Best Dark Chocolate Chip Cookies Recipes

DARK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
• Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

CHERRY, WALNUT, DARK CHOCOLATE CHIP OAT FLOUR COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix oat flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed 3 to 5 minutes or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in oat flour mixture just until blended. Stir in chocolate chips, cherries and walnuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until tops are dry and light brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container.

CRANBERRY, ORANGE AND DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F and line a couple of baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light.
• Beat in the egg and orange zest.
• With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined.
• Stir in the cranberries and chocolate chips.
• Drop the dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto the prepared cookie sheets and bake for 9-12 minutes, until the edges are very lightly browned.
• Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.

"HERSHEY'S SPECIAL DARK "CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F.
• Beat butter and shortening in large bowl until well blended.
• Add brown sugar and granulated sugar; beat thoroughly. Add sugar and vanilla, beating until well blended.
• Combine flour, baking soda & salt; gradually beat into butter mixture.
• Stir in chocolate chips and nuts, if desired.
• Drop by teaspoons onto greased cookie sheet.
• Bake 10-12 minutes or until lightly browned.
• Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.
• Serve with ice cold milk and enjoy.

PALEO COCONUT DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix almond flour, shredded coconut, and coconut flour together in a bowl.
• Beat egg in a large bowl. Beat almond butter, honey, coconut oil, and vanilla extract into the egg until dough is smooth.
• Stir chocolate chips into dough and mix until just combined. Scoop dough into walnut-sized balls and place 1-inch apart onto ungreased baking sheets.
• Bake in the preheated oven until set, about 10 minutes.

DARK CHOCOLATE CHIP COOKIES WITH GREEK YOGURT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream brown sugar, butter, and yogurt together in a bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract.
• Dissolve baking soda in hot water and add to the batter. Stir in cake flour, whole wheat flour, and salt, being careful not to overmix. Stir in dark chocolate chips, semisweet chocolate chips, and walnuts.
• Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

CRANBERRY, ORANGE & DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F and line a couple of baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light. Beat in egg and orange zest. With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined. Stir in the cranberries and chocolate chips. Drop dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto prepared cookie sheets and bake for 9-12 minutes, until edges are very lightly browned. Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.

MOCHA DARK CHOCOLATE CHIP AND HEMP SEED NUT COOKIES

Steps:

• Preheat oven to 345 degrees F (174 degrees C).
• Combine flaxseed meal, butter, eggs, brown sugar, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Stir in oat flour, pudding mix, and baking soda gradually. Fold chocolate chips and hemp seed nuts into the dough.
• Scoop dough onto ungreased baking sheets with a cookie scoop.
• Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. Flatten with a fork if desired.

OATMEAL WALNUT DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Combine flour, soda and salt in a large bowl and set aside.
• Cream together butter, coconut oil and sugars in a small bowl.
• Add one egg at a time and mix well.
• Stir hot water and vanilla into flour mixture.
• Stir in oats, chocolate chips and chopped walnuts to flour mixture.
• Add creamed butter and sugar mixture and mix well until well incorporated.
• Using TBS size cookie dough dropper (or drop from large tablespoon) onto non-stick cookie sheet. I use demarle non-stick liner.
• Bake at 375 for 9 minutes. Let cool 5 minutes and remove to cooling rack. Place in sealed cookie jar.

DOUBLE DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit (190 degrees C). Combine the flour, baking soda, baking powder, and cocoa. Set aside. Mix the butter, shortening, brown sugar, white sugar, vanilla, and eggs. Beat until creamy. Gradually stir in the flour mixture. Stir in the chocolate chips. Drop from teaspoon onto ungreased cookie sheet about 1 inch apart. Bake at 375 degrees for 10 minutes.

VINCENT'S PISTACHIO-DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
• Place 1/4 cup crushed pistachios in a food processor and process to a powder.
• Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
• Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
• Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
• Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.

