These thick and soft dark chocolate cookies are made in one bowl without a mixer! These cookies are made with Dutch-processed cocoa powder, making them extra chocolatey and rich. Each cookie is then loaded up with semi-sweet chocolate chips and this easy homemade recipe makes 9 large cookies! After a bunch of testing, I made sure these cookies could be made without a stand mixer or hand mixer. Instead, they're made in one bowl and a whisk. Perfect for when you have that cookie craving, but don't want to do a bunch of dishes!
I went through a bunch of testing rounds with these homemade chocolate cookies! I love my triple chocolate chunk cookies but don't love pulling out the stand mixer.
These double chocolate cookies use melted butter instead of creaming butter in the stand mixer. When mixing everything, your cookie dough will almost look like brownie batter! But after a brief chill in the fridge, it'll be scoopable.
The first few times I tested these cookies, they came out way too flat, and what I'm looking for is a super thick, bakery-style chocolate cookie! I decreased the granulated sugar, which can make cookies spread more, and increased the light brown sugar, which provides more moisture and keeps cookies chewy! I also added an extra egg yolk to help keep them soft, since cocoa powder can make chocolate cookies dry.
- I've only tested this chocolate cookie recipe with Dutch-processed cocoa powder, and not natural cocoa powder! Not sure what you have in your pantry? Check the ingredients label! If it mentions alkali or acidity regulators, then it's Dutch-processed cocoa powder.
- Adding a bit of espresso powder is optional, but it will make your chocolate cookies even richer and more chocolatey.
No Stand Mixer!
Making Bakery Style Cookies
After years of developing cookie recipes, I've learnt a thing or two about how to make your chocolate cookies look like you just bought them from a fancy bakery!
- Don't skip the chilling! This step is crucial for these chocolate cookies since they use melted butter.
- As soon as the cookies are out of the oven, use a round biscuit cutter or mug to 'scoot' the cookie into a perfectly round shape.
- Gently press on extra chocolate chips on top of the freshly baked cookies!
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Thank you!
Ella
Recipe
Homemade Dark Chocolate Cookies (no mixer)
Ingredients
- 1 stick (113 grams) unsalted butter
- ¾ cup (150 grams) light brown sugar packed
- 2 tablespoons (25 grams) granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 cup + 6 tablespoons (165 grams) all-purpose flour
- ⅓ cup (35 grams) Dutch-process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (170 grams) semi-sweet chocolate chips
- ½ teaspoon instant espresso powder
Instructions
- Melt the butter in a medium saucepan or microwave-safe bowl. Let it cool for a few minutes so it is warm but not hot.1 stick (113 grams) unsalted butter
- Add the melted butter, brown sugar, and granulated sugar to a large mixing bowl. Whisk vigorously for 1-2 minutes, until the mixture is smooth, glossy, and well combined. There should be no obvious pools of butter.¾ cup (150 grams) light brown sugar, 2 tablespoons (25 grams) granulated sugar
- Whisk in the egg, egg yolk, and vanilla until the mixture is smooth and slightly thickened, about 30-60 seconds.1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
- Add the flour, cocoa powder, baking soda, salt, and espresso powder. Use a rubber spatula to fold everything together until you no longer see streaks of flour.1 cup + 6 tablespoons (165 grams) all-purpose flour, ⅓ cup (35 grams) Dutch-process cocoa powder, 1 teaspoon baking soda, ½ teaspoon fine salt, ½ tsp instant espresso powder
- Fold in the chocolate chips, reserving a few pieces for pressing onto the tops of the cookies after baking.1 cup (170 grams) semi-sweet chocolate chips
- Cover the bowl and refrigerate for at least 1 hour, preferably 2 hours. The dough should be firm and scoopable. Don't worry if at first it looks like brownie batter! It will thicken up in the fridge.
- Preheat to 175°C / 350°F. Line two baking sheets with parchment paper.
- Divide the dough into 75-80 gram portions, or use a large cookie scoop and do a heaping scoop. . Roll each portion into a ball, then gently shape it so it is taller than it is wide. Don't flatten the dough, we want these cookies to bake up thick!
- Place the chilled dough balls on the baking sheet, leaving plenty of room between them. Bake for approximately 9-12 minutes.
- The edges should look set, but the centers should still look soft and slightly underbaked. Don't wait for the centers to look completely done.
- Immediately press a few reserved chocolate chips into the tops of the cookies while they're still hot.
- Leave the cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool.
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