The quintessential cookie to satisfy any chocolate fiend. Decadent chocolate cookies also known as chocolate crinkles or chocolate crackles are rich, soft, chewy, and such a treat!
If chocolate is the answer, the question is irrelevant. Does that sentence resonant with you? If so, this is the chocolate cookie recipe for you!
Consider this a warning. These cookies are super rich. Decadent chocolate cookies are meant to be savored and shared!
These decadent chocolate cookies are so satisfying and delicious. They are perfect with a glass of milk or cold brew coffee. For a truly indulgent experience, pair these chocolate cookies with Licor 43 coconut coffee cocktail or a classic Irish coffee.
The recipe contains over a pound of chocolate! As such, it is best to use high quality chocolate. The better tasting the chocolate, obviously, the better tasting the cookie!
The combination of semi-sweet chocolate, brown sugar, and butter creates such a warm, inviting cookie. This is a versatile cookie that can be customized with your choice of mix-ins such as chopped walnuts, dried cherries, or more chocolate chunks!
Ingredients
For best results, measure dry ingredients using a digital kitchen scale. Measuring by weight ensures consistent results. However, if you prefer volume measurements (such as cups), please measure flour using the spoon and level method.
- Chocolate: Choose your favorite semisweet chocolate or dark chocolate. Chocolate chips, chocolate chunks, or chopped chocolate all work. Keep in mind, chocolate chips will retain their shape during baking. Chocolate chunks and chopped chocolate will melt into soft, gooey puddles. Choose accordingly.
- Brown Sugar: Recipe calls for dark brown sugar, but you may sub in light brown sugar. Dark brown sugar has slightly more molasses. This results in a richer, warmer flavored cookie.
- Espresso Powder: Instant espresso powder is optional, but highly recommended. A touch of espresso powder does wonders in bringing out complex chocolate notes.
The remaining ingredients are your standard cookie dough line-up: flour, butter, baking powder, vanilla, and eggs.
Variations
Mix-In Options: Swap out the 12 oz semi-sweet chocolate chips for white chocolate chips, butterscotch chips, or caramel chips. Chopped nuts such as walnuts and pecans are another great option for adding a satisfying crunch!
Dairy-Free: Use dairy-free butter or refined coconut oil in place of butter. Keep in mind this will change the texture of the cookies. They will be a lot softer and more fragile out of the oven.
Expert Tips
1. Tips for Melting Chocolate
There are two ways to melt chocolate: microwave or stove-top.
For this recipe, it is best to gently melt the chocolate chips stove-top over a bain-marie.
A bain-marie, or double boiler, is easy to set up. Place a glass bowl over a pot of barely simmering water. Ensure the bowl does not touch the water. The steam from the simmering water will gently heat the chocolate chips.
GENTLE is key for melting chocolate. This indirect heating method keeps the chocolate “in temper.”
Properly tempered chocolate has shine. It is smooth and does not turn “grainy” when set.
If you accidentally overheat the chocolate, it’s best to start over. Otherwise, the cookies will not have the same shiny appearance as the ones shown here.
The addition of butter in the chocolate melting mixture helps to act as a buffer. This aids in preventing the chocolate from overheating. Stir the chocolate mixture often as it melts to help eventually distribute heat as well.
2. The Key to Uniform Cookies
Want even, uniform sized cookies? Use a cookie scoop to evenly portion out the dough!
I recommend this 1.5 tablespoon cookie scoop (size 40 scoop). This is a great all-purpose cookie scoop to have in your kitchen.
The same cookie scoop is used for these ube sugar cookies, matcha cookies, and double chocolate chip cookies.
Keep in mind, the baking time listed in this recipe needs to be adjusted should you choose to use a different size cookie scoop.
BAKING 101: Cookie Scoop Sizes
The number size of a scooper is equal to how many scoops it would take to fill a quart container.
For example, size 1 scoop takes one scoop to fill a quart. A size 20 scoop would take twenty scoops to fill a quart.
In other words, the large the scoop number, the smaller to scoop capacity. Or, the smaller the scoop number, the bigger the scooper size.
3. Underbaked vs Overbaked Cookies
When it comes to cookies, it is far better to err on the side of under-baked versus over-baked.
The cookies will continue to “cook” outside of the oven while it sits on the hot baking sheet.
Keep the cookies on the hot baking sheet for about 10 minutes. The cookies will be very soft and fragile directly out of the oven. Then, transfer the cookies to a wire rack to cool further.
Recipe FAQs
Store cooled chocolate cookies in an airtight container at room temperature. Keep away from heat and direct sunlight. Cookies will keep for about three days. They will stale and harden over time.
No, this dough should be baked off after mixing. If you prefer a make ahead chocolate cookie, try double chocolate chip cookies or chocolate sugar cookies.
Slightly underbake the cookies. The cookies will continue to “cook” outside of the oven while it sits on the hot baking sheet. After 3 minutes, transfer hot cookies to wire rack to cool.
More Chocolate Recipes
- Chocolate Sugar Cookies
- Double Chocolate Chip Cookies
- Chocolate Marshmallows
- Chocolate Pots de Creme
Decadent Chocolate Cookies
Ingredients
- 8 oz semisweet chocolate chips, (226 g)
- 4 Tablespoons unsalted butter, (56 g)
- ⅔ cup all-purpose flour, (90 g)
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon instant espresso powder, , optional
- 2 large eggs, room temp
- ¾ cup dark brown sugar, (150 g), packed
- 1 teaspoon high quality vanilla extract , or vanilla paste
- 12 oz semisweet chocolate chips, (336 g)
Instructions
- Preheat oven to 350°F.
- Over a bain-marie (water bath), gently heat 8 oz chocolate chips and butter until almost melted. Do not overheat. Chocolate butter mixture should be shiny and still in temper.
- In another bowl, whisk together flour, baking powder, salt, and espresso powder. Set aside.
- In the bowl of a stand mixer, beat together eggs, brown sugar, and vanilla until fluffy and light in color. Add melted chocolate and mix on low speed. Add dry mixture and mix until just combined. Fold in remaining 12 oz chocolate chips.
- Scoop 1.5 Tbsp portions of dough 2 inches apart onto a parchment lined baking sheet. Bake for 10-14 minutes until cookies are shiny, crackly and still soft in the center. Cool on baking sheet for 10-15 minutes before letting cool completely on a wire rack.
Notes
- The batter will look more like a brownie batter than a cookie dough. If you overheat your chocolate butter mixture, your cookies will not be as shiny.
- Espresso powder is optional, but highly recommended. It adds an extra depth of flavor to the rich chocolate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Delicious! I will cut some of the sugar for the next time though.
Thanks for trying out the recipe!