DARK CHOCOLATE BROWN SUGAR COOKIES
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Dark Chocolate Brown Sugar Cookies have the perfect chewy texture on the inside with just a bit of crisp on the outside.
DARK CHOCOLATE BROWN SUGAR COOKIES
When I had the desire to create a rich dark chocolate cookie, I didn’t know it would turn into a cookie that tastes like an Oreo! Furthermore, I’m super picky about cookies and prefer thick, soft cookies which this is. It’s a thick, soft Oreo and it’s pure heaven!
This cookie recipe is simple to make and easy to bake. There’s no dough rolling or decorating required. However, these cookies would be amazing dipped in chocolate and sprinkled with crushed peppermint or bright sprinkles. These cookies aren’t loaded up with add-ins, candy, or chocolate chips. They are simple and unapologetically bold dark chocolate.
To get this rich dark chocolate flavor, I used Hershey’s Special Dark
TIPS & MORE
- Read your recipe through completely before starting.
- Have all ingredients at room temperature unless otherwise specified.
- Bake at the minimum time listed on recipes and check them after minimum so as not to overcook.
- Cool your cookies on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
- Use real
butter . Nothing acts likebutter does when baking! - I used this dark chocolate cocoa powder.
- Use a spring release scoop (ice cream scoop) for even-shaped cookies.
- Most notable, allow time for the dough to chill in the refrigerator for an hour before baking them. At least an hour, but they can stay longer in the fridge. In fact, I’ll make the dough and let it sit in the fridge for up to 24 hours baking a batch when the boys want a snack.
- The dough will also freeze for up to 3 months. Bake as directed whenever you’re ready to bake.
- Don’t over mix the dough it will make the cookies tough.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure flour.
A word on flour…
I can’t emphasize this enough. You have to measure flour correctly.
Flour is not measured correctly more than any other ingredient!
When measuring flour, use the “spoon & level” method. Do not scoop the flour out of the container or bag with your measuring cup. Scoop the flour and you could end up with 150% more. Instead, sift the flour first! Next, using a spoon, scoop the flour into the measuring cup. Do not pack the flour down and do not tap the measuring cup– both cause the flour to settle in the cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
How do I store Dark Chocolate Brown Sugar Cookies?
Store these cookies in an airtight container at room temperature for up to one week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days.
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Dark Chocolate Brown Sugar Cookies
Ingredients
- 1/2 cup unsalted butter at room temperature
- 3/4 cup brown sugar light or dark brown sugar
- 1 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 and ½ cup all-purpose flour sift then measure correctly (see post above) if you incorrectly measure the flour these cookies may be dry!
- 1/2 cup Hershey's special dark cocoa powder like Hershey's Special Dark (regular cocoa powder or Dutch-processed may be substituted, but have a slightly different taste)
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt optional
Instructions
- In the bowl of a stand mixer, combine butter and sugar. Mix with the paddle attachment on medium speed until the mixture is light and fluffy. About 3 minutes.
- Add egg and vanilla and mix another 2 to 3 minutes.
- Scrape down the sides of the bowl and add the remaining ingredients with the mixer on low just until the ingredients are combined about 1 to 2 minutes.
- Cover and refrigerate the dough at least one hour.
- Preheat oven to 350° F.
- Scoop cookie dough onto a room temperature sheet pan lined with a Silpat Non-Stick Baking Mat or spray with a non-stick vegetable spray 2-inches apart. I used a 1.5-inch spring release scoop that holds just over 1 tablespoon of dough to scoop uniform cookies. Spray the bottom of a glass with non-stick spray and flatten cookies slightly.
- Bake for 8 to 9 minutes or until the edges have set and the tops are just beginning to set. They will turn from being 'shiny' to be more 'matte'. They will firm up as they cool so be careful not to overcook them.
- Remove the cookies from the oven and allow to rest on the cookie sheet for 2 minutes. After 2 minutes remove with a thin spatula to a wire rack to cool completely.
- Storage tips above.
- I recommend you Calibrate your Oven at least once a year to ensure it's baking at the correct temperature.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Made these today but had to sub half the sugar with white, as I doubled the recipe and didn’t have enough brown sugar. Still a delicious, fudgy, soft cookie! It reminds me a lot of the devil’s food cake mix cookies I make. I used a 1.5 cookie scoop and the doubled recipe yielded 41 cookies. I just flattened them out with my palm. Plenty of butter in the dough to prevent sticking! Will definitely make again! My only discrepancy is the nutritional info. When I entered all the ingredients into myfitnesspal, at 41 cookies, it came out to 106 kcal per cookie.
Thanks! I do find this nutritional calculator is off and it’s a program so I don’t know how to fix it or manipulate it to be more accurate.
Could these be made with monk brown sugar and coconut flour instead? I’m on the keto diet but sometimes I need a little sweetness I’m just wondering if you or anyone else has ever tried to make these in a keto friendly way? If so please share 🙂
Would you recommend adding pecans into this recipe?
I haven’t tried it with pecans, but it sounds really good.
I was looking for a yummy chocolate cutout cookie recipe and stumbled upon this one. I made these for my boyfriend for Valentine’s Day in various heart shapes and they came out great. I rolled the dough between 2 pieces of parchment paper. He really liked them!
I did modify the recipe to make it refined sugar free by subbing the brown sugar for maple syrup (1/2 cup) and lowering the cooking temp. to 325F because of the maple syrup swap. I also used ground flax instead of cornstarch.
Great substitutions
I was wondering if the brown sugar is packed when measuring? Or just measure out the listed amount? I want to make these this week and want to be sure I have the recipe 100% correct!
Usually brown sugar is packed if not otherwise mentioned, you can always measure it on a scale to be accurate though! 3/4 cup would equal 6 oz 🙂 I just made these by measuring it on a scale and they turned out great!
Can I use a regular hand mixer to beat the ingredients?
Made these tonight and they are amazing! The first batch I rolled in to balls and they pretty much stayed that way. The second batch out patted more flat. Both of them baked great and taste delicious!
I made these last evening and they were delicious! Not too sweet and satisfied my chocolate craving, but when I used a 1 tbsp measurement to scoop them out, they remained in that dome shape – I tried to press them down a bit, but it didn’t really make a difference? Any way, they were still fully cooked and were soft inside, which is what I particularly like. Very easy to make, so I’m sure I’ll make again!
Which sugar do you think is the best for these guys- light or dark brown sugar? I haven’t made them yet, but I pretty much hate all things crunchy lol so i firmly believe that if this really does taste like an oreo, DING DING DING! WE HAVE A WINNER!
I prefer light brown sugar. Just a note, sift then measure the flour.
It’s a real thick dough so don’t be alarmed by that, that’s the way they’re supposed to be.
Girl, you are killing me! These cookies look so amazing, even me a not huge chocolate lover loves a soft, chewy, THICK chocolate cookie! Thanks for sharing on Meal Plan Monday!
These came out delicious!! I doubled the recipe & made 3 dozen cookies- even used my Christmas cookie cutters!! Dusted a little powdered sugar on the top as a finishing winter touch!!