If you’re craving a treat that feels like a warm hug in cookie form, this Dark Chocolate Cookies (Soft and Chewy) Recipe is exactly what you need. These cookies strike the perfect balance between rich, intense dark chocolate flavor and a soft, chewy texture that melts in your mouth with every bite. They are easy to make, comforting, and just the right dose of sweetness to satisfy your chocolate fix without being overpowering. Once you try this recipe, you’ll want to bake them again and again!
Ingredients You’ll Need
These ingredients are simple pantry staples but come together in a way that makes all the difference in texture and flavor. Each component, from the cocoa powder to the brown sugar, plays its role in making these cookies irresistibly soft and chewy with a deep chocolate allure.
- 1 1/2 cups all-purpose flour: Provides structure while keeping the cookies tender rather than cakey.
- 1/2 cup dark cocoa powder (unsweetened): The star of the recipe—delivers the rich, intense chocolate flavor.
- 1 tsp cornstarch: Helps make the cookies extra soft and gives a lovely delicate crumb.
- 3/4 tsp baking soda: Acts as a gentle leavening agent to create just enough lift for chewiness.
- 1/8 tsp salt: Enhances the chocolate flavor and balances the sweetness perfectly.
- 1/2 cup butter (unsalted, softened): Brings richness and tenderness; softened butter ensures easy mixing.
- 3/4 cup brown sugar (packed): Adds moisture and a subtle caramel note, key for chewiness.
- 1 egg: Binds everything together and adds to the cookie’s moist texture.
- 1 tsp vanilla extract: Rounds out the chocolate flavor with a warm, sweet depth.
How to Make Dark Chocolate Cookies (Soft and Chewy) Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the all-purpose flour, dark cocoa powder, cornstarch, baking soda, and salt in a medium bowl. This step ensures all your dry ingredients are evenly combined, which will help your cookies bake uniformly and have that perfect texture.
Step 2: Cream Butter and Brown Sugar
In a larger mixing bowl, use an electric mixer to cream the softened butter with the packed brown sugar. Mix until the mixture is light and fluffy—this step incorporates air, which is crucial for that soft, chewy bite everyone loves.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract to the creamed mixture until fully combined. These ingredients add moisture and flavor, making sure your cookies remain tender and flavorful inside.
Step 4: Combine Wet and Dry Ingredients & Chill Dough
Gradually add the dry ingredient mixture to the wet ingredients and mix just until combined. Overmixing here can make cookies tough, so stir gently. Once your cookie dough comes together, cover it tightly with plastic wrap and refrigerate for one hour. Chilling helps the dough firm up, which is key for achieving that soft center with a slightly crisp edge.
Step 5: Preheat Oven and Prepare Baking Sheets
While the dough chills, preheat your oven to 350°F. Line your cookie sheets with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
Step 6: Portion and Shape Dough
Scoop the chilled dough onto the prepared cookie sheets, forming about 16 evenly sized dough balls. Roll each ball gently between your hands until smooth. Be sure to leave about 2 inches of space between each so they have plenty of room to spread evenly while baking.
Step 7: Bake to Perfection
Bake the cookies at 350°F for 8 to 9 minutes. They’ll look slightly set but still soft in the center—that’s exactly how you want them! Be careful not to overbake since that will dry them out and rob you of the chewy magic.
Step 8: Cool and Enjoy
Once baked, let the cookies cool on the cookie sheets for 2 minutes—this helps them firm up just a bit without losing their softness. Then transfer them to a wire cooling rack to cool completely. At this stage, the aroma is intoxicating, and they’re ready to be enjoyed.
How to Serve Dark Chocolate Cookies (Soft and Chewy) Recipe
Garnishes
A simple dusting of powdered sugar or a sprinkle of flaky sea salt on top can elevate these Dark Chocolate Cookies (Soft and Chewy) Recipe treats to bakery-quality delights. For extra indulgence, drizzle some melted white chocolate or swirl on a touch of caramel sauce for a beautiful and tasty presentation.
