Cookies With Dark Chocolate
These Cookies With Dark Chocolate are crispy on the edges, chewy in the center, and loaded with rich dark chocolate chips for a perfect indulgence.
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
Step 1: Prepare Your Ingredients
- Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. Make sure your butter is softened to room temperature — this is key for achieving the perfect cookie texture.
Step 2: Cream Butter and Sugars
- In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes. The creaming process incorporates air into the dough, helping the cookies rise and become tender.
Step 3: Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract. The eggs provide structure and moisture, while vanilla adds a warm, aromatic note that enhances the overall flavor.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing, as this can make the cookies tough.
Step 5: Fold in Dark Chocolate Chips
- Gently fold in the dark chocolate chips with a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Step 6: Portion and Bake
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers still look slightly soft.
Step 7: Cool and Enjoy
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This rest time allows the cookies to set perfectly without breaking.
Equipment
- Electric Mixer
- Mixing Bowls
- Baking Sheets
- Parchment Paper
- Spatula
- Cookie Scoop
- Wire Rack
Notes
- Use softened butter, not melted, to achieve the perfect texture.
- Do not overmix the dough after adding flour to avoid tough cookies.
- Space cookies adequately on the baking sheet to prevent them from merging.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Try seasonal variations like adding cinnamon, nuts, or dried fruit for different flavors.