Dark Chocolate Dark Brown Sugar Cookies

I’ve been wanting to make chocolate sugar cookies for awhile.

But not just any sugar cookies because I don’t even really like sugar cookies.

Dark Chocolate Dark Brown Sugar Cookies - Recipe at averiecooks.com

Sugar cookies are usually too crispy, crunchy, and dry. Those adjectives don’t belong with cookies.

These cookies are moist, soft, and chewy. And thick. So you can really sink your teeth into them.

Dark Chocolate Dark Brown Sugar Cookies - Recipe at averiecooks.com

And I didn’t want white-sugar sugar cookies. Way too boring.

So I made them dark in two ways. With dark cocoa powder and dark brown sugar.

Dark Chocolate Dark Brown Sugar Cookies - Recipe at averiecooks.com

If you don’t have dark cocoa powder and run into snags trying to find it like I did for over two years, order it to save time and a headache. Or use regular unsweetened natural cocoa powder. Your cookies just won’t be as dark.

I tested and wrote the recipe with dark brown sugar rather than light, and recommend it. If all you have is light brown sugar, you can make dark brown sugar by stirring in about 1 or 2 teaspoons of molasses into the 3/4 cup dark brown sugar. It’s not a perfect conversion, but it’ll work.

Dark Chocolate Dark Brown Sugar Cookies - Recipe at averiecooks.com

The recipe has a very short ingredients list and the batch size is small, only making about 15 cookies.

The dough comes together in no time. Make sure to chill it before baking so your cookies bake up thick. Baking with unchilled, warm dough will result in thinner, flatter cookies.

Dark Chocolate Dark Brown Sugar Cookies - Recipe at averiecooks.com

Although they’re thick, the cookies stay soft from using cornstarch. I have written about cornstarch so many times and why I love it. It’s my secret weapon for creating super soft cookies that stay soft, but not cakey.

They’re fudgy, rich, intensely chocolaty, and not overly sweet.

Dark Chocolate Dark Brown Sugar Cookies - Recipe at averiecooks.com

I try to judge a cookie overall by the quality of the dough. These aren’t loaded up with add-ins, candy, chocolate chips or chunks, or anything else. Just boldly chocolaty dough.

Cookies with Reese’s Pieces and M&M’s are destined to be good. It’s what you get when you strip that all away and focus on the dough, sans fillers. And these cookies deliver.

Dark Chocolate Dark Brown Sugar Cookies - Recipe at averiecooks.com

They’re the cookies I recommend for bad days, PMS days, or when the chocolate monster is calling your name and nothing else will do.

I imagine some people would like to wash these down with a big glass of milk or a cup of coffee. I recommend red wine, Homemade Baileys, or champagne. It’s a holiday week, after all.

Dark Chocolate Dark Brown Sugar Cookies - Recipe at averiecooks.com

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Dark Chocolate Dark Brown Sugar Cookies

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.

Yield: 15 medium cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 2+ hours, for dough chilling

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
3/4 cup dark brown sugar, packed (I have not tried using light brown sugar)
1 large egg
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened natural dark cocoa powder (I used Hershey's Special Dark; regular cocoa powder or Dutch-processed may be substituted)
1 teaspoon cornstarch
3/4 teaspoon baking soda
pinch salt, optional and to taste

Directions:

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Soft Batch Dark Brown Sugar Coconut Oil Cookies averiecooks.com

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Thanks for the 25 Buttery and Cheesy Recipes and Kerrygold Giveaway entries

What’s your favorite chocolate cookie recipe or dark chocolate recipe?

   

103 Responses to “Dark Chocolate Dark Brown Sugar Cookies”

  1. #
    51
    anna @ annamayeveryday — July 5, 2013 at 6:44 am

    Well I made these and they are very good. Mine don’t seem as gooey as yours look but they are still delicious.

    Reply

    • Averie Sunshine replied: — July 5th, 2013 at 8:31 am

      Maybe bake them a minute or two less next time – that’s all! Glad you tried them!

      Reply

  2. #
    52
    Nutmeg Nanny — July 14, 2013 at 5:35 pm

    Wow! These babies look decadent :) I can’t wait to get a bite of this recipe!!

