These soft-baked dark chocolate cookies are the best dessert you didn’t know you were missing!Jump to Recipe
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Serious question: why are dark chocolate cookies not already more of a thing?
I’ve always loved double chocolate cookies, but I hardly ever seem them anywhere outside of the grocery store cookies. Remember those? But I don’t see them very much at bakeries or parties.
Seriously, these bad boys are straight-up amazing. They’re not too sweet, with a great deep chocolate flavor. The semi-sweet chocolate chips add pops of brighter, sweeter chocolate for contrast. Plus, at just shy of underbaked they have that hint of brownie in the texture that ensures I will eat entirely too many in one sitting.
If you want you can go slightly more traditional with white chocolate chips here, but I like the milk chocolate better. Chocoholic for real, y’all.
The dough for these is absurdly soft and sticky, even after refrigerating. Make sure you prep everything before starting to roll or you’ll end up with dough everywhere!
On this recipe, I’ve included an extra step if you’re wanting these to be Pinterest perfect. Because the dough is so soft, these babies tend to spread and end up super thin if they’re not properly chilled. So if you’ve got the time, I would roll them into balls and then pop them back in the fridge for another hour before baking.
In a pinch, you can substitute regular (milk chocolate) cocoa powder**. They won’t be as good, but still chocoholic approved.
But if you’re in a hurry or just can’t be bothered to do one more step, skip it. They taste the same!
Dark Chocolate Cookies
- ½ cup unsalted butter at room temperature
- ½ cup sugar
- ½ cup brown sugar dark is better
- 1 ½ tsp vanilla
- 1 egg at room temperature
- ⅔ cup dark cocoa powder
- 1 cup all-purpose flour
- 1 tsp baking soda
- ⅛ tsp salt
- 2 Tbsp milk whole
- 1 cup chocolate chips semi-sweet
- Beat the butter in a mixer for 1-2 minutes, until creamy and lighter in color. Add both sugars and beat another few minutes until fully combined and fluffy. Scrape the bowl down well.
- Add the vanilla and egg to the butter mixture and beat on high until completely combined.
- In a separate bowl, combine the cocoa powder, sugar, baking soda and salt. Add half to the butter mixture, mix on low until just combined, add the rest, and mix again until just combined. Scrape down after combining at each step.
- Add the milk and beat on high just until combined. Add ⅔ cup of chocolate chips and mix on low until just combined.
- Turn out the dough onto plastic wrap and close tightly. Refrigerate at least 4 hours or overnight.
- When ready to bake, preheat the oven to 350°F. Cover two baking sheets with Silpat or parchment paper.
- Roll dough into 1 inch balls, then gently press 2-3 chocolate chips into each ball.
- If you have time, put the baking sheets in the fridge for another hour. If not, you can skip this step.
- Bake cookies for 9-11 minutes. Let sit on the baking sheet for another minute, then transfer to a cooling rack.
Make them! You and your eaters will thank me.
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