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Five dark chocolate cookies are arranged on black and white plaid flannel, overlapping at the edges.

Absolutely Perfect Dark Chocolate Cookies

  • Author: Shanna Mallon
  • Total Time: 1 hour, 23 minutes
  • Yield: 2.5-3 dozen cookies 1x


When you take your first bite of pillowy soft, absolutely perfect dark chocolate cookies, you’ll melt away on a cloud of chocolatey goodness


  • 2 cups all-purpose flour
  • 3/4 cup dark Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups unsalted butter, room temperature (2 1/2 sticks)
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Demerera or sanding sugar


  1. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs and vanilla on medium speed until combined.
  3. Gradually add the dry ingredients to the wet, combining on low speed until fully incorporated.
  4. Smooth the dough into a large disc, wrap tightly in plastic wrap, and chill for about 1 hour.
  5. Preheat the oven to 350˚F. Line two baking sheets with silicone baking mats or parchment paper.
  6. Roll dough into 1.5-inch balls and then roll them in demerera or sanding sugar. Place them on the baking sheets about 1.5 inches apart.
  7. Bake for about 8 minutes. Cool on the sheets for a few minutes before transferring to wire racks. Once cool, seal them up in an airtight container with a paper towel to keep the cookies soft.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: dark chocolate, cookie, holiday baking