Cookies With Dark Chocolate
These Cookies With Dark Chocolate are soft, chewy, and packed with rich, melty dark chocolate chips—an irresistible treat 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 a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer or hand whisk until light, creamy, and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
- Fold in the dark chocolate chips evenly throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10 to 12 minutes, until edges are golden and centers look slightly soft. Do not overbake.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to set properly.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Spoon or Cookie Scoop
Notes
- Use softened butter, not melted, for the best cookie texture.
- Underbake slightly for chewier cookies and let them finish cooking on the baking sheet.
- High-quality dark chocolate chips improve flavor and melting quality.
- Add a tablespoon of cornstarch to the dry ingredients for a more cake-like cookie texture.
- Cookie dough freezes well; bake from frozen adding 1-2 minutes to the baking time.