Dark Chocolate Cookies Recipe
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 in my recipe collection.
Servings: 24 cookies
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).
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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.
Serving: 1cookie | Calories: 129kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 52mg | Potassium: 95mg | Fiber: 2g | Sugar: 10g | Vitamin A: 148IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 1mg
