Chewy Dark Chocolate Cookies (Printable Version)
# What You'll Need:
→ Chocolate Base
01 -
Dark chocolate with 70% cocoa content (200g/7 ounces, chopped into small pieces)
02 -
Diced unsalted butter (125g/½ cup)
→ Sweeteners & Eggs
03 -
White sugar (150g/⅔ cup)
04 -
Soft brown sugar (100g/½ cup, not packed tightly)
05 -
Two large eggs
→ Dry Ingredients
06 -
Plain flour (130g/1 cup)
07 -
Pure cocoa powder (3 tablespoons)
08 -
Baking powder (1 teaspoon)
09 -
Regular salt (¼ teaspoon)
10 -
Flaky sea salt for topping (if you want)
# Preparation Steps:
01 -
Get everything measured out first, warm your oven to 350°F (180°C), and put parchment on your cookie sheets. The mix gets thick fast, so having everything ready matters a lot
02 -
Put the butter and chocolate in a small pot over gentle heat, and keep stirring until it's all melted smooth. Put it aside
03 -
With your stand mixer using the whisk or a handheld electric mixer, whip the eggs and both sugars together at medium speed for a full 5 minutes
04 -
Turn down the mixer speed and slowly pour your melted chocolate mix in, then blend for another minute until everything's mixed up well
05 -
Dump your already-mixed dry stuff into the chocolate mix and stir just enough to combine. Finish by scraping down the bowl sides with a spatula
06 -
Right away put big scoops of dough on your ready pans, leaving room between them. Sprinkle some sea salt on top if you'd like
07 -
Cook for 10-12 minutes until they look crinkly and puffed up. They'll flatten a bit while cooling
08 -
Let the cookies sit on the trays for at least 20 minutes since they'll be super soft when they first come out
# Additional Tips:
01 -
You'll get the shiniest, crinkliest tops if you bake all cookies at once on a big tray
02 -
When using multiple trays, scoop out all the cookies right away before baking them in different batches
03 -
They taste amazing when slightly warm and fresh
04 -
They'll stay good for a few days in a sealed container
05 -
You can freeze them for up to a few weeks