CINNAMON WHITE & DARK CHOCOLATE CHIP COOKIES

Steps:

• Whisk together flour, cinnamon, baking soda and salt. In a 1-qt. glass jar, layer flour mixture, chocolate chips, granulated sugar, brown sugar and white baking chips in order listed., To prepare cookies, preheat oven to 350°. Cream butter until light and fluffy. Beat in eggs and vanilla. Add cookie mixture; blend well. Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges begin to brown, 7-9 minutes. Cool on pans 1 minute before removing to wire racks to cool completely.

MICHELLE OBAMA'S WHITE AND DARK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°.
• In a small bowl, whisk together flour, baking soda and salt.
• In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract.
• Add eggs, 1 at a time, beating well after each addition.
• On low speed, beat in flour mixture.
• By hand, stir in white and milk chocolate chips, mint chips and walnuts.
• Drop rounded tablespoons of dough onto ungreased baking sheets.
• Bake at 375° for 10 to 12 minutes or until golden brown.
• Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

OATMEAL CRAISINS DARK CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 350`F. In a large bowl, beat butter and sugar on medium speed electric mixer until creamy. Add eggs, vanilla; beat well. Add flour, baking soda, cinnamon and salt MIX WELL. Add Craisins, Dark Chocolate Chip; mix well. Drop dough by rounded table spoon onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Store tightly in zip lock container or tin's. Makes about 4 dozen but it always seem less, IM not sure because I eat a few warm ones or I make them to big. Cool completely

HERSHEY'S DARK CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. In a large mixing bowl, beat the butter, sugars and vanilla until creamy. Beat in the eggs.
• 3. Stir in flour, baking soda, and salt; mix well. Stir in chocolate chips and nuts.
• 4. Drop cookie dough by rounded tablespoonful on parchment lined cookie sheets. Bake 10-11 minutes.
• 5. Remove cookies from oven and let rest on the cookie sheet for 1 minute before moving from sheet to cool on wire racks.

HERSHEY'S SPECIAL DARK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees. Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla, beating until well blended. Combine flour, baking soda, and salt; gradually beat into butter mixture. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

MATCHA DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line two rimmed baking sheets with aluminum foil and coat lightly with cooking spray.
• In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
• In a large bowl, whisk together the sugar, coconut oil and vanilla to combine. Add the egg (or water) and whisk well to incorporate. Add the banana and use the back of the fork to mash. When the banana is mashed into a paste, whisk the mixture until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl with a rubber spatula as necessary to ensure everything is evenly combined.
• Add the dry ingredients to the wet ingredients and stir until combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
• Cover the cookie dough with plastic wrap and chill in the refrigerator for 15 minutes.
• Using a 1-tablespoon cookie scoop, scoop out 1 1/2-inch balls and place them about 1 inch apart on the prepared baking sheet. Bake until the edges are lightly golden brown and the cookie is set but still soft in the center, 15 to 17 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.

KASHI OATMEAL DARK CHOCOLATE CHIP COOKIES (COPYCAT)

Steps:

• Mix flour, soda, salt, butter, sugar and vanilla together. Beat with electric mixer on medium 3 minutes. Add egg, reduce mixer to low, and beat in. Add granola and chocolate chips. Drop by heaping tablespoons on to greased cookie sheet. Pat down slightly with a fork.
• Bake at 375 degrees F. (preheated) for 8-10 minutes. Cool on cookie sheets 1 minute, then transfer to cooling rack to cool completely.
• Servings:
• dozen
• Time:
• Minutes Preparation Time
• 10 Minutes Cooking Time

DEEP DARK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375 degrees.
• In large mixer bowl, beat butter, sugars and vanilla with electric mixer on medium speed about 2 minutes until well blended. Add eggs; beat well.
• Stir together flour, cocoa, baking soda, baking powder & salt; gradually add to butter mixture just until blended.
• Stir in chocolate chips & nuts (if using). Drop by heaping teaspoonfuls onto ungreased cookie sheets. (I rolled these into little balls)
• Bake 7 minutes or until set. Cool 1 minute & remove from cookie sheet to wire rack. Cool completely.