These Dark Chocolate Chip Cookies are the perfect indulgence for a serious chocolate lover! The hearty oatmeal base adds the perfect texture to the chewy and soft cookie, which is studded with rich, decadent chocolate chunks. Each bite of these cookies will transport you to a place of pure chocolate bliss, with every morsel packed with flavor. Dark Chocolate Chip Cookies are easy to make and are sure to be a hit with anyone who loves the combination of chocolate and a classic cookie!

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Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon molasses
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned whole rolled oats
  • 2 (4-ounce) semi-sweet chocolate bars, chopped
  • coarse sea salt, optional, to taste, for serving

Directions

Step 1 –Using a hand mixer or stand mixer fitted with a paddle attachment, cream the butter, the brown sugar, and the granulated sugar together on medium speed until it is smooth, about 2 minutes.

Step 2 –Add the eggs to the sugar mixture and mix on high speed, scraping down the sides of the bowl as needed, until it is combined, about 1 minute.

Step 3 –Add the vanilla and the molasses to the batter and mix on high speed until it is combined.

Step 4 –In another bowl, whisk the flour, the baking soda, the cinnamon, and the 1/2 teaspoon salt together.

Step 5 –Add the butter mixture to the flour mixture and mix on low speed until it is combined.

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Step 6 –Beat the oats and the chocolate into the batter on low speed. The dough will be thick, yet very sticky.

Step 7 –Chill the dough in the refrigerator for at least 30 minutes and up to 1 hour.

Step 8 –Preheat the oven to 350 degrees F.

Step 9 –Line two large baking sheets with parchment paper or silicone baking mats.

Step 10 –Use a cookie scoop to scoop 1-1/2-tablespoon-sized dough balls and place them 2 inches apart on the prepared baking sheets. There should be around 36 dough balls.

Step 11 –Bake until the cookies are lightly browned on the sides, about 11-12 minutes.

Step 12 –Transfer the cookies out of the oven and immediately sprinkle them with the sea salt.

Step 13 –Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 14 –Serve.