Dark Chocolate Chip Cookies

Prep 40 min
Total 2 hr 20 min
Servings 50

These are the ultimate chocolate cookies. Yes, it’s a bold claim, but with dark chocolate mixed in at three different steps—we’ll stand behind it. First, bittersweet chocolate chips (60 percent cacao—the real plant from which chocolate is made) get melted into the butter. Then a flour mixture featuring Hershey’s™ Special Dark™ cocoa powder—100 percent cacao—gets added. Finally, another 1 1/2 cups of chocolate chips get stirred into the dough before baking, so every bite you take is bursting with melt-in-your-mouth bittersweet bursts. To keep all that deep, rich flavor balanced, cookies get rolled in granulated sugar before baking for a little extra sweetness and sparkle! Serve cookies with a tall glass of cold milk, and if that’s not enough to satisfy your chocolate craving, nothing will be!

By Betty Crocker Kitchens

Updated September 9, 2019

Make with

Gold Medal Flour

Ingredients

1 1/4

cups Gold Medal™ all-purpose flour
1/4

cup Hershey’s™ Special Dark™ cocoa
1/2

teaspoon baking powder
1/2

teaspoon salt
1/2

cup butter, cut into pieces
2 1/2

cups 60% cacao bittersweet dark chocolate chips (from two 10-oz bags)
1 1/2

cups sugar
2

eggs
1

teaspoon vanilla

Steps

1

Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
2

In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
3

Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
4

Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

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Bittersweet chocolate chips, made with 60 percent cacao, and Hershey's™ Special Dark™ cocoa, made with 100 percent cacao, give this recipe its premium flavor and texture. Cacao is the main ingredient in chocolate, so the higher the percentage of cacao, the more pure chocolate flavor you’ll taste. Note, unsweetened cocoa used in baking recipes is not the same as hot chocolate products that are sweetened and have additional ingredients in them.
Use a cookie scoop to make portioning cookie dough even faster and more consistent when making balls.
For best results, bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
Determining doneness can be difficult with such a dark cookie. Our best advice to avoid overbaking is to bake the cookies just until the edges are set. One other note on this topic: Most ovens aren’t 100 percent accurate. To ensure you’re baking at the recommended temperature, we recommend buying an oven thermometer; they’re very inexpensive and widely available. Once you know how far off from the stated temperature your oven bakes—it’s easy to adjust as needed.