Dark Chocolate Cookies- These salted dark chocolate cookies have crisp borders and soft chewy centers, exactly like brownies, and are made with two types of cocoa powder for an extremely rich chocolate taste. Each fudge-like biscuit is finished with a sprinkling of sea salt.
These cookies are just as popular as our chewy chocolate chip cookies and as decadent as these brownie cookies. Is your guiding principle “the more chocolate, the better”? This chocolate chip cookies are soft, packed with cocoa and dark chocolate chips, and are guaranteed to please any chocolate fan. This recipe is not for the faint of heart. These gooey-gooey beauties are dangerously wonderful. They’re intensely fudgy, with melt-in-your-mouth cores and an insane quantity of dark chocolate chips. With THREE TIMES the chocolate, these rich, dark cookies take conventional double chocolate chip cookies to the next level.
Please tell me about these Dark Chocolate Cookies:
- Texture: While the rich and dark chocolate flavor is unrivaled, don’t overlook their unrivaled texture. The extremely soft and fudge-like cores of these salted cookies are tempered with chewy, crunchy edges.
- Ease: This is a really basic cookie recipe. Before combining the two, you’ll need two large mixing bowls: one for dry ingredients and one for other wet components. Be prepared for a sticky cookie dough. Even after chilling, this cookie dough is sticky.
- Time: While preparing the dough just takes a few minutes, you’ll need to allow time for the cookie dough to chill. Before baking, this dough should be refrigerated for at least 3 hours. If you omit or abbreviate this step, the cookies will spread into thin, oily chocolate pancakes. You don’t have time to chill the cookie dough? Here are several cookie recipes that don’t need to be chilled.
Why Does This Recipe Work?
This recipe is quick and simple to make, but it bakes up much better if the dough is chilled in the refrigerator for an hour or two before baking.
These cookies are rich, fudgy, and delicious, but chewy and moist.
Their thicker, chewier texture is ideal for incorporating mix-ins. With this basic dark chocolate cookie recipe, the possibilities are infinite.
What Is The Difference Between Semisweet, Bittersweet, And Dark Chocolate?
- The phrases “semisweet” and “bittersweet” are both subcategories of dark chocolate that are used in baking to denote the sugar-to-cocoa-solids ratio, which is indicated as a percentage. Anything containing more than 35% cocoa can be classified as “dark chocolate.”
- Chocolate branded “semisweet” often contains more sugar and less cocoa than chocolate labeled “bittersweet.” Semisweet chocolate is generally between 50 and 60 percent cocoa solids; it tastes sweeter than bittersweet chocolate.
- Bittersweet chocolate is generally around 70% cacao, however I’ve seen 60 percent cacao “bittersweet” chocolate in shops. (Confusing!)
- The good news is that you have options! When I want “dark” chocolate for baking, I opt for anything about 65 percent. The higher the percentage, the more strong the chocolate flavor, so pick according to your preferences.
- Are you curious about “unsweetened” chocolate? This has NO sugar and is quite bitter. You should not use this in a dish unless it is combined with another type of sweetener.
How To Make Dark Chocolate Cookies?
The key to the seductive, melt-in-your-mouth feel of these dark chocolate chip cookies is a mix of cocoa powder and melted chocolate. The cocoa gives them a deep flavor, while the melted chocolate makes them chewy.
You’ll know what it’s like to have both homely and luxury preferences!
- Chocolate. Melted chocolate is essential in this cookie recipe. It contributes to the chocolate taste trifecta and keeps the cookie centers wet and gooey.
- Chips in chocolate Chocolate chips, nestled throughout each cookie, give a great tactile aspect as well as additional chocolaty deliciousness.
- Powdered cocoa To provide a richer, deeper chocolate taste.
- All-Purpose Flour is a type of flour that may be used for a variety of purposes. This recipe utilizes extremely little flour in comparison to other cookies, which contributes to their fudgy texture.
- Butter. Some butter is required in this recipe to ensure that the cookies acquire that delectable melty core.
- Sugar. A pinch of sugar balances out any bitterness in the chocolate.
- Vanilla. Chocolate and vanilla go together like clockwork.
- Sea Salt Flakes While this is optional, it is a finishing flourish that elevates these cookies to the next level.
- In a mixing dish, combine the flour, baking soda, salt, and cocoa powder. Set aside after whisking together.
- Cream the butter and sugars together with an electric mixer for at least 3-5 minutes, or until light and fluffy. Scrape down the sides of the mixing bowl as required. Add the vanilla extract and stir to blend, then add the milk and stir to combine.
- Mix in the dry ingredients until they almost come together.
- Because the dough will be extremely hard, fold in the dark chocolate chips gently.
- Allow the dough to chill for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Form 1/8 cup dough balls using a tiny cookie scoop or a spoon. Slightly flatten.
- Because the cookies will not spread much during baking, space them 1 to 2 inches apart on a cookie sheet coated with parchment paper. 9-11 minutes in the oven They will not appear finished, but the edges will be fixed.
- Remove from the oven and cool on the cookie sheet for a few minutes before transferring to a cooling rack.
Frequently Asked Questions:
- You don’t have to make them as obnoxiously large as I do in the recipe. Simply modify the time as needed if you make them smaller (and understand the gooey level may be minimized a bit)
- What about cake flour? Is it required that I utilize it? Even though it’s a nuisance, the cookies taste better as a result. The cookie’s outside crust is wafer crisp without the weight that 100 percent all-purpose flour would provide. But, hey, I’m not going to drag you out to the shop when you haven’t even put on trousers for the day, so here’s a quick and easy way to create your own cake flour. Also, don’t be concerned if you use only all-purpose cleaner (just measure with a light hand and make sure to report back on results).
