Dark Chocolate Dark Brown Sugar Cookies

Name: Dark Chocolate Dark Brown Sugar Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 15 medium cookies
Ingredients: ½ cup unsalted butter, softened; ¾ cup dark brown sugar; 1 large egg; 1 tablespoon vanilla extract; 1 ½ cups all-purpose flour; ½ cup unsweetened natural dark cocoa powder; 1 teaspoon cornstarch; ¾ teaspoon baking soda; pinch salt

User Reviews

4.8

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings
15 medium cookies
Calories
113 kcal
Course
Baked Goods

Dark Chocolate Dark Brown Sugar Cookies

Jade Rice

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These cookies are the dark ode to sugar cookies. They’re rich, fudgy, intensely chocolaty, soft, and chewy. Both dark cocoa powder and dark brown sugar add depth of flavor, richness, and these not-too-sweet cookies are perfect for serious chocaholics. Pour a glass of milk, cup of coffee, or glass of red wine and enjoy an uber-thick and dense cookie.

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Ingredients

Servings

½ cup unsalted butter, softened
¾ cup dark brown sugar packed (I have not tried using light brown sugar)
1 large egg
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
½ cup unsweetened natural dark cocoa powder I used Hershey’s Special Dark; regular cocoa powder or Dutch-processed may be substituted
1 teaspoon cornstarch
¾ teaspoon baking soda
pinch salt optional and to taste

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Instructions

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
Stop, scrape down the sides of the bowl, and add the remaining ingredients and mix on low speedy until just combined, about 1 to 2 minutes.
Using a medium 2-inch cookie scoop, form heaping 2-tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart although they don’t spread much. I bake 8 cookies per sheet.
Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set. It’s hard to tell with dark cookies when they’re done, but do not bake longer than 10 minutes as cookies will firm up as they cool; baking longer causes cookies to set up too crunchy and crumbly. (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a wire rack to finish cooling.
Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information

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Serving 1 Calories 113kcal (6%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 1g (2%) Cholesterol 13mg (4%) Sodium 82mg (3%) Fiber 1g (4%) Sugar 9g (18%)