DARK CHOCOLATE BROWN SUGAR COOKIES
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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
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 likebutter 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.
let me just say the batter was AMAZING. the cookies were delicious but they were a little dry but it can be fixed with a glass of milk in the side. I didn’t add cornstarch and it was fine. thanks for the recipe! 😁❤️
just add milk to dough if you are having a thickness or dryness issue. thanks 4 tha recipe
Since getting the flour amount correctly is so critical, have you tried using weights to measure the ingredients rather than volume measurements which can vary widely by baker and/or product differences?
These are delicious! Very soft and chewy. Not sure how to pack these individually? Hoping they firm up a bit more to put them in individual bags.
Not a baker by any standards but would luv to make these cookies. I don’t have a standing mixer with a paddle; is there any other recommended way to mix these?
A hand mixer will work or by hand but it’s a thick dough.
These cookies are absolutely wonderful, but you have to measure the flour to be sure you use the right amount. I have made these many times, but now have family that has gluten issues, so thought hummm why not try GF, so I used Oatsome Oat Flour Blend, same weight as AP flour at 4.25 oz. I had a friend request orange chocolate cookies, so I squeezed an orange and used zest, then made a batch of pan chocolate orange frosting and frosted them. This recipe is just the best, but you have to be careful measuring. Tweek it if you like or leave as is, these are delicious cookies!
Thank you so much, Joni. I have started making a double batch every time now. My boys consume them immediately! 😍
Have you ever used black cocoa powder? Most oreo recipes use it, replacing atleast half the regular cocoa powder with it. Just curious before I try it.
I have not used black. The special dark cocoa (Hershey brand) is the only one I’ve used.
Love that it’s not too sweet cookies were dry. You think two eggs would make them more moist. But do love that not much sugar. I added hazelnuts and just a couple granules of Molden salt on each cookie.
Mine weren’t dry. I recommend carefully measuring the flour (sift then measure) and cook less.
I haven’t tested with an additional egg.
Unfortunately did not work for me. Very dry and not much flavor. I measured in grams and could not get dark cocoa where I live. Batter was very dry and crumbly prior to putting in the refrigerator.
The dark cocoa is a must for flavor.
This cookie is dryer then the dessert. If that’s how you like it I would highly recommend it if not keep scrolling.
I’m sorry to heasr that the recipe didn’t turn out for you. I think you might have overbaked them. You may need to adjust the baking time to your oven to allow for differences in ovens.
i have always struggled finding a good cookie recipe that doesn’t end up hard and crunchy, nasty or just completely raw in the middle. but this recipe is the best i have ever tried!! it was so gooey but not raw? it was cooked thru perfectly! not to mention the taste, so delicious and chocolatey! def gonna screenshot this and use this recipe over and over ☺️
I’m so happy you enjoyed it, Kimberly.