Description
Delight in the rich, fudgy goodness of these Dark Chocolate Brown Sugar Cookies. Perfectly chewy with a slightly crisp edge, these cookies combine Dutch-processed cocoa powder and brown sugar for an indulgent chocolate flavor that’s balanced with a hint of vanilla. Easy to prepare and bake, they make an ideal sweet treat for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (at room temperature)
- 3/4 cup brown sugar (light or dark brown sugar)
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 and ½ cup all-purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt (optional)
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter and brown sugar. Mix on medium speed for about 3 minutes until the mixture is light and fluffy, ensuring an airy cookie texture.
- Add Egg and Vanilla: Pour in the egg and vanilla extract, then continue mixing for another 2 to 3 minutes to fully incorporate the ingredients, leading to a smooth batter.
- Combine Dry Ingredients: Scrape down the sides of the bowl. Add the flour, Dutch processed cocoa powder, cornstarch, baking soda, and salt while mixing on low speed. Mix just until all ingredients are combined, about 1 to 2 minutes, to avoid overmixing.
- Chill the Dough: Cover the bowl and refrigerate the cookie dough for at least one hour. This step helps to firm up the dough, making it easier to scoop and prevents excessive spreading during baking.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Scoop the Dough: On a room temperature sheet pan lined with a Silpat Non-Stick Baking Mat or sprayed with non-stick vegetable spray, scoop the chilled dough 2 inches apart using a 1.5-inch spring release scoop (holds just over 1 tablespoon). Spray the bottom of a glass with non-stick spray and gently flatten each cookie slightly to an even thickness.
- Bake the Cookies: Bake in the preheated oven for 8 to 9 minutes, or until the edges have set and the tops move from a shiny to a matte finish, indicating they are just beginning to set. Avoid overcooking to maintain a soft center.
- Cool the Cookies: Remove the cookies from the oven and let them rest on the baking sheet for 2 minutes. Then transfer them using a thin spatula to a wire rack to cool completely, allowing the cookies to firm up.
- Store Properly: Once cooled, store the cookies in an airtight container at room temperature to maintain freshness and chewy texture.
- Oven Calibration: To ensure consistent baking results, it is recommended to calibrate your oven at least once a year.
Notes
- Refrigerating the dough beforehand is crucial for controlling cookie spread and texture.
- Scooping uniform dough balls helps ensure even baking and consistent cookie size.
- Watch baking time carefully; cookies will continue to firm as they cool.
- Use Dutch processed cocoa powder for a smooth, deep chocolate flavor.
- For softer cookies, slightly underbake; for crisper edges, bake closer to 9 minutes.
- Oven temperatures may vary; consider using an oven thermometer for accuracy.
- This recipe yields about 15 medium-sized cookies.
