With delectable chewy centers and crispy edges, these chocolate cookies can best be described in two words: totally satisfying. Serve them warm beneath a scoop of vanilla ice cream for a gooey, dinner party–worthy treat not unlike brownies à la mode. Pack them into an airtight container for your next picnic or bake sale. Pair with a cup of coffee or tea for an afternoon pick-me-up, or tear room-temperature chocolate cookies into a milkshake and never look back.
It’s the perfect cookie recipe to customize with different mix-ins and flavors. Swap the vanilla extract for the same amount of bourbon, dark rum, or almond extract. Use half white sugar and half light brown sugar for an even chewier texture. Add ½ tsp. of espresso powder to the dry ingredients to kick the fudgy chocolate flavor further. Turn it into a double chocolate chip cookie recipe by stirring in a handful of semisweet chocolate chips, dark chocolate chunks, or chopped-up milk chocolate bars after you stir in the flour. Add in toffee bits, white chocolate chips, peanut butter chips, or some toasted nuts for contrast. Sprinkle each unbaked cookie dough ball with flaky sea salt before baking.
Cook’s note: Generally, it’s unwise to substitute natural cocoa powder for Dutch-process or black cocoa since the products don’t behave the same way in baking. The acidity in natural cocoa is alkalized to create dark cocoa powders, thereby tempering them. However, while testing this recipe, we tried a variety of cocoa brands, and all worked well. Most of us liked the rich, chocolaty taste of Droste Dutch-process cocoa best, while a few preferred the cookies made with Valrhona Cocoa Powder, a dark-roasted Dutch-process variety with a deep, toasty flavor that made the bites almost Oreo-like in color. Whatever you choose, you can’t go wrong.
Recipe information
Total Time
1 hour
Yield
Makes about 36 cookies
Ingredients
Preparation
Step 1
Place rack in center of oven; preheat oven to 375°F. Line 3 rimmed baking sheets with parchment paper.
Step 2
Whisk ¾ cup (94 g) all-purpose flour, ¾ cup (63 g) unsweetened cocoa powder, ½ tsp. baking soda, and ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt in a medium bowl to combine.
Step 3
Beat 1½ sticks (¾ cup) unsalted butter, softened, and 1 cup (200 g) granulated sugar in a large bowl with an electric mixer until pale and fluffy, then beat in 2 large eggs, room temperature, and 1 tsp. vanilla extract until no streaks remain. Add dry ingredients and mix just until combined.
Step 4
Drop level tablespoons of cookie dough (or use a #60 size cookie scoop) about 2" apart onto prepared baking sheets; bake in batches in middle of oven until puffed and set, 8–10 minutes. Transfer baked cookies to a wire rack to cool.
Editor’s note: This recipe was first printed in the February 2003 issue of ‘Gourmet’ as Dark Chocolate Cookies. Head this way for more of our favorite cookie recipes →
