If you crave a dessert that’s bold, chocolatey, and incredibly satisfying, these dark chocolate cookies will not disappoint. Made with dark cocoa powder and chunks of real dark chocolate, they deliver a rich flavor without being overly sweet. They’re easy to make, freeze well, and are perfect for holiday cookie trays, after-dinner treats, or anytime you need a chocolate fix.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Unsweetened dark cocoa powder
Baking soda
Salt
Dark chocolate chunks or chips
Directions
Preheat your oven and line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake until the edges are set and the centers are still slightly soft.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Prep time: 15 minutes Cook time: 10–12 minutes Total time: 25–30 minutes
Variations
Espresso Boost: Add 1 teaspoon of instant espresso powder to intensify the chocolate flavor.
Sea Salt Finish: Sprinkle sea salt on top before baking for a sweet-salty contrast.
Nutty Crunch: Stir in chopped walnuts, pecans, or hazelnuts for texture.
Double Chocolate: Use a mix of dark and white chocolate chips for a flavor contrast.
Vegan Option: Use plant-based butter, flax eggs, and dairy-free chocolate chips.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies for up to 2 months. You can also freeze unbaked dough balls and bake from frozen—just add an extra 1–2 minutes to the baking time.
To reheat, microwave a cookie for 10–15 seconds for a warm, gooey texture.
FAQs
What kind of cocoa powder should I use?
Use unsweetened dark cocoa powder (like Dutch-processed) for a richer flavor and darker color.
Can I substitute regular chocolate chips?
Yes, but dark chocolate chunks or chips provide a more intense, less sweet flavor.
Why are my cookies dry?
Overbaking is the most common cause. Bake just until the edges are set and the centers look slightly underdone.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 48 hours or freeze it for longer storage.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend to substitute for all-purpose flour.
How do I get thick, chewy cookies?
Chill the dough before baking and don’t flatten it on the tray. This helps control spread.
Can I add other mix-ins?
Absolutely—try dried cherries, coconut flakes, or peanut butter chips for fun variations.
Do I need to use both sugars?
Yes, the combination of brown and white sugar gives the best texture—chewy and crisp.
Should I use room temperature ingredients?
Yes, using room temperature butter and eggs helps everything mix evenly for a smooth dough.
Can I use a hand mixer?
Yes, a hand mixer or stand mixer will work. You can also mix by hand with a little extra effort.
Conclusion
Dark chocolate cookies are the perfect treat for anyone who loves bold, rich flavor in a soft, chewy package. With simple ingredients and easy steps, they’re great for baking any time a chocolate craving strikes. Whether enjoyed fresh out of the oven or stashed in the freezer for later, these cookies are sure to satisfy every sweet tooth.
Dark chocolate cookies are rich, chewy, and intensely chocolatey with crisp edges and fudgy centers. Made with dark cocoa powder and dark chocolate chunks, they’re a perfect treat for chocolate lovers.
Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened dark cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups dark chocolate chunks or chips
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
In a separate bowl, whisk together flour, dark cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the dark chocolate chunks or chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, until edges are set but centers are slightly soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Add 1 tsp instant espresso powder for a deeper chocolate flavor.Sprinkle tops with flaky sea salt before baking for a sweet-salty twist.Chill the dough for thicker cookies and less spread.Freeze unbaked dough balls and bake as needed—add 1–2 minutes to baking time.Store baked cookies in an airtight container at room temperature for up to 5 days.
