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

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.

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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


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

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

115 comments on “Dark Chocolate Dark Brown Sugar Cookies”

  1. A dark chocolate sugar cookie that is fluffy and moist? Yes! I love the way you think and add ons definitely aren’t necessary here. Simple and sweet. Looking forward to trying these babies out!

  2. You know I love what ever you bake :)

  3. I am so excited to try these! Growing up my favorite cookies were double chocolate chip. My tasted buds have since matured and I haven’t found a chocolate cookies recipe that can fill that special place in my heart! This could be it!

  4. You’re so amazing for going outside the box and making sugar cookies the non-traditional way. These babies rock – definitely need to make them soon. I’ve been on an ice cream sandwich kick so I would love these even more sandwich in vanilla ice cream – YUM!

  5. Never in a million years would have thought to make brown sugar cookies! Let alone with chocolate. They look like pure brownies! They are simple, yet fancy. Nothing to take away from the perfect chocolatey dough! I love a nice, deeply dark chocolate cookie. :) They look like they’d be SO good crumbled on top of frozen yogurt. That’s what I’ve been doing lately with cookies anyway lol. Their thickness is impressive too, Averie! What a creative cookie recipe – I look forward to your cookies each week!

    • You know me well enough to know I dole out 1 a week. Some weeks it just hits me, YES…this is what I am making. Other weeks, I feel like it’s more of a challenge. I really loved my coconut oil softbatch brown sugar cookies so much – and although they don’t have chocolate/cocoa in them, they got my wheels turning. And I have a few solely brown sugar cookie bases, so thought it was time to put cocoa in, too. My cookies I am determined naturally stay thick b/c it’s so dry here. I almost WISH they flattened more…either that or it’s all that dough chilling I do. lol

      And I know you’ve made that C.I. recipe for choc cookies, and they are good….but it’s a 5-bowl+ recipe. Cannot handle that most times!

  6. You know I LOVE chocolate, so these gorgeous cookies are for me!!! I want to sink my teeth in one right now. xo

  7. Sooo chewyyyy!! Yes dark brown sugar and dark cocoa powder, heaven!

  8. I’m not much of sugar cookies too, but I do love dark chocolate among all chocolates and these cookies look really good! Love the expression of “sink my teeth in cookies”. I never used that expression (or heard that) before but I can totally imagine!! :D

  9. All I need is a TALL glass of milk to go with these!

  10. These cookies are anything but boring. Mmm!

  11. I feel like there should be a tall, dark, and rich joke that should go with these cookies – because I would marry them if they were a dude. So gorgeous!! And they look so rich!!

  12. I was lucky enough to have all of the ingredients in the house to make a batch of these cookies yesterday afternoon– they are everything you described them to be, Averie! So soft, chocolate-y without being too sweet…perfect, really. I only refrigerated the dough for 2.5 hours (there was an impatient fiance who kept asking when there would be cookies). Thanks for the terrific recipe :-)

    • That is so awesome that you made them again and that they turned out exactly as promised and described! And impatient fiance…lol. Love that. Didn’t know men got as impatient as we do for our chocolate fixes :) Thanks so much for making these & coming back to LMK!

  13. You are the cookie Queen, lady! I’m with you, cookies should be soft and not crispy

  14. Oh wow! I MUST try these. ASAP. My kinda of cookie. Chocolate and Dark and chewy and soft. Hell yes!! xx

  15. Averie,
    quick question: can I use a gluten-free flour to make these luscious chocolate cookies? do you happen to know?

  16. The choco-holic in me is freaking out right now, Averie! These cookies are begging for a tall glass of milk!

  17. Chocolate sugar cookies are a thing?! Where have I been?! My husband refuses to eat sugar cookies, but I think I could convince him if I whipped up a batch of these.

  18. Soft cookies are the best. They look delicious.

  19. I hate sugar cookies for those exact reasons! I don’t know if I would even classify these as cookies because they look like fudgy and ridiculously tasty brownie bites! I need to make these asap!

  20. Oh. My. Goodness. These look stellar. I bet they are so rich and moist with all that dark brown sugar. I made some similar cookies a couple of months ago and they were so black I decided they would make perfect “lumps of coal” for Christmas stockings! But tastier than coal, I’m pretty sure. :)

  21. Ok, I’m with you on the whole sugar cookie thing. Regular sugar cookies are boring, I want chocolate in my cookie. I’m just a chocolate kind of girl. These cookies look amazing girl, so rich and fudgey. I love that you used dark chocolate as well as dark brown sugar (you know how I love my dark brown sugar). I need to order myself some of that dark chocolate, so thanks for the link. I love the small batch size as well because cookies really only taste great the first day or two! xoxo, Jackie

  22. Chocolate heaven!

  23. I’m OBSESSED with dark chocolate, and can’t wait to try these cookies!
    Thanks for sharing!

  24. I made a rookie mistake by putting the half cup of cocoa into the butter and sugar before I creamed it, because I wasn’t paying attention. I proceeded as usual, though, and the batter seemed all right. As I creamed the butter, sugar, and chocolate together, it was incredibly silky, so I’m hoping it all works out all right. I’ll let you know.

    • Well if it stayed silky for you, it was probably okay then. Hopefully they worked out! These cookies are fairly forgiving so hope everything was fine. LMK how it went!

      • They turned out just fine! I sprinkled salt on the top of the second batch, and that was definitely a good decision.

        I think they’re kind of creeper cookies. On the first bite, no one was really sure. But when every one finished their first cookie (5 people), they all wanted another. Thanks for another handy recipe!

      • Glad that they turned out well for you! And that 5 people!! all wanted seconds – that’s the sign of something good :) I also find chocolate has that creeper effect – you don’t know you’re in the mood for it sometimes, til after you have some. Then you want more!

  25. Hey Averie!
    Wanted to come back and let you know I just baked these incredibly soft and rich cookies tonight! Wow! It was my first time using cornstarch in cookies and I could tell the difference in texture right away! I also coconut oil instead of butter, and threw in some shredded coconut for even more coconut goodness :)
    Thanks so much for this recipe; I’m currently fighting the urge to eat a couple more before bed, haha.

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