Dark Chocolate Cookies (Soft and Chewy) Recipe

Introduction

These dark chocolate cookies are soft, chewy, and packed with rich cocoa flavor. Perfect for chocolate lovers, they offer a decadent treat that’s easy to make at home. Enjoy them fresh from the oven or with a cold glass of milk.

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

1. Step 1: In a medium mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
2. Step 2: In a large mixing bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy.
3. Step 3: Add the egg and vanilla extract and mix well.
4. Step 4: Add the flour mixture and mix until combined. Cover the dough with plastic wrap and refrigerate for 1 hour until firm.
5. Step 5: Preheat the oven to 350°F. Line cookie sheets with parchment paper or a silicone baking mat.
6. Step 6: 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.
7. Step 7: Bake the cookies at 350°F for 8-9 minutes until set. Be sure you don’t over-bake the cookies or they will dry out.
8. Step 8: Remove the cookies from the oven and cool on the cookie sheets for 2 minutes, then transfer to wire cooling racks to finish cooling.

Tips & Variations

• For extra gooey cookies, try adding chocolate chips or chunks to the dough before baking.
• If you prefer crispier edges, sprinkle a little coarse sugar on top before baking.
• Feel free to substitute half the butter with coconut oil for a subtle flavor twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. Reheat cookies in a microwave for about 10 seconds to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of dark cocoa powder?

Yes, regular unsweetened cocoa powder can be used, but the cookies will have a lighter color and milder chocolate flavor.

Do I have to chill the dough before baking?

Chilling the dough helps the cookies hold their shape and develops the flavors, resulting in a better texture. It’s best not to skip this step if you have the time.

Dark Chocolate Cookies (Soft and Chewy) Recipe

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★★★★★

4.8 from 623 reviews

• Author: Charlotte
• Total Time: 1 hour 24 minutes
• Yield: 16 cookies 1x
• Diet: Vegetarian

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Description

These Dark Chocolate Cookies are soft, chewy, and bursting with rich cocoa flavor. Made with unsweetened dark cocoa powder and a perfect balance of ingredients, these cookies deliver a deep chocolate taste with a tender texture. Ideal for chocolate lovers seeking a homemade treat that’s both simple to make and deliciously indulgent.

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Ingredients

Scale 1x2x3x

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 egg
• 1 tsp vanilla extract

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Instructions

1. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, cornstarch, baking soda, and salt. Set this dry mixture aside for later use.
2. 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 the mixture becomes light and fluffy, which takes about 2-3 minutes.
3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture and mix thoroughly until fully combined and smooth.
4. Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, mixing until just combined to form a cookie dough. Avoid over-mixing to keep the cookies tender.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 1 hour to firm up, which will make the dough easier to handle and help maintain the cookie shape during baking.
6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
7. Shape Dough Balls: Scoop the chilled cookie dough to form 16 equal dough balls. Roll each between your hands until the surface is smooth, then place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Bake in the preheated oven for 8-9 minutes, until the cookies are set but still soft. Take care not to over-bake as this will dry out the cookies.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on them for 2 minutes to firm up. Then transfer the cookies to wire cooling racks to cool completely before serving.

Notes

• Refrigerating the dough is essential to prevent the cookies from spreading too much during baking.
• Using dark cocoa powder gives a richer chocolate flavor compared to regular cocoa powder.
• For a fudgier texture, you can slightly underbake the cookies, letting them cool on the baking sheet.
• Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
• To add texture, consider mixing in chocolate chips or chopped nuts before chilling the dough.

• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: dark chocolate cookies, soft chocolate cookies, chewy chocolate cookies, homemade cookies, easy chocolate dessert