Dark Chocolate Cookies

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Sometimes the need for Chocolate is so great that a simple Chocolate Chip cookie won’t be enough. Sometimes you need more Chocolate to satiate that craving! Well, when the Chocolate demands get that great then there is only one solution – Double Chocolate! These Dark Chocolate Cookies are so chocolaty that we guarantee you’ll get your Chocolate fix. Not only are these ridiculously tasty Cookies made from Cocoa Powder, but they’re stuffed to the roof with Dark Chocolate chips. It’s a chocoholics dream come true, and we’re totally here for it!

This wonderful recipe has come from Sally’s Baking Addition, which is a great baking blog that we love to frequent. They’ve got loads of awesome baking treats from cookies to cakes, and everything in between. Check them out if you enjoyed this recipe and just love making (and eating) delicious baked treats!

These Dark Chocolate Cookies are exactly what you want from a Cookie

You can just tell by looking at these photos exactly how the eating experience is going to be with these cookies can’t you? That crispy, crackling outer shell of the Cookie is going to break open and reveal a light, fluffy, just cooked Cookie filling that is jam packed with rich, dark chocolate flavor

Like all cookies, these are best enjoyed immediately after they’ve been baked. Once they come out of the oven wait about 5 minutes until they cool slightly. Then dive right in. That filling will be lovely and tender, and slightly gooey still. Almost at the consistency of a freshly baked Brownie. The chocolate is so flavorful and, while still warm, will stick to your teeth with Chocolaty goodness!

How to make these delicious Chocolate Cookies

What gets even better with this recipe is just how easy they are to make. Like all baking recipes, you need to ensure the quantities are all measured out, so you achieve the perfect bake and consistency. Other than that, they are a very straight forward dish to make

Begin the Dark Chocolate Cookies by creaming Butter and Sugar together, then adding the Egg and Vanilla Extract. Now, we highly recommend that you use a Stand Mixer, or at least some kind of electronically powdered mixing device. It will make short work of the mixing requirements for the cookies. If you don’t have one that’s totally fine, you will still be able to make the cookies. It’ll just require a bit more elbow grease on your behalf to get them done!

Once the Butter and Sugar have combined into a lovely, creamy, wet mixture, combine the Flour, Cocoa, Baking Soda, and Salt in a separate bowl. Get that mixture nice and incorporated and then straight into the Butter / Sugary mixture it goes

Whisk all of that together then add the Milk and Chocolate Chips and you’ve got yourself a cookie batter! For the best result, we recommend allowing the dough to rest and cool in the refrigerator for about 3 hours before serving. This process is critical, and will result in a much lighter, fluffier cookie which is what we want

Bake, Cool, and Eat

If there’s three words cookie baking fans from all around the world understand it’s this combination! Bake the Cookies, let them cool, then eat! It’s a very straight forward process for cooking our Dark Chocolate Cookies

Allow the Cookie Dough to warm up a little at room temperature (for about 20 minutes) before shaping into individual cookies. Each cookie should be rolled into tight balls approximately 35 – 40g each. Place the balls onto a large sheet pan lined with baking paper. Be sure to separate the cookies by about 2 – 3 inches each, as this will avoid them sticking to each other as they flatten and expand in the oven

Into the oven they go, baking for 11 – 12 minutes until cooked. When they’re ready they will have flattened out into oval / disc like shapes. The very top of the cookies will still be slightly gooey, and a crust has formed around the outside

If the cookies haven’t started to flatten out after 9 minutes, it is recommended that you take them out of the oven and give the pan a light bang on a flat surface. This should get the Cookies moving once they go back into the pan

Allow the cookies to rest for about 5 minutes and then dive in. Cookies are always best enjoyed hot, but you still need to allow them to cool a little bit. This will not only save your mouth from burning, but it will allow the Cookies to form some resemblance of structural integrity, so they don’t fall apart when picked up

The best way to serve these Dark Chocolate Chip cookies it with a classic tall glass of cold Milk!

This is, as always, an optional step in the process. We won’t dictate exactly how you should and shouldn’t eat your cookies. Who are we to judge you if you plan on going in Cookie Monster style and stuffing 8 Cookies into your mouth at once. Totally your call!

However, for the classic serving suggestion we do recommend enjoying these Dark Chocolate Cookies alongside a tall glass of cold milk. There’s just something about the combination of Chocolate cookies and Milk that is so luxurious and rewarding. Dunking is optional, of course

We fancied up our serving with a couple of fresh Strawberries. Honestly, you don’t really need these. We just felt they looked good on the plate. The Strawberries add a beautiful color to the dish which helps to really make those cookies pop on the plate. So, if plating is your jam, then definitely add some color to the plate for a beautiful contrast in your Cookie presentation

Dark Chocolate Cookies Recipe

Ingredients

• 1 cup of All Purpose Flour
• 1 tbsp. Milk (preferably Whole Milk but any will do)
• ½ cup of Room temperature Unsalted Butter
• 1 Egg
• 1 ¼ cups of Dark Chocolate Chips
• 2/3 cup unsweetened Cocoa Powder
• 1 tsp. Baking Soda
• ½ cup of Brown Sugar
• ½ cup Granulated Sugar
• 1 tsp. Vanilla Extract
• Pinch of Salt
  
  

Equipment needed: Stand Mixer or hand-held mixer with paddle attachment

Instructions

1. Combine the Butter, Granulated Sugar, and Brown Sugar in a large bowl and beat for 2 – 3 minutes in the mixer on medium high speed until light and fluffy. Increase the speed to high and add the Egg and Vanilla and beat until combined
2. Whisk the Flour, Cocoa Powder, Baking Soda, and Salt together in a separate bowl until combined, then slowly pour into the Butter and Sugar Mixture while the stand mixer is on a low speed. Beat until combined, about 1 minute
3. Switch to a high speed and add the Milk, then the Chocolate Chips to the mixture. Once well combined, cover and refrigerate the dough and chill in the refrigerator for 3 hours
4. After 3 hours, remove from the refrigerator and allow to rest for 20 minutes at room temperature. While it is resting, line a large sheet pan with baking paper
   
   

Baking the Dark Chocolate Cookies

1. Scoop individual portions of dough approximately 35 – 40g each and roll into balls and place them on the baking sheet. Leave about 2 – 3 inches between each ball to avoid them sticking together during baking
2. Bake the cookies in the oven which has been pre-heated to 350F for 11 – 12 minutes until cooked, and slightly gooey on top
3. Remove from oven and allow to cool for 5 minutes before serving. While they are cooling you can press a few more Chocolate Chips into the Cookies for even more chocolate flavor
   
   

Recipe Notes

• If the cookies aren’t spreading in the oven, after about 9 minutes remove them and lightly bang the sheet pan on a flat surface to get them moving, then place back into the oven
• The cookies will keep for about 1 week after baking if you cover them and store in a dry space
  
  

That’s all there is to it! These simple and delicious Dark Chocolate Cookies are the perfect treat the next time you’ve got a hankering for some serious Chocolate! If even these cookies aren’t enough chocolate for you, we’ve got you covered. Here’s 4 more awesome Chocolate desserts we recommend you check out:

• The Best Brownies Ever
• Dreamy Dark Chocolate Cake
• No Egg Chocolate Mousse
• Chocolate Swiss Roll Cake
  
  

Happy Cooking!