Whether you make them to share or enjoy for yourself, these decadent Dark Chocolate Cookies will not disappoint! Kids and adults go crazy for this recipe, so I highly recommend that you make them if you haven’t. I promise they are very easy to make and come out perfect every time.
These double chocolate cookies are made with rich cocoa powder and melted tasty dark chocolate chips to reinforce the chocolatey flavor. The crunchy coarse sea salt on top adds a subtle salty flavor that takes the cookies over the top.
If you like chocolate cookie recipes, you will love my chocolate fudge cookies, cosmic brownie cookies, Chocolate Covered Blueberries, Peppermint Mocha Cookies, Peanut Butter Oatmeal Chocolate Chip Cookies and cherry chocolate blossom cookies.
Why You’ll Love This Dark Chocolate Cookie Recipe
- No chill dough recipe: You don’t have to chill the dough before you form and bake the cocoa cookies.
- Intense chocolate flavor: This double chocolate dark cacao cookie recipe is bursting with rich chocolate flavor from cocoa powder AND chocolate chips.
- You may freeze the cookie dough: Freeze the cookie dough and bake it at a later date!
Ingredients
The ingredients in this dark cocoa cookie recipe are simple and easy to find. There are plenty of pantry staples such as sugar and vanilla extract that you likely already have on hand.
Components like the cocoa powder and chocolate chips are easy to store if you have extra and will last a while so you can make these cookies again!
- Butter: Ensure the butter is softened before mixing it with the sugars. Leave it at room temperature for at least 30 minutes. I use unsalted butter to prevent an overly salty flavor since I add sea salt.
- Sugars: I use a combination of white sugar and brown sugar for the perfect chewy texture.
- Eggs: The purpose of eggs in baking is for structure and that’s what they do for these cookies. Ensure the eggs are at room temperature as well so they incorporate well into the cookie dough.
- Vanilla: Always use pure vanilla extract where possible for authentic vanilla flavor. It also helps enhance the chocolate flavor as well.
- Dark chocolate chips: You can’t have double dark chocolate cookies without dark chocolate chips.
- Baking powder and baking soda: These are the leavening agents that help the cookies rise as well as prevent a dense texture and make the cookies soft in the center.
- Flour and cocoa powder: I like Dutch-process cocoa powder in the dough of these cookies for extra chocolatey flavor. I also use all-purpose flour.
- Coarse sea salt: I add the sea salt to the dough and I sprinkle it on top for texture and a pop of salty flavor to complement the dark chocolate.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mint: Mix in chopped Andes mints or mint chips for a cool flavor.
- Caramel coconut: Stir shredded coconut into the dough and add soft caramels to the center of each cookie ball.
- Toffee nut: Add your favorite nut such as chopped pecans or walnuts as well as toffee bits for crunch and toffee flavor.
How to Make Dark Chocolate Cookies
To get started, preheat your oven to 350 degrees F and prepare your cookie sheet. I like to use parchment for easy cleanup but non-stick cooking spray is great as well.
Step 1: Cream the butter and sugars. Add the butter, brown sugar, and white sugar to the bowl of a stand mixer. Cream the butter and sugar together for 2-3 minutes or until the mixture is smooth.
Step 2: Add eggs and vanilla. Gradually add the eggs and vanilla extra to the butter mixture. Mix until all of the ingredients are well combined.
Step 3: Melt the chocolate chips and add them. Pour the chocolate chips into a microwave-safe bowl and heat in 30-second intervals until fully melted. Fold the melted chocolate into the butter and egg mixture.
Step 4: Add the dry ingredients. Gradually stir in the flour, cocoa powder, baking powder, baking soda,
Step 5: Scoop the cookies. Using a large spoon or cookie scoop, drop dough the size of ping pong balls onto the prepared cookie sheet.
Step 6: Bake and cool. Bake the cookies for about 11 minutes and then let them cool for 5 minutes on the pan before transferring them to completely cool on a metal rack. Sprinkle more coarse sea salt on top before they cool. Enjoy!
Hint: Always crack the eggs in a separate bowl. This makes it easier to remove any dropped eggshell pieces.
