Dark Chocolate Cookies Recipe
Introduction
These dark chocolate cookies are rich, fudgy, and full of deep cocoa flavor. Perfect for chocolate lovers craving a soft, decadent treat that’s easy to make at home.
Ingredients
- 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
Instructions
- Step 1: In a medium mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
- Step 2: In a large mixing bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy.
- Step 3: Add the egg and vanilla extract to the butter mixture and mix well.
- Step 4: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Cover the dough with plastic wrap and refrigerate for 1 hour until firm.
- Step 5: Preheat the oven to 350°F. Line cookie sheets with parchment paper or a silicone baking mat.
- Step 6: Scoop the chilled dough onto the prepared cookie sheets to form 16 balls. Roll them between your hands until smooth, spacing them about 2 inches apart.
- Step 7: Bake for 8-9 minutes, until the cookies are set but not over-baked to avoid dryness.
- Step 8: Remove from the oven and cool on the cookie sheets for 2 minutes, then transfer to wire racks to cool completely.
Tips & Variations
- For extra richness, add 1/2 cup dark chocolate chips to the dough before baking.
- Replace half of the butter with coconut oil for a subtle flavor twist.
- Chill the dough overnight to deepen the chocolate flavor and improve texture.
- Use Dutch-process cocoa powder for a smoother, less acidic taste.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; just thaw at room temperature before serving. To refresh, warm briefly in the microwave for a soft, melty treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of dark cocoa powder?
Yes, you can substitute regular unsweetened cocoa powder, but the cookies will have a lighter color and a slightly less intense chocolate flavor.
Why should I refrigerate the cookie dough before baking?
Chilling the dough firms it up, making it easier to handle and helping the cookies hold their shape. It also allows the flavors to meld, resulting in a richer taste.
PrintDark Chocolate Cookies Recipe
Delicious and rich Dark Chocolate Cookies made with unsweetened cocoa powder and brown sugar, offering a delightful balance of deep chocolate flavor and sweetness. These soft, chewy cookies are perfect for any chocolate lover and easy to prepare with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 24 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, cornstarch, baking soda, and salt until evenly distributed. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and packed brown sugar together until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter and sugar mixture until fully incorporated.
- Mix Dry Into Wet: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. Avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for 1 hour to allow it to firm up, which helps maintain shape during baking.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or a silicone baking mat to prevent sticking.
- Shape Cookies: Using a scoop or spoon, portion the chilled dough into 16 equal balls. Roll each between your hands until smooth. Place them on the prepared cookie sheets, spacing about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8-9 minutes, until the cookies are set but still soft in the center. Avoid over-baking to keep them chewy.
- Cool: Remove the cookies from the oven and let them cool on the cookie sheets for 2 minutes before transferring to wire racks to cool completely.
Notes
- Make sure to chill the dough well to prevent cookies from spreading too much while baking.
- For extra texture, you can add chocolate chips or chopped nuts to the dough before chilling.
- Use parchment paper or a silicone mat to avoid sticking and promote even baking.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Do not overbake; remove the cookies just as they set for a soft, chewy texture.
Keywords: dark chocolate cookies, chocolate cookies, cocoa powder cookies, homemade cookies, soft cookies, chewy cookies
