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)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 20 -24 cookies
Description
You will love this Chocolate Chocolate Chip Cookies (Double Chocolate Chip Cookies) recipe! So chocolate-y!! So delicious!! So quick and easy to prepare!
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
Recipe slightly adapted from Allrecipes.com.
I don’t know when this recipe was posted originally, but I have been making them for at least several years. They are very easy and delicious. If you top them with 2-3 of those candy eyes you can get from craft stores like Michael’s and Hobby Lobby, they make for great Halloween treats. By using different sizes (small, medium, large) and different amounts (2-4 eyes of random sizes) you get easy spooky/monster cookies. These were my family’s go-to treat for ‘Boo’ing neighbors for a couple of years. Thanks for the great recipe!
So delicious!
I loved making these. I did not add nuts. I was using my kitchen aid mixer and found the dough needed a little extra moisture. I added 1 teaspoon veg oil and they came out great at 11 minutes.