Rich & Fudgy Dark Chocolate Cookies
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These rich and fudgy chocolate cookies have slightly crisp edges, mega chewy centers, and room for chocolate chips or chunks, if desired. This is the best chocolate cookie recipe base I’ve ever used and has been used in so many variations around my site since I first developed it in 2016. You can also find this recipe on page 55 of my cookbook.
THIS IS A TRUSTED COOKIE BASE
This right here is the chocolate cookie dough recipe I’ve been making since almost the very beginning of my recipe creating career. It has been filled with white chocolate chips, spiced with cayenne pepper and cinnamon, studded with Andes Mints, and jam-packed with the components of chocolate turtle candy. It’s the only basic chocolate dough I use, and it’s sure to be one of your new favorites, too!
Here’s why I love this cookie base:
• it works so well– why change what works?
• Dutch processed cocoa means a smooth chocolate taste
• easily doubled
• cookie dough freezes well
• so versatile
Personally, I think these cookies are so good, they don’t need chocolate chips or chocolate chunks at all. While I’d never turn down one made with add-ins, what I’m saying is this recipe is good enough to stand on its own, full stop. But you should probably make some with chips or chunks, just to be sure… For scientific purposes, of course.
GRAB THESE 8 INGREDIENTS
Just eight simple ingredients get you these soft and chewy chocolate cookies. Add in the optional chopped chocolate (or chips!) and you’re still under ten total ingredients.
You will need:
• all-purpose flour
• Dutch processed cocoa powder
• baking soda
• salt
• unsalted butter
• granulated sugar
• egg
• vanilla extract
OPTIONAL: semi-sweet chocolate (chopped or chips)
OVERVIEW: HOW TO MAKE DARK CHOCOLATE COOKIES
Make the dough: start by whisking together the dry ingredients until they are fully mixed, then work on the wet ingredients. Bring the dough together, then add any chocolate you might be using.
Chill the dough: it is imperative that this cookie dough chills in order to prevent the cookies from spreading too much. Chilling allows the butter to solidify again and makes the dough much less sticky for scooping and shaping for baking.
Scoop + bake: this is a quick bake! Only 8-10 minutes.
CAN I USE UNSWEETENED COCOA POWDER?
Yes, you can use traditional unsweetened or special dark cocoa in these rich chocolate cookies. The texture, color, and flavor may differ a bit, but the overall cookie will still be the same.
Looking for black chocolate chip cookies? Check out my chocolate Halloween cookies which utilize black cocoa powder.
HOW DO YOU KNOW WHEN DARK CHOCOLATE COOKIES ARE DONE?
Because you can’t see brownness on chocolate cookies, you’ll have to watch for other doneness signs. When these decadent chocolate cookies are finished, they will just be set around the edges and have just lost their shine.
Dark Chocolate Cookies Recipe
Ingredients
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 4 ounces (113g) semi-sweet chocolate1 chopped; optional
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.1 and ¼ cups (150g) all-purpose flour, ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- With the mixer on low, slowly add flour mixture and beat until just combined. Add the chopped chocolate (or chocolate chips) and continue mixing until evenly dispersed. Cover the dough tightly and refrigerate for at least 1 hour and up to 3 days. You can also portion out the dough and chill it in balls, if you prefer.4 ounces (113g) semi-sweet chocolate1
- When you are ready to bake the cookies, line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat oven to 350ºF (177ºC).
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and place on prepared baking sheet. Bake for 8-10 minutes, or until edges are set and center is no longer shiny. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature up to 1 week. Baked cookies can be frozen, up to 2 months. Rolled cookie dough can be frozen, up to 3 months. Place on baking sheet and add 1-2 minutes to baking time.
Notes
- Semi-sweet chocolate: I like to use chopped bar chocolate in these cookies, but you can also use semi-sweet chocolate chips. For chips, use ¾ cup (127g).
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Used this recipe as one of my holiday cookies as they turned out so soft and chocolatey! Will definitely be keeping this as my go-to chocolate cookie recipe in the future. I used natural unsweetened cocoa powder with a splash of chocolate extract and don’t feel I missed any chocolate flavor! Also added walnuts, salted caramel sauce, and heath bits for a fun twist.
Thank you, Tanisha! I’m so glad you enjoyed it.