Who else is in a dark chocolate cookies today? With gloomy weather, Halloween on Sunday, and being tired from being up all night with a 5yr who has nightmares of Freddy Krueger (she has never watched it), making these cookies were just the ticket!
These cookies are very rich and made with two different types of cocoa powder to give it a brownie like taste. In addition, the chewy centers and crispy edges create the perfect texture. Put a few extra dark chocolate chips or chunks on top, and you easily have the best cookie on this planet!
Dark chocolate is super under rated in my book. When I was younger I was not a fan and thought it was too bitter, but as I have aged like a fine wine, I appreciate its taste a whole lot more. The taste really does pop in about any dessert that it is baked with and I realized I haven’t posted any blog post with one it. So enjoy my friends and make them to hand out on Sunday for those trick or treaters!
Dark chocolate cookies
These cookies are perfect for after the Halloween candy buzz has worn off!
- All-purpose flour
- Unsweetened cocoa powder : gives the cookies its great flavor and texture.
- Hershey’s special dark cocoa powder: this also enhances the flavor and is important to the texture as well.
- Unsalted butter
- Granulated sugar
- Brown sugar
- Dark chocolate chunks: May also use chocolate chips instead.
difference in cocoa powders
Have you ever wondered the difference between the different types of cocoa powders used in baking and these dark chocolate cookies. Let me educate you!
Natural cocoa powder is the most widely used and seen in all grocery store shelves. It is labeled as unsweetened cocoa powder. Its taste is very strong and bitter and gives the baked goods its richness. When used with baking soda, it has a chemical reaction that gives the baked goods a better rise! It is best used in cookies and brownies.
Dutch processed is treated with an alkali to neutralize the acid. It does not react with baking soda and must be used with baking powder. Its flavor is very milk and works well on in cakes and pastries.
Make ahead of time and freezing!
Dark chocolate cookies can be made ahead of time and can be chilled in the fridge for up to 3 days.
Baked cookies can stay in an airtight container in the freezer for up to 3 months. Thaw before consuming!
How to make dark chocolate cookies
The process for making dark chocolate cookies is actually pretty easy. Freezing time is imperative for the success of the cookies texture, so this is a recipe that requires some time!
First, whisk dry ingredients in a mixing bowl. Set aside.
Second, cream butter until creamy. Add in both sugars until light and fluffy. Beat in egg and vanilla until combined.
Third, slowly add dry ingredients to wet ingredients. Increase speed on mixer when adding in milk and chocolate chips. The dough will be sticky. Cover with plastic wrap and chill at least for 4 hours. Let the dough sit at room temperature for at least 30 minutes when ready to bake. Preheat oven to 350 degrees.
Lastly, line baking sheets and place 2 tbsp balls of cookie dough 2 inches apart. Bake for 10 minutes rotating half way through baking time. Remove and cool for 5 minutes and put additional chocolate chips on top! Serve and enjoy!
cookies to enjoy!
Dark chocolate cookies
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets x2
- Parchment paper or silicon mats
Dark chocolate cookies
- 1¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup Hershey's special dark cocoa powder
- 1 tsp baking soda
- pinch of salt
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp 2% milk
- 1 cup dark chocolate chips
Dark chocolate chips
- In a large mixing bowl, whisk together the flour, both cocoa powders, baking soda, and salt until combined. Set aside.
- In another large mixing bowl, using a hand mixer, beat the butter on medium speed until smooth and creamy. Add in both sugars and beat until light and fluffy. Beat in egg and vanilla extract. Scrape down the sides of the bowl as needed.
- Slowly, add the dry ingredients to the wet ingredients until just combined. On high speed, beat in the milk and chocolate chips. Cover cookie dough with plastic wrap and chill for a minimum of 4 hours to overnight.
- Preheat oven to 350°. Take cookie dough out of the fridge and let it sit at room temperature for at least 30 minutes. Line 2 baking sheets with the parchment paper or silicon mats.
- Scoop and roll about 2 tbsp of dough into balls. Place about 2 inches apart of the baking sheet. Bake for 10 minutes and be sure to rotate half way through.
- The centers will look soft in the center when you remove them from oven. Let them sit for 5 minutes. Add additional chocolate chips or even some flaky set salt if desired! Serve and enjoy!
fun fact of the day!
Cocoa fights tooth decay! Certain parts of the cocoa been have antibacterial properties that fight tooth decay! So eat away!