Introduction

Indulge in the rich, fudgy goodness of these dark chocolate cookies. With a deep cocoa flavor and a soft, chewy texture, they’re perfect for any chocolate lover craving a homemade treat.

Dark Chocolate Cookies Recipe - Recipe Image

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 and mix 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 cookie dough onto the prepared cookie sheets to form 16 dough balls. Roll them between your hands until smooth. Place dough balls about 2 inches apart on the sheets.
Step 7: Bake the cookies for 8-9 minutes until set but not overbaked to avoid dryness.
Step 8: Remove from the oven and let cool on the cookie sheets for 2 minutes before transferring to wire racks to cool completely.

Tips & Variations

For extra richness, fold in 1/2 cup of dark chocolate chips before refrigerating the dough.
Swap brown sugar for coconut sugar for a slightly different flavor and a healthier twist.
If you prefer a crisper cookie, bake an additional 1-2 minutes, watching closely.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds to refresh their 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, you can substitute regular unsweetened cocoa powder. The cookies will have a slightly lighter color and milder chocolate flavor.

Do I need to chill the dough before baking?

Chilling the dough helps the cookies firm up, which prevents them from spreading too much and enhances their texture. It’s highly recommended for best results.

Dark Chocolate Cookies Recipe

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★★★★★

4.5 from 122 reviews

These Dark Chocolate Cookies are rich, fudgy, and loaded with deep cocoa flavor. Made with unsweetened dark cocoa powder and a combination of all-purpose flour and cornstarch for a soft yet crisp texture, these cookies bake up perfectly in just minutes. The dough is chilled to help the cookies hold their shape, resulting in irresistibly tender treats that balance bittersweet chocolate and sweetness from brown sugar. Perfect for chocolate lovers seeking an easy homemade cookie recipe.

Author: Dylan
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

Scale

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

Instructions

Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, cornstarch, baking soda, and salt until well combined. Set aside.
Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter with the packed brown sugar in a large mixing bowl until the mixture is light and fluffy, incorporating air for a tender cookie.
Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar, mixing until fully integrated and smooth.
Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to form a cohesive cookie dough. Be careful not to overmix.
Chill Dough: Cover the dough with plastic wrap and refrigerate for 1 hour to firm it up, which helps the cookies maintain their shape during baking.
Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
Form Cookie Balls: Scoop the chilled dough into 16 equal portions, then roll each between your hands until smooth. Space the dough balls about 2 inches apart on the prepared cookie sheets to allow for spreading.
Bake: Place the cookie sheets in the preheated oven and bake for 8-9 minutes until the cookies are set but not overbaked. Watch carefully to avoid drying out the cookies.
Cool: Remove the cookies from the oven and let them cool on the cookie sheets for 2 minutes before transferring them to wire racks to cool completely, which prevents sogginess and maintains texture.

Notes

Chilling the dough helps the cookies keep their shape and enhances flavor.
Do not overbake; the cookies will firm up as they cool.
You can substitute dark cocoa powder with regular unsweetened cocoa powder if needed.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
For extra texture, consider folding in dark chocolate chips or chunks before chilling.

Keywords: dark chocolate cookies, homemade chocolate cookies, fudgy chocolate cookies, easy cookie recipe, cocoa cookies