These Dark Chocolate Cookies are not for the faint of heart. Intensely fudgy, with melt-in-your-mouth centers and a positively outrageous amount of dark chocolate chips, these ooey-gooey beauties are dangerously delicious.

Dark chocolate cookies with chocolate chips and sea salt

Pin this recipe on Pinterest to save for later

Pin It!

These deep, dark cookies take classic double chocolate chip cookies a step farther with THREE TIMES the chocolate.

Cocoa powder, melted chocolate, and a heap of chocolate chips each play a special role in making them the ultimate chocolate experience.

These chewy dark chocolate cookies have a smooth, glossy, almost brownie-like dough (as Brownie Cookies know). You don’t even need to chill it prior to baking!

And if all of the above hasn’t already convinced you to run to your kitchen to bake them immediately, the finishing sprinkle of sea salt certainly will.

One thing you’ll notice about these dark chocolate cookies with sea salt is the seemingly outlandish amount of chocolate chips (a full, 12-ounce bag).

As you stir them in, you may think that there’s no possible way the batter can hold all of these together.

Dark chocolate cookies with chocolate chips

But persevere! The smooth, glossy, brownie-like cookie dough will turn out exactly as it should.

Plus, I suspect that once you try them, you’ll never want them any other way.

These chocolate cookies are unquestionably decadent. For healthy dark chocolate cookies, be sure to check out The Well Plated Cookbook, which has my favorite recipe for FLOURLESS dark chocolate cookies that are more wholesome (and outrageously tasty!).

The Difference: Semisweet, Bittersweet, or Dark Chocolate?

  • The terms “semisweet” and “bittersweet” are both subcategories of dark chocolate and are used in baking to indicate the ratio of sugar to cocoa solids; you can find this ratio labeled as a percent. Anything greater than 35% cocoa can be labeled “dark chocolate.”
  • Usually, chocolate labeled “semisweet” has more sugar/less cocoa than chocolate labeled “bittersweet.” Semisweet usually hovers in the 50% to 60% range; it will taste sweeter than bittersweet chocolate.
  • Bittersweet chocolate usually falls somewhere in the 70% range, though I’ve seen “bittersweet” chocolate in stores that’s 60%. (Confusing!)
  • The good news is, you have choices! For my baking, when I want “dark” chocolate, I look for something around 65%. The higher the percent, the more intense the chocolate flavor will be, so choose to suit your own preferences.
  • Wondering about “unsweetened” chocolate? This has NO sugar added and is intensely bitter. You don’t want to use this in a recipe without adding some other kind of sweetener.
Dark chocolate cookies on a baking sheet

5 Star Review

“I just love this recipe! It’s perfection in cookie form.”

— Gretchen —

How to Make Dark Chocolate Cookies

The secret to these dark chocolate chip cookies’ bewitching, melt-in-your-mouth texture is using a combination of both cocoa powder and melted chocolate. The cocoa makes them ultra rich-tasting, while the melted chocolate makes them chewy.

Now you’ll know what homey and luxurious tastes like at the same time!

The Ingredients

  • Chocolate. Melted chocolate plays a vital role in this cookie recipe, for good reason as Chocolate Peanut Butter Cookies also proves. It provides part of the chocolate flavor trifecta and aids in making the cookie centers ultra moist and gooey.
  • Chocolate Chips. Nestled throughout every bite of each cookie, chocolate chips add a wonderful textural element and pack additional chocolatey goodness.

The Best Dark Chocolate for Baking

Splurge on high-quality chocolate for these cookies. The flavor payoff is oh so totally worth it! I think the best brands of dark chocolate for cookies are:

  • For Chocolate Bars: Ghirardelli is my go-to. It’s perfectly rich at a decent price point. For a splurge, I sometimes use Lindt. Trader Joe’s brand is also quite good.
  • For Chocolate Chips: Guittard is hard to beat. Ghiradelli makes good chocolate chips as well.
  • Cocoa Powder. For creating an even richer, deeper chocolate flavor (like in these cloud-like Chocolate Meringue Cookies).
  • All-Purpose Flour. This recipe uses very little flour compared to other cookies, which is part of what makes them so fudgy.
  • Butter. Some butter is necessary in this recipe to make sure the cookies develop that scrumptious melty center.
  • Sugar. A little sugar helps balance any bitterness in the chocolate.
  • Vanilla. Chocolate + vanilla = a perfect match.
  • Flaky Sea Salt. While optional, this is a final flourish that truly takes these cookies to the next level (just ask these Almond Flour Cookies).

