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.
I want to try these but I am confused. What does it mean with the flour measurement, 2 and 1 cup flour sifted? Do I take one if the 2 cups and sift it? Sorry. They sound so delicious!
I don’t know where you’re seeing ‘2 and 1 cup flour’….
You need ‘1 and ½ cup all-purpose flour’ You’ll sift the flour then measure out 1 and 1/2 cup.
Hi! Would these work to chill, roll out and use a cookie cutter?
Someone commented they rolled and cut them on Pinterest and they worked. However, I haven’t tried them personally like that.
Hi Paula.
I have a stand mixer, but I’m wondering if I can use a regular electric hand mixer. Please advise.
Thanks for your help. I can’t wait to try these!
Yes, you can. I don’t do well using a hand mixer.😂
Wow! Just tried these and they are amazing! Maybe one of the best recipes I’ve tried! We will be doubling this one next time for sure! Thanks for the great recipe!
I made these twice. The first time I didn’t sift my flour. Big Mistake! I made them a second time and they stayed like a dome. I used coconut sugar, which may have dried it out. How do I correct this? They were still tasty though.
You can flatten them with the bottom of a flat glass. First, sit the glass bottom on flour or sugar (I use sugar because I don’t want white patches on the cookies.) Then flatten the cookies and bake.
I don’t work very often with coconut sugar so I don’t really know if that’s made them dry or not, but you can remove 1 to 2 tablespoons of flour after you sift and measure it. This will help and then be sure to not overcook them.
THESE COOKIES! OH MY GOSH! These are, quite possibly, the best cookie I have ever tasted! I will probably never make any other cookie in my life! O.K., that’s not true, life would be boring with only one cookie, but these are that good! I made them following the recipe exactly and they were divine! Like angels dancing on my tongue! The second batch I made, I added just a pinch of coffee powder, white chocolate chips and chopped walnuts – also divine! I am so grateful to have found this recipe! This will be my go-to recipe whenever I have a chocolate craving. Thank you so much for sharing this heavenly cookie recipe! God bless!
Thank you so much for your nice comment. Ihis is why I enjoy blogging and sharing recipes.
Made these, super good!
Do they freeze ok??
I’m sure they would. You can freeze either the dough or the baked cookies. Mine have never lastest long enough to freeze. 😉
This is a decadent chocolate cookie recipe. Reminds me of a rich devils food brownie texture. I made a double batch and added butterfinger pieces and semi-sweet chocolate chips. I love soft chewy cookies. This one is absolutely scrumptious and a keeper in my cookie recipe collection! Thank you for sharing your recipe!