It’s the first of the year and I should probably be sharing salad recipes and smoothie recipes, but delicious chocolate chocolate chip cookies are much more fun. Don’t you think?
It seems that quite a few of you around the country are getting snowed in this weekend, and I think if you are snowed in, you should be snowed in with chocolate chocolate chip cookies. I mean I’m from Arizona so I don’t actually understand the whole snowed in concept, but chocolate chocolate chip cookies can’t hurt I’m guessing.
I used dark chocolate cocoa to make these, but regular cocoa will work just fine. We just prefer dark chocolate when given the choice. You can fill these with milk chocolate chips, semi-sweet chocolate chips, dark chocolate chips, white chocolate chips or even peanut butter or butterscoth chips. Whatever you like! Or in case of that snowed in thing, whatever you have on hand.
This is a great base cookie recipe that you can get creative with. Like nuts? Add some walnuts or pecans. I have trouble ever imagining the desire to put a raisin in anything, but if you like raisins, toss some in, you’ll get a chocolate covered raisin cookie!
While these cookies can be baked immediately after preparing the dough, as called for in the recipe, you can also place the dough in the refrigerator for up to 24 hours prior to baking, which will give you an even richer flavor. If you decide to chill your dough, make sure to cover it tightly with plastic wrap, and take it out of the refrigerator about an hour prior to baking to make it easier to scoop. I find that if you can give your cookie dough at least an hour in the fridge, it really pays off in the flavor.
Chocolate Chocolate Chip Cookies
Ingredients
- 1 cup butter
- 1 cup sugar
- 3/4 cup brown sugar tightly packed
- 2 eggs
- 2 tsp vanilla
- 1 cups and 3/4 all-purpose flour
- 1 cups and 1/4 cocoa powder I prefer to do a mix of regular and dark cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups and 1/2 assorted chocolate chips such as milk chocolate, dark chocolate and semi-sweet.
Instructions
- 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- 2. In the bowl of an electric mixer, beat butter until light and creamy. Add in sugar and brown sugar and beat until well combined. Add in eggs, one at a time, mixing until each is fully incorporated into batter. Add in vanilla and mix.
- 3. In a separate bowl, combine flours, cocoa powder, baking soda and salt. Slowly add dry mixture to wet mixture, mixing until just combined. Stir in chocolate chips.
- 4. Using a large cookie scoop, scoop cookie dough onto baking sheet. A large cookie scoop holds about 3 tablespoons of cookie dough. Space dough at least 2" apart.
- 5. Bake for approximately 10-12 minutes. Cookies should be starting to firm up but still soft in the middle. Remove from oven and allow to cool on pan on a wire rack for at least five minutes. Repeat with remaining dough. Allow to cool completely prior to storing. Store in an airtight container.
Check out all of the cookie recipes on this site!
I hope you enjoy these rich and delicious chocolate chocolate chip cookies!
Melissa Howell says
There is nothing wrong with posting a cookie recipe at the beginning of the year. I have decided to delay any healthy eating, so bring on the chocolate! These look amazing!
John Bollinger says
This recipe is terrific. A soft and very chocolate cookie. Thanks!
But I came looking for such a cookie as a base for something a bit flashier and more Christmas-y. It turns out that lightly frosting these and sprinkling them with crushed candy cane pieces is *also* terrific, and very nicely fit my bill.
Christi says
Oh that sounds delicious!
Alison says
This looks great, but you have to know that there are so many ads going on this page that its taking forever to load and scroll and it will prevent me from using any of your recipies 🙁
Just thought you might want to know that.
Christi says
Thanks Alison. This is the busiest week of the year for traffic on the website, and unfortunately with double to triple the average traffic, it does get slowed down a bit.
Tom says
These were insanely good. My friends were raving about them many hours after they were baked. I followed the recipe almost exactly, except for Step 2… I added the sugar, butter, egg, all at once (careless mistake…) but it ended up not being a problem at all. I did about 70/30 on dark cocoa powder / regular, and I’ll probably keep that ratio for next time. For chocolate chips I did a mix of what I had in my cupboard which included white chocolate, semi sweet, and then whatever the Ghirardelli discs are. Will try adding macadamia nuts next time. And there will 100% be a next time. Might eat right out of the oven with some ice cream. Mmmm. Thanks for the recipe!
Ayda says
Can I add 1 cup of walnuts to this recipe?
Christi Johnstone says
Absolutely, you can really add any mix in you like, it won’t change the foundation of the recipe.
kristine says
***** I couldn’t put the number of stars so used asterisks. Well my daughter picked the recipe and has declared them AMAZING! I did change a couple of things. I used coconut palm sugar instead of brown sugar because that’s all I had. I also used gluten free flour. I also put in a heaping cup of chocolate chips and a heaping cup of caramel bits and some chopped pecans. This recipe is definitely a keeper!
Christi Johnstone says
So glad they were a hit!