If you love recipes like this, you may also enjoy Subway Copycat Cookies, Kitchen Sink Cookies, Cool Whip Candy, Kitchen Sink Cookies, Cool Whip Cake Mix Cookies or Peanut Butter M&M Cookies.
Storage Directions
- Storing: Store your cookies in an airtight container for up to 6 days at room temperature. You may also store them in the refrigerator for the same amount of time.
- Freezing: Freeze the dough balls in freezer bags with parchment paper in between them. You may also freeze them as individual portions. Bake them straight from the freezer according to the directions but add an extra 1-2 minutes to the cooking time.
Serving Suggestions
There’s nothing better than a double chocolate cookie and a tall glass of ice-cold milk! Here are some other favorite ways to enjoy them.
- Make a creative ice cream sandwich using the cookies and a scoop of strawberry banana ice cream.
- Top a warm cookie with rhubarb ice cream and drizzle it with homemade cranberry syrup for a fruity and tart dessert.
- Enjoy an adult beverage such as a tequila espresso martini for coffee flavor.
- Use one of these hot chocolate bombs to make a cup of rich hot chocolate to sip on with one of these cookies for the ultimate chocolate indulgence!
Recipe Tips
- Don’t over-mix the dough: Over-mixing the cookie dough may result in tough cookies when baked. Ensure that you mix the ingredients only until they are just combined.
- Space evenly: Ensure there are about 1-1 ½ inches in between the cookies to give them room to spread.
- Let them cool on the pan: Give the cookies at least 5 minutes to cool on the baking sheet before moving them to the cooling rack to ensure they keep their shape and don’t fall apart.
Recipe FAQs
You may need a little bit more flour. Add 1 tablespoon at a time to the cookie dough and be careful not to over-mix it. The dough will be a little sticky but not runny.
This could be because your ingredients have gotten warm. Place the dough in the refrigerator for about 30 minutes before you scoop and bake the cookies.
They may have been over-baked. They are ready once the edges are set while the middle is still soft.
More Delicious Cookie Recipes
Do you like baking fresh cookies? Here are some more recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Dark Chocolate Sea Salt Cookies
Equipment
- Equipment
- Electric hand mixer or stand mixer
- Cookie scoop or spoons for scooping
- Metal cookie sheet
Ingredients
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 cup white granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups dark chocolate chips
- 1 ½ teaspoons baking powder
- 2 cups all-purpose flour
- ½ cup Dutch process cocoa powder
- ½ teaspoon coarse sea salt + extra for garnishing
Instructions
- Preheat your oven to 350°F.
- Use an electric hand mixer or a stand mixer to cream the butter and sugars together for 3 minutes, or until the sugar is completely dissolved and the mixture is smooth.
- Add the eggs and vanilla and beat the mixture for another 2 minutes. This ensures the eggs are fully incorporated with the creamed butter.
- In a microwave safe bowl, melt your chocolate chips in the microwave. Microwave the chocolate in 30 second intervals, stirring after each one, until completely melted. Once the chocolate is melted, fold it into creamed butter.
- Reduce the speed of your mixer to low and gently whisk in the flour, baking powder, baking soda, cocoa powder, and salt. Make sure no pockets of dry ingredients remain unincorporated in your cookie dough.
- Use two spoons or a cookie scoop to drop ping pong sized balls of cookie dough in a baking sheet. Leave about 1 ½ inches between each cookie so they have room to spread.
- Bake your cookies for 11 minutes and then allow them to cool on the pan for 5 minutes before moving them to a cooling rack. While your cookies are cooling down, top them with a sprinkle of coarse sea salt.
- Serve and enjoy!
Notes
- Don’t overmix the dough: Overmixing the cookie dough can result in tough cookies when baked. Ensure that you mix the ingredients only until they are just combined.
- Space evenly: Ensure there are about 1-1 ½ inches in between the cookies to give them room to spread.
- Let them cool on the pan: Give the cookies at least 5 minutes to cool on the baking sheet before moving them to the cooling rack to ensure they keep their shape and don’t fall apart.
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