Cookies With Dark Chocolate

Cookies With Dark Chocolate are the perfect combination of rich, buttery dough and deep, bittersweet chocolate chips. These cookies strike an ideal balance between chewy and crisp, making them an irresistible treat for any occasion. Whether you’re baking for a party, a cozy night in, or just craving something sweet, these cookies will satisfy your chocolate desires with every bite. The dark chocolate lends a sophisticated flavor that pairs beautifully with the caramel notes of brown sugar and the comforting texture of classic cookie dough.

Why This Recipe Is a Must-Try

This recipe for Cookies With Dark Chocolate is a must-try because it delivers classic homemade cookie goodness with a rich twist. Using dark chocolate chips instead of milk chocolate adds a deeper, more complex flavor profile that elevates the cookie beyond the ordinary. Plus, the combination of unsalted butter and both brown and granulated sugars creates the perfect texture — crispy edges with a chewy center that everyone loves.

You’ll also appreciate how straightforward this recipe is; no complicated steps, no exotic ingredients, just delicious, approachable baking that yields bakery-quality results. If you enjoy other chocolate-infused treats, you might love pairing these with a creamy chocolate chip cookie dough dip for an indulgent snack spread.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dark chocolate chips

How To Make Cookies With Dark Chocolate

Step 1: Prepare Your Ingredients

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. Make sure your butter is softened to room temperature for easy mixing.

Step 2: Cream Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 3 to 5 minutes and is key for that tender cookie texture.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until everything is thoroughly combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough.

Step 5: Mix Dry Ingredients into Wet

Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand with a spatula until just combined. Avoid overmixing to keep the cookies tender.

Step 6: Fold in Dark Chocolate Chips

Gently fold in the dark chocolate chips, making sure they are evenly incorporated throughout the dough.

Step 7: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden but the centers still look slightly soft.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly without losing their chewy texture.

Expert Tips

• For the best texture, use room temperature butter and don’t skip creaming it with the sugars.
• Chilling the dough for 30 minutes before baking can help prevent spreading and create thicker cookies.
• Use high-quality dark chocolate chips with at least 60% cocoa content for a richer flavor.
• If you prefer a softer cookie, slightly underbake by a minute or two.
• Rotate your baking sheets halfway through baking for even cooking.
• To avoid overmixing, combine dry ingredients in increments and fold gently.

Variations and Customizations

• Add 1/2 cup chopped toasted walnuts or pecans for a nutty crunch.
• Mix in 1/2 cup dried cranberries or cherries to add a touch of tartness.
• Try swapping half the dark chocolate chips for white chocolate chips for a sweet contrast.
• Sprinkle a pinch of flaky sea salt on top of each cookie before baking for a gourmet touch.
• For extra gooey cookies, fold in chunks of dark chocolate instead of chips.

How to Store Leftovers

To keep your Cookies With Dark Chocolate fresh and delicious, store them in an airtight container at room temperature. They will stay soft and chewy for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. When ready to enjoy, thaw at room temperature or warm briefly in the microwave.

FAQ

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but reduce or omit the additional salt in the recipe to avoid overly salty cookies.

What type of dark chocolate chips should I use?

Choose dark chocolate chips with at least 60% cocoa for a rich, bittersweet flavor that complements the sweetness of the cookie dough.

Can I substitute the all-purpose flour with whole wheat flour?

Yes, you can substitute whole wheat flour, but the texture will be denser and the flavor nuttier. For best results, use a 50/50 mix of all-purpose and whole wheat flour.

How do I make my cookies chewier?

For chewier cookies, slightly underbake them and consider adding an extra egg yolk or using more brown sugar than granulated sugar.

Conclusion

Cookies With Dark Chocolate are a timeless classic with a sophisticated edge thanks to the rich chocolate and perfectly balanced dough. This recipe is easy to follow and yields irresistible cookies that delight every time. Whether you enjoy them fresh from the oven or paired with a glass of milk, these cookies are sure to become a favorite in your baking repertoire. For another cookie recipe with an extra special touch, be sure to check out the Marry Me Cookies for a romantic twist on a classic favorite. Happy baking!

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