Name: Dark Chocolate Brown Sugar Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup brown sugar (light or dark) (Dark adds deeper molasses flavor); 1/2 cup granulated sugar; 1 cup unsalted butter, softened (At room temperature); 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder (Sifted if lumpy); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup dark chocolate chips (60-72% cocoa recommended)

I first made these dark chocolate brown sugar cookies on a rainy afternoon when I wanted something deep, chewy, and a little less sweet than your average chocolate cookie. They’re fudgy from cocoa, warmly caramelized from brown sugar, and studded with intense dark chocolate chips — the sort of cookie you reach for with a strong coffee or a cold glass of milk. If you like baked treats that taste a little grown-up but come together fast, you’re in the right place. For another brown-sugar-forward cookie to try, see this brown sugar pop tart cookies recipe.

Why you’ll love this dish

These cookies hit a sweet spot: they’re rich without being cloying, easy enough for a weeknight bake, and flexible for baker tweaks. Using mostly brown sugar (light or dark) gives them a molasses note and extra chew, while the cocoa keeps the flavor chocolate-forward without needing too many chips. They’re perfect for cookie swaps, school lunch treats, or when you want a cozy dessert that feels a little special.

“Deep chocolate, chewy center, and not too sweet — these cookies vanished before I could take a proper photo.”

Reasons to make them now:

Quick pantry bake: most ingredients are staples.
Crowd-pleasing texture: crisp edges and soft centers.
Scales well for batches or a single tray.

How this recipe comes together

This is a straightforward creaming-style cookie: you cream butter and sugars to incorporate air, add eggs and vanilla for structure, then gently fold in the dry mix so the dough stays tender. Chocolate chips finish the dough, and a short bake sets the edges while keeping the middles soft. Expect about 10–12 minutes in a 350°F oven and a short rest on the hot sheet for perfect chewiness.

What you’ll need

1 cup brown sugar (light or dark) — dark adds deeper 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 (sifted if lumpy)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips (60–72% cocoa recommended)

Notes and substitutions:

Swap half the butter for browned butter for a nutty depth.
Use coconut oil or vegan butter and an egg replacer to make them dairy- and egg-free (texture will differ).
If you only have light brown sugar, it works fine; dark brown simply intensifies the molasses note.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the softened butter with the brown and granulated sugars for 2–3 minutes until lighter in color and smooth. Scraping the bowl occasionally ensures even creaming.
Add the eggs one at a time, beating until each is incorporated. Stir in the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt to remove lumps.
Add the dry ingredients to the wet in two additions. Mix just until combined — stop as soon as there are no streaks of flour to avoid a tough cookie.
Fold in the dark chocolate chips with a spatula.
Drop rounded tablespoonfuls of dough onto the lined baking sheets, spacing them about 2 inches apart. For large cookies, use a 1.5 tablespoon scoop.
Bake 10–12 minutes. The edges should look set while the centers remain slightly soft. Don’t overbake; they firm as they cool.
Let the cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Pro tip: If you want thicker cookies, chill the scooped dough for 20–30 minutes before baking. For a faster, no-chill approach, use slightly taller mounds of dough.

How to serve Dark Chocolate Brown Sugar Cookies

Best ways to enjoy it:

Serve warm with a scoop of vanilla ice cream for an instant dessert.
Pair with strong coffee, espresso, or a nutty brown ale to balance the deep chocolate.
Make an ice cream sandwich using two cookies and a thick layer of salted caramel ice cream.

For a cookie platter, arrange with a mix of flavors — try adding a tart shortbread or these buttery brown sugar pecan pie bars for contrast.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 4 days. Layer with parchment to prevent sticking.
Refrigeration: Keeps up to 10 days but can dry cookies out; bring to room temperature before serving.
Freezing: Freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. Dough can be frozen for up to 1 month; bake from partially frozen, adding 1–2 minutes to the bake time.
Reheat: Warm in a 300°F oven for 3–5 minutes or microwave a single cookie for 10–15 seconds to revive that just-baked texture.

Food safety note: because these are fully baked, storing at room temperature is safe for the times listed; discard after signs of spoilage.

Pro chef tips

Softened butter should yield when pressed but not be greasy. If it’s too soft, chill for 10 minutes; too cold and it won’t cream properly.
Cream longer for airier cookies; under-cream for denser, fudgier results. For these cookies, 2–3 minutes is a sweet spot.
Sift cocoa to avoid streaks of dry powder in the dough.
Rotate pans halfway through baking if your oven has hot spots.
Use a disher or tablespoon to portion uniformly so cookies bake evenly.
For glossy, slightly melted chip tops, press 2 extra chocolate chips onto each cookie immediately after they come out of the oven.

For a lighter, crisper version, reduce brown sugar to 3/4 cup and increase granulated sugar to 3/4 cup. If you like minimal ingredient bakes, check this simple 3-ingredient sugar cookies for inspiration on simplifying.

Creative twists

Salted caramel: sprinkle flaky sea salt on top right after baking.
Peppermint: fold in crushed candy canes and use semi-sweet chips for holiday cookies.
Nutty add-in: stir in 1/2 cup chopped toasted pecans or walnuts for crunch.
Espresso boost: add 1 teaspoon instant espresso powder to the dry ingredients to intensify chocolate flavor.
Oat swap: replace 1/2 cup flour with 1/2 cup quick oats for chew and whole-grain flavor.

If you enjoy riffing with brown sugar in cookies, you might like pairing these cookies with other brown-sugar desserts for a themed tray.

Your questions answered

Q: Can I make the dough ahead of time?
A: Yes. Chill the dough for up to 48 hours in an airtight container; chilling deepens the flavor and helps control spread. For longer storage, freeze scooped dough for up to 1 month.

Q: Why are my cookies flat?
A: Likely causes: butter too soft/too warm, not enough flour, or over-creaming. Chill the dough 20–30 minutes before baking and make sure your baking soda is fresh.

Q: How do I get soft centers and crisp edges?
A: Bake until the edges are set but the centers still look slightly underbaked, then let them rest on the hot sheet for a couple minutes. That carryover heat finishes the centers while the edges crisp.

Q: Can I substitute Dutch-processed cocoa?
A: Yes. Dutch-processed cocoa has a milder, less acidic chocolate flavor. If swapping, the recipe will still work but the leavening interaction is minimal here because we’re using baking soda only; consider adding 1/4 teaspoon baking powder if you want a touch more rise.

Q: Are dark chocolate chips necessary?
A: They’re recommended for balance — dark chips prevent the cookie from tasting too sweet. But semi-sweet or milk chips will work if you prefer a sweeter bite.

Conclusion

If you want more takes on dark-chocolate, brown-sugar cookies, check out Call Me PMc’s Dark Chocolate Brown Sugar Cookies for a slightly different technique and Averie Cooks’ Dark Chocolate Dark Brown Sugar Cookies for another successful variation and troubleshooting notes.