Dark chocolate chip cookies – a crossover of classic goodness with deep decadence. There is no other way than to obsess over these.

A grid of dark chocolate chip cookies topped with flakey sea salt. One cookie is cracked in half with gooey chocolate coming out.

Dark Chocolate Chip Cookie Recipe

Dark chocolate is normally not my first (or even third choice). But wowza – these dark chocolate chip cookies have officially changed my mind. Perfectly chewy with a deeply rich chocolatey flavor and topped with flaky sea salt? These cookies left my tastebuds speechless in the absolute best way.

A dark chocolate chip cookie feels bougie and instantly becomes the classy showstopper you’ll want to share with all of your friends. Normally desserts with that description make me think I’m going to have to tie myself to the stove for 3 days straight, but these bad boys are just elegant without all the extra work. Trust me, if you think you’re not a dark chocolate fan, these cookies are going to change the name of the game for you.

Close up of dark chocolate chip cookie topped with salt on a baking sheet. Chocolate is melting out to the side.

Ingredients in Dark Chocolate Chip Cookies

Salted butter – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Brown sugar – Using more brown sugar gives this cookie a chewy final texture but a crisp outside from the granulated sugar.
Granulated sugar
Egg
Corn syrup – This also helps with the chewiness factor.
Vanilla extract
All-purpose flour
Cornstarch – This will keep your cookie from becoming dry.
Baking soda
Salt
Dark chocolate chips – My absolute favorite chocolate chips to use in this recipe are the Ghirardelli bittersweet chocolate chips. But you can just use your favorite dark chocolate chips or chop up a bar of high quality dark chocolate.
Flakey sea salt, optional – Yes, technically I have this listed as optional, but is it really?

Cookie dough balls with dark chocolate chips on a baking sheet ready to be baked.

How to Make Dark Chocolate Chip Cookies

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture. This will take 2-3 minutes.
Scrape the sides of the bowl and add in the egg, corn syrup and vanilla extract. Mix until combined.
Next, add the flour, cornstarch, baking soda and salt. Mix until a soft dough forms.
Mix in the dark chocolate chips until evenly distributed.
Portion out the dough using your desired size of cookie scoop. For small cookies, use a #40 (1 1/2 tbsp of dough) and for larger cookies use a #24 scoop (3 tbsp of dough).
Leave in a ball and arrange on the cookie sheet.
Bake at 350° F for 8-12 minutes until the cookie spreads, flattens and begins to turn golden brown on the edges. For smaller cookies, 8-10 minutes, for larger cookies 10-12 minutes.
Immediately sprinkle with flakey sea salt, if desired.
Enjoy!

Aerial view of a tight grid of dark chocolate chip cookies.

Can I add other ingredients to complement the dark chocolate flavor?

Yes! I obviously recommend adding sea salt to the tops, but you can also add in chopped nuts (pecans, walnuts, or pistachios would be mind blowing here). If you’re daring, you can also add in different varieties of chopped fruit, if desired.

How should I store dark chocolate chip cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

Close up image of a grid of dark chocolate chip cookies topped with flaky salt. Across the top it says "dark chocoalte chip cookies" in text.

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