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Get ready to send your taste buds on a ride. These chewy dark chocolate chip cookies are rich, decadent, and loaded with mouthwatering chocolatey flavors in every bite.
There’s something about the smell of chocolate chip cookies baking in the oven that brings us back to our childhood and instantly makes us happy. If you’ve been with me for a while, then you know I’ve got a thing for sweets, especially chocolate. From brownies and cookies to pies and beignets, I love ’em all!
With that said, the simplicity and decadence of these chewy dark chocolate chip cookies just can’t be beaten. This chocolate chip cookie recipe reigns supreme by using high-quality ingredients, pro techniques, and combining white and brown sugar for that perfect texture.
Made with classic pantry staples like eggs, butter, flour, and sugar, these dark chocolate chip cookies are guaranteed to become a household staple that you’ll want to make again and again. I love making a few batches at once so I can freeze some for ready-made cookies next time. Serve these cookies for a weekend treat or party snack and watch how quickly they disappear!
Key Ingredients
Let’s break down the basic ingredients you’ll need to make this indulgent chocolate chip cookie recipe.
- All Purpose Flour: For the base of these delicious cookies, I only use unbleached flour to ensure I’m serving my loved ones the best quality.
- Dark Chocolate: Sometimes, I chop up a dark chocolate bar to control the size of the dark chocolate chunks in my cookies. You can also use dark chocolate chips or any chocolate chips if preferred. If you opt for the chocolate bar, shoot for one with a minimum of 80% cacao.
- Brown Sugar & Granulated Sugar: I only like using top-quality products when I bake, so I use Imperial Sugar products. They’re non-GMO and consistent. The blend of brown and white sugar is what creates a chewy cookie.
- Unsalted Butter: I like to splurge a little when making cookies, so I use European-style butter because it has a richer flavor, softer texture, and is creamier because of the higher butterfat content (82-90%). Regardless of the type of butter you choose, make sure you’re using the unsalted kind.
- Baking Soda: A little baking soda goes a long way to give our cookies height and texture.
- Eggs: Eggs act as a binder to help form the dough of the best chewy chocolate chip cookies.
How to Make the Best Dark Chocolate Chip Cookies
Ready to make the best dark chocolate chip cookies you’ve ever had? Just follow the easy steps below.
Step 1: Combine Wet Ingredients
In a large mixing bowl, cream melted butter, granulated sugar, and brown sugar with a hand mixer until smooth. Then, add eggs and vanilla extract, and mix again until smooth.
Step 2: Add Dry Ingredients and Chill Dough Overnight
Over the large bowl, sift flour, baking soda, and salt, then mix on low until combined. Fold in dark chocolate shaving. Cover and place in the fridge for 2 hours. Cookie dough should be firm when ready.
Step 3: Scoop Cookie Dough
Preheat the oven to 350°F. Use a 2-oz cookie scoop to scoop the cookie dough on a parchment lined baking sheet, leaving 3 inches of space between each cookie.
Step 4: Bake Chocolate Chip Cookies
Bake for 16-18 minutes until golden brown with lightly browned edges. Cool completely for 10 minutes, then serve.
Recipe Tips & Tricks
Here are some of my top tips to help you get the best chewy chocolate chip cookie recipe:
- Be sure to use high-quality unsalted butter when baking. Your taste buds will thank you.
- When looking for dark chocolate for baking, look for a high-quality brand with a minimum of 60% cacao. I use 100% cacao because I love the taste of dark chocolate. Feel free to use dark chocolate chunk chips too.
- Feel free to use any chocolate chips that you may already have at home; semi-sweet, milk chocolate or white chocolate chips work great in this recipe.
- You want to use room temperature ingredients when baking chocolate chip cookies, so make sure you allow your eggs to come to room temperature before adding them to your cookie dough. This will help the ingredients to blend better.
- If you’re short on time, you can place your eggs in warm tap water for 5 minutes to bring them to temperature.
- Oven temperatures can vary, meaning your cooking time may vary as well. My rule of thumb is that once I can smell the cookies, I check to confirm if they’re done. The final product should be hard around the edges and slightly under in the center; they’ll continue to harden as they cool.
- Do not skip the step of letting the cookie dough rest for at least 2 hours before baking. This is the key to developing the best flavor.
- For consistent, evenly sized chocolate chip cookies, use a cookie scoop.
- To prep your chocolate chip cookie dough ahead of time, place the scooped dough on a parchment lined baking sheet, cover it, and place it in the freezer for 6 hours. Then, transfer them to a freezer-safe bag and store them in the freezer until you’re ready to bake.
- For a mind-blowing combination of salty and sweet, add a pinch of sea salt to your chocolate chip cookies just before serving them.
