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 the recipe and used whisk attachment instead of paddle, which may have been the reason they did not look the same. My cookies came out soft and cake-like instead of crisp and chewy. They tasted great and next time I’ll use the paddle, otherwise not sure what I did wrong.
Delicious! I changed it just a bit so I could add a cup of sourdough discard. Very yummy!
These are excellent! I made a few changes – can’t help myself, ever. First, I doubled this recipe. 15 cookies is never enough. ;). Second, I only softened my butter and used chilled eggs so no need to chill the dough. Third, added 1 cup dark chocolate chips and 1/2 cup of chopped walnuts. Fourth, I used parchment and did not spray it. Fifth, I simply flattened them with my fingers (eeewww…they were clean). My family put them in our top 5 favorite yummies. PS: I used dark brown sugar.
I completely understand. I can’t even make my own recipes the same each time. lol! Your version sounds wonderful. I’m happy they made the top 5. I’m curious what the other 4 your fam likes.
Here you go Paula! In no particular order:
* my chocolate chip cookies – like you said, I’ve been tweaking it for nearly 25 years! LOL
* several pound cake recipes – southern living’s strawberry swirl cream cheese is my son’s fav and I’ve adapted it into multiple other varieties. Thought it was funny that “pound cake in general” got its own place
* brookies (which personally I don’t get)
* quaker’s vanishing oatmeal raisin cookies (made with half butter, half butter flavored crisco and a box of instant French vanilla pudding mix).
LOVE IT!!! And I’m having a serious sugar craving now!!! 😉
I am so specific when it comes to following the directions for a recipe and yet I see where some might change the recipe and other ingredients. I am so afraid to do that, thinking that I will really mess up the recipe. Well, maybe someday I’ll give it a shot and see what happens, lol !!!
Ruthanne:
Brave up gal. The more you make little tweaks with a recipe not only will you learn more about cooking/baking basics, the greater the odds of you discovering a herb or spice or texture that’s new to you, besides, it keeps cooking interesting. Try little changes when you want to explore. When you start with a good recipe you have to make really radical changes to get a major dud. Reading comments can often help trigger ideas for variations.
I don’t eat many sweets but bought some cocoa and thought I’d make cookies instead of my old fave Devil Cake with black coffee and whole wheat. I needed some proportions. As example of tweaking here I’ll likely use whole wheat, coconut oil, honey or maple and perhaps almond extract and/or both.
Enjoy your next batch! Wondo
I just made these for myself today, it’s my Birthday. They came out delicious, very chocolatey and not to sweet. My only dilemma was only getting 15 cookies using a little over 1 tablesoon of dough. I panicked and made them bigger?
Love these cookies! Chewy and not too sweet.
Be sure to measure the flour carefully. Sift then scoop and level
Can I use almond flour instead of regular flour?
I don’t have any experience using almond flour.
Yes. It’s flour for flour. Coconut isn’t advised.
Can you use shortening instead of/along with butter?
I haven’t tested them with shortening but you should be able to sub equal parts.
I’m not sure if I did something wrong with this recipe but they came out super crumbly and i basically had to force them into a cookie shape….
Possibly mismeasured the flour? Be sure to sift first then measure and leave the top with the back of a knife.
I, too, had the same crumbly texture and I had sifted and then measured the flour. I wonder if the butter needs to be really soft?
Very yummy. I found it easiest to slightly press down cookie with the heel of my hand.
I made these as described with the substitution of Earth Balance because we’re dairy intolerant. Sooo yummy! I didn’t see your note to flatten them so mine are scoop shaped but my belly doesn’t m ow the difference!