Substitution Tip

You can also use dark chocolate instead of chocolate chips when baking this dark chocolate chip cookie recipe. Chop 12 ounces of chocolate bars into rough pieces, then stir them into the batter. The result will be fabulous. I love how some pieces are small flecks and others are big puddles.

The Directions

Chocolate and flour being sifted
  1. Sift the dry ingredients.
Melted butter being stirred into chocolate
  1. Melt the chocolate and butter together.
Three mixing bowls of baking ingredients
  1. Beat the eggs and sugar together, then add the vanilla.
Melted chocolate being stirred in a bowl
  1. Combine the butter/chocolate mixture with the egg mixture.
Baking ingredients in a bowl
  1. Incorporate the dry ingredients.
Chocolate cookie dough in a bowl
  1. Mix until the batter is thick and shiny.
Chocolate chips in a bowl
  1. Stir in the chocolate chips (yes, all of them).
Cookie dough dropped onto a baking sheet
  1. Drop the dough onto a parchment-lined baking sheet. Sprinkle flaky sea salt over the top.
  2. Bake at 350 degrees F for 9 to 10 minutes. Repeat with the remaining dough. ENJOY!

The Best Variations to Dark Chocolate Cookies

Perhaps a tsunami of dark chocolate is a little too much for you? We can’t be friends. You have options! Here are some delicious variations to try. You also can do a mix:

  • White Chocolate Chips. Dark chocolate cookies with white chocolate chips are a wonderfully complementary combination.
  • Nuts. Use half chocolate chips and half chopped walnuts or pecans for a rich, buttery flavor. (This is one of my favorites!)
  • Dried Fruit. Take your pick! Cranberries, cherries, apricots. Have fun playing around.
  • Chocolate Chunks. Up the chocolate ante by making dark chocolate chunk cookies by swapping the bag of dark chocolate chips for chocolate chunks.
Chocolatey cookies with sea salt

Storage Tips

  • To Store. Place cookies in an airtight storage container at room temperature for up to 1 week. 
  • To Freeze. Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.


For fresh cookies on demand, freeze your cookie dough. Drop the cookie dough by tablespoonfuls onto a parchment-lined baking sheet, then freeze until solid. Store the frozen dough balls in an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed, adding a few extra minutes baking time if needed.

What to Serve with Dark Chocolate Cookies

Sea salt and dark chocolate cookies

Recommended Tools to Make Dark Chocolate Cookies

  • Cookie Sheet. This one is long-lasting, non-stick, and warp-resistant.
  • Batter Scoop. For perfectly-portioned cookies, muffins, and more.
  • Stand Mixer. This appliance is a worthy investment if you love to bake.

The Best Stand Mixer

If you love to bake bread, cakes, cookies, and more, a stand mixer is a wonderful appliance to add to your kitchen.

Dark chocolate cookies with chocolate chips and sea salt

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Dark chocolate cookies with chocolate chips and sea salt

Dark Chocolate Cookies

5 from 9 votes
Chewy, gooey deep dark chocolate cookie recipe loaded to the max with three kinds of chocolate chips and chunks, and topped with sea salt!

Prep: 30 mins
Cook: 10 mins
Total: 50 mins

Servings: 30 small cookies


  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 6 ounces bittersweet chocolate coarsely chopped I used 60%; the darker the chocolate, the more intense the cookies will be
  • 4 tablespoons unsalted butter cut into 6 pieces
  • 2 large eggs at room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 12 ounces semi-sweet chocolate chips about 2 cups
  • Flaky sea salt such as Maldon or Fleur de Sel (optional)


