Bake luxurious salted Dark Chocolate Cookies with just 20 minutes of prep time using two types of cocoa to produce gourmet-quality results. Chewy, soft, and very chocolatey, these cookies will be a hit with family and friends. Make sure to double and freeze the dough for future use!
Ingredients for Dark Chocolate Cookies:
To make these double chocolate cookies, you will need:
- Unsalted butter
- Granulated sugar
- Dark brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Hershey’s special dark cocoa powder
- Baking soda
- Salt
- Milk
- Dark chocolate chips
- Coarse sea salt
How To Make Dark Chocolate Cookies?
Make the cookie dough following these instructions, and chill for 3 hrs overnight before baking:
- Using a hand-held or stand mixer, beat the butter, granulated sugar, and dark brown sugar until fluffy and light in color, about 2-3 mins on med/high speed.
- Add the egg and vanilla and beat until well combined.
- In a medium-sized bowl, whisk together the flour, unsweetened cocoa powder, dark cocoa powder, baking soda, and salt until well combined.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture until well combined (the dough will be thick)
- With the mixer on med/high speed, add the milk and chocolate chips (the dough will be a bit sticky).
- Cover the bowl with plastic wrap and refrigerate the dough for 3 hrs to overnight. Do not skip this step.
- Before baking, let the dough sit at room temperature for 15 mins. Preheat the oven to 350 F and line two baking sheets with parchment paper or a silicone mat.
- Using a medium cooking scoop (about 1.5 tablespoons), scoop the dough and roll it into balls (or cylinders if you want a thicker cookie). Wash your hands every so often to remove any dough stuck to them.
- Arrange the balls 2-3 inches apart on the prepared baking sheets, sprinkle coarse sea salt over them, and bake one baking sheet at a time, for 12 minutes.
- Cool on the baking sheet for about 5-8 minutes before transferring them to a cooling rack. Store them in an airtight container for up to a week at room temperature.
What if my Cookie Dough is Too Sticky?
You need to let the dough rest in the refrigerator until it is firm enough to roll into balls. I prefer to chill my cookie dough overnight to prevent this.´
Easy & Fast Dark Chocolate Cookies
Equipment
- Hand held or stand mixer
- Baking sheet
- Parchment paper
- Oven
Ingredients
- 1 stick unsalted butter
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ⅓ cup Hershey’s special dark cocoa powder
- 1 tsp baking soda
- Pinch of salt
- 1 tbsp whole milk
- 1 cup dark chocolate chips
- Coarse salt
Instructions
- Using a hand-held or stand mixer, beat the butter, granulated sugar, and dark brown sugar until fluffy and light in color, about 2-3 mins on med/high speed.
- Add the egg and vanilla and beat until well combined.
- In a medium-sized bowl, whisk together the flour, unsweetened cocoa powder, dark cocoa powder, baking soda, and salt until well combined.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture until well combined (the dough will be thick)
- With the mixer on med/high speed, add the milk and chocolate chips (the dough will be a bit sticky).
- Cover the bowl with plastic wrap and refrigerate the dough for 3 hrs to overnight. Do not skip this step.
- Before baking, let the dough sit at room temperature for 15 mins. Preheat the oven to 350 F and line two baking sheets with parchment paper or a silicone mat.
- Using a medium cooking scoop (about 1.5 tablespoons), scoop the dough and roll into balls (or cylinders if you want a thicker cookie). Wash your hands every so often to remove any dough stuck to them.
- Arrange the balls 2-3 inches apart on the prepared baking sheets, sprinkle coarse sea salt over them, and bake one baking sheet a time, for 12 minutes.
- Cool on the baking sheet for about 5-8 minutes before transferring them to a cooling rack. Store them in an airtight container for up to a week at room temperature.
Nutrition
Frequently Asked Questions
How Do I Prevent Cookies From Spreading Out Too Much?
Using soft, slightly cool butter instead of melted, and letting the dough rest in the fridge for at least 3 hrs (I prefer overnight) prevents cookies from spreading out too much.
Can I Use Semi Sweet Chocolate Chips?
Yes. You can use your favorite chocolate chips, and if you are using chocolate bars, chop them in small pieces before adding them to the dough.
How Do I Know When My Cookies Are Done?
The edges must be dry and done (slightly golden) while the center is still soft. Remember they continue to cook a little bit while they are cooling down.
Can I Freeze The Dough?
Yes. I recommend you freeze the balls, that way all you have to do is take them out of the freezer and place them on the baking sheets.
Can I Double This Recipe?
You certainly can, but the chill and bake times remain the same.
