Dark Chocolate Cookies
Serves 910 mins prep11 mins cook
These soft, thick, and oh-so-chocolatey cookies are about to become your favorite cookie! Fill with chocolate chips, M&M's, or any of your favorite mix-ins!
0 servings
What you need
Instructions
8 Preheat oven to 350°F. 0 In a large bowl, use an electric mixer on medium-high speed to cream together softened unsalted butter ([adjustable]½[/adjustable] cup, [adjustable]1[/adjustable] stick), light brown sugar ([adjustable]¾[/adjustable] cup), and granulated sugar ([adjustable]¼[/adjustable] cup) for about 1 minute. 2 Add the eggs ([adjustable]1[/adjustable] whole egg + [adjustable]1[/adjustable] extra egg yolk) and vanilla extract ([adjustable]1[/adjustable] teaspoon) and mix on low speed until combined. 3 Add in baking soda ([adjustable]½[/adjustable] teaspoon) and salt ([adjustable]½[/adjustable] teaspoon) and mix for another 5-10 seconds until combined. 4 [adjustable]Add dark cocoa powder (½ cup) and all-purpose flour (1 ½ cups) and mix on medium until combined. [/adjustable] 9 [adjustable]Add in chocolate chips (1 cup) and mix until just combined.[/adjustable] 5 Scoop dough into 1/4 cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, then gently flatten each dough ball into a 1/2" thick disc; this will also help them spread instead of be puffy.If desired, press extra chocolate chips on top of each cookie for a pretty presentation. 6 Bake at 350°F for 10-12 minutes. Do not overbake. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking. 7 Allow to cool, then enjoy! It's important for them to cool; they will be fragile while they're warm.View original recipe