  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
  • In a small bowl, sift together the flour, cocoa powder, salt, and baking powder. Set aside.
  • Set a heatproof bowl over a saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water's surface. Add the bittersweet chocolate and butter. Heat, stirring occasionally, just the chocolate and butter are almost fully melted. Remove the bowl from the saucepan and stir until it melts completely and looks smooth and shiny. Let cool to room temperature.
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat the eggs and sugar together on medium-high speed for 2 minutes, until they are pale and foamy. Beat in the vanilla.
  • Scrape down the bowl, then reduce the speed to low and add the cooled chocolate mixture, mixing just until incorporated.
  • Scrape down the bowl again. With the mixer on low speed, slowly add the dry ingredients, mixing just until the dry ingredients disappear into the batter.
  • The batter will be thick and shiny and brownie batter-like.
  • By hand with a rubber spatula, gently stir in the chocolate chips.
  • For small cookies (2-inch) cookies, drop the dough by rounded tablespoonfuls onto the baking sheets, leaving about 1 inch of space between the mounds of dough. For larger (3-inch) cookies, drop into mounds that are 2 inches across (you'll need about 2 tablespoons of dough). Sprinkle the tops of the cookies with a pinch of flaky salt.
  • Bake the cookies for 9 minutes (if smaller) or 10 minutes (if larger). The tops of the cookies will appear slightly dry and the inside will be soft. Let rest on the baking sheet for 2 minutes, then gently transfer the cookies to a cooling rack to cool to room temperature (or as long as you can stand).
  • Repeat with the remaining dough, baking only one sheet of cookies at a time in the center of the oven. If you are reusing the same baking sheet, let it cool completely between batches.


  • If when the cookies are cooled, the chocolate is still gooier than you’d like, simply refrigerate the cookies for about 10 minutes.
  • Actual cookie yield may vary depending upon the size of the dough scooped.
  • TO STORE: Place cookies in an airtight storage container at room temperature for up to 1 week. 
  • TO FREEZE: Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired. 


Serving: 1(of 30)Calories: 143kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 16mgPotassium: 121mgFiber: 2gSugar: 11gVitamin A: 71IUCalcium: 15mgIron: 1mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


More Cookies with Chocolate

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published.

Recipe Rating


Leave a comment

  1. I like baking cut out cookies mostly because my kids really enjoy it. I make and roll the dough and they get to cut out whatever shapes they want. Sometimes we get Halloween designs at Christmas!

  2. A few years ago I discovered a (slightly) boozy pecan bar recipe from ATK that is now a must have for holiday potlucks and parties. These cookies look luscious! Thank you!

  3. I love baking sugar cookie cut outs during the holidays. Adding quirky decorations with the family with Christmas music blaring is one of my favorite holiday traditions.

  4. It’s not really baking, but I’m known for the caramel and chocolate covered pretzel sticks I make every year. My favorite thing to bake is an old recipe from my grandmother. I don’t know that they have a translated name, but essentially they are hazelnut meringue cookies.

      1. Hi Karen, I LOVE sour cream sugar cookies too. In case Veronica’s are top secret, here’s another recipe for you to try. It’s an oldie (don’t judge the photos!) but a goodie :)

  5. I love baking cookies, but my favorites during the holidays are cinnamon-sugar pecans and homemade marshmallows. So much better from scratch.

  6. I can’t say what flavor, but my favorite thing to bake during the holidays are cupcakes and/or cakes. My family expects and eagerly awaits them! I vary the flavors. Last Christmas I baked a 16th Birthday Cake for my niece whose birthday is December 30th. Her cake of choice is chocolate. Along with that, I baked gingerbread cupcakes with cinnamon frosting.

  7. I started making cake balls for my family a few years ago, and now I can’t come to a holiday gathering without them! Everyone is always amazed at how good they are and how beautiful they look, and I love how simple they are to make! A little time consuming, but I just put a movie on while I’m rolling and dipping :D

  8. Last year I made a Swedish Tea Ring for my Swedish grandmother and it was beautiful and delicious! Like cinnamon rolls, but even more special since it was in a beautiful wreath. I plan on making this a tradition!

  9. My favorite cookie to bake is ginger snaps. My daughters and I found the recipe in the Three Rivers Cookbook (Pittsburgh, PA) and haven’t found any other recipe that comes close. It’s our go-to recipe that we make every Christmas.

  10. My favorite are snowball cookies because I’ll only make them during the Christmas season. You can’t go wrong with sugar and butter. =)

  11. These look wonderful, Erin! Cookies are my favorite thing to bake during the Holidays and my favorite cookie of all time are the chocolate-covered cherry cookies!

  12. i’m boring because my favorite is just a classic chocolate chip cookie recipe :p but if i had to pick a second, it would be pecan pie! Also, these are beautiful blog photographs!

