before baking to have more chocolate chips show on the tops of the cookies.
- Store cookies in an airtight container at room temperature. Consume within a week for best results.
