I’ve been on a quest these last few years to find my absolute favorite go-to recipes for some classic cookies. And while I was successful pretty quickly with many others, the perfect chocolate chocolate chip cookie (or “double chocolate”) seemed to elude me. The closest recipe I’d actually found used a chocolate cake mix, but I was wanting something truly homemade. AND, I didn’t want to melt chocolate. (Still, in my opinion, too much work for a cookie.) And, I wanted something chewy. And of course, super chocolate-y. :)
As you might guess since I’m posting, I’m pleased to announce…success!!!
Behold…my new favorite chocolate chocolate chip cookie recipe. Fabulous flavor, nice chewy texture, and uses nice, convenient, takes-2-seconds-to-scoop-out cocoa powder. My kind of cookie. :)
Bookmark it. Try it. Love it.
Chocolate Chocolate Chip Cookies (Double Chocolate Chip Cookies)
Ingredients
- 1 cup (2 sticks) butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder (or dark chocolate cocoa powder)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Prepare a baking sheet with parchment paper.
- In the bowl of a large stand mixer, use the paddle attachment to beat butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy (about 2 minutes). Add in eggs and vanilla, and beat on medium-speed until combined.
- In a separate bowl, whisk together the flour, cocoa, baking soda, and salt until combined. Gradually add the dry flour mixture into the butter mixture and beat on medium-low speed until combined. Fold in the chocolate chips until combined. Cover and chill the dough in the refrigerator for at least 30 minutes. (Or you can wait until after the next step, and chill the dough once it has been formed into balls and placed on the cookie sheet, which only takes 10-15 minutes.)
- Roll the dough into 1.5-tablespoon balls, and place on the parchment-covered baking sheet so that the dough balls are at least 3 inches apart. Bake for 8 to 10 minutes, or until the cookies are cooked through. Remove and let cool for 5 minutes, then transfer the cookies to wire racks to cool completely.
Notes
Did you make this?Let me know how it turned out in the comments below!
Ack !!! These are awesome and slightly addicting !!!! Thanks so much !! :)
I gave these a go last night…they were a big hit! Yum!
These look terrific. How were they two or three days after you baked them, or were they all gone? :-)
Hi Louise! These keep very well! I think my last batch disappeared immediately, but know that they definitely will keep well for at least a few days. Enjoy!! :)
one can never have too much chocolate eh? these look sooo awesome:)
These cookies look great… They kind of remind me of cookies I made for my hubby not too long ago. They were his favorite!
I’m totally with you on the whole melting chocolate thing. There’s already a whole cup of butter in these anyhow. Plus the chocolate chips? Crazy high in fat. But I love me some choc-chocs. Keep those bakery concoctions at Kroger out of my sight cause I can’t keep out of them. I’m gonna try this recipe since you recommend so highly and seem to have that whole no-melting thing just like me.
I wish a had a couple on a dish next to my cup of coffee right now. They look perfect!
I wish I had about four of these in my paw right now.
These cookies look fantastic!! YUM!
these look perfect! I bookmarked it :)