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Dark Chocolate Brown Sugar Cookies

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These Dark Chocolate Brown Sugar Cookies are soft, chewy, and extra chocolatey, with a deep cocoa flavor and a hint of caramel richness from the brown sugar. They’re perfect for chocolate lovers who want a cookie that’s both fudgy and slightly crisp on the edges!

Ingredients

Scale
  • 1½ cups all-purpose flour
  • ½ cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chips (optional, for extra richness)
  • 2 tablespoons granulated sugar (for rolling, optional)

Instructions

  • Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Mix Dry Ingredients: In a bowl, whisk together flour, dark cocoa powder, baking soda, and salt.
  • Cream Butter & Sugar: In another large bowl, beat butter and brown sugar until light and fluffy (about 2 minutes).
  • Add Egg & Vanilla: Mix in the egg and vanilla extract until fully combined.
  • Combine Wet & Dry: Gradually stir in the dry ingredients until a soft dough forms. Fold in the dark chocolate chips if using.
  • Chill Dough (Optional but Recommended): Cover and refrigerate the dough for 30 minutes for thicker cookies.
  • Shape Cookies: Scoop about 1½ tablespoons of dough and roll into balls. If desired, roll each ball in granulated sugar for a slightly crisp exterior.
  • Bake: Place dough balls on the baking sheet 2 inches apart. Bake for 8-10 minutes, or until edges are set but centers are still soft.

 

  • Cool & Enjoy: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra chewiness, use dark brown sugar instead of light brown sugar.
  • Want a richer flavor? Add ½ teaspoon espresso powder to the dough.

 

  • Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.