Description

These Dark Chocolate Brown Sugar Cookies are irresistibly soft, chewy, and packed with deep cocoa flavor. Made with dark chocolate and brown sugar, they have a rich, fudgy texture with hints of caramel and molasses. A perfect balance of sweetness and indulgent chocolate goodness!

Ingredients

Units Scale

Dry Ingredients:
1 3/4 cups all-purpose flour
1/2 cup cocoa powder (preferably Dutch-process for deeper flavor)
1 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients:
3/4 cup unsalted butter, melted
1 1/4 cups brown sugar (light or dark)
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
Mix-ins & Toppings:
3/4 cup dark chocolate chunks (or chips)
Flaky sea salt (optional, for garnish)

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Instructions

Preheat & Prep:
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Mix the Wet Ingredients:
In a large bowl, whisk together melted butter and brown sugar until smooth.
Add egg, egg yolk, and vanilla extract, whisking until combined.
Prepare the Dry Ingredients:
In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
Combine & Add Mix-ins:
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in dark chocolate chunks (saving some for topping).
Shape the Cookies:
Scoop 2 tablespoons of dough per cookie onto the baking sheet.
Press a few extra chocolate chunks on top and sprinkle with flaky sea salt (if using).
Bake:
Bake for 9–11 minutes, until the edges are set but centers are slightly soft.
Let cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

For extra chewy cookies, chill the dough for 30 minutes before baking.
Storage: Keep in an airtight container for up to 4 days or freeze for up to 3 months.
Add toffee bits or espresso powder for a flavor boost!
Recipe Details

Nutrition

Calories: ~210
Sugar: ~15g
Sodium: ~80mg
Fat: ~10g
Saturated Fat: ~6g
Unsaturated Fat: ~3g
Trans Fat: ~0g
Carbohydrates: ~28g
Fiber: ~2g
Protein: ~3g
Cholesterol: ~25mg