DARK CHOCOLATE BROWN SUGAR COOKIES
This post may contain affiliate links that won’t change your price but will share some commission.
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.
More reader favorite recipes
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.
This recipe sounds amazing and I can’t wait to try it! As a baker I love recipes that also give the quantity of ingredients by weight in addition to volume. This way I know I’m following the recipe exactly as the recipe developer intended. If you happen to have those measurements I’d love to have them! Especially with the flour, as you mentioned. Even with scooping and leveling the amount can vary. Thanks for this recipe!
With a statement like that, it seems that you should be able to figure out measurements easily in your own.
I know you said to use unsalted butter, but when I clicked on the link for butter, it brought me to the amazon link for salted butter…which I never really use I baking. Unsalted butter…right? Many thanks,
Paula
yes
I became addicted to these cookies! Having more of a savory than sweet tooth, these are not overly sweet, but very rich & chocolaty. Exactly to my liking! I am adding them to my Christmas cookie assortment this year and thought they’d look lovely with a white snowflake on top.
That sounds beautiful! I wish I could see a photo!
How many cookies does this make? Did I miss the yield?
yes, it’s ok, I got 15 using the scoop I mentioned
Delicious, soft, melt in your mouth. I baked these as per recipe but added 1/8 cup of semi-sweet chocolate chips.
I had to flatten the dough balls a bit though, they weren’t flattening much in my oven.
With the flour, I really wanted to be accurate, but couldn’t find the measurement in weight. So in the end, I spooned and sifted the flour and weighed that, for your reference: 100 grams in one cup. 50 grams in 1/2 cup.
Great! Thanks for commenting and thanks for those gram measurements.
The recipe shows Truvia brown sugar substitute, is that right? Can I make them with monk sugar or Truvia??
I used traditional brown sugar, not sure where you see the Truvia. I haven’t tried them with a sugar substitute, but if it measures 1 or 1 it should work.
Hey! I’m just wondering, is it safe to use vegetable oil or margarine for this recipe? Or would that flatten it out/make it worse?
Want to keep it as healthy as possible 🙂
I wouldn’t they won’t be the same.
Its not wise to use either of those related to a sub par ingredient/more chemicals… You’ll be lacking in richness as well
Well that seems a bit harsh.