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Easy & Fast 5 Ingredient Dark Chocolate Cookies (1)

Easy & Fast Dark Chocolate Cookies

These Dark Chocolate Cookies are chewy and very chocolatey! Perfect for chocolate lovers!
5 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
COOL TIME: TO OVERNIGHT: 3 hours
Total Time: 3 hours 27 minutes
Servings: 20 COOKIES
Calories: 139kcal
Author: Katherine - Yummfully

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

Calories: 139kcal | Carbohydrates: 2g | Protein: 21g | Fat: 7g