Dark Chocolate Brown Sugar Cookies have the perfect chewy texture on the inside with just a bit of crisp on the outside.
DARK CHOCOLATE BROWN SUGAR COOKIES
When I had the desire to create a rich dark chocolate cookie, I didn’t know it would turn into a cookie that tastes like an Oreo! Furthermore, I’m super picky about cookies and prefer thick, soft cookies which this is. It’s a thick, soft Oreo and it’s pure heaven!
This cookie recipe is simple to make and easy to bake. There’s no dough rolling or decorating required. However, these cookies would be amazing dipped in chocolate and sprinkled with crushed peppermint or bright sprinkles. These cookies aren’t loaded up with add-ins, candy, or chocolate chips. They are simple and unapologetically bold dark chocolate.
To get this rich dark chocolate flavor, I used Hershey’s Special Dark Cocoa powder. It’s very reasonably priced. As well, you can use it in cakes and brownies for a richer chocolate flavor. You can use traditional cocoa powder in these cookies, however, they will not taste the same, like an Oreo.
TIPS & MORE
- Read your recipe through completely before starting.
- Have all ingredients at room temperature unless otherwise specified.
- Bake at the minimum time listed on recipes and check them after minimum so as not to overcook.
- Cool your cookies on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
- Use real butter. Nothing acts like butter does when baking!
- I used this dark chocolate cocoa powder.
- Use a spring release scoop (ice cream scoop) for even-shaped cookies.
- Most notable, allow time for the dough to chill in the refrigerator for an hour before baking them. At least an hour, but they can stay longer in the fridge. In fact, I’ll make the dough and let it sit in the fridge for up to 24 hours baking a batch when the boys want a snack.
- The dough will also freeze for up to 3 months. Bake as directed whenever you’re ready to bake.
- Don’t over mix the dough it will make the cookies tough.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure flour.
A word on flour…
I can’t emphasize this enough. You have to measure flour correctly.
Flour is not measured correctly more than any other ingredient!
When measuring flour, use the “spoon & level” method. Do not scoop the flour out of the container or bag with your measuring cup. Scoop the flour and you could end up with 150% more. Instead, sift the flour first! Next, using a spoon, scoop the flour into the measuring cup. Do not pack the flour down and do not tap the measuring cup– both cause the flour to settle in the cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
How do I store Dark Chocolate Brown Sugar Cookies?
Store these cookies in an airtight container at room temperature for up to one week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days.
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Dark Chocolate Brown Sugar Cookies
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Save To Your Recipe BoxIngredients
- 1/2 cup unsalted butter at room temperature
- 3/4 cup brown sugar light or dark brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 and ½ cup all-purpose flour sift then measure correctly (see post above) if you incorrectly measure the flour these cookies may be dry!
- 1/2 cup unsweetened dark cocoa powder like Hershey's Special Dark (regular cocoa powder or Dutch-processed may be substituted, but have a slightly different taste)
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt optional
Instructions
- In the bowl of a stand mixer, combine butter and sugar. Mix with the paddle attachment on medium speed until the mixture is light and fluffy. About 3 minutes.
- Add egg and vanilla and mix another 2 to 3 minutes.
- Scrape down the sides of the bowl and add the remaining ingredients with the mixer on low just until the ingredients are combined about 1 to 2 minutes.
- Cover and refrigerate the dough at least one hour.
- Preheat oven to 350° F.
- Scoop cookie dough onto a room temperature sheet pan lined with a Silpat Non-Stick Baking Mat or spray with a non-stick vegetable spray 2-inches apart. I used a 1.5-inch spring release scoop that holds just over 1 tablespoon of dough to scoop uniform cookies. Spray the bottom of a glass with non-stick spray and flatten cookies slightly.
- Bake for 8 to 9 minutes or until the edges have set and the tops are just beginning to set. They will turn from being 'shiny' to be more 'matte'. They will firm up as they cool so be careful not to overcook them.