  13. I love baking ginger cookies during the Holidays. I discovered them last year together with my son and we made a whole bunch of them.

  14. I love love love chocolate!!! I like to do something different every year for Christmas. Truffles,Chocolate bark. I love to bake. Always have. I get that from my Mom. She taught me how in the kitchen years ago!! I love to bake cookies, cakes you name it!!

  15. I love making spritz cookies with tree shapes and tinting the dough green. My other favorite is special k marshmallow wreaths.

  16. Sometimes the easiest recipes are peoples’ favorites–I love making turtle bars for the holidays. An all time favorite with family and friends!

  17. I love to make a special fruitcake for Christmas, but the recipe takes at least 8 weeks! I didn’t start soon enough this year, but I have next year’s start date already added to my calendar! Thanks for the chance to win!

  18. Erin, I have a couple of go-to items that I bake every year: a ginger-pear bread that is amazing and ginger snap cookies. Can you tell I like ginger and molasses?

  19. I don’t have a holiday specialty; I prefer to try new recipes. Last year it was cookie dough truffles. This year it might be some kind of fruit cake.

  20. Every year I mean to make my family’s Swedish cardamom bread recipe – but this year I am really going to do it, I swear. However, I do manage to make at least a few batches of cookies, and this year I’ve thrown in a few truffles for balance as well. Thanks!

  21. It just wouldn’t be Christmas without making my Nonna’s Date Bars. One bite takes me back to when I first tasted them as a little girl in her kitchen.

  22. Its hard to pick a favorite holiday thing to make, as I just love to mess around in the kitchen, and I really love the recipes I get from you, Erin. For Thanksgiving I made the cookies with chocolate chips & pretzel bits and they were such a bit hit that I am going to make up several batches & give them to everyone as part of a goodie bag I’m preparing. Or….maybe I’ll have to include the Chocolate Chunks instead…

    1. Marcia, I’m so excited to hear that you like the salty pretzel chocolate cookies! I love those too, but haven’t baked them for a while. Thanks for the reminder, and I bet they would be stellar with chunks of chocolate. Really, what isn’t? ;-)

  23. I love to bake all things chocolate for Christmas. Dark Chocolate Fudge is my favorite, though!
    These cookies look divine! I can’t wait to try them.

  24. Great Grandma’s Cookies are the favorite cookie in our family. A rolled out (very thin) oatmeal sandwich cookie with date filling between the two oatmeal cookies.

  25. What yummy looking cookies! And that cookbook looks awesome, should check it out soon!

    1. Thank you so much Jessica! I had trouble not eating them all before I finished the shoot, hehe.

  26. I still have a reindeer cookie cutter from my childhood, which imprints a ‘harness’ across the waist as you cut. If you roll the dough out too thin, or press too hard, the cookies are very fragile there. (Broken ones were a perk for the decorators!) But they’re really cute with a stripe of red frosting and some silver balls for harness bells, and maybe a cinnamon red-hot stuck on the nose.

  27. I have favorite recipes that I make at Christmas to share with friends: chocolate snowballs, lemon squares, apricot squares, raspberry squares, chocolate cookies frosted and with crushed candy canes on top. That is my project for tomorrow to deliver to friends on Thursday.

  28. Any cookie that’s called “dark chocolate chunker” is a winner in my book!! I would love a stocking full of these babies! Hehe

  29. I wouldn’t share these either – lucky for you Ben doesn’t have a sweet tooth – my taste tester (daughter) will fight me for these! Thanks for sharing your version of Dorie’s “Chocolate Chunkers”!

  30. Oh sweet baby Jesus I love how many mix-ins are in these cookies! I’m all about the mix-ins!!!!! YESSSSSSSSS

  31. Although it’s extremely rich, I love making trifle for the sweet to follow Christmas dinner with family. The custard is time consuming but totally worth it. The trifle can be customized with what’s in season for fruits or what I like currently. Otherwise, it’ll be Sticky Toffee Pudding, baked not steamed, with fabulous toffee sauce using Golden Syrup. And cookies: World Peace Cookies from a recipe by Dorie Greenspan. They can be stored in the refrigerator for a few days and baked last minute. Incredibly rich, deeply tasting of chocolate and satisfying, alone or with sorbet or vanilla ice cream and a cup of something hot.