Chewy Dark Chocolate Chip Cookies FAQs
Here are the answers to some of the most commonly asked questions about this dark chocolate chip cookie recipe:
What kind of chocolate should I use for baking cookies?
When making dark chocolate chip cookies, I recommend using high-quality dark chocolate. The quality of your chocolate makes a huge difference in the overall flavor of your cookies. Typically, I opt for 80-100% cacao in the dark chocolate I use for baking. Most chocolate chips range from 45%-72% cacao.
What makes a cookie chewy vs. crisp?
If you stick to one type of sugar, your cookies will come out crisp. Using a blend of brown and white sugar is what helps your cookies come out nice and chewy.
Are dark chocolate chip cookies healthy?
Dark chocolate is incredibly healthy and loaded with beneficial minerals like iron, magnesium, and zinc. However, adding butter and sugar into the mix dilutes the health benefits you get from the chocolate alone. While chocolate chip cookies aren’t exactly the healthiest snack, they’re delicious and well worth the splurge!
Are chocolate chip cookies better with light or dark brown sugar?
This really comes down to personal preference. Dark brown sugar has stronger notes of caramel and molasses, while light brown sugar has less of these flavorful sweet notes. If you’re not looking for the added flavor, stick to light brown sugar.
How to store dark chocolate chip cookies?
These amazing cookies might not last long enough to be stored but if you have any leftovers, place them in an airtight container for 4 days. If you decide to freeze them, put them in a freezer-safe container for 3 months. Also, you can scoop the dough balls onto parchment paper, then place them in a freezer container in a single layer so they are easy to break off for a one-cookie treat.
Reheat the cookies in the microwave for 10-12 seconds.
Latest Recipe Video:
More Crave-Worthy Dessert Recipes
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- Lemon Ice Box Pie
- Classic New Orleans Beignets
- Easy Triple Chocolate Brownies
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Get all ingredients for the dark chocolate chip cookies on the counter.
Step 2: Measure everything out into individual bowls to move quicker.
Step 3: We don’t want any surprised, so test the hand mixer to make sure it works before getting started.
Step 4: Start following the recipe and get ready for the best chocolate chip cookies you’ve ever enjoyed.
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Chewy Dark Chocolate Chip Cookies
Ingredients
- 2 sticks melted unsalted butter
- ¾ cup Imperial Sugar granulated sugar
- ¾ cup Imperial Sugar light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups unbleached flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 8 oz. 80-90% dark chocolate bar chopped
Instructions
- In a large mixing bowl cream butter, granulated sugar and brown sugar with a hand mixer together until smooth. Then add eggs and vanilla until smooth.
- Over the bowl sift flour, baking soda and salt, then mix on low until combined. Fold in dark chocolate shaving. Cover and place in the fridge for 2 hours.
- Preheat oven to 350°F. Use a 2-oz cookie scoop to scoop 9 cookies on a parchment lined baking sheet, leave about 3 inches between each cookie. Bake for 16-18 minutes until golden brown with slightly brown edges, center will appear undone but will harden as cookies cool. Cool before serving for 10 minutes.
Notes
- Be sure to use high-quality unsalted butter when baking. Your taste buds will thank you.
- When looking for dark chocolate for baking, look for a high-quality brand with a minimum of 60% cacao. I use 100% cacao because I love the taste of dark chocolate. Feel free to use dark chocolate chunk chips too.
- You want to use room temperature ingredients when baking chocolate chip cookies, so make sure you allow your eggs to come to room temperature before adding them to your cookie dough. This will help the ingredients to blend better.
- If you’re short on time, you can place your eggs in warm tap water for 5 minutes to bring them to temperature.
- Oven temperatures can vary, meaning your cooking time may vary as well. My rule of thumb is that once I can smell the cookies, I check to confirm if they’re done. The final product should be hard around the edges and slightly under in the center; they’ll continue to harden as they cool.
- Do not skip the step of letting the cookie dough rest for at least 2 hours before baking. This is the key to developing the best flavor.
- For consistent, evenly sized chocolate chip cookies, use a cookie scoop.
- To prep your chocolate chip cookie dough ahead of time, place the scooped dough on a parchment lined baking sheet, cover it, and place it in the freezer for 6 hours. Then, transfer them to a freezer-safe bag and store them in the freezer until you’re ready to bake.
- For a mind-blowing combination of salty and sweet, add a pinch of sea salt to your chocolate chip cookies just before serving them.
These amazing cookies might not last long enough to be stored but if you have any leftovers, place them in an airtight container for 4 days. If you decide to freeze them, put them in a freezer-safe container for 3 months.
Reheat the cookies in the microwave for 10-12 seconds.