- Remove the cookies from the oven and allow to rest on the cookie sheet for 2 minutes. After 2 minutes remove with a thin spatula to a wire rack to cool completely.
- Storage tips above.
- I recommend you Calibrate your Oven at least once a year to ensure it's baking at the correct temperature.
Nutrition
Mary says
Can I just not use cornstarch?
Paula says
You can, but I didn’t text them that way and can’t say the recipe will be the same without it.
Diane says
Very rich and delicious! Not the sugar cookie consistency I thought it would be but more like a brownie. I can’t wait to have one warm with ice cream 😋
Nancy E All says
These are really good. I did not shift and they still had that chewy center and a little crunch on the outside. My grandson said next time I should add some chocolate chips. I will make again.
Kim says
What in the world just happened? I tasted the MOST AMAZING cookie/dessert ever!!!
Paula says
Yay!! Thank you!!
Joanne says
LOVED this recipe! So delicious and moist! I followed exactly including flour instructions. I did get concerned when the dough seemed to ball up at the end but I let it go and it cleaned the bowl. So easy! Will definitely make again!
Ruby says
i love these cookies i personally love adding 3 drops of peppermint from young living and doubling the recipe
Kimmy says
Maybe I’m just a ding dong but these measurements are confusing period. What is 0.8 cups? 1 and a half cups? Sorry to be the dumb one here asking for regular US measures. I would really like to make these but would probably screw them up completely.
Paula says
I’m sorry, where do you see .8 cups? did you change the serving amount? It is written in US measurements. They use 1 and 1/2 cup all-purpose flour
Chanel Johnson says
I DO NOT…know why but this made me giggle. Like…like…HARD.
Paula says
😆 I was so confused, lol.
Maude says
I too saw decimal point measurements in your dk chocolate cookies. This is a copied from Pinterest:
Ingredients
• 1.6 cup unsalted butter at room temperature
• 2.4 cup brown sugar light or dark brown sugar
• 3.2 large egg at room temperature
• 3.2 teaspoon pure vanilla extract
• 3.2 and 1.6 cup all-purpose flour sift then measure correctly (see post above) if you incorrectly measure the flour these cookies may be dry!
• 1.6 cup unsweetened dark cocoa powder like Hershey’s Special
Dark (regular cocoa powder or
Paula says
Can you share the pin link with me? I can’t find that.
Lisa says
These were pretty good. I used dark (black) Dutch cocoa and sifted and spooned the flour. However, it still seemed like a relatively dry dough, so I added cherries (from my homemade pie filling) to moisten it. To test the dough, I scooped out and didn’t flatten them before baking to see what it would do. It seems the cookies didn’t spread much at all. The overall taste was good, like an Oreo, but I didn’t get results like the pictures here. I’ll try again today with the rest of the dough. Maybe add some fluff to the center or something.
Daniela says
Can the cookies be frozen after baking?
Paula says
Yes, they can. You can also freeze the dough before baking.
Pat says
Wonderful. Simple. Delicious ❗️
Pawan says
I made them and my kids loved them. They gave me 7.5/10 lol. They said they weren’t as sweet as the regular cookies and they were a little powdery not in the sense of dry but weren’t all put together as the regular cookies. May be I can add a little more corn starch next time with a little more butter. That would do the trick. Overall good. We ate with vanilla ice cream and they were a hit.
Pat says
Made these 4-5 times SO far, usually double the recipe. Never disappointed in Paula’s recipe
Paula says
Thank you so much!!! ❤️
Doodles489 says
I’m about to bake mine. It seems like brownie consistency but the leveners should make the results more cookie-like after baking. If I remember correctly, she says to pack the brown sugar. I did 1 cup packed brown and 1/2 cup mostly baker’s sugar (fine grain sugar; like a quarter was lightly packed brown sugar and the rest was baker’s). My batter is pretty sweet. To finish, I’m going to roll the tops of half in vanilla sugar, and I’m adding marshmallows to the other half of the batch. I really just want the clear-sugar rock/crystal sprinkles instead of the vanilla sugar, but that’s mostly for presentation.
