Chewy Dark Chocolate Chip Cookies

These Dark Chocolate Chip Cookies are rich, decadent, and loaded with mouthwatering chocolate flavor in every bite. With crispy edges and a gooey center, get ready to send your taste buds on a ride. 

Here are more drool-worthy cookie recipes: Kitchen Sink Cookies, Southern Tea Cakes, Peanut Butter Cookies, and Chocolate Chip Walnut Cookies.

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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

I love using a blend of dark chocolate chips and semi-sweet chocolate bars to control the size of the dark chocolate chunks in my cookies. You can also use bittersweet chocolate chips or any chocolate chips if preferred. If you opt for the chocolate bar, use Baker's or Ghirardelli.

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 granulated white sugar and brown 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 and 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

I prefer to use baking soda over baking powder. 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 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 chopped chocolate and chocolate chips. Cover and place in the fridge for 2 hours. 

Step 3: Scoop Cookie Dough

Preheat oven to 350°F. Use a 2-oz ice cream 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 14 minutes until golden brown with lightly browned edges. Cool completely for 10 minutes, then serve.

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.

Pro Recipe Substitution, Tips & Tricks

Here are some of my top tips to help you get the best dark chocolate cookies:

• If you want to use your stand mixer instead of a hand mixer, use the paddle attachment instead of the wire whisk.
• Be sure to use high-quality unsalted butter when baking. Your taste buds will thank you. You can use salted butter if that's all you have.
• 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 you 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, 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 30 minutes, but 2 hours is ideal before baking. This is the key to developing the best flavor. The long resting time adds flavor and reduces how much the cookies spread.
• Use an ice cream scoop or a dry measuring cup for consistent, evenly-sized chocolate chip cookies.
• 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. 
• Add a pinch of sea salt to make them a salted dark chocolate cookie for a mind-blowing combination of salty and sweet. A flaky sea salt is best because a few pieces create a flavor explosion. The salt counters the bitterness of dark chocolate.

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.

More Crave-Worthy Dessert Recipes

• Deep Fried Cheesecake Bites
• Chocolate Parfaits
• 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 the ingredients for the dark chocolate chip cookies on the counter.

Step 2: Measure everything out into individual bowls to move quickly.

Step 3: We don’t want any surprises, 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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📖 Recipe

Chewy Dark Chocolate Chip Cookies

Kenneth Temple

These chewy dark chocolate chip cookies are rich, decadent, and loaded with mouthwatering chocolatey flavors in every bite.

3.85 from 13 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

chill 30 minutes mins

Total Time 54 minutes mins

Course Dessert

Cuisine American

Servings 18 cookies

Calories 285 kcal

Ingredients

  

1x2x3x

• 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
• 4 oz. semi-sweet chocolate bar chopped
• ½ cup dark chocolate chips

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 the chopped semi-sweet chocolate bar and dark chocolate chips. Cover and place in the fridge for 30 minutes. For the best flavor, chill cookie dough for 2 hours.
• Preheat oven to 350°F/176°C. Use a 2-oz cookie scoop to scoop 6 cookies on a parchment-lined baking sheet, leaving about 3 inches between each cookie. Bake for 14 minutes until golden brown with slightly brown edges; the center will appear undone but will harden as the cookies cool. If you notice that one side of the cookies is lighter, rotate the pan and bake for an additional 2 minutes.
• Cool on the baking sheet for 10 minutes. Then, repeat with the next batch. This allows the pan to cool off before adding your next batch.

Video

Notes

Storage
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.

Pro Recipe Tips & Tricks

• If you want to use your stand mixer instead of a hand mixer, use the paddle attachment instead of the wire whisk.
• Be sure to use high-quality unsalted butter when baking. Your taste buds will thank you. You can use salted butter if that's all you have.
• 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 you 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, 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 30 minutes, but 2 hours is ideal before baking. This is the key to developing the best flavor. The long resting time adds flavor and reduces how much the cookies spread.
• Use an ice cream scoop or a dry measuring cup for consistent, evenly-sized chocolate chip cookies.
• 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. 
• Add a pinch of sea salt to make them a salted dark chocolate cookie for a mind-blowing combination of salty and sweet. A flaky sea salt is best because a few pieces create a flavor explosion. The salt counters the bitterness of dark chocolate.
•  

Nutrition

Calories: 285kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 48mgSodium: 144mgPotassium: 106mgFiber: 1gSugar: 21gVitamin A: 348IUVitamin C: 0.03mgCalcium: 35mgIron: 1mg

Keyword baked chocolate chip cookies, chewy dark chocolate cookies, chocolate chip cookies

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