Dark Chocolate Brown Sugar Cookies
Irresistibly chewy and decadent cookies made with dark cocoa and brown sugar.
Servings: 12 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1/2 cup Unsalted Butter at room temperature
- 3/4 cup Brown Sugar (light or dark)
- 1 large Egg at room temperature
- 1 teaspoon Pure Vanilla Extract
- 1.5 cups All-Purpose Flour
- 1/2 cup Unsweetened Dark Cocoa Powder
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/8 teaspoon Salt (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a non-stick baking mat.
- In a large mixing bowl, cream together the room-temperature butter and brown sugar until light and fluffy (about 2 minutes with a hand mixer).
- Add the egg and vanilla extract, and mix until fully combined.
- Sift together the flour, dark cocoa powder, cornstarch, baking soda, and salt (if using) into a separate bowl.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed or by hand until just combined. Don’t overmix!
- The dough will be thick and fudgy. Scoop tablespoon-sized portions onto your prepared baking sheet, spacing about 2 inches apart.
- Bake for 8–10 minutes, just until the edges look set but the centers look slightly underdone. Do not overbake—these cookies finish setting as they cool!
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-top bag or freezer-safe container for up to 3 months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg