Dark Chocolate Brown Sugar Cookies
I’ve been making these dark chocolate brown sugar cookies for years whenever I want something deeply chocolatey but with a caramel-y chew — the brown sugar changes the texture and flavor in a way that plain chocolate cookies just don’t. They bake up with soft centers, slightly crisp edges, and pools of dark chocolate throughout, so they’re perfect for a weeknight treat, an after-school snack, or a cookie swap at the holidays. If you love cookies with complex sweetness, this is one you’ll return to again and again; it sits nicely alongside other brown-sugar-forward bakes like my favorite brown‑butter pecan chocolate chip cookies when I want variety at a gathering.
Why you’ll love this dish
These cookies are all about comfort-level chocolate with a twist: brown sugar lends a toffee-like depth and a tender crumb, while unsweetened cocoa keeps the chocolate flavor intense without being cloying. They come together quickly — no chilling required unless you want thicker rounds — and the ingredient list is pantry-friendly. Make them for:
- A quick dessert after dinner
- Lunchboxes or bake-sales that need sturdy, chewy cookies
- Holiday cookie platters as a rich counterpoint to buttery shortbreads
"Molten dark chips and a caramel backbone — the best chocolate cookie when you want depth and chew in one bite."
I also sometimes swap the mix-ins depending on the season; a little sea salt on top elevates the chocolate even more, or add chopped toasted pecans for crunch.
Step-by-step overview
Before you start, here’s the process in plain terms so you know what to expect: cream the sugars and butter until light, add eggs and vanilla, whisk the dry ingredients separately, fold the dry into the wet until just combined, stir in dark chocolate chips, portion dough onto baking sheets, and bake 10–12 minutes until edges are set. This quick flow keeps the centers chewy and prevents overworking the dough.
What you’ll need
Key ingredients (yields roughly 30 standard cookies):
- 1 cup brown sugar (light or dark; dark gives more molasses flavor)
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened (room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (natural or Dutch-processed — see tips)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips (60–72% works great)
Substitution notes:
- For dairy-free: use 1 cup dairy-free butter substitute that creams well and check chip labels.
- If you only have white sugar, use 1 1/2 cups granulated plus 1/2 cup brown (flavor changes).
- Want a cakier cookie? Add 1–2 tablespoons more flour.
How to prepare it
Follow these clear, action-focused steps for reliable cookies.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment if you like easy cleanup.
- In a large bowl, cream the brown sugar, granulated sugar, and softened butter together until smooth and slightly lighter in color — about 2–3 minutes with a hand mixer.
- Beat in the eggs one at a time, scraping the bowl as needed, then stir in the vanilla extract.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt until evenly combined.
- Gradually add the dry mixture into the wet mixture, mixing just until no streaks of flour remain — avoid overmixing to keep the cookies tender.
- Fold in the dark chocolate chips until distributed.
- Drop rounded tablespoonfuls (or use a small cookie scoop) onto ungreased baking sheets, spacing about 2 inches apart. For larger cookies, use 1.5–2 tablespoon scoops and increase bake time slightly.
- Bake 10–12 minutes, or until the edges are set but the centers still look soft. The cookies will continue to firm up as they cool.
- Let cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
If you like a softer center, err on the shorter bake time; for crispier edges, give them the full 12 minutes.
In case you want to pair these with a savory brown-sugar recipe, I sometimes serve a few cookies alongside a brown-sugar-glazed savory dish like this brown sugar pineapple chicken for contrast: brown sugar pineapple chicken.
Best ways to enjoy it
These cookies are versatile in presentation:
- Serve warm with a glass of cold milk or a mug of espresso for a grown-up pairing.
- Plate three cookies with a scoop of vanilla ice cream and a drizzle of hot fudge for an easy dessert.
- Sprinkle a pinch of flaky sea salt on top as they come out of the oven to brighten the chocolate.
- For parties, place on a platter with contrasting cookies like shortbreads or nut bars to balance textures — try pairing with a citrus shortbread for variety: dark chocolate orange shortbread cookies makes a lovely citrus contrast.
Storage and reheating tips
Keeping these cookies fresh is simple and safe:
- Room temperature: Store in an airtight container for up to 4 days. Place a slice of bread in the container to help maintain chewiness.