    1. Carol, the World Peace Cookies are in the “Baking” cookbook that I’m giving away today! I have them book marked to try, and now I want to move them to the top of the list. Thanks :)

  32. I too have pointy elbows in my weapon aresenal. Cookie theives beware! My favorite thing to bake for the holidays are mint chocolate brownies.

  33. My favorite thing to bake around this time of year is pumpkin chocolate chip bread (because it’s so simple to make), but I’ll never say no if someone else wants to share some of their snickerdoodles or sugar cookies with me… :) Your dark chocolate cookies look delicious, too!

  34. I cook a massive, fancy brunch on Christmas morning and anyone of our friends in town that would like to join our family is invited. I always make chorizo breakfast strata, individual servings of coconut rum bread pudding and grand marnier bread pudding, and a rotating third and forth item depending on the number of guests. It’s my favorite!

  35. I love your question, and I WISH I could catch chocolate jumping in the air. It’s just sitting flat on my cutting board. Much less exciting ;-) Also, HIGH FIVE for mix-ins!

  36. I don’t really have a favorite. I like to try “new” things. It’s more confectionery rather than baking… Pecan and Almond Turtles. Going to attempt to make them all from scratch… including the caramel. My first time trying to make them, but saw a pic of them and said, “have to make!”

  37. I love making gingerbread men! I have a tradition where I hand them out to all of my friends around the holidays and they’re always a big hit!

  38. I Absolutely love bake chocolate chip pecan cookies and mocha snow ball cookies on Christmas Eve, the are Santa’s Favorite.

  39. i love baking a new christmas cookie every year that becomes a family favorite. last year it was rosemary shortbread cookies. the year before was peppermint sugar cookies. this year, who knows?

  40. I bake bread every Christmas – cranberry nutbread for all my fellow workers, pumpkin chocolate chip bread for my kids and egg nog bread to toast in the morning with coffee :-)

  41. I enjoy baking a lot of different items around Christmas. My daughter and I give out gifts to friends and family members for Christmas from our family. We decide what items we are going to make then go with that. Like last year we made pies. I think that this year we are going to go with cookies.

  42. I am so in love with the name of this recipe! I can’t wait to taste that dough…like brownie batter? Yes please!

  43. This time of the year, I love to bake Pumpkin Cranberry Pecan muffins. Although Thanksgiving has passed, pumpkin and cranberries are great throughout the colder months!

  44. Me too, me too! Dorie Greenspan is an angel on earth. That cookbook has never let me down!

  45. My favorite is cookies, I have ten grandkids and they love any and all cookies. The little ones want the ones they say are the yummiest but the older ones want ones with candy it them. As far as I am concerned cookies are everything as long as they are happy.

  46. My kids beg for Danish Puff for Christmas morning. It’s a basic almond butter danish with a butter cream icing and walnuts. Or if it’s Christmas, fun sprinkles. From the old school Betty Crocker book.

  47. I just love this recipe! It’s perfection in cookie form. I wouldn’t give any away either … and I might just keep a stash within 3 feet of me at all times. :)5 stars

  48. When I think of Christmas dessert, the first thing I think of is COOKIES!! They are my favorite dessert and I love that I can make a nice variety of different kinds. I am the main baker in the family so I make tons of cookies to take for the family!

  49. I love these cookies so much. In particular because they are called chunker cookies, how apt is that?! Gorgeous!

  50. My husband loves chocolate cake and for the holidays I bake for him his favorite dark chocolate cake with dark chocolate frosting

  51. I’m exactly like that when it comes to chocolate cookies too. ANY kind of chocolate cookie. My guy avoids baked goods like the plague (which makes my baking obsession kind of difficult at times), so I give away 90% of what I bake. But when it comes to chocolate cookies? I hoard every single crumb. I’d definitely do the same with these! :) Pinned!

  52. It is tradition for my family to bake date nut filled cookies during the Christmas season. The recipe was shared with my mother by my paternal grandmother who I hear was a perfectionist with each step. I remember helping with the assembly line even when I was very young. The process took a full day and the entire kitchen (like ravioli day pictures from your family!) Mom would cook the filling and mix the dough in the morning. After she rolled and cutout circles, Dad would add a spoonful of filling to each one. The remaining steps were folding the cookie over into a crescent shape, crimping the edges with a floured fork, wetting the top with one hand, and adding sprinkles with the other. Yes, my water hand would occasionally end up in the sprinkle bowl if I lost rhythm! Countless cookie sheets and cooking racks later, Dad would pack the cookies for mailing to family and friends who expected the box each year. Enjoying a date nut filled cookie with breakfast was entirely acceptable!

