Dark Chocolate Chip Cookies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
28 mins
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Servings
48 cookies
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Calories
158 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Dark Chocolate Chip Cookies
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These Dark Chocolate Chip Cookies are supremely chocolatey, chewy, and decadent. Be sure to under bake them just a tad, as they'll set to a wonderfully chewy texture upon cooling.
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Ingredients
- 16 oz dark chocolate chips or bittersweet chocolate chips, 450g
- 4 TB salted butter 60g
- ½ cup flour 70g
- ½ tsp baking powder preferably aluminum-free
- ¼ tsp salt
- 4 large eggs at room temperature
- 1 ¾ cups sugar 350g
- 1 tsp vanilla extract
- 2 ½ cups semi-sweet chocolate chips or dark chocolate chips, 320g
- Flaky sea salt optional
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Instructions
- In a heavy small pot over simmer or a double broiler, stir together 16 oz dark chocolate with 4 TB butter until just melted and smooth; take care not to let it burn. Remove from heat and set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla on high speed until a well-defined ribbon is formed, about 5 minutes. Switch to low speed and gently mix in the melted chocolate.
- Using rubber spatula, fold in the dry mixture, followed by chocolate chips; dough will be wet. Cover and chill at least an hour, up to overnight.
- Preheat the oven to 350ºF (180ºC). Line baking sheets with parchment paper or silicone baking sheets. Form rounded tablespoons of cookie dough and place 2 inches apart on pans.
- Bake about 8 minutes, until tops are cracked and have puffed up; do not over bake. Cookies will seem under-baked, but will set upon cooling.
- If desired, sprinkle lightly with a bit of sea salt. Let cookies cool completely on baking sheets before carefully removing.
Notes
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
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- Use dark chocolate chips, or use your favorite dark chocolate bars and chop them into small bits.
- You can also melt the chocolate and butter in the microwave in 30-second increments. Be careful and stir the chocolate as you melt it, whether by stovetop or microwave. If the temperature gets too high, it can seize.
- Do not let even a tiny bit of water touch chocolate before or during melting, as even the tiniest bit of water can cause chocolate to seize.
- These yummy cookies are best eaten within 24-48 hours. Dough can be wrapped airtight and frozen for a couple of weeks; defrost in the fridge and bake as directed.
- Many bakers use a cookie scoop to make forming dough balls easier.
- If you don’t have silicone baking mats yet, they’re really useful to have for baking all cookies. Otherwise, parchment paper will do just fine.
- This recipe is part of our Chocolate Recipes Collection.
- These cookies are perfect for a holiday dessert or a sweet treat for a party. Package them up in a cute box or tin for a thoughtful homemade gift.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
17mg
(6%)
Sodium
49mg
(2%)
Potassium
115mg
(3%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
58IU
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 49mg | 2% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 58IU | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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