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Cookies With Dark Chocolate

These Cookies With Dark Chocolate are irresistibly rich with crispy edges and chewy centers—perfect for any occasion and easy to make with pantry staples!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Classic, Cookies, Dark Chocolate, Easy, Quick
Servings: 24 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup brown sugar light
  • 1/2 cup granulated sugar
  • 2 large eggs fresh
  • 1 teaspoon vanilla extract pure
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips 60-70% cocoa

Instructions

  • Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
  • In a large bowl, use an electric mixer or whisk to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with the vanilla extract. Mix until smooth and combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding by hand with a spatula. Stop mixing as soon as the flour disappears to avoid overmixing.
  • Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the dough.
  • Using a cookie scoop or spoon, drop dough balls about 2 tablespoons each onto the prepared baking sheets, spacing them about 2 inches apart.
    Bake for 10-12 minutes, or until edges are golden but centers still look slightly soft. Cookies will continue to bake on the hot sheet after removal.
  • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Then, enjoy!

Equipment

  • Mixing Bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Spatula
  • Baking Sheets
  • Cooling rack
  • Scoop or spoon

Notes

  • For best texture, do not overmix the dough once the flour is added.
  • Store cookies in an airtight container with a slice of bread to keep them soft for up to 5 days.
  • Freeze dough balls on a tray before transferring to a bag; bake from frozen, adding a couple minutes to baking time.