Dark Chocolate Chip Cookie Recipe

Dark Chocolate Chip Cookies made with rich, dark chocolate and sweet cookie dough; adding depth to the flavors of the traditional chocolate chip cookies we all love. This traditional recipe is easy to make and we are sharing our tips for how to get the softest, fluffiest cookies you could imagine.

The dark chocolate chips bring a balance to the iconic Chocolate Chip Cookie with a creamy, deep chocolate note that everyone loves. These cookies also store and freeze well when stored properly, so make a double batch to share with friends, or store in your freezer for another day.

Cookies are probably our favorite homemade dessert and we have so many cookie recipes on the blog you will love. Here are just a few of our favorite Chocolate Chip Cookie recipes.

You can replace the milk chocolate chips with dark chocolate chips in any traditional cookie recipe that calls for regular chips.

Are Dark Chocolate Chips good for cookies?

Dark chocolate, or bittersweet chocolate contains 70% or more cocao, anything less would be considered semi-sweet chocolate, milk chocolate or otherwise. Dark chocolate is an excellent choice for cookies as it brings a deep, rich chocolate flavor without adding to the sugar content of the recipe.

Dark chocolate is also higher in antioxidants, but it depends on the quality of the brand. Many companies do not source their chocolate ethically and it can be made with lower quality cocao cut with fillers.

What’s the secret to making the best cookies?

Cookies, although simple enough, do take some care and consideration in order to make the very best fluffy and soft cookies. Common cookie making problems include flat, dense, underdone and sometimes tough cookies which no one wants. To keep your cookies light and fluffy make sure you follow these tips.

• All ingredients including the eggs and especially the butter, need to be warmed to room temperature. This allows for optimal creaminess and prevents over mixing the dough.
• Cream the butter, sugars and eggs first. This is important to ensure the right texture for your cookies.
• Follow the recipe measurements exactly. Don’t add extra sugars, butter or flour to your recipe, this can yield dense, dry or flat cookies.
• Only mix the dry ingredients until just combined into the wet ingredients. Over mixing will take the air out of the dough, break down the structure of the dough, and will likely lead to tough cookies.
• Use an ice cream or cookie scoop to measure out the dough onto the baking sheet. Uniform size is important to ensure even baking, if your cookies are inconsistent in size some will be over done and dry, while others will be raw in the middle.
• Don’t bake your cookies at a high temperature. Lower temperatures are ideal for cookies which will allow the middle to bake without over baking the edges and tops of your cookies.

Can I freeze my baked Chocolate Chip Cookies?

Cookies can freeze very well for 3-4 weeks when stored properly. You can also freeze the raw cookie dough if needed. Cookies are a great dessert to share because they can be stored and transported easily.

To freeze raw cookie dough simply make your dough, roll it into a disc shape and wrap it tightly in plastic wrap. Cover the wrapped dough with tinfoil, label the dough and mark with the date. Frozen cookie dough can be kept for up to one month. To use, remove it from the freezer allowing it to thaw until it has reached a workable consistency.

To freeze baked cookies allow them to fully cool and place them in a single layer on parchment paper. Place them on a flat, level surface in the freezer until they have frozen. Once the cookies are frozen, gently move them into a freezer safe airtight bag. Place the bag into a freezer safe container to prevent them from getting broken in the freezer. Label them and include the date.

When you are ready to eat them, remove the cookies from the freezer and transfer them to the fridge until they have thawed. To warm the cookies place them on a parchment lined baking sheet and warm them in the oven at 325 degrees F for 8-10 minutes or until they are warm to the touch.

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