Dark Chocolate Chip Cookies Recipe

Learn how to make the best homemade dark chocolate chip cookies with this foolproof recipe. These easy cookies feature premium dark chocolate chunks in a perfectly balanced dough that bakes up chewy in the middle with crispy edges. Master the simple technique for bakery-quality cookies everyone will love!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

16 cookies

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">150g light brown sugar, packed</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">5ml vanilla extract</li> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">5g baking soda</li> <li class="ingredients-single-item">3g salt</li> <li class="ingredients-single-item">250g dark chocolate (70% cocoa), roughly chopped</li> <li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Electric mixer (stand or handheld)</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Cookie scoop or tablespoon</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by preheating your oven to 175°C and lining two baking sheets with parchment paper. Proper preheating ensures even baking and that perfect balance of crisp edges and chewy centers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for about 3-4 minutes until light and fluffy. This extended creaming incorporates air into your dough, creating a more tender cookie with the perfect texture. Don't rush this step! </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the eggs one at a time, beating well after each addition until fully incorporated. Then mix in the vanilla extract. The eggs provide structure while adding moisture to keep our cookies soft in the center. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Overmixing develops gluten, which can make your cookies tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gently fold in the chopped dark chocolate chunks using a spatula. Using roughly chopped chocolate instead of uniform chips creates beautiful pockets of melted chocolate throughout your cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Use a cookie scoop or tablespoon to portion the dough into 16 equal balls, placing them on the prepared baking sheets with at least 5cm between each cookie. They will spread during baking, so give them plenty of room. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For bakery-style cookies, gently press a few extra chocolate chunks onto the top of each dough ball. If using, sprinkle each with a tiny pinch of flaky sea salt for that perfect sweet-salty contrast. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 11-13 minutes, until the edges are just turning golden but the centers still look slightly underdone. This is crucial – the cookies will continue cooking on the hot baking sheet after removal from the oven! </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the cookies to cool on the baking sheets for 5 minutes (during which time they'll firm up slightly while staying chewy in the center), then transfer to a wire rack to cool completely. Though they're absolutely divine while still warm with those melty chocolate chunks! </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the shaped cookie dough balls for up to 3 months – just add 1-2 minutes to the baking time when baking from frozen. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Dark Chocolate Chip Cookies Recipe?

These cookies require unsalted butter, granulated sugar, light brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, and high-quality dark chocolate (70% cocoa). Optional flaky sea salt adds a professional finishing touch.

How to cook Dark Chocolate Chip Cookies Recipe at home?

Learn how to cook Dark Chocolate Chip Cookies by preheating your oven to 175°C, creaming butter and sugars until fluffy, adding eggs and vanilla, incorporating dry ingredients, folding in chopped dark chocolate, portioning into balls, and baking for 11-13 minutes until edges are golden but centres remain slightly underdone for that perfect chewy texture.

Why should I use chopped chocolate bars instead of chocolate chips?

Chopped chocolate bars create varied chunk sizes, producing beautiful puddles of melted chocolate throughout the cookies. Unlike uniform chips, chocolate chunks melt differently, creating layers of texture and pockets of molten chocolate that add depth and character to each bite.

How can I achieve that perfect chewy centre with crispy edges?

The secret lies in slight underbaking (11-13 minutes) and allowing the cookies to finish cooking on the hot tray after removing from the oven. Using the right ratio of sugars is also crucial - brown sugar contributes to chewiness while granulated sugar helps create crisp edges.

Can I freeze cookie dough for later baking?

Absolutely! Form the dough into balls, freeze them on a tray until solid, then transfer to a freezer bag for up to 3 months. When ready to bake, place frozen dough balls directly on baking sheets and add 1-2 minutes to the original baking time. No thawing needed!

Want to try something else in ...