Wanna know what happens when you take a really good classic chocolate chip cookie and triple the chocolate? Good things happen. REAL good things! These Chocolate Chocolate Chip Cookies are made with not two, but three(!!!), kinds of chocolate which makes them decadent with a capital D. No doubt about it, these cookies are a chocolate lover’s dream!
Why are these cookies so good?
There’s a lot to love about these chocolate chocolate chip cookies. Not only are they easy to make, but they deliver big-time chocolate flavor that will keep you coming back for more. Here’s a few reasons why you’ll love these cookies:
Rich, chocolatey flavor. Made with a double dose of chocolate, these cookies are unbelievably indulgent.
Thick, chewy, ultra fudgy texture. Baked to perfection with deliciously crispy edges and gooey, chewy centers. And don’t even get me started on those pools of melted chocolate in every bite. Yes, please!
Easy to make. These cookies are a cinch to make in under an hour which makes them perfect for when you want a cookie and you want it NOW!
Perfect for feeding a crowd! Chocolate lovers will swoon over these ultra decadent cookies.
Ingredients
These homemade chocolate chocolate chip cookies start with all the same ingredients as a traditional chocolate chip cookie like flour, butter, sugar and eggs. You can whip up a batch in minutes with just a handful of simple ingredients. Here’s what you’ll need:
- Flour – regular all-purpose flour gives the cookies structure and chew. For a gluten free version, substitute cup-for-cup with your favorite gluten free flour.
- Butter – for best results, be sure the butter is softened to room temperature.
- Sugar – we’re using a combination of light brown sugar and granulated sugar for sweetness and texture.
- Eggs – the recipe calls for room temperature eggs. Leave them out an hour before baking or place them in a bowl of warm water for 10 minutes to bring them to room temperature quickly.
- Chocolate + cocoa powder – three kinds of chocolate makes these cookies extra decadent!
- Vanilla – all good cookies have a splash of quality vanilla extract. Go for the gourmet brand and steer clear of anything labeled “artificial”.
- Salt – a pinch of salt in the cookie dough and a sprinkle of flakey sea salt atop the freshly baked cookies gives these cookies the best flavor!
How to make chocolate chocolate chip cookies from scratch
You can make a warm batch of these ooey, gooey soft and chewy cookies in under an hour so what are you waiting for?! Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Start by melting 4 ounces of bittersweet chocolate over a double boiler. Alternatively, you can melt the chocolate in the microwave. Stirring often, melt until shiny and smooth. Set aside to cool for 10 minutes.
Step 2: In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
Step 3: Add the eggs, one a time. Scrape down the sides of the bowl after each addition. Add the vanilla and mix to combine.
Step 4: Add the melted chocolate to the butter and egg mixture, mixing on low speed until fully combined.
Step 5: Whisk together the dry ingredients and add them to the butter and sugar mixture in three additions. Mix only until there are no streaks of flour remaining. Do not over mix.
Step 6: Use a large spatula to stir in the chocolate chips. The dough will be very soft and a bit sticky. Cover the bowl and chill for 20 minutes to allow the dough to firm up.
Step 7: While the dough is chilling, preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 8: Once chilled, portion the dough into 2-ounce balls and roll them in the palms of your hands until smooth and uniform. Place 2 to 3 inches apart on the prepared baking sheet and top each cookie dough ball with more chocolate chips.
Step 9: Bake one cookie sheet at a time in the center rack of the oven for 8 to 10 minutes. The cookies are done when the edges are set but the centers are puffy and slightly under baked. Remove the cookies from the oven and immediately top with a few more chocolate chips if desired. Cool on the baking sheet for 10 minutes before carefully transferring to a wire rack to cool completely. Sprinkle with flakey sea salt before serving if desired.
Variations
If you’re looking for add a delicious spin to these chocolate chocolate chip cookies, give these variations a try!
Mix up the chips. Instead of dark and semi-sweet chocolate chips, toss in some milk chocolate and peanut butter chips for a delicious chocolate and peanut butter situation. Swap in white chocolate chips for an inside-out chocolate chip cookie. Or try mixing in chocolate chunks instead of chips.
Bring on the peppermint. Add a festive holiday flair with a splash of peppermint extract.
Go nuts! These cookies are begging to be paired with a handful of chopped walnuts or pecans. Toast them on stovetop first for extra flavor.
Calling all coffee lovers. A hint of espresso powder would really elevate the chocolate flavor in these cookies.
How to store
These cookies are best enjoyed the day they are made, warm from the oven with a tall