Cookies With Dark Chocolate
These Cookies With Dark Chocolate are irresistibly chewy and packed with rich, bittersweet chocolate chips. A classic treat perfect for any occasion!
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
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Soften the butter to room temperature.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer or whisk until light, fluffy, and pale, about 3-5 minutes.
- Crack in the eggs one at a time, beating well after each addition. Add vanilla extract and mix until smooth and creamy.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly combine.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until no flour streaks remain. Then fold in the dark chocolate chips evenly.
- Use a cookie scoop or tablespoon to portion dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes until edges are lightly golden but centers remain soft. Cool on baking sheet for 5 minutes then transfer to a cooling rack.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Baking Sheets
- Parchment paper or silicone baking mat
- Cooling rack
Notes
- Chill cookie dough for 30 minutes before baking to reduce stickiness and prevent over-spreading.
- For dairy-free cookies, substitute butter with coconut oil or vegan butter.
- You can freeze dough balls and bake them later, adding 2-3 minutes to baking time.