Name: Dark Chocolate Chocolate Chip Copycat Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup Dark Baking Cocoa; 1 cup Cake Flour; 1 1/2 cup All-Purpose Flour; 1 teaspoon Cornstarch; 3/4 teaspoon Baking Soda; 1/2 teaspoon Salt; 1 cup Cold Butter (cut into small cubes); 1 cup Brown Sugar; 1/2 cup Sugar; 2 Eggs; 1 1/3 cup Semisweet Chocolate Chips

Jump to Recipe· 4.1 from 54 reviews

If you have a serious sweet tooth and an appreciation for rich, decadent flavors, then this Dark Chocolate Chocolate Chip Copycat Cookies Recipe is going to become your next obsession. Imagine biting into a cookie with that perfect balance of intense dark cocoa and melty semisweet chocolate chips, all wrapped up in a chewy, slightly crisp edge that feels like a warm hug. This recipe captures everything wonderful about a bakery-style cookie, but with the comforting ease of making them right in your own kitchen. Trust me, once you try these, you’ll want to make them over and over again for family, friends, or simply for your own sweet escape.

Ingredients You’ll Need

A close-up view of a thick chocolate cookie, split in half to show its inside layers full of melted dark chocolate chips, with a dense and moist texture in shades of deep brown. Behind it, a whole cookie rests, showing a rough, bumpy surface with the same dark chocolate tones. The cookies sit on a white marbled surface with scattered dark chocolate chips around them. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this recipe is a breeze because each one plays a vital role in building layers of flavor and texture. From the cold butter that creates tender, flaky edges to the cocoa powder for that unmistakable dark chocolate punch, every component is essential.

Cold Butter: Cutting the butter into small cubes helps keep the dough cool, which is key for the right cookie texture.
Brown Sugar: Adds moisture and a subtle caramel undertone for depth.
Sugar: Balances the richness with sweetness and helps with browning.
Eggs: Bind the ingredients and add richness to the dough.
Dark Baking Cocoa: This is the hero ingredient, giving the cookies their luscious dark chocolate flavor and stunning color.
Cake Flour: Offers a delicate crumb and soft texture without being too dense.
All-Purpose Flour: Provides structure for that classic cookie bite.
Cornstarch: Helps keep the cookies tender and slightly cakey.
Baking Soda: Leavens the dough just enough for a nice rise and soft texture.
Salt: Enhances all the flavors and balances the sweetness.
Semisweet Chocolate Chips: The melty pockets of chocolate you’ll crave in every bite.

How to Make Dark Chocolate Chocolate Chip Copycat Cookies Recipe

Step 1: Preheat Your Oven

Get things going by preheating your oven to 410 degrees Fahrenheit. This high temperature is crucial to achieve those cookie edges that are crisp on the outside yet chewy and tender inside.

Step 2: Cream Butter and Sugars

Using cold butter cubed into small pieces, beat it together with the brown sugar and sugar until the mixture becomes light and fluffy. This usually takes about four minutes and is a good indicator that air is being incorporated, which helps with the cookie’s texture.

Step 3: Add Eggs One at a Time

Add the eggs one by one, mixing thoroughly after each addition. The eggs bring richness and emulsify the batter, helping to bind everything perfectly.

Step 4: Mix Dry Ingredients and Combine

Next, sift together the dark baking cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Stir these dry ingredients into the wet mixture until just combined. Be careful not to overmix – you want the dough tender but not tough.

Step 5: Fold in the Chocolate Chips

Gently fold in the semisweet chocolate chips, making sure every bite gets a generous dose of gooey goodness.

Step 6: Chill the Dough

Chilling the dough for 15 minutes is a small but important step that helps the cookies hold their shape when baking and intensifies the flavors.

Step 7: Shape and Bake

Divide the dough into large balls and arrange them on a lightly colored cookie sheet. To get that perfectly smooth top, lightly press on each dough ball. If you have a kitchen scale, aim for 4.5 to 6 ounces per cookie for that extra-large, bakery feel. Bake for 9 to 11 minutes until the tops turn a gorgeous golden brown. Let them rest for 10 to 15 minutes to set before indulging.

How to Serve Dark Chocolate Chocolate Chip Copycat Cookies Recipe

A close-up of a single chocolate cookie with a rough, cracked surface showing melted chocolate pieces inside, placed on a white marbled texture surface. Behind it, there are three more blurry chocolate cookies, all with a similar cracked and rough texture. The colors are rich dark brown and chocolate tones, highlighting the moist and soft inside of the cookie. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these cookies are spectacular on their own, sprinkling a pinch of flaky sea salt on top just before baking can elevate the chocolate flavor with a subtle salty hit. For a festive touch, add a few chocolate shavings right on the warm cookies before serving.

Side Dishes

Pair your cookies with a cold glass of milk or a steaming cup of coffee for a classic combo. For grown-up gatherings, a rich glass of port or a dark roast espresso can make the experience feel extra special and indulgent.

Creative Ways to Present

Want to jazz up how you serve these cookies? Stack them into a beautiful tower on a cake stand for a party centerpiece. You could also sandwich two cookies with a scoop of vanilla ice cream in between to make irresistible ice cream sandwiches that delight both kids and adults alike.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to four days, giving you plenty of time to enjoy their divine chocolate richness.

Freezing

If you want to enjoy these cookies later, simply freeze the baked cookies in a sealed container or freezer bag for up to three months. Thaw at room temperature to retain their chewy texture perfectly.

Reheating

Reheat cookies in a warm oven at 300 degrees Fahrenheit for about five minutes or pop them in the microwave for 15 seconds to bring back that fresh-baked warmth and melty chocolate experience.

FAQs

Can I substitute the cake flour with all-purpose flour?

While you can use all-purpose flour alone, cake flour helps keep these cookies tender and delicate. Using only all-purpose flour may yield a denser cookie but still delicious.

Why is the butter cold? Most recipes call for softened butter.

Cold butter helps the dough hold its shape better during baking and creates those slightly crisp outer edges with a chewy center, which is signature for this cookie.

Can I make these cookies vegan or dairy-free?

To make a vegan or dairy-free version, substitute the butter with a plant-based butter and use egg replacers like flax eggs. The texture might vary slightly, but the cookies will still be delightfully chocolaty.

Why do the cookies need to chill before baking?

Chilling solidifies the butter and gives the flour time to hydrate, which helps prevent spreading so cookies stay thick and chewy.

Is it possible to make smaller cookies with this recipe?

Absolutely! Just shape smaller dough balls and reduce baking time to 7-9 minutes. Smaller cookies will be crispier on the edges but still packed with rich chocolate flavor.

Final Thoughts

These Dark Chocolate Chocolate Chip Copycat Cookies Recipe are truly a game-changer if you love cookies that are rich, chocolatey, and utterly satisfying. The joy of making them at home combined with those perfectly gooey centers is something to savor and share. So go ahead, gather your ingredients, get baking, and prepare to fall in love with every bite. Your cookie cravings will thank you for it!