Susan Green says
I made a batch yesterday and added walnuts! I think some semisweet chocolate pieces would also be good in them! Also, ice cream sandwiches made out of these would be amazing! They are really good for us dark chocolate lovers! Thanks for sharing!❤️
Mindy says
I found your recipe on Pinterest. Looks divine! I appreciate what you mention about flour not being accurately measured. Makes a huge difference. Why not provide the measurement in grams? That would solve the problem. Most people have kitchen scales these days. Can’t wait to try the recipe!
Susan says
I agree. Don’t want to bake w.o using grams
Gwen says
How do I print your recipe? When I select “Print” on my iPad, it just cycles back to the top of the page. Any help would be appreciated. Thanks so much!
Paula says
I’ve tried to print on different browsers and it’s not doing that for me. Is it still not printing for you
Heather says
Would this work with gluten free flour?
Paula says
They should with the 1 to 1 gluten-free flour, but I have not tested them with it.
Brenda W says
I am an avid baker, since I was a child. It still amazes me how one combination of butter, sugar and flour can come out so different than another combination of butter, sugar and flour. Baking is like magic. These are great, just like a dark chocolate brownie cookie. I would like to cover them in marshmallow and chocolate icing and they would be like the devil’s food cake cookies I loved as a child. Thanks for the recipe.
Paula says
I agree. I LOVE that idea with the marshmallows and chocolate!
Mia says
These are great and the DO taste like an Oreo! I added some white chocolate chips to some and OMG! Some hints: The dough was really stiff after refrigerating. I used a cookie scoop at first and pressed the balls a little bit flat so they would be the right shape. For the last 3rd of the dough, I mixed in white chocolate chips by hand and then rolled the dough into balls by hand. That was so much easier than a scoop! I still hand flattened them. So good! Oh and they pair well with pinot noir 😉
Paula says
Awesome tips but I especially love the one about pinot!! 😉
Pam says
This recipe sounds amazing and I can’t wait to try it! As a baker I love recipes that also give the quantity of ingredients by weight in addition to volume. This way I know I’m following the recipe exactly as the recipe developer intended. If you happen to have those measurements I’d love to have them! Especially with the flour, as you mentioned. Even with scooping and leveling the amount can vary. Thanks for this recipe!
Kim says
With a statement like that, it seems that you should be able to figure out measurements easily in your own.
Paula Campos says
I know you said to use unsalted butter, but when I clicked on the link for butter, it brought me to the amazon link for salted butter…which I never really use I baking. Unsalted butter…right? Many thanks,
Paula
Paula says
yes
Carole Luciano says
I became addicted to these cookies! Having more of a savory than sweet tooth, these are not overly sweet, but very rich & chocolaty. Exactly to my liking! I am adding them to my Christmas cookie assortment this year and thought they’d look lovely with a white snowflake on top.
Paula says
That sounds beautiful! I wish I could see a photo!
Kelly says
How many cookies does this make? Did I miss the yield?
Paula says
yes, it’s ok, I got 15 using the scoop I mentioned
Lizzy says
Delicious, soft, melt in your mouth. I baked these as per recipe but added 1/8 cup of semi-sweet chocolate chips.
I had to flatten the dough balls a bit though, they weren’t flattening much in my oven.
With the flour, I really wanted to be accurate, but couldn’t find the measurement in weight. So in the end, I spooned and sifted the flour and weighed that, for your reference: 100 grams in one cup. 50 grams in 1/2 cup.
Paula says
Great! Thanks for commenting and thanks for those gram measurements.
Carol Dittmar says
The recipe shows Truvia brown sugar substitute, is that right? Can I make them with monk sugar or Truvia??
Paula says
I used traditional brown sugar, not sure where you see the Truvia. I haven’t tried them with a sugar substitute, but if it measures 1 or 1 it should work.
Nyx says
Hey! I’m just wondering, is it safe to use vegetable oil or margarine for this recipe? Or would that flatten it out/make it worse?