- Refrigerator: Store up to 10 days, tightly sealed to prevent drying.
- Freezing: Flash-freeze baked cookies on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in a 300°F (150°C) oven for 5–8 minutes.
- Reheating: Microwave a cookie for 10–12 seconds to soften, or warm 3–5 minutes at 300°F for a freshly-baked sensation.
Always cool cookies completely before sealing to prevent condensation and sogginess. For dough: freeze scoops of dough on a tray, then bag for up to 3 months; bake from frozen adding 1–2 minutes to bake time.
Helpful cooking tips
- Use room-temperature butter and eggs for better emulsion and lighter texture.
- Cream the butter and sugars until slightly paler — this traps tiny air bubbles for lift.
- Don’t overmeasure flour; spoon it into the cup and level off to avoid dry, cakey cookies.
- If using Dutch-processed cocoa, add a pinch more baking soda or use baking powder to balance leavening with the reduced acidity.
- For uniform cookies, use a small ice cream scoop or cookie scoop so baking times are consistent.
- Want thicker cookies? Chill the dough 30 minutes before baking to slow spread. If you prefer thin cookies, bake immediately.
I also recommend trying browned-butter in place of plain butter for a nuttier profile — it’s a small step that changes the whole cookie when you want to impress: see an idea like gooey bourbon browned‑butter chocolate chip cookies for inspiration.
Creative twists
- Double chocolate + nuts: Fold in 1/2 cup chopped toasted pecans for texture.
- Salted caramel center: Press a small caramel candy into the center after 6 minutes of baking, then return to the oven briefly.
- Spiced cocoa: Add 1/4 teaspoon cinnamon and a pinch of cayenne for warmth and depth.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Bar version: Press the dough into a parchment-lined pan and bake as bars for an easy transportable treat — inspired by the brown-sugar bar concept in brown sugar pecan pie bars.
Common questions
Q: Can I use only brown sugar instead of both sugars?
A: Yes. Using only brown sugar will make the cookies moister and more molasses-forward; you may notice a darker color and slightly chewier texture.
Q: How can I make these cookies chewier instead of cakey?
A: Use more brown sugar than granulated, do not overbake (remove when centers still look a touch underdone), and avoid overmixing after you add the flour.
Q: Is Dutch-processed cocoa OK in this recipe?
A: Yes, but Dutch cocoa is less acidic, so the baking soda will produce slightly less lift. If you switch, ensure your baking soda is fresh or consider replacing 1/4 teaspoon baking soda with 1/2 teaspoon baking powder for balance.
Q: Can I freeze the raw cookie dough?
A: Absolutely. Scoop dough onto a tray, freeze until firm, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
Q: Are these safe for kids and lunchboxes?
A: Yes — just allow cookies to cool completely before packing. For school-safe options, check for nut-free mix-ins if your school has restrictions.
Conclusion
If you want a reliably chewy, deeply flavored chocolate cookie that’s easy to make with pantry staples, these dark chocolate brown sugar cookies are a winner every time. For another baker’s take and extra technique photos, see DARK CHOCOLATE BROWN SUGAR COOKIES, and for a slightly different dark chocolate approach you can compare to Dark Chocolate Dark Brown Sugar Cookies – Averie Cooks.
Dark Chocolate Brown Sugar Cookies
Ingredients
For the Cookies
- 1 cup brown sugar light or dark; dark gives more molasses flavor
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder natural or Dutch-processed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips 60–72% works great
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment if you like easy cleanup.
- In a large bowl, cream the brown sugar, granulated sugar, and softened butter together until smooth and slightly lighter in color — about 2–3 minutes with a hand mixer.
- Beat in the eggs one at a time, scraping the bowl as needed, then stir in the vanilla extract.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt until evenly combined.
- Gradually add the dry mixture into the wet mixture, mixing just until no streaks of flour remain — avoid overmixing to keep the cookies tender.
- Fold in the dark chocolate chips until distributed.
- Drop rounded tablespoonfuls (or use a small cookie scoop) onto ungreased baking sheets, spacing about 2 inches apart.
Baking
- Bake 10–12 minutes, or until the edges are set but the centers still look soft. The cookies will continue to firm up as they cool.
- Let cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
