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Dark Chocolate Cookies

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Last Updated:October 23, 2022Published:September 8, 2022
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These soft, thick, and oh-so-chocolatey cookies are about to become your favorite cookie! Fill with chocolate chips, m&M’s, or any of your favorite mix-ins!

Dark Chocolate Cookies

These soft, thick, and oh-so-chocolatey cookies are about to become your favorite cookie! Fill with chocolate chips, m&M's, or any of your favorite mix-ins!

Author: Melissa Rose
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 25 minutes
Course: Dessert
Category: Cookie
Keyword: Dark Chocolate Cookies
Servings: 9 large cookies
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Ingredients

  • ½ cup unsalted butter (1 stick) softened
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg + 1 yolk (i.e. 1 whole egg + 1 extra egg yolk)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup dark cocoa powder I used Hershey's "Special Dark"
  • 1 ½ cups all-purpose flour
  • 1 cup semi-sweet chocolate chips (or other mix-ins of your choice!)

Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions

  1. Preheat oven to 350°F.

  2. In a large bowl, use an electric mixer on medium-high speed to cream together softened unsalted butter (½ cup, 1 stick), light brown sugar (¾ cup), and granulated sugar (¼ cup) for about 1 minute.

  3. Add the eggs (1 whole egg + 1 extra egg yolk) and vanilla extract (1 teaspoon) and mix on low speed until combined.

  4. Add in baking soda (½ teaspoon) and salt (½ teaspoon) and mix for another 5-10 seconds until combined.

  5. Add dark cocoa powder (½ cup) and all-purpose flour (1 ½ cups) and mix on medium until combined.

  6. Add in chocolate chips (1 cup) and mix until just combined.

  7. Scoop dough into 1/4 cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, tehn gently flatten each dough ball into a 1/2" thick disc; this will also help them spread instead of be puffy.

    If desired, press extra chocolate chips on top of each cookie for a pretty presentation.

  8. Bake at 350°F for 10-12 minutes. Do not overbake. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking.

  9. Allow to cool, then enjoy! It's important for them to cool; they will be fragile while they're warm.

Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Recipe Notes

To make a M&M variation, use 1/2 cup chocolate chips & 1/2 cup M&M’s.

Nutrition

Calories: 392kcal
Fat: 19g
Saturated fat: 11g
Trans fat: 0.4g
Polyunsaturated fat: 1g
Monounsaturated fat: 5g
Cholesterol: 47mg
Sodium: 207mg
Potassium: 243mg
Carbohydrates: 53g
Fiber: 4g
Sugar: 31g
Protein: 5g
Vitamin A: 352%
Calcium: 43%
Iron: 3%
Did you make this?
Tag me on Instagram @designeatrepeat or leave a comment below to let me know how it turned out! I love seeing what you’ve made.
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I’m Melissa - a Graphic Designer & Paper Crafter creating easy-to-assemble printables, party DIY's, and food crafts for family fun.
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Melissa is a graphic designer & craft stylist living in the Midwest, specializing in easy food and paper crafts for holidays, parties, and everyday.
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