Few things say comfort like a warm chocolate chip cookie, and these dark chocolate chip cookies bring that familiar feeling with an extra layer of richness. The blend of dark chocolate chips and chunks offers bold flavor and a texture that’s gooey in the middle with just the right crisp on the edges. If you’re craving a cookie that delivers both nostalgia and a little extra chocolate, this is it.
These cookies strike a nice balance between soft and chewy. The key is in the chilling process. It might be tempting to skip it, but that 30-minute rest in the fridge allows the dough to firm up, making the cookies easier to scoop and helping them hold their shape during baking.
Why These Cookies Work So Well
What sets this recipe apart isn’t just the double dose of dark chocolate—it’s the thoughtful combination of ingredients and timing. Creaming the butter and sugars together builds a light, fluffy base. The eggs and vanilla help smooth everything out, while the mix of brown and white sugar brings depth to the flavor and the perfect cookie texture.
You don’t need any fancy equipment—just a hand mixer, a bowl, and a baking sheet. The instructions are simple enough for a beginner but still yield bakery-style results.
- Crisp edges, soft centers
- Rich chocolate in every bite
- Minimal prep, major payoff
- Makes two dozen cookies—plenty to share
Pairing Ideas for a Cookie Session
These cookies are great on their own, but you can definitely enhance the experience with a few thoughtful additions. They also make a great dessert for casual gatherings or something to have ready for an afternoon treat.
- Enjoy with a glass of cold milk or almond milk
- Pair with a cup of black coffee or white chocolate mocha
- Serve alongside vanilla ice cream
- Use two to make a cookie sandwich with whipped cream or frosting
Storage Tips That Keep Them Fresh
After baking, let the cookies cool completely before storing them. Place them in an airtight container and keep at room temperature for up to five days. If you want them to stay extra soft, place a slice of bread in the container—it helps prevent drying out.
For long-term storage, freeze baked cookies in a single layer, then transfer them to a freezer-safe bag. Reheat in the microwave for 10–15 seconds to bring back that just-baked warmth.
You can also freeze the dough. Scoop individual balls onto a tray and freeze them raw. When ready to bake, place frozen dough on a lined baking sheet and bake a minute or two longer than usual.
A Go-To Recipe for Any Occasion
There’s always room for another cookie recipe, especially one as dependable and delicious as this. These dark chocolate chip cookies are simple to make but deliver that deep chocolate punch that takes a classic to the next level.
Keep this one bookmarked—it’s the kind of recipe you’ll come back to every time a craving hits or you need something that’s guaranteed to be a crowd-pleaser.
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- 1 cup dark chocolate chunks
Instructions
- In a large bowl, cream the butter, brown sugar, and sugar until the mixture is fluffy and well-blended.
- Add the eggs and vanilla extract, and beat again until fully incorporated.
- Mix in the flour, baking soda, and salt until a smooth dough forms.
- Gently fold in the dark chocolate chips and chunks.
- Cover the dough and refrigerate for at least 30 minutes.
- When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough and place them evenly on the prepared sheet.
- Bake for 10 to 12 minutes, or until edges are golden but centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.