Want to keep it as healthy as possible 🙂
Paula says
I wouldn’t they won’t be the same.
Lisa says
Its not wise to use either of those related to a sub par ingredient/more chemicals… You’ll be lacking in richness as well
Merceilene says
Well that seems a bit harsh.
Marie Sykes says
Mine came out very dry. Couldn’t form into a ball. Somehow didn’t read to sift the flour first. Could that be why. Will try again as there are so many reviews saying how great they are. Any other suggestions as to why they were so crumbly and dry?
Paula says
Yes, there was probably too much flour. Sift then measure.
Chrispi says
Mine came out dry too, but I ended up using a flax egg and it wasn’t equivalent to a large egg. I also used vegan butter. I just needed to add a tablespoon of plant milk and it came out perfect!
Kristin says
Delicious!! I added 1/2 t espresso flavoring and 1/2 cup dark choc. Choc chips to the batter. Once the dough was chilled and formed into balls, I rolled the cookies dough balls in cinnamon sugar. Perfect consistency and tasted like a dark chocolate churro! Thank you!
Teresa says
Do you find a difference in taste, texture or anything else depending on whether you use light or brown sugar? I have both and am wondering if you have a preference.
Thanks!
Paula says
I can’t tell the difference in light brown or dark brown sugar in baking. I can tell a difference in brown sugar versus white sugar.
Vanessa Yume says
Good evening!
I’m from Brazil and I read all the comments. The only thing I wanted to ask, what is the measure of your cup in weight and in ml. I really want to try these cookies, but I’m afraid of getting the measurements wrong.
Grace says
Didnt have any cornstarch so I just omitted it and it didn’t harm the cookies at all. When I say these are divine oh my gooooood I can’t stop eating them. Put some white chocolate chips in and just 😍 definitely a new all the time make
Paula says
Happy you enjoyed!
MeeshMush says
I have made these several times and they come out perfect. These are my papa’s favorite and I am making them again for Father’s Day tomorrow. Thanks for this recipe that will be in my baking rotation forever 🙂
Paula says
So happy you enjoy it!
Mickey Zalusky says
Any possibility of getting ingredient measurements by weight?
Acqua says
Amazing! I used cacao powder from Whole Foods. I divided the dough in half and added peppermint baking chunks, chopped walnuts and white chocolate chips to one half.
OMG! Both halves were unbelievably delicious!
I’ll definitely be making these again
Christine says
Wow this is so amazing I was craving cocolate and can’t belive how yummy the are perfect for milk and cookies
J says
Taste fine.
Shakirat Ayodeji says
Any substitution ideas for cornstarch?
Paula says
I found this article, but I have not tested this cookie with any substitutions. https://www.healthline.com/nutrition/substitutes-for-cornstarch
Jackie says
If you like chocolate and not too sweet, this is the cookie for you. The only substitutions that I had to make, was using regular cocoa power as I didn’t have the dark on hand. As usual, I like to make things last minute, so to get the butter and eggs quickly to room temp, I put in my warming drawer for cup warming at low temp for about 8 minutes. And because I don’t like waiting, I put the dough in the freezer for 20 minutes, instead of the fridge for 1 hour. Watch the cooking time – they bake very quickly. I would be curious to the weight of the flour, as that would be a lot easier to measure out. Thanks
Val says
Do I have to smush the cookie flat after it comes out of the scoop? I love thick round cookies!
Paula says
No, you don’t have to. I like thick cookies too! 🙂
Donald says
Question, I want to chop up small pieces of Reeses peanut butter bits and incorporate them into the cookies.
Sound good or will it cause problems?
Paula says
Sound yummy, I don’t think it’ll cause any problems.
SKB says
Just wondering about measuring the brown sugar… is it packed or loose?
Paula says
It’s packed.
Jan says
I have never heard of cornstarch in a cookie recipe. What is the purpose of it in this recipe? Wondering what the difference would be in texture without it.
Paula says
Cornstarch helps creates tender texture.
