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!

Course Dessert

Cuisine Cookie

Keyword Dark Chocolate Cookies

Prep Time 10

Cook Time 11

Total Time 25

Servings large cookies

Calories 392kcal

Author Melissa Rose

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!)

Instructions

Preheat oven to 350°F.
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.
Add the eggs (1 whole egg + 1 extra egg yolk) and vanilla extract (1 teaspoon) and mix on low speed until combined.
Add in baking soda (½ teaspoon) and salt (½ teaspoon) and mix for another 5-10 seconds until combined.
Add dark cocoa powder (½ cup) and all-purpose flour (1 ½ cups) and mix on medium until combined.
Add in chocolate chips (1 cup) and mix until just combined.
Scoop dough into ¼ cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, tehn gently flatten each dough ball into a ½" 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.
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.
Allow to cool, then enjoy! It's important for them to cool; they will be fragile while they're warm.

Notes

To make a M&M variation, use ½ cup chocolate chips & ½ cup M&M's.

Nutrition