This dark chocolate cookies recipe combines the richness of dark chocolate with texture that is almost brownie-like. I’ve studded the cookies with chocolate covered candies that make these extra chocolate-y (and halloween inspired!)
- Thick, fudgy, and brownie-like in texture! If you love chocolate, these cookies are perfect!
- Easy To Make! I love a cookie recipe that is as easy as it is delicious, and this hits the mark. No chill time and simple ingredients make these a go-to!
- Make them festive! You can see I used orange candies (like M&M’s) in mine, making them perfect Halloween Cookies, but you can use chocolate chips, or multi-colored candies instead all year long!
- AND, dark chocolate isn’t just a treat; it’s a superfood with health benefits that include antioxidants, mood-enhancing properties, and potential heart health benefits. I’m not sayibng these cookies are “healthy”, but I will take any benefits I can…especially in chocolate!
Ingredients
Make sure to scroll down to the bottom of this post for the full recipe!
- Cold Butter: You can use salted or unsalted, it’s up to you. But it needs to be cold. The time-saving trick to thicker cookies in this recipe is cold butter, which mimics the same effect as chilling your dough. So this saves a few steps: bringing your butter up to room temp AND chilling the dough!
- Sugars: Light Brown Sugar and Granulated Sugar.
- Unsweetened Cocoa Powder: For this recipe you will use dark cocoa powder, like Hershey’s Special Dark, or even a Dutch Process Cocoa powder will do the trick. If you are in a pinch and don’t have dark cocoa powder, you can sub in regular cocoa powder.
- Eggs: I always use large-sized eggs in my baking recipes, unless otherwise stated.
- Vanilla Extract: You can use pure vanilla extract, imitation vanilla (if that’s all you have), or even a vanilla bean paste. All will work, and it’s just about enhancing the chocolate flavor!
- Dry Ingredients: Baking Soda, Kosher Salt, and All Purpose Flour
- Add-Ins: I used orange colored candy coated chocolates (like M&Ms or Reese’s Pieces) to make them festive for Halloween, but you can absolutely use chocolate chips, or multi-colored M&Ms.
This cookie recipe comes together extremely easy and quick, which is the beauty of it! No chilling the dough, no waiting for butter to come to room temperature…and the result is thick, rich brownie-like cookies!
- Using cold butter keeps the dough colder so the cookies will remain a bit thicker when they bake. It’s a similar result to chilling the dough, but much quicker!
- Adding festive orange candy makes these great for a fall-themed cookie, but don’t feel like you have to use orange candy. You can easily sub in chocolate chips, chocolate chunks, regular M&Ms, or even leave them plain!
- The centers might seem under-baked when they come out of the oven, but this is fine…you want them to stay soft! They will continue to cook a bit while cooling on the baking sheet. Think of these like a brownie, if you bake brownies until the centers are completely done you will end up with harder, dryer brownies. Same goes for this cookie recipe
- Salted Chocolate Cookies
- Chocolate Cookies and Cream Cookies
- Hot Chocolate Cookies
- Chocolate Sugar Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These double chocolate cookies are almost like a brownie! Super fudgy and soft, loaded with candy coated chocolate like M&Ms!
Ingredients
Scale
- 1 cup butter, cold and cubed
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup dark cocoa powder (like Hershey’s Special Dark)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 2 cups candy coated chocolates (such as M&M’s or Reese’s Pieces), or you can use chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Using a paddle attachment, mix butter and both sugars together on medium speed for 2 minutes until light and fluffy, scraping sides of bowl as necessary. Add in the cocoa powder until evenly mixed.
- With the mixer still on medium, add in the eggs, vanilla, baking soda, and salt. Mix for 1 minute until smooth. Scrape the sides of the bowl making sure everything is incorporated.
- Turn the mixer to low and add in flour, mixing until just combined and stir in candy coated chocolates or chocolate chips.
- Using a large (3 tablespoon) cookie scoop, drop the dough onto the prepared baking sheet.
- Bake for 9-11 minutes until edges are set. Centers might seem under-baked, but this is fine.
- Allow the cookies to cool for 3 minutes on the cookie sheet and transfer to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 5 days.
Freeze cookies airtight for up to 2 months for best freshness, thaw at room temperature.
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