Charles says
The Recipe Sounds Great! I Will Enjoy Making,Baking,& Eating Them! Thank You,Charles
Judy says
What would you change if I wanted a hard or crisp cookie?
M says
I’ve never read any recipes that require sifting flour then spooning. Yes a lot of recipes call for spooning it to be correct but never sifting first. And I bake a lot. Can you include the weights of your dry ingredients so we can go by that?
Sam says
I agree since I weigh all ingredients when baking. Flour companies state a cup wieghs 120 grams but recipes with a conversion feature usually state 125-135 grams. I’ve seen a cup weigh as much as 160g. using the scoop & level method, so who knows? Unless the author plainly states how much their cup weighs, take your best shot. 130g is my standard.
Ana says
Made the recipe and used whisk attachment instead of paddle, which may have been the reason they did not look the same. My cookies came out soft and cake-like instead of crisp and chewy. They tasted great and next time I’ll use the paddle, otherwise not sure what I did wrong.
Arriel says
Delicious! I changed it just a bit so I could add a cup of sourdough discard. Very yummy!
Shari says
These are excellent! I made a few changes – can’t help myself, ever. First, I doubled this recipe. 15 cookies is never enough. ;). Second, I only softened my butter and used chilled eggs so no need to chill the dough. Third, added 1 cup dark chocolate chips and 1/2 cup of chopped walnuts. Fourth, I used parchment and did not spray it. Fifth, I simply flattened them with my fingers (eeewww…they were clean). My family put them in our top 5 favorite yummies. PS: I used dark brown sugar.
Paula says
I completely understand. I can’t even make my own recipes the same each time. lol! Your version sounds wonderful. I’m happy they made the top 5. I’m curious what the other 4 your fam likes.
Shari says
Here you go Paula! In no particular order:
* my chocolate chip cookies – like you said, I’ve been tweaking it for nearly 25 years! LOL
* several pound cake recipes – southern living’s strawberry swirl cream cheese is my son’s fav and I’ve adapted it into multiple other varieties. Thought it was funny that “pound cake in general” got its own place
* brookies (which personally I don’t get)
* quaker’s vanishing oatmeal raisin cookies (made with half butter, half butter flavored crisco and a box of instant French vanilla pudding mix).
Paula says
LOVE IT!!! And I’m having a serious sugar craving now!!! 😉
Ruthanne says
I am so specific when it comes to following the directions for a recipe and yet I see where some might change the recipe and other ingredients. I am so afraid to do that, thinking that I will really mess up the recipe. Well, maybe someday I’ll give it a shot and see what happens, lol !!!
wondo says
Ruthanne:
Brave up gal. The more you make little tweaks with a recipe not only will you learn more about cooking/baking basics, the greater the odds of you discovering a herb or spice or texture that’s new to you, besides, it keeps cooking interesting. Try little changes when you want to explore. When you start with a good recipe you have to make really radical changes to get a major dud. Reading comments can often help trigger ideas for variations.
I don’t eat many sweets but bought some cocoa and thought I’d make cookies instead of my old fave Devil Cake with black coffee and whole wheat. I needed some proportions. As example of tweaking here I’ll likely use whole wheat, coconut oil, honey or maple and perhaps almond extract and/or both.
Enjoy your next batch! Wondo
Mary Kay McEnery says
I just made these for myself today, it’s my Birthday. They came out delicious, very chocolatey and not to sweet. My only dilemma was only getting 15 cookies using a little over 1 tablesoon of dough. I panicked and made them bigger?
Laura says
Love these cookies! Chewy and not too sweet.
Paula says
Be sure to measure the flour carefully. Sift then scoop and level
Paige says
Can I use almond flour instead of regular flour?
Paula says
I don’t have any experience using almond flour.
Naomi says
Yes. It’s flour for flour. Coconut isn’t advised.
Lynne says
Can you use shortening instead of/along with butter?
Paula says
I haven’t tested them with shortening but you should be able to sub equal parts.
