Chocolate Chocolate Chip Cookies

A rich, chewy chocolate dough studded with semisweet chocolate chips makes these Chocolate Chocolate Chip Cookies the ultimate chocolate lover’s delight.

The Ultimate Double Chocolate Cookie Recipe!

Chocolate lovers rejoice! These Chocolate Chocolate Chip Cookies bake up to be the ultimate double chocolate cookie recipe. Chewy and oh-so chocolaty on the inside, with an irresistible crisp and crunch on the outside. The chocolate lovers in your life will be head-over-heels in love at first bite.

When I learned there was such a thing as National Chocolate Chip Day, I was definitely on board for celebrating! My stash of chocolate chips is ALWAYS stocked! I’ve got semi-sweet, milk chocolate, dark chocolate, mini and even chunks. I stir them into pancakes, bake them into banana bread, scones, biscotti, and muffins. Can’t stop, won’t stop!

My double chocolate muffins might have been the inspiration for these amazing cookies. Nothing like melty bites of chocolate chips floating in a sea of soft chocolate. And these double chocolate cookies have the perfect texture. Incredibly chewy with a light crispy outside. Impossible to put down.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter (room temperature): provides moisture, and richness. It also helps create tenderness and contributes to the chewy texture. If you use salted butter, you might consider using less salt in the recipe as it will affect the sweetness of the cookie.
• Granulated sugar: sweetens, but also contributes to the crispness on the outside of the cookies.
• Light brown sugar: adds moisture and chewiness thanks to the molasses content, plus a richer, deeper sweetness. You can use dark brown sugar instead, but the flavor will be a bit richer.
• Large egg: helps bind all the ingredients, adds moisture, and helps with structure.
• Pure vanilla extract: flavor enhancer that helps balance the sweetness, rounds out flavors and deepens the chocolate taste.
• All-purpose flour: provides structure and body to the cookies.
• Unsweetened cocoa powder: provides rich chocolate flavor and some bitterness to balance the sugar. Dutch-processed cocoa works, but it’s less acidic and may affect the overall rise slightly.
• Baking powder: helps the cookies rise a bit so they’re not too dense.
• Baking soda: the leavening agent that reacts to the acid in the brown sugar and cocoa powder to help the cookies rise a bit.
• Kosher salt: balances the sweetness and enhances the overall flavor. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Semi-sweet chocolate chips: add that classic sweet, melty burst of chocolate in every bite.

Supplies:

• 2 baking sheets
• Parchment paper
• Electric mixer fitted with paddle attachment
• Medium mixing bowl
• Whisk

How to Make Chocolate Chocolate Chip Cookies

• Preheat oven to 350°F. Lightly grease or line two baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth.
• Add the egg and vanilla and beat until well combined.
• In a separate bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.

• Add the flour mixture to the wet ingredients in two batches and beat on low speed until just combined.
• Stir in 1 cup of the chocolate chips.
• Form the dough into heaping tablespoons and place a few inches apart on the prepared baking sheets.
• Flatten each ball of dough slightly with the palm of your hand.

• Press additional chocolate chips into the top of each mound of cookie dough.

• Bake for about 15 minutes or until cookies start to crinkle a bit on top and are set around the edges. Let rest on cookie sheets for 5 minutes before removing to a wire rack to cool or enjoy immediately!

Storage

Store cookies in an airtight container for up to 4 days or in the refrigerator for up to one week.

To freeze baked cookies: Let them cool completely, then flash freeze on a baking sheet before transferring to a freezer-safe container or freezer-safe bag to freeze for up to 3 months. To defrost, let them set at room temperature, uncovered, for 15-20 minutes.

Freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop heaping tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point. Place baking sheet in the freezer for at least 30 minutes to flash freeze the cookie dough. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or freezer-safe plastic bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.

Bake Frozen Cookie Dough: When craving a cookie, simply remove the number of cookie dough scoops you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 15-17 minutes or until cookies start to crisp around the edges.

If you make my Chocolate Chocolate Chip Cookies and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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