Description
Rich, decadent dark chocolate cookies with a chewy center and crisp edges. Optional walnuts or pecans and flaky sea salt add flavor and texture.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional, but highly recommended!)
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups dark chocolate chips (60% cacao or higher is best)
- ½ cup chopped walnuts or pecans (optional)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Cream the butter and sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and espresso powder (if using).
- Combine the dry ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the chocolate chips and nuts (if using): Gently fold in the dark chocolate chips and chopped nuts (if using) until they are evenly distributed throughout the dough.
- Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat the oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop the dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Sprinkle with sea salt (optional): If desired, sprinkle the tops of the cookies with flaky sea salt before baking.
- Bake the cookies: Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use high-quality dark chocolate chips (60% cacao or higher) for the best flavor.
- Don’t overbake the cookies; they should be slightly underbaked for a soft and chewy texture.
- Chilling the dough is essential for preventing excessive spreading.
- Espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
- Experiment with different mix-ins like white chocolate chips, peanut butter chips, or dried cranberries.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 9 minutes