Dark Chocolate Chip Cookies

Name: Dark Chocolate Chip Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 16 oz dark chocolate chips (or bittersweet chocolate chips, 450g ); 4 TB salted butter (60g); ½ cup flour (70g); ½ tsp baking powder (preferably aluminum-free); ¼ tsp salt; 4 large eggs (at room temperature); 1 ¾ cups sugar (350g ); 1 tsp vanilla extract; 2 ½ cups semi-sweet chocolate chips (or dark chocolate chips, 320g ); flaky sea salt (optional)

By Amy Dong
Updated Feb. 9, 2025

5 from 1 vote
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These Dark Chocolate Chip Cookies are supremely chocolatey, chewy, and decadent. The secret to their perfect texture is that we underbake them just a tad bit for a wonderfully chewy texture upon cooling.

Dark Chocolate Chip Cookies on white plates, with blue polka dot straws on the side. — These Dark Chocolate Chip Cookies are teeming with deliciously dark chocolate chips!

Why This Recipe Stands Out

These Dark Chocolate Chip Cookies are for all the chocolate lovers in the world. These cookies are:

Double the Chocolate: We use both dark chocolate and semi-sweet chocolate chips, so there’s no shortage of chocolatey goodness, as in our M&M Chocolate Chip Cookies.
Wonderfully Chewy: These cookies are just slightly underbaked and turn out beautifully chewy upon cooling. They remind us of our Chewy Coconut Chocolate Chip Cookies!
Great Make-Ahead Option: The cookie dough can be made ahead of time and chilled, making these a great recipe for parties or get-togethers.
Perfect Balance of Sweetness: These cookies are sweet but not too sweet, making them a crowd favorite.
Easy to Make: You can easily make these cookies even if you’er new to baking. It’s one of our favorite beginner-friendly recipes!

Key Recipe Ingredients

Ingredients to make dark chocolate chip cookies on a white kitchen counter.

Dark Chocolate Chips – The star of our show, these chocolate chips add a rich, decadently chocolaty flavor to our cookies.
Eggs – Eggs act as a binder in this recipe, helping to hold everything together and giving the cookies a soft, chewy texture.
Sugar – We use granulated sugar to sweeten the cookies and give them a slightly crisp exterior.
Flaky Sea Salt (Optional) – Sprinkling some flaky sea salt on top of the cookies just as they come out of the oven makes the chocolate flavor pop!

Substitutions And Variations

Here are a few of our favorite variations and substitutions for this recipe:

Chocolate Chips: I like to mix up some semi-sweet mini chocolate chips in the batter, for melty chocolate in every bite. Feel free to try milk chocolate, white chocolate, or peanut butter chips.
Nuts: You can also add your favorite chopped nuts for a nice crunch and added flavor. Chopped walnuts, pecans, and even macadamia nuts would be great, as in our White Chocolate Macadamia Nut Cookies.

Step-By-Step Recipe Instructions

Dark chocolate chips and butter being stirred over low heat to make dark chocolate chip cookies.

Dry ingredients to make dark chocolate chip cookies being whisked together in a white bowl.

Combine dark chocolate and butter in a pot over low heat, stirring until smooth. Set aside.
In a separate bowl, whisk together flour, baking powder, and salt. Set aside.

Eggs, sugar, and vanilla in a bowl of a stand mixer to make dark chocolate chip cookies.

Dry ingredients being mixed with wet ingredients in a mixing bowl to make dark chocolate chip cookies.

In a stand mixer, beat eggs, sugar, and vanilla until ribbons form. Mix in the melted chocolate.
Using a rubber spatula, fold in the dry mixture followed by the chocolate chips. Cover the dough and chill.

dark chocolate chip cookies dough balls.

Freshly baked dark chocolate chip cookies on a baking sheet.

Form rounded tablespoons of cookie dough on lined baking sheets. Bake for 8 minutes at 350ºF. If desired, sprinkle lightly with a bit of sea salt.
Let cookies cool completely before serving. Enjoy your dark chocolate chip cookies!

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Take a look at our best prep-ahead strategies for this recipe:

Make Dough in Advance: The cookie dough can be made ahead of time and stored in the fridge for up to 3 days. This is a great option if you want to break up the prep work or if you’re planning to bake the cookies at a later time.
Freeze the Dough: You can shape the cookie dough into balls and freeze them. Once frozen, transfer the dough balls to a freezer bag and store in the freezer for up to 1 month. This way, you’ll have cookie dough ready to bake whenever a craving strikes.

Dark chocolate chip cookies on a plate with one broken in half to show melted chocolate inside. — These Dark Chocolate Chip Cookies are delicious with a glass of cold milk or a scoop of ice cream on the side!

Commonly Asked Questions

What type of chocolate is best for this dark chocolate chip cookie recipe?

You can use semi-sweet chocolate chips if you prefer, but I love the Ghirardelli 60% bittersweet chocolate chips. I also love to mix some semi-sweet mini chocolate chips in the batter for that chocolate melty-ness in every bite.

Why do I need to chill the dough?

Chilling the dough is essential for this recipe because it helps to solidify the butter in the dough. This prevents the cookies from spreading too much while baking, resulting in a thicker and chewier texture.

How do I know when the cookies are done?

The cookies are done when the tops are cracked and have puffed up. This usually takes about 8 minutes. Remember not to overbake them. Even if they seem underbaked, they will set upon cooling.

How long do these dark chocolate chip cookies keep?

These cookies can be kept in an airtight container at room temperature for up to one week, but they’re best eaten within 24 to 48 hours. You can also freeze the dough for up to 1 month; defrost in the fridge and bake it as directed in the recipe.

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