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
Scale
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.
