Cookies With Dark Chocolate
These Cookies With Dark Chocolate are irresistibly chewy with rich, bittersweet chocolate in every bite. Perfect for any occasion and super easy to make!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Start by placing the softened unsalted butter in a large mixing bowl. Add both the brown sugar and granulated sugar. Using an electric mixer or a sturdy whisk, cream the mixture together on medium speed until it becomes light, fluffy, and pale in color. This usually takes about 3 to 5 minutes and is essential for a tender cookie.
- Crack in the eggs one at a time, mixing well after each addition to fully incorporate them into the butter and sugar base. Then, pour in the vanilla extract and mix briefly until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and seasoning throughout the dough.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula just until the flour disappears. Be careful not to overmix, as this can make the cookies tough.
- Finally, fold in the dark chocolate chips evenly throughout the dough, ensuring each cookie will have plenty of rich chocolate in every bite.
- For best texture and flavor, cover the dough and chill it in the refrigerator for at least 30 minutes. This helps the cookies hold their shape during baking and intensifies the flavors.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop dough balls about 1.5 tablespoons each onto the sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers remain soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking Sheets
- Parchment paper or silicone baking mats
- Cooling rack
Notes
- Chilling the dough before baking improves texture and prevents excessive spreading.
- Use a combination of brown and granulated sugars for optimal chewiness and crisp edges.
- Store cookies in an airtight container with a slice of bread to keep them soft for days.
- For dairy-free, swap butter with solid coconut oil and use dairy-free chocolate chips.