Dark Chocolate Cookies—fudgy, chewy and loaded with dark chocolate chunks, these rich Dark Chocolate Cookies are the perfect treat for everyone.
The best dark chocolate cookies with the perfect texture! They are chewy on the inside and a bit crisp on the outside. Moreover, the recipe is super easy to make and the cookies take only 10 minutes in the oven to bake.
To get the rich and intense dark chocolate flavor, I use a combination of unsweetened cocoa powder and chunks of a Lindt 70% dark chocolate bar. Thus, the combination works perfectly, and the outcome is rich, dark and perfectly balanced cookies.
For me, there is absolutely nothing more indulging than having a freshly baked, warm chocolate cookie with a cup of espresso.
You can see the chocolate oozing out of the cookies as they come out of the oven. This is the treat that I look forward to having after a long day at work or at any time, really!
This chocolate cookie recipe calls for a few ingredients: butter, sugar, one egg, cocoa powder, flour, and dark chocolate chunks. You will also need pure vanilla extract and a pinch of salt.
how to make dark chocolate cookies
Follow these simple steps to get the best results when making these cookies or any cookie recipe:
1- Make sure all your ingredients are at room temperature. This is very important, especially for the butter and egg.
2- Use the best quality cocoa powder you can find. I used Navitas Organic Cocoa Powder for its rich cocoa color and mellow flavor.
3- Make sure to use good quality unsalted butter. I personally like Kerrygold unsalted butter because it is creamy and has higher butterfat that makes it great for baking.
4- Always use the right measurements for successful results.
5- Never over mix the dough to avoid tough and hard cookies.
6- Always chill the cookie dough before baking for at least one hour, but it can stay longer as well. In fact, I chill mine overnight for best results.
7- These cookies have chocolate chunks in them, and I only add them at the last step to avoid over mixing with the dough.
8- Use a spring release ice–cream scoop or a cookie scoop for even shaped cookies.
You can freeze cookie dough for up to 3 months.
- 3/4 cup all–purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, at room temperature
- 1/2 cup cane sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chunks
- In a mixing bowl, sift together flour, cocoa powder, salt and baking soda. Set aside.
- In a bowl of stand mixer fitted with paddle attachment, cream on medium speed the butter and sugar until light and fluffy, about 3 minutes.
- Add egg and vanilla and mix for another 3 minutes.
- Scrape the sides of the bowl using a spatula and add the flour mixture on low speed until just combined. Fold in chocolate chunks. Cover the dough and chill until it firms, about an hour.
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- Scoop the cookie dough and place on prepared sheet, leaving about a 2–inch space between the scoops.
- Bake for 9–10 minutes or until the edges have set and
the tops are just beginning to set. Cookies will firm up as they cool.
- Remove from oven and let cool.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 212mgCarbohydrates: 27gFiber: 2gSugar: 17gProtein: 3g
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