Almost every dessert you make is made up of multiple components. Cakes, tarts, pies….these all require at least two components. But cookies are straightforward. Just toss all of the ingredients in and scoop and bake. You’ve got a delicious treat that everyone loves! And these dark chocolate cookies are as straightforward as they get. Because there really are no “extra” ingredients. Just the basics. And they are SO. GOOD.
The dark chocolate and the higher salt content are what make these cookies stand out from the rest. They really are a superior cookie. Something you would pay several dollars for in a bakery. Once you taste them, you’ll know why.
How to make dark chocolate cookies
To make the cookies, start by beating the butter, sugar and corn syrup together for 5 minutes on medium-high speed. Use a spatula to scrape down the sides and bottom of the bowl every minutes or so. Add the egg and yolk and continue beating and scraping for another 2 minutes.
In a separate bowl, combine all of the dry ingredients and whisk to combine. Add to the butter mixture in 2 batches, mixing until the dough is formed. Be careful not to overmix.
The cookie dough can go straight into the oven. I bake them for exactly 13 minutes to get crisp edges and chewy centers. Every oven is different, so try baking one or two cookies, letting them cool a bit, and then determining if the next batch needs more or less time. Since the cookies are so dark, it’s hard to tell when they are ready, so this is the testing method I use to determine baking times in my oven.
Dark Chocolate CookiesCourse: DessertCuisine: AmericanDifficulty: Easy
Richly decadent cookies like the ones in expensive bakeries.
Unsalted Butter, softened 226g
(1 1/4 cups)
Light Corn Syrup 50g
1 Large Egg
1 Egg Yolk
All Purpose Flour 195g
(1 1/4 cups)
Cocoa Powder 100g
Baking Soda 1 tsp
Salt 1 tsp
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Beat the butter, sugar and corn syrup on medium-high speed for 5 minutes, scraping down the sides and bottom of the bowl every minute.
- Add the egg and the yolk and continue to beat and scrape for another 2 minutes.
- In a separate bowl, combine all of the dry ingredients and whisk to combine.
- Add the dry ingredients to the butter mixture in two batches, mixing on low speed until the dough forms. Be careful not to overmix.
- Use a medium sized scoop to scoop out the dough, leaving 2 inches between each cookie.
- Bake for 12-13 minutes. Cool completely.