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.
Any substitution ideas for cornstarch?
I found this article, but I have not tested this cookie with any substitutions. https://www.healthline.com/nutrition/substitutes-for-cornstarch
If you like chocolate and not too sweet, this is the cookie for you. The only substitutions that I had to make, was using regular cocoa power as I didn’t have the dark on hand. As usual, I like to make things last minute, so to get the butter and eggs quickly to room temp, I put in my warming drawer for cup warming at low temp for about 8 minutes. And because I don’t like waiting, I put the dough in the freezer for 20 minutes, instead of the fridge for 1 hour. Watch the cooking time – they bake very quickly. I would be curious to the weight of the flour, as that would be a lot easier to measure out. Thanks
Do I have to smush the cookie flat after it comes out of the scoop? I love thick round cookies!
No, you don’t have to. I like thick cookies too! 🙂
Question, I want to chop up small pieces of Reeses peanut butter bits and incorporate them into the cookies.
Sound good or will it cause problems?
Sound yummy, I don’t think it’ll cause any problems.
Just wondering about measuring the brown sugar… is it packed or loose?
It’s packed.
I have never heard of cornstarch in a cookie recipe. What is the purpose of it in this recipe? Wondering what the difference would be in texture without it.
Cornstarch helps creates tender texture.
The Recipe Sounds Great! I Will Enjoy Making,Baking,& Eating Them! Thank You,Charles
What would you change if I wanted a hard or crisp cookie?
I’ve never read any recipes that require sifting flour then spooning. Yes a lot of recipes call for spooning it to be correct but never sifting first. And I bake a lot. Can you include the weights of your dry ingredients so we can go by that?
I agree since I weigh all ingredients when baking. Flour companies state a cup wieghs 120 grams but recipes with a conversion feature usually state 125-135 grams. I’ve seen a cup weigh as much as 160g. using the scoop & level method, so who knows? Unless the author plainly states how much their cup weighs, take your best shot. 130g is my standard.