Homemade Dark Chocolate Cookies (no mixer)
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!
Servings: 9 cookies
Calories: 441kcal
Ingredients
- 1 stick unsalted butter
- ¾ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 cup + 6 tablespoons all-purpose flour
- ⅓ cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup 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 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 light brown sugar, 2 tablespoons 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 all-purpose flour, ⅓ cup 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 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.
Nutrition
Calories: 441kcal | Carbohydrates: 61g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 270mg | Potassium: 241mg | Fiber: 4g | Sugar: 28g | Vitamin A: 381IU | Calcium: 46mg | Iron: 4mg
