Dark Chocolate Cookies
These Dark Chocolate Cookies are rich, fudgy, and packed with deep chocolate flavor—an irresistible treat for any chocolate lover!
Servings: 24 servings
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 6 ounces bittersweet chocolate coarsely chopped
- 4 tablespoons unsalted butter cut into 6 pieces
- 2 large eggs at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 12 ounces semi-sweet chocolate chips about 2 cups
- flaky sea salt optional, such as Maldon or Fleur de Sel
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
- In a heatproof bowl, combine the coarsely chopped bittersweet chocolate and the pieces of unsalted butter. Melt them together over a double boiler or in the microwave, stirring until smooth and glossy. Set aside to cool slightly.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. This step ensures that the dry ingredients are well combined and helps avoid clumps.
- In a large mixing bowl, whisk the eggs, granulated sugar, and pure vanilla extract together until well combined. Gradually add the melted chocolate mixture, stirring until everything is incorporated.
- Fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix; you want to combine them until just incorporated.
- Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.
- If desired, sprinkle a pinch of flaky sea salt on top of each cookie for a delightful contrast to the sweetness.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy them warm, or store them for later!
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Rubber spatula
- Baking Sheet
- Parchment Paper
- Cooling Rack
Notes
- For chewier cookies, avoid overmixing the dough and measure flour carefully.
- Chill the dough for 30 minutes to prevent cookies from spreading too much during baking.
- Substitute butter with coconut oil or vegan butter for a dairy-free version.
- Add chopped nuts or a hint of espresso powder for interesting flavor twists.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.