Best Dark Chocolate 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.

JUMBO DARK CHOCOLATE COOKIES

Steps:

• PREHEAT oven to 325°F. Line baking sheets with parchment paper or lightly grease.
• MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
• SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
• BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.

DARK CHOCOLATE CHAI COOKIES

Steps:

• Bring 2 cups water to a simmer in a small saucepan and add the tea bags and 1 cup sugar. Simmer 3 minutes, then remove and discard the tea bags (to keep the syrup from getting too bitter). Boil the tea until reduced to a syrup, about 10 minutes. You should have about 1/3 to 1/2 cup tea syrup. Let cool completely.
• Whisk together the flour, cinnamon, ginger, baking powder, allspice, cardamom, cloves, pepper and salt in a medium bowl. Beat the butter and remaining 1/2 cup sugar together in a bowl using an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in 1/4 cup tea syrup, then the egg and vanilla, until smooth. (Reserve the remaining tea syrup for another use; see Cook's Note.) Reduce the mixer speed to low and beat in the flour mixture until just combined. Divide the dough in half, wrap in plastic and form into two 7-by-2-inch logs. Refrigerate until firm, at least 4 hours or up to overnight.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• Slice the logs into rounds about 1/3-inch thick, discarding the very end pieces. Arrange on the baking sheets about 1 inch apart.
• Bake the cookies, switching and rotating the baking sheets halfway through baking, until crisp and light golden on the edges, 14 to 16 minutes. Let the cookies cool completely on racks.
• Melt the chocolate in a small bowl in a microwave on 50 percent power, stirring every 30 seconds, until melted. Stir until smooth. Pour the chocolate into a sandwich-size resealable plastic bag and snip a tiny piece off one corner with scissors. Drizzle the chocolate in a zigzag pattern over the cookies. Let the chocolate harden before serving.

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.

DOUBLE DARK CHOCOLATE HAZELNUT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
• Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
• Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.

DARK CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Butter large rimmed baking sheet. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.
• Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
• Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.

DARK CHOCOLATE RAISINET OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In the large bowl of a stand mixer afixed with the beater attachment or in a large bowl using a hand mixer, beat the butter, brown sugar and granulated sugar together until fluffy, about two to three minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla and mix well.
• Place a sifter over the bowl and sift in the flour, baking soda, and salt. Add the oats. Mix until blended.
• Stir in the Raisinets.
• Place in rounded tablespoonfuls on an ungreased cookie sheet.
• Bake for about 8 minutes, until they look set and the edges begin to look golden.
• Remove from oven and let cool for about five minutes, then transfer to a wire rack to cool the rest of the way.

DARK CHOCOLATE MOLASSES COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter, molasses, cocoa, 1/3 cup sugar, baking soda, cinnamon, vanilla extract, and salt together in a large bowl until well blended. Beat in flour on low speed just until blended; dough will be firm.
• Form into 1-inch balls; roll in 1/4 cup sugar. Place 1 inch apart on ungreased cookie sheets.
• Bake in the preheated oven until puffy and cracked on top, 8 to 9 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

DARK CHOCOLATE CHIPOTLE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix together the flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
• Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
• Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
• When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment

"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.

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.

PECAN, OAT, AND DARK-CHOCOLATE-CHUNK COOKIES

Steps:

• Preheat oven to 325 degrees. Working in batches, pulse pecans in a food processor just until finely ground. (Do not overprocess.) Transfer to a bowl and stir in oats, baking powder, salt, and cornstarch. Make a well in the center and add oil, maple syrup, and vanilla. Stir to combine. Fold in chocolate chunks.
• Line a baking sheet with parchment. Scoop and firmly pack dough a using 1/4-cup measuring cup and arrange on sheet. Flatten each slightly with palm of hand until 1/2 inch thick.
• Bake, rotating sheet once, until cookies are light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cool completely before removing cookies with a spatula.

DARK CHOCOLATE CHIPOTLE COOKIES

Steps:

• Whisk together flour, baking soda, and salt in a bowl.
• Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
• In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
• Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

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 ESPRESSO SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
• Sift together the dry ingredients (except the sugar) -- flour through espresso powder -- in a medium bowl. Set aside.
• Beat butter at medium speed with an electric mixer until light and fluffy. Add in the powdered sugar, three to four tablespoons at a time beating well. Stir in dry ingredients by hand and beat just until blended.
• Line 2 baking sheets with parchment paper. Divide dough into three equal balls. Take the first ball, place it between two sheets of plastic wrap, and pat or roll out into a 5 1/2 inch disk. Place on the far side of your baking sheet. Lightly score the disk and mark out 8 triangular wedges.
• Repeat the patting, rolling and scoring for the other two disks, placing one on the other side of the first baking sheet and the third disk on the second baking sheet.
• Bake rounds for 23 minutes or until shortbread feels firm to the touch. Remove from the oven.
• Gently score each round again with a sharp knife following the lines you make on the dough. Slide parchment from baking sheets onto wire racks. Let shortbread cool completely on parchment. Cut shortbread into wedges along scored lines.
• Melt unsweetened chocolate baking bars separately in small bowls according to package directions. You can do this in a microwave or on the stove using a double boiler. Partially dip wide end of each shortbread wedge in unsweetened chocolate. Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. (Alternately, if your house is cool you can let it set on it's own.)
• Melt the white chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Alternately, you can place in a plastic bag and stripe the cookies. Freeze briefly to set white chocolate or allow to air dry.

DOUBLE DARK-CHOCOLATE WALNUT COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cut 8-ounce (2 sticks) unsalted butter into pieces and allow to soften.
• In medium bowl, mix together 1 1/2 cups flour, 1/2 cup cocoa powder, salt and baking powder; set aside.
• On cutting board, chop 5 1/2 ounces dark chocolate into 1/2-inch chunks; set aside.
• Roughly chop 3/4 cup walnuts and set aside.
• In separate bowl using an electric mixer, cream together butter with both sugars. Add the eggs, one at a time, to creamed mixture. Beat in 1 t pure vanilla extract.
• Slowly add dry ingredients to creamed mixture, beating well with electric mixer after each addition.
• Stir in chocolate chunks and walnut pieces using wooden spoon.
• Drop 1 1/2-inch balls of dough onto greased cookie sheet.
• Bake 9 minutes on middle oven rack.
• Let cookies cool for several minutes on cookie sheet before transferring to a cooling rack (they will be too soft when first removed from oven).

DARK-CHOCOLATE CUTOUT COOKIES

Steps:

• Whisk together flour, cocoa powder, and salt in a medium bowl. Beat together butter and sugar with a mixer until pale and fluffy. Beat in eggs, 1 at a time, and vanilla. Reduce speed to low, and gradually add flour mixture. Divide dough in half. Form each half into a disk, and wrap each in plastic wrap. Refrigerate until firm but still pliable, about 1 hour.
• Preheat oven to 350 degrees. Working with 1 disk of dough at a time, roll out to 1/4-inch thickness on lightly floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until crisp, 12 to 14 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
• Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely, uncovered, at room temperature, at least 4 hours or (ideally) overnight.

ALMOND DELIGHT COOKIES WITH DARK CHOCOLATE (SUGAR-FREE ALMOND PULP COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
• Soak dates in hot water until soft, 6 to 10 minutes. Drain.
• Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
• Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
• Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

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.

DARK CHOCOLATE COOKIES WITH SOUR CHERRIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)
• Form balls of dough, each about 1/4 cup; place balls on baking sheet about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days.