Chocolate Chocolate Chip Cookies have rich chocolate flavor with pieces of chocolate chips mixed throughout. The best cookie for chocolate lovers!
As a kid, my local grocery store would offer a bakery cookie to children shopping with their parents. My favorite cookie was the Chocolate Chocolate Chip.
To this day, I still love Chocolate Chocolate Chip Cookies. These are thick and chewy and have 3 kind of chocolate!
These cookies are based on the Thick and Chewy Double Chocolate Cookies but with added chocolate chips.
They are a rich, brownie-like cookie!
If you love chocolate, try this Triple Chocolate Biscotti!
Ingredients
- unbleached all purpose flour
- Dutch-processed cocoa powder
- baking powder
- salt
- semisweet chocolate
- eggs
- vanilla extract
- instant coffee or espresso powder
- butter
- light brown sugar
- granulated sugar
- semisweet chocolate chips
Make the Batter and Bake
Whisk the dry ingredients together in a medium bowl, set aside.
In a heatproof bowl set over barely simmering water or in the top of a double boiler, melt the chocolate, stirring until smooth. Set aside to cool slightly.
Whisk the wet ingredients in a medium bowl, sprinkle with the coffee powder over the top to dissolve, and set aside.
In a standing mixer, beat the butter and sugars at medium speed. Decrease the speed and gradually add the egg mixture. Then add the melted chocolate in a steady stream.
Add the dry ingredients until just combined, then add the chocolate chips. Do not overbeat.
Cover the bowl and let the dough stand at room temperature until the consistency is scoopable and fudge-like.
Divide the dough into 42 equal portions of about 2 tablespoons each and roll them into balls. Place them on parchment lined baking sheets about 1 ½ inches apart.
Bake the cookies two sheets at a time, switching and rotating the baking sheets halfway through the baking time, until the edges have just begun to set but the centers are still very soft, about 10 minutes.
Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.
Cool the cookies on the baking sheet for 10 minutes, then transfer to cooling racks and cool to room temperature.
Store cookies in an airtight container at room temperature.
Gluten Free Option
I haven't tried it myself with these cookies, but I have good luck using a 1 to 1 gluten free baking flour, like Bob's Red Mill brand, in place of all purpose flour.
📖 Recipe
Chocolate Chocolate Chip Cookies
Ingredients
- 2 cups unbleached all purpose flour (10 ounces)
- ½ cup Dutch-processed cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 16 ounces semisweet chocolate (chopped)
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee or espresso powder
- 10 tablespoons unsalted butter (softened, 1 ¼ sticks)
- 1½ cups light brown sugar (packed, 10½ ounces)
- ½ cup granulated sugar (3 ½ ounces)
- 2 cups semisweet chocolate chips (12 ounces)
Instructions
- Whisk the four, cocoa powder, baking powder, and salt together in a medium bowl; set aside.2 cups unbleached all purpose flour, ½ cup Dutch-processed cocoa powder, 2 teaspoons baking powder, ½ teaspoon table salt
- Melt the chocolate in a medium heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly.16 ounces semisweet chocolate
- Whisk the eggs and vanilla together in a medium bowl, sprinkle the coffee powder over the top to dissolve, and set aside.4 large eggs, 2 teaspoons vanilla extract, 2 teaspoons instant coffee or espresso powder
- In a standing mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until combined. about 45 seconds; the mixture will look granular. Decrease the speed to low, gradually add the egg mixture, and mix until incorporated, about 45 seconds. Add the melted chocolate in a steady stream and mix until combined, about 40 seconds, scraping down the bowl and beater as needed with a rubber spatula. With the mixer still running on low, add the dry ingredients and mix until just combined.10 tablespoons unsalted butter, 1½ cups light brown sugar, ½ cup granulated sugar
- Add the semisweet chocolate chips to the batter. Do not overbeat. Cover the bowl of dough with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.2 cups semisweet chocolate chips
- Meanwhile, adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350°F. Line two baking sheets with parchment paper. Divide the dough into 42 equal portions, each about 2 tablespoons, and roll them between your hands into balls about 1¾ inches in diameter. Set the dough balls on the prepared baking sheets, spacing them about 1 ½ inches apart.
- Bake two sheets at a time, switching and rotating the baking sheets halfway through the baking time, until the edges have just begun to set but the centers are still very soft, about 10 minutes.
- Cool the cookies on the baking sheets for 10 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
- Store cookies in an airtight container at room temperature.
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