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.
Mine came out very dry. Couldn’t form into a ball. Somehow didn’t read to sift the flour first. Could that be why. Will try again as there are so many reviews saying how great they are. Any other suggestions as to why they were so crumbly and dry?
Yes, there was probably too much flour. Sift then measure.
Mine came out dry too, but I ended up using a flax egg and it wasn’t equivalent to a large egg. I also used vegan butter. I just needed to add a tablespoon of plant milk and it came out perfect!
Delicious!! I added 1/2 t espresso flavoring and 1/2 cup dark choc. Choc chips to the batter. Once the dough was chilled and formed into balls, I rolled the cookies dough balls in cinnamon sugar. Perfect consistency and tasted like a dark chocolate churro! Thank you!
Do you find a difference in taste, texture or anything else depending on whether you use light or brown sugar? I have both and am wondering if you have a preference.
Thanks!
I can’t tell the difference in light brown or dark brown sugar in baking. I can tell a difference in brown sugar versus white sugar.
Good evening!
I’m from Brazil and I read all the comments. The only thing I wanted to ask, what is the measure of your cup in weight and in ml. I really want to try these cookies, but I’m afraid of getting the measurements wrong.
Didnt have any cornstarch so I just omitted it and it didn’t harm the cookies at all. When I say these are divine oh my gooooood I can’t stop eating them. Put some white chocolate chips in and just 😍 definitely a new all the time make
Happy you enjoyed!
I have made these several times and they come out perfect. These are my papa’s favorite and I am making them again for Father’s Day tomorrow. Thanks for this recipe that will be in my baking rotation forever 🙂
So happy you enjoy it!
Any possibility of getting ingredient measurements by weight?
Amazing! I used cacao powder from Whole Foods. I divided the dough in half and added peppermint baking chunks, chopped walnuts and white chocolate chips to one half.
OMG! Both halves were unbelievably delicious!
I’ll definitely be making these again
Wow this is so amazing I was craving cocolate and can’t belive how yummy the are perfect for milk and cookies
Taste fine.