Description
Delight in the Ultimate Dark Chocolate Chip Cookies, perfect for any occasion. These cookies feature a perfect balance of rich dark chocolate chips, a tender chewy texture, and a satisfyingly homemade flavor that will keep you coming back for more. Soft and golden on the edges with just the right amount of gooey chocolate in every bite, these cookies are a classic treat made simple.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups dark chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This ensures even distribution of leavening and seasoning in the dough.
- Cream the butter and sugars: In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with the brown sugar and white sugar until the mixture is light and fluffy, which helps create the cookies’ tender texture.
- Add the eggs and vanilla: Add the eggs one at a time, mixing well after each addition to incorporate fully. Then add the vanilla extract and blend into the mixture for flavor.
- Combine the dry ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Stir in dark chocolate chips: Fold in the dark chocolate chips evenly throughout the cookie dough for rich bursts of chocolate in every bite.
- Scoop the dough: Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10–12 minutes or until the edges are golden brown and the centers are set but still soft. Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, you can substitute half the all-purpose flour with bread flour.
- Using dark chocolate chips gives a richer flavor than semi-sweet or milk chocolate.
- Make sure your butter is softened to room temperature for easier creaming and better dough texture.
- Do not overbake; the cookies will continue to set as they cool on the baking sheet.
- You can refrigerate the dough for 30 minutes to an hour for thicker cookies.