  53. I love baking venetian cookies (Italian rainbow cookies.) They are a bit labor intensive but look beautiful and my kids waited for these to appear each year. Now that they are grown it’s so much fun to see their faces when they come home and race to see who gets to them first!

  54. I make my Grandma’s shortbread recipe from Scotland and the Rice Krispy peanut butter balls rolled in chocolate that I got from Danielle.

  55. I love baking an assortment of cookies every Christmas! It’s also become a tradition for me to make a big batch of spiced nuts to divide up and give as gifts.

  56. I have business associates that I thank each Christmas with home-made baked goods. I like to try new recipes all the time; some recipes have been successes, some not so much and don’t come back for an encore. One that is so good it is requested: my Sauvignon Blanc bundt cake with pineapple glaze.

  57. So many cookies, so little time! My go to is the cranberry white chocolate oatmeal cookies recipe on the Craisins package. That’s the one that people ask for!

  58. I love to make a Mexican hot chocolate cream pie! It’s simple, decadent, and has a holiday kick with the cinnamon and cayenne!

  59. I’m always amazed at how dough can become a cookie when so little flour is used. These look so delicious! My husband doesn’t like cookies that are too sweet, so these would be perfect!

  60. i love baking christmas cookies. we have a lot of special cookies reserved for this holiday. We put on some christmas songs and my siblings and me bake away. :)

  61. My favorite thing to bake for the holidays is granola, as I can make something relatively un-bad for you that still tastes good, in large enough quantities quickly that I can give away to friends and co-workers.
    But recently I’ve gotten into making baked donuts. Help!

  62. I have to give you two: I love baking gingerbread houses so we can decorate them, and my new favorite to eat – your Andes mint cookies!

  63. I love baking pies when it’s cold outside.
    {in the contest I am Margot Core on the automated entry form}

  64. I love baking the recipes my mom used to make at Christmas. Whenever I’m making her nutbread or anise cookies I feel she’s there with me in my kitchen.

  65. I love making red velvet cinnamon rolls. I only make them for Christmas morning so they are a real treat every year!

  66. Good golly Miss Molly!! I would give these 10 stars if I could. Recipe was easy to follow and cookies turned out exactly as promised. Fragrance filled the house and flavor was divine. Thank you for yet another go to recipe.5 stars

  67. Hi Erin, can these be made with a butter substitute? Husband is lactose sensitive so yummy butter won’t work & we don’t want to leave him out!

    1. Hi Claire! I haven’t tried a butter substitute in this recipe myself, so you’d be experimenting. If you decide to play around with it, I’d love to hear how it goes!

  68. This was the first recipe I tried from Erin and it was everything I hoped it would be…even though I was a little short on the dark chocolate and totally forgot the sea salt finish, (probably bc by son was home and I was chatting while baking)! The rise was sky high and they were the dark chocolatey gooey goodness I was hoping for!5 stars

  69. That was an amazing and easiest way of making chocolate cookies at home. I am definitely gonna try this very soon.5 stars

  70. Can the dark chocolate cookies be made with gluten free flour i.e. Bob’s Red Mill 1 to 1 baking flour? They look so delicious, I cannot wait to make them.
    Thank You

    1. Hi Roseann! I’ve not tested this out but usually you can use the 1:1 for substituting all-purpose flour. If you decide to experiment, let me know how it goes!

  71. Hi Erin, this is not about the chocolate cookies it about your pickled onions. My whole family is addicted and I have made many jars for Xmas gifts. Everyone is asking for your recipe and raving about these onions. Thank you I love your emails. Erica. Osoyoos. B.C. Canada 🍁 🇨🇦

  72. I have made these dark chocolate cookies several times. Lots of dishes and chocolate to clean up but it certainly is worth the effort. I use a small cookie scoop and get 45 +/- bite size cookies which are perfect for eating with morning coffee, evening red wine and as a perfect size snack. Thanks for sharing this great receipt with all of us.5 stars

  73. AMAZING, definitely very dark but for those who like that it is the best. The consistency is almost brownie like and my new favorite chocolate cookie5 stars