- Let’s take a moment to discuss cocoa powder. For this recipe, I used Hershey’s special dark cocoa. A dark/Dutch-process cocoa is strongly recommended. This recipe has not been tested with normal, unsweetened cocoa. I’m sure it could be substituted, but the cookies won’t be as dark and rich, and they could taste a little bitter.
- I mean, cold eggs and cold butter? What is your name? Just believe me on this one and go with it, okay? For these huge and commanding cookies to stay puffy, the butter and eggs must be cold (contrary to most cookie recipes, I know). It takes some time for the butter and sugars to combine, but it will happen.
- Is it okay if I use milk chocolate? No, and also no. I’m happy we talked about it. Peanut butter chips, on the other hand, would taste fantastic in the batter.
- To keep. Cookies can be stored in an airtight jar at room temperature for up to a week.
- Cookies may be stored in an airtight freezer-safe container for up to 3 months. Thaw and consume as desired.
The Best Dark Chocolate Cookie Substitutes:
You have choices! Here are several tasty alternatives to try. You can also perform a combination:
- Chips in white chocolate Dark chocolate biscuits with white chocolate chips are a fantastic compliment.
- Nuts. For a rich, buttery taste, use half chocolate chips and half chopped walnuts or pecans.
- Fruit, dried. Choose your favorite! Cranberries, cherries, and apricots are all delicious. Have some fun messing around.
- Chunks of chocolate Make dark chocolate chunk cookies by using chocolate chunks for the dark chocolate chips in the package.
- When making this dark chocolate chip cookie recipe, you may also substitute dark chocolate for the chocolate chips. 12 ounces chocolate bars, chopped into rough bits, should be mixed into the mixture. The end product will be fantastic. I like how some of the pieces are little specks while others are large pools.
MORE DELICIOIUS RECIPES HERE:
- 1/2 cup all-purpose flour
- 1/3 cup chocolate powder, unsweetened
- a half teaspoon of salt
- a quarter teaspoon baking powder
- 6 oz. coarsely chopped bittersweet chocolate I used 60 percent chocolate; the darker the chocolate, the more powerful the cookies.
- 6 tbsp. unsalted butter, sliced
- 2 big eggs at room-temperature
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- Flaky sea salts
Preheat your oven to 350 degrees F and place a rack in the center. Two baking sheets should be lined with parchment paper or silicone mats.
Sift together the flour, cocoa powder, salt, and baking powder in a small bowl. Place aside.
Place a heatproof bowl over a pot of simmering water, making that the bottom of the bowl does not contact the top of the water. Combine the bittersweet chocolate and butter in a mixing bowl. Heat, stirring periodically, until just the chocolate and butter are nearly melted. Remove the bowl from the saucepan and continue to swirl until it is totally melted and appears smooth and glossy. Allow to cool to room temperature before serving.
On medium-high speed, beat the eggs and sugar together in the bowl of a standing mixer equipped with the paddle attachment or a large mixing basin for 2 minutes, or until pale and frothy. Mix in the vanilla extract.
Scrape down the sides of the bowl, then decrease the speed to low and add the cooled chocolate mixture, mixing just until combined.
Scrape down the dish one more. Slowly add the dry ingredients to the batter while mixing on low speed, just until the dry ingredients vanish.
The mixture will be thick, glossy, and similar to brownie batter.
Stir in the chocolate chips by hand using a rubber spatula.
Drop the dough by rounded tablespoonfuls onto the baking sheets for tiny (2-inch) cookies, allowing approximately 1 inch of space between the mounds of dough. Drop into mounds 2 inches across for bigger (3-inch) cookies (about 2 teaspoons dough). Sprinkle flaky salt over the tops of the cookies.
Bake the cookies for 9 minutes (if they are smaller) or 10 minutes (if they are larger) (if larger). The cookies' tops will seem slightly dry, but the insides will be soft. Allow the cookies to cool for 2 minutes on the baking sheet before carefully transferring them to a cooling rack to cool to room temperature (or as long as you can stand).
Bake only one sheet of cookies at a time in the center of the oven with the remaining dough. Allow the baking sheet to cool completely between batches if you are reusing it.
Make Ahead and Freeze Cookies can be stored in an airtight jar at room temperature for up to a week. You may create the cookie dough ahead of time and refrigerate it for up to 2-3 days. Allow to come to room temperature before proceeding to step 5. Baked cookies can be stored in the freezer for up to 3 months. Unbaked cookie dough balls can be stored in the freezer for up to 3 months. No need to defrost frozen cookie dough balls; bake for an additional minute. Here's how to store cookie dough in the freezer.
Cocoa Powder: If you can't find Hershey's special dark cocoa, substitute 2/3 cup natural unsweetened cocoa powder. Because you need the acid in natural chocolate, do not use completely Dutched cocoa in this recipe. However, I've had some inquiries from readers outside the United States who are unable to obtain natural cocoa powder. It's an easy remedy! Instead, make Death by Chocolate Peanut Butter Chip Cookies. Dutched cocoa can be used! And sprinkle some sea salt on top.
Chocolate Chips and Chunks: I used a combination of chocolate chips and chunks. You may use either all chocolate chips, all chocolate chunks, or a combination of the two.
Nutrition InformationYield 30 Serving Size 1
Amount Per Serving Calories 234Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 22mgSodium 82mgCarbohydrates 25gFiber 2gSugar 19gProtein 3g