Best Dark Chocolate Chip Cookies Recipe
Last updated on July 6th, 2023 at 07:28 pm
These delicious and chocolatey cookies will have you coming back for more!
When making these what surprised me was how delicious and simple these are to make. The cookies only took 14 minutes to make in my oven and came out gooey and delicious! Of course I had to test one, which after eating a whole cookie I was amazed at how good it was.
Chocolate chip cookies are one of the first few staples in baking that almost everyone loves, and this is my recipe. Which, the more I make, the more I can’t help but feel that this really is the best recipe just due to how versatile it is.
No matter if you only have 50% chocolate or even up to 70% it works perfectly for both without any change in the recipe!
Why You’ll Love This Recipe
While most chocolate chip cookies are more sugar than anything else. This cookie has less sugar than some recipes, this allows the amazing flavor of chocolate to come through with the subtle accents of salt and sugar complimenting each other. Making this chocolate cookies recipe the best for its deeper chocolate flavor.
Why Specifically Use Dark Chocolate Chips?
I specifically made a dark chocolate cookie recipe because I find they have more flavor than semi sweet chocolate. While I find semi sweet chocolate cookies are not as flavorful and tasty. Milk chocolate is in a similar boat for me as well as they have to add in more sugar to work with the cookies.
How To Make These Chocolate Chip Cookies
You will only need two bowls and a hand mixer for this recipe.
SIDE NOTE: A stand mixer might be easier for some but I found with the paddle attachment it was destroying the chocolate during mixing for me.
The Best Variations to this Dark Chocolate Cookies Recipe
While below are some of the substitutions for this recipe there are a few things that can be done to add another level to this simple recipe. Some things like
Substitutions
Sugar
You can use normal granulated sugar in this recipe, but you will need a small amount more melted butter to account for the moisture the brown sugar adds.
Dark brown sugar will also work fine in this recipe. It will add a richer flavor, but will also likely add a few minutes to the cook time due to the higher molasses amount.
Chocolate chips/ Chocolate chunks
I first time making this recipe I used chocolate chips that were 50% cocoa powder. That made the cookies delicious but were a little bit to sugary for my liking.
On the next try I used 70% Cocoa powder chocolate chunks, this one surprised me. The stronger flavor of the chocolate really made such a huge difference, the stronger chocolatey flavor was over taking the brown sugar. While salt came out from the cookies giving it a nice accent along side the dark chocolate. Giving the cookie such a rich and deep flavor that I was looking for in a cookie.
My suggestion is if you like a more sugary cookie, use around 50% cocoa powder chocolate, but if you want a deep rich chocolate flavor with a hint of salt use a higher percentage of cocoa powder chocolate with the current recipe.
Butter
This recipe uses salted butter, but if you don’t have it or don’t want to use it. You can use unsalted butter just fine, if you want to reduce the amount of salt in the recipe. It will change the flavor slight without the salted butter, but you don’t need to add anything to compensate if you don’t want to.
Flour
I used unbleached all purpose flour in this recipe, but you can use a gluten free 1 to 1 all purpose flour just fine in this recipe.
Ingredients
1 1/2 cup of all purpose flour
1/4 teaspoon of baking soda
3/4 teaspoon of baking powder
1/2 teaspoon of pink sea salt
1 teaspoon of vanilla extract
113g (1/2 cup) of melted butter salted
1 cup of brown sugar
1 large egg
1 cup of dark chocolate chips or chocolate chunks
Step by Step Instructions
1. Preheat over to 350 F and grease a baking sheet.
2. Combine all flour, baking soda, baking powder and salt into a bowl and set aside for the moment.
3. Pour melted butter and the brown sugar into a separate bowl and mix with a mixer until creamed.
4. Then add vanilla extract and egg and mix until combined.
5. Add dry ingredient bowl to wet ingredient bowl and mix until all the flour has been combined.
6. Add chocolate chips and mix again until it is incorporated.
7. Use hands or medium cookie scoop to make medium sized cookie dough balls and place on baking sheet.
8. Put baking sheet in oven for 12-15 minutes, or until the edges of the cookies start to brown.
9. After the cookies are finished baking let cookies cool completely on a wire rack.
10. Enjoy.
Storage instructions
Store in a airtight container after the cookies have cooled completely. The cookies will stay good for a week on the counter. I suggest (if they last that long) storing them in the fridge since you will have about 3 weeks to enjoy these cookies.
Recipe Notes
Instead of greasing the baking sheet you can use a parchment lined baking sheet. Parchment paper works just as well as greasing the pan, I just like greasing it with butter or a spray instead of using parchment paper. But for cleaning up using a parchment lined baking sheet is much quicker, and very convenient.
