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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.

Dark Chocolate Brown Sugar Cookies


  1. Read your recipe through completely before starting.
  2. Have all ingredients at room temperature unless otherwise specified.
  3. Bake at the minimum time listed on recipes and check them after minimum so as not to overcook.
  4. Cool your cookies on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
  5. Use real butter. Nothing acts like butter does when baking!
  6. I used this dark chocolate cocoa powder.
  7. Use a spring release scoop (ice cream scoop) for even-shaped cookies.
  8. 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.
  9. The dough will also freeze for up to 3 months. Bake as directed whenever you’re ready to bake.
  10. Don’t over mix the dough it will make the cookies tough.
  11. I highly recommend baking cookies on a Silpat mat.
  12. Carefully and correctly measure flour.

Dark Chocolate Brown Sugar Cookies

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.

Dark Chocolate Brown Sugar Cookies

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Dark Chocolate Brown Sugar Cookies

Dark Chocolate Brown Sugar Cookies

Dark Chocolate Brown Sugar Cookies have the perfect chewy texture on the inside with just a bit of crisp on the outside.
Author: Paula
4.81 from 214 votes
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Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 15 cookies



  • 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.


Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 84mg | Potassium: 33mg | Fiber: 1g | Sugar: 11g | Vitamin A: 210IU | Calcium: 15mg | Iron: 1mg
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  1. 5 stars
    THESE COOKIES! OH MY GOSH! These are, quite possibly, the best cookie I have ever tasted! I will probably never make any other cookie in my life! O.K., that’s not true, life would be boring with only one cookie, but these are that good! I made them following the recipe exactly and they were divine! Like angels dancing on my tongue! The second batch I made, I added just a pinch of coffee powder, white chocolate chips and chopped walnuts – also divine! I am so grateful to have found this recipe! This will be my go-to recipe whenever I have a chocolate craving. Thank you so much for sharing this heavenly cookie recipe! God bless!

    1. I’m sure they would. You can freeze either the dough or the baked cookies. Mine have never lastest long enough to freeze. 😉

  2. 5 stars
    This is a decadent chocolate cookie recipe. Reminds me of a rich devils food brownie texture. I made a double batch and added butterfinger pieces and semi-sweet chocolate chips. I love soft chewy cookies. This one is absolutely scrumptious and a keeper in my cookie recipe collection! Thank you for sharing your recipe!

4.81 from 214 votes (154 ratings without comment)

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