Chocolate Chocolate Chip Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Vanilla and Egg: Stir in the vanilla extract and the large egg until fully incorporated, ensuring the mixture is smooth and uniform.
- 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.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips evenly throughout the dough for pockets of melted chocolate in each cookie.
- 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.
- 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