Brie says
I’m not sure if I did something wrong with this recipe but they came out super crumbly and i basically had to force them into a cookie shape….
Paula says
Possibly mismeasured the flour? Be sure to sift first then measure and leave the top with the back of a knife.
Caroline says
I, too, had the same crumbly texture and I had sifted and then measured the flour. I wonder if the butter needs to be really soft?
Kathy Houser says
Very yummy. I found it easiest to slightly press down cookie with the heel of my hand.
Celeste says
I made these as described with the substitution of Earth Balance because we’re dairy intolerant. Sooo yummy! I didn’t see your note to flatten them so mine are scoop shaped but my belly doesn’t m ow the difference!
Stephanie says
Made these today but had to sub half the sugar with white, as I doubled the recipe and didn’t have enough brown sugar. Still a delicious, fudgy, soft cookie! It reminds me a lot of the devil’s food cake mix cookies I make. I used a 1.5 cookie scoop and the doubled recipe yielded 41 cookies. I just flattened them out with my palm. Plenty of butter in the dough to prevent sticking! Will definitely make again! My only discrepancy is the nutritional info. When I entered all the ingredients into myfitnesspal, at 41 cookies, it came out to 106 kcal per cookie.
Paula says
Thanks! I do find this nutritional calculator is off and it’s a program so I don’t know how to fix it or manipulate it to be more accurate.
Eydie says
Could these be made with monk brown sugar and coconut flour instead? I’m on the keto diet but sometimes I need a little sweetness I’m just wondering if you or anyone else has ever tried to make these in a keto friendly way? If so please share 🙂
Carina says
Would you recommend adding pecans into this recipe?
Paula says
I haven’t tried it with pecans, but it sounds really good.
Stephanie says
I was looking for a yummy chocolate cutout cookie recipe and stumbled upon this one. I made these for my boyfriend for Valentine’s Day in various heart shapes and they came out great. I rolled the dough between 2 pieces of parchment paper. He really liked them!
I did modify the recipe to make it refined sugar free by subbing the brown sugar for maple syrup (1/2 cup) and lowering the cooking temp. to 325F because of the maple syrup swap. I also used ground flax instead of cornstarch.
Paula says
Great substitutions
Heather N says
I was wondering if the brown sugar is packed when measuring? Or just measure out the listed amount? I want to make these this week and want to be sure I have the recipe 100% correct!
Madison says
Usually brown sugar is packed if not otherwise mentioned, you can always measure it on a scale to be accurate though! 3/4 cup would equal 6 oz 🙂 I just made these by measuring it on a scale and they turned out great!
Dot says
Can I use a regular hand mixer to beat the ingredients?
Karen says
Made these tonight and they are amazing! The first batch I rolled in to balls and they pretty much stayed that way. The second batch out patted more flat. Both of them baked great and taste delicious!
Klynn says
I made these last evening and they were delicious! Not too sweet and satisfied my chocolate craving, but when I used a 1 tbsp measurement to scoop them out, they remained in that dome shape – I tried to press them down a bit, but it didn’t really make a difference? Any way, they were still fully cooked and were soft inside, which is what I particularly like. Very easy to make, so I’m sure I’ll make again!
Lauren Leary says
Which sugar do you think is the best for these guys- light or dark brown sugar? I haven’t made them yet, but I pretty much hate all things crunchy lol so i firmly believe that if this really does taste like an oreo, DING DING DING! WE HAVE A WINNER!
Paula says
I prefer light brown sugar. Just a note, sift then measure the flour.
It’s a real thick dough so don’t be alarmed by that, that’s the way they’re supposed to be.
Kathleen Pope says
Girl, you are killing me! These cookies look so amazing, even me a not huge chocolate lover loves a soft, chewy, THICK chocolate cookie! Thanks for sharing on Meal Plan Monday!
Erie says
These came out delicious!! I doubled the recipe & made 3 dozen cookies- even used my Christmas cookie cutters!! Dusted a little powdered sugar on the top as a finishing winter touch!!