Dark Chocolate Cookies
Are you ready for a chocolate indulgence that will have your taste buds dancing? These Dark Chocolate Cookies are not just any ordinary cookies; they are rich, decadent, and packed with the intense flavor of dark chocolate. Whether you’re baking for a special occasion or just craving something sweet, this recipe is sure to satisfy your chocolate cravings. Let’s dive into what makes these cookies so irresistible and how you can easily whip them up in your own kitchen.
Why Cooks Rave About It
Chocolate lovers unite! The combination of bittersweet chocolate and semi-sweet chocolate chips creates a perfect balance of flavor. The richness of the cookies is complemented by a hint of salt, making every bite a delightful experience. This cookie recipe is not only simple but also yields cookies that are soft in the center and slightly crisp on the edges. They are perfect for sharing (or keeping all to yourself), and they’re sure to impress anyone who takes a bite. Once you try these Dark Chocolate Cookies, you’ll understand why they are a favorite among home bakers everywhere.
Shopping List
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 6 ounces bittersweet chocolate, coarsely chopped (I used 60%; the darker the chocolate, the more intense the cookies will be)
- 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, such as Maldon or Fleur de Sel (optional)
Appliances & Accessories
- Mixing Bowls: For combining ingredients effortlessly.
- Measuring Cups and Spoons: Precision is key in baking!
- Whisk or Electric Mixer: To achieve a smooth batter.
- Baking Sheet: A flat surface to bake your cookies evenly.
- Parchment Paper: For easy cleanup and to prevent sticking.
The Method for Dark Chocolate Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly.
Step 2: Melt the Chocolate and Butter
In a heatproof bowl, combine the coarsely chopped bittersweet chocolate and unsalted butter. Place this bowl over a pot of simmering water (double boiler method) and melt until smooth, stirring occasionally. Once melted, remove from heat and let it cool slightly.
Step 3: Whisk Dry Ingredients
In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Set this mixture aside.
Step 4: Combine Eggs and Sugar
In a large mixing bowl, beat the two large eggs and granulated sugar together until the mixture is pale and slightly thickened. This can be done by hand with a whisk or with an electric mixer.
Step 5: Add Vanilla and Chocolate Mixture
Stir in the pure vanilla extract and the melted chocolate mixture into the egg and sugar mixture, blending well.
Step 6: Incorporate Dry Ingredients
Gradually fold the dry ingredients into the chocolate mixture using a spatula. Be careful not to overmix; you just want to combine everything until it’s well incorporated.
Step 7: Add Chocolate Chips
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 8: Scoop the Dough
Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each cookie as they will spread while baking.
Step 9: Sprinkle with Sea Salt
If desired, sprinkle a pinch of flaky sea salt on top of each cookie before baking. This adds a delightful contrast to the sweetness and enhances the chocolate flavor.
Step 10: Bake
Bake the cookies in the preheated oven for about 10-12 minutes. The edges should look set, while the centers will still appear soft.
Step 11: Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and makes them easier to move without breaking.
Variations for Dietary Needs
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Use dairy-free chocolate and coconut oil instead of butter.
- Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use dairy-free chocolate.
- Less Sugar: Reduce granulated sugar to 3/4 cup for a less sweet cookie.
Avoid These Traps
- Don’t overbake! Cookies will continue to cook on the baking sheet after being removed from the oven.
- Make sure your eggs are at room temperature for better incorporation.
- Use high-quality chocolate for the best flavor; it makes a noticeable difference.
- Don’t skip the sea salt—it elevates the flavors beautifully!
Save for Later: Storage Tips
To keep your Dark Chocolate Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them later, you can freeze the cookies! Simply place them in a freezer-safe container with parchment paper between layers to prevent sticking. They can be frozen for up to three months. When you’re ready to indulge, thaw them at room temperature or warm them in the oven for a few minutes.
Quick Q&A
Can I use milk chocolate instead of semi-sweet chocolate chips?
Absolutely! Using milk chocolate will give your cookies a sweeter flavor. Just keep in mind that the overall intensity of the chocolate flavor will be less.
How can I make my cookies softer?
To achieve softer cookies, underbake them slightly. Remove them from the oven when they still look a bit underdone in the center; they will continue to set as they cool.
What should I do if my dough is too sticky?
If your cookie dough is too sticky, chill it in the refrigerator for about 30 minutes. This will help firm it up, making it easier to scoop and shape.
Can I add nuts to the cookie dough?
Yes! Chopped nuts such as walnuts or pecans make a delicious addition to these Dark Chocolate Cookies. Just fold them in along with the chocolate chips.
See You at the Table
These Dark Chocolate Cookies are a delightful treat that is sure to please anyone who loves chocolate. With their rich flavor and perfect texture, they make a fantastic dessert or snack. Whether you’re baking for a gathering or just indulging yourself, these cookies will not disappoint. So gather your ingredients, follow the steps, and prepare for a chocolate experience that will have everyone coming back for seconds! Enjoy your baking adventure and the delicious cookies that await you!
Dark Chocolate Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a heatproof bowl, combine the chopped bittersweet chocolate and unsalted butter over a pot of simmering water. Melt until smooth, then let cool slightly.
- In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- In a large mixing bowl, beat the eggs and sugar until pale and thickened.
- Stir in the vanilla extract and melted chocolate mixture into the egg and sugar mixture.
- Fold the dry ingredients into the chocolate mixture until just combined.
- Gently fold in the semi-sweet chocolate chips.
- Drop rounded tablespoons of dough onto a parchment-lined baking sheet, leaving space between each.
- Sprinkle a pinch of sea salt on top of each cookie, if desired.
- Bake for about 10-12 minutes. The edges should look set, while the centers will still appear soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies for up to three months for later enjoyment.
- Underbake slightly for softer cookies.
