Chocolate Chocolate Chip Cookies Recipe

Introduction

These Chocolate Chocolate Chip Cookies are rich, fudgy, and packed with deep cocoa flavor and melty chocolate chips. Perfect for anyone craving a double dose of chocolate in a soft, chewy cookie. They bake quickly and satisfy every chocolate lover’s sweet tooth.

Ingredients

• 1/2 cup butter
• 3/4 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 ⅓ cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup semisweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. Step 2: Melt the butter in a large microwave-safe bowl for about 40 seconds until about 90% melted.
3. Step 3: Whisk the melted butter until fully liquefied; then mix in both sugars until well combined.
4. Step 4: Stir in vanilla extract and the egg until fully incorporated.
5. Step 5: Add flour, cocoa powder, baking soda, and salt; mix until just combined.
6. Step 6: Gently fold in the chocolate chips until evenly distributed.
7. Step 7: Scoop about 1.5 tablespoons of dough for each cookie and place them two inches apart on the prepared sheets.
8. Step 8: Bake for 7-10 minutes, removing when cookies are slightly underbaked.

Tips & Variations

• For extra fudgy cookies, slightly underbake and let them finish setting on the baking sheets.
• Swap semisweet chocolate chips for dark chocolate or white chocolate chips for a different twist.
• Add a pinch of instant espresso powder to deepen the chocolate flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. For longer storage, freeze cookies for up to 3 months and thaw at room temperature before serving. Reheat briefly in a microwave for a freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the kosher salt in the recipe to avoid oversalting your cookies.

Why are my cookies spreading too much?

Make sure your dough is well chilled before baking or try reducing the butter slightly. Also, avoid placing cookies too close together on the baking sheet.

Chocolate Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

5 from 117 reviews

These Chocolate Chocolate Chip Cookies are rich, fudgy, and packed with chocolate flavor. With a soft and chewy center and a slightly crisp edge, these cookies combine cocoa powder and semisweet chocolate chips for a double chocolate delight perfect for any chocolate lover.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup butter
• 3/4 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 ⅓ cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup semisweet chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Melt Butter: Melt the butter in a large microwave-safe bowl for about 40 seconds until about 90% melted. This helps incorporate the butter smoothly into the dough.
3. Mix Sugars and Butter: Whisk the melted butter until it is fully liquefied, then stir in both brown and granulated sugars until the mixture is well combined and somewhat glossy.
4. Add Vanilla and Egg: Stir in the vanilla extract and the large egg until fully incorporated, ensuring the mixture is smooth and uniform.
5. Combine Dry Ingredients: Add all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to the wet ingredients. Mix gently until just combined to avoid overworking the dough.
6. Fold in Chocolate Chips: Gently fold the semisweet chocolate chips evenly throughout the dough for pockets of melted chocolate in each cookie.
7. Portion Cookies: Scoop approximately 1.5 tablespoons of dough for each cookie and place them two inches apart on the prepared baking sheets to allow room for spreading.
8. Bake: Bake the cookies in the preheated oven for 7-10 minutes. Remove when cookies appear slightly underbaked to maintain a chewy, soft center, then cool on the baking sheets.

Notes

• You can substitute the semisweet chocolate chips with dark or milk chocolate chips based on your preference.
• Do not overbake; removing the cookies when slightly underbaked will yield the best chewy texture.
• Letting the dough chill for 30 minutes before baking can help control spread if desired.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Keywords: chocolate chip cookies, double chocolate cookies, fudgy cookies, homemade cookies, easy cookie recipe