Side Dishes
Pair these cookies with a cold glass of milk, a scoop of vanilla ice cream, or even a cup of strong coffee or espresso. These accompaniments perfectly complement the rich chocolate flavors and add an exciting contrast to the soft, chewy texture.
Creative Ways to Present
Turn your cookies into an irresistible dessert board by adding fresh berries, nuts, and mini marshmallows for a s’mores-inspired spread. You can also sandwich two cookies with a creamy filling like peanut butter or marshmallow fluff to create a decadent twist on the classic cookie experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature to keep their softness intact. They should stay fresh and chewy for about 3 to 4 days. If you notice them drying out a bit, a small piece of bread placed inside the container will help maintain moisture.
Freezing
You can freeze the cookie dough balls before baking for a convenient treat anytime. Simply reshape the dough balls after thawing and bake as directed. Baked cookies freeze well too—just wrap them tightly and place them in a freezer-safe container for up to 3 months.
Reheating
Warm your leftover cookies slightly in the microwave or oven before serving. About 10 to 15 seconds in the microwave or a minute in a preheated 300°F oven will soften them back up and bring out that freshly baked taste and texture.
FAQs
Can I substitute the butter in this recipe?
Yes, you can use margarine or coconut oil, but keep in mind that butter provides a unique flavor and texture that’s hard to replicate. Using alternatives may change the chewiness and richness of the cookies.
Is it necessary to chill the dough?
Chilling the dough isn’t mandatory but highly recommended. It helps solidify the fats, resulting in cookies that spread less and maintain that soft, chewy texture. Plus, it enhances the flavors.
Why do these cookies use cornstarch?
Cornstarch helps make the cookies incredibly soft and tender by interrupting gluten formation. This simple addition creates a delicate crumb that’s key to their chewy, melt-in-your-mouth feel.
Can I add chocolate chips or nuts?
Absolutely! Adding chocolate chips will make the cookies extra chocolatey and gooey, while nuts like walnuts or pecans add lovely crunch and contrast. Just fold them into the dough before chilling.
How do I know when the cookies are done?
The edges should be set but the centers will look slightly soft. They firm up as they cool, so be careful not to overbake if you want that perfect chewy texture.
Final Thoughts
Every bite of this Dark Chocolate Cookies (Soft and Chewy) Recipe feels like a little moment of joy—rich chocolate flavor wrapped in a soft, tender hug. It’s a recipe that’s simple enough to whip up on any day but special enough to impress friends and family. Once you try it, these cookies will become your go-to for celebrating the sweet moments. So, grab your mixing bowls and get ready to indulge in some seriously delicious homemade chocolate goodness!
Print
Dark Chocolate Cookies (Soft and Chewy) Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 18 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Dark Chocolate Cookies are soft and chewy treats that combine rich unsweetened dark cocoa with a tender crumb. Perfectly balanced with brown sugar and a hint of vanilla, these cookies offer a deep chocolate flavor with a melt-in-your-mouth texture. Chilled before baking to maintain shape and baked to perfection, they make a delightful dessert or snack.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup dark cocoa powder (unsweetened)
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 1/8 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside to combine evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until the mixture is light, fluffy, and well combined, which helps to create the cookie’s tender texture.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix thoroughly until fully incorporated.
- Combine with Dry Mix: Gradually add the dry flour mixture to the wet ingredients and mix just until combined to avoid overworking the dough. Cover the dough with plastic wrap and refrigerate for 1 hour to firm it up for easier handling.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Form Cookie Dough Balls: Scoop the chilled dough into 16 equal portions and roll each between your hands to form smooth dough balls. Place them spaced about 2 inches apart on the prepared cookie sheets.
- Bake: Bake the cookies in the preheated oven for 8 to 9 minutes, just until set. Avoid overbaking to maintain their soft, chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Notes
- Refrigerating the dough helps prevent the cookies from spreading too much and keeps their thick, chewy texture.
- Do not overbake; cookies will continue to firm up as they cool.
- Use high-quality dark cocoa powder for a richer chocolate flavor.
- For a gooey center, slightly underbake the cookies by 30 seconds.
- Store cookies in an airtight container at room temperature for up to 5 days.