    Reply

  3. #
    53
    sminty — July 15, 2013 at 7:37 am

    Hello, I am a new reader and I love your recipes! I made these cookies yesterday using light brown sugar and they are delicious. For those who need this recipe in metric measurements, feel free visit my blog :)

    Reply

    • Averie Sunshine replied: — July 15th, 2013 at 8:14 am

      Thanks for trying them and so glad you enjoyed them!

      Reply

  4. #
    54
    Maggie @ Sunnyside Up Smile — July 29, 2013 at 6:17 pm

    Oh my gosh can you come live with me? Then you can cook and bake for me every day ;) Averie I love all of your recipes that I’ve tried thus far! I’m always reluctant to bake with butter and I try to sub it whenever I can. I subbed 1 small-medium avocado for the stick of butter and these cookies turned out amazing! They were super dense and chewy and the top and sides set wonderfully! You could not taste the avocado at all and the amount of chocolate was just right.

    Reply

    • Averie Sunshine replied: — July 29th, 2013 at 6:27 pm

      That is amazing that you subbed 1 small/med avo for the butter and they turned out amazing! I love that idea and in cookies like this – really dark chocolate, that is the PERFECT time to use avo, I think! Both the color and the dark chocolate flavors do wonders for making any green colors or tastes :) I am so happy to hear this report from the field! :) Thanks!

      Reply

  5. #
    55
    tahnycooks — August 5, 2013 at 6:55 am

    Wow! The perfect chocolate cookie was just created! These look scrumptious!

    Reply

  6. #
    56
    malou atienza — October 10, 2013 at 5:16 am

    Hi Averie. I love how generous you are in giving tips on how to bake really good cookies. And I love how your cookies look… makes me really wanna try them all. You are wonderful!

    Reply

    • Averie Sunshine replied: — October 10th, 2013 at 11:52 am

      I am really happy you enjoy the tips and suggestions. I figure as part of my baking blog, sharing pertinent details about the recipe at hand is more important than sharing cute stories about other things and life details, fun as they are to read, they don’t help people make better cookies. I try to be as clear and thorough and informative as I can so people have the best chance for success!

      Reply

      • malou atienza replied: — October 11th, 2013 at 5:53 am

        Awww… again I say you are wonderful for having such a generous heart by sharing what you know. I’m sure you blessed so many others by being part of their success. More power to you Averie and God bless you.

  7. #
    57
    Laura @ Laura's Culinary Adventures — November 21, 2013 at 9:34 am

    These look incredibly dense, dark, and delicious!

    Reply

  8. #
    58
    Kelly — January 20, 2014 at 7:30 am

    Just tried making these last night – so good! I added dark chocolate chips (just half a cup), and they were fabulous. Thanks for posting the recipe!

    PS: I’m trying to watch my calories, so I added everything up. With the chocolate chips in a 15-cookie batch, each cookie is around 175 calories! Just in case anyone else was wondering, these are not only delicious, but almost entirely guilt free ^_^ (without the chocolate chips, they’re closer to 140 calories, by the way).

    Reply

    • Averie Sunshine replied: — January 20th, 2014 at 3:07 pm

      I think that 140 to 175 for a decent sized cookie that’s truly *satisfying* is pretty darn good! Thanks for doing the stats. I don’t have time to & appreciate the info!

      And so glad you liked them :)

      Reply

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    59
    Avra-Sha Faohla — June 10, 2014 at 9:01 pm

    Mmmm, these are so rich and soft! I would hardly call them sugar cookies because they’re so chocolatey, not at all sweet! They’re great for those chocolate cravings because there’s so much chocolate flavor in them.

    One question, were yours on the gooey side? Mine were not dry but they were not overly moist either. I wasn’t sure when you said “fudgy” whether you meant “chocolatey and gooey” or just “intense chocolate flavor.” (I’ve found people have different meanings for that word, probably because it doesn’t actually appear in dictionaries!)

    Reply

    • Averie Sunshine replied: — June 11th, 2014 at 1:13 am

      Great comment and observations. I know, dark ‘sugar’ cookies really wasn’t the most fitting name b/c they’re not sugary sweet, or really even ‘that’ sweet as cookies good. They’re dark and rich.

      And as for fudgy. You are so right in that these are not ooey, gooey, super moist cookies. The only way for that is to severely underbake them. In this sense and for these cookies, I meant fudgy as “intense chocolate flavor”. Great question though. Most times I mean it the other way!

      Reply

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