Dark Chocolate Cookies

Dark Chocolate Cookies

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Adjust Servings:
0.5 cup Light Brown Sugar
0.3 cup Pure Cane Sugar
8 Tablespoons, room temperature Unsalted Butter (I use Vegan Butter)
0.25 cup, melted Virgin Coconut Oil
0.25 cup, room temperature Milk (I use Almond Milk)
1 teaspoon Pure Vanilla Extract/Paste
2 cups (240 grams) All-Purpose Flour
0.5 cup (60 grams) Unsweetened Cocoa Powder
1 Tablespoon Cornstarch
1 teaspoon Baking Powder
0.75 teaspoon Baking Soda
0.5 teaspoon Sea Salt
1 cup (I use dairy free chocolate chips) Dark Chocolate Chips

Dark Chocolate Cookies

  • 40 Minutes
  • Serves 12
  • Medium




Rich, sweet and soft dark chocolate cookies with chocolate chips, of course!

I am most definitely a chocolate lover will never turn down a chocolate rich dessert.

You can pretty much always find chocolate chip cookies in my house.

I usually make a big batch of cookie dough then scoop and freeze the raw dough so that I am just 10 minutes aways from freshly baked cookies.

To turn a classic chocolate chip cookie into a dark chocolate cookie, you will just need to add one more ingredient – cocoa powder.

These cookies come out soft, chocolate rich and not too sweet.

Since we like to keep is dairy and egg free around here, I am adding cornstarch which helps create a crumbly and tender dessert-like texture but this is optional.

I am swapping dairy butter with vegan butter and also adding coconut oil and dairy free milk.

Almond milk is my preference but any non-dairy milk will work.

If you are not a fan of coconut oil, you can use any neutral oil like grapeseed, vegetable or avocado.

Lastly, to keep this 100% vegan, be sure to add dairy free chocolate chips. You can also buy a bar of chocolate and chop it into chunks!

Please leave your review for these dark chocolate cookies in the comment section below.

For questions, you can also send me a direct message via Instagram.



Quick Prep

As with most baking recipes, it is important to have ingredients at the right temperature so they incorporate well when making the dough.

Start by removing the butter from the refrigerator and cut into small cubes. Store in a bowl on the counter and allow to come up to room temperature, this can take anywhere from 30 minutes to 2 hours. For vegan butter, it takes about 45 minutes. The butter should be softened and not cold. To check, make an indentation with you finger.

If the coconut oil is at the solid stage, heat it up in a small sauce pan on medium heat until melted then pour into a measuring cup. Coconut oil will remain at the liquid stage at 76°F+.

Pour the milk into a measuring cup and allow to come up to room temperature. You can also slightly warm it in a sauce pan then combine with the coconut oil.

Get the other ingredients out and ready.


Mix Wet Ingredients

First, preheat your oven to 350°F and line a baking sheet with parchment paper, set aside.

To a large mixing bowl or standing mixer, add the light brown sugar, pure cane sugar and softened butter cubes.

Using the paddle attachment or hand mixer, mix until creamed together. The mixture should be light brown.

Next, add the coconut oil and milk while mixing.

Stop and scrape down the bottom and sides of the bowl then mix again to evenly incorporate everything.

Lastly, add the vanilla and mix to combine.


Make The Cookie Dough

Place a large sieve over the bowl with the wet ingredients then add all of the dry ingredients and gently sift in the dry ingredients.

This method will mix the dry ingredients as they are being added to the wet as well as separate and break up any clumps.

Mix on low for a few seconds then add the chocolate chips an mix again just until combined. Do not over mix.


Scoop & Bake

It's best to chill the dough for 30 minutes.

Using an ice cream scoop or a quarter cup measuring cup, scoop the mixture then place the cookie dough balls on the parchment lined baking sheet.

Be sure to leave 2 inches of space in between each cookie, 6 cookies per baking sheet.

Bake the cookies at 350°F for 10-13 minutes.


Allow To Cool

Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to cool for another 5-10 minutes.


How To Store Leftovers

Store any leftover raw cookies dough in an air-tight container in the refrigerator for up to 4 days.

You can also scoop and freeze the balls then store in a freezer bag for up to 3 months!

Bake frozen cookie dough balls for an additional 2-3 minutes longer than your preferred baking time.

Baked cookies can be stored at room temperature for up to 3 days. I don't recommend storing baked goods in the refrigerator, as they tend to dry out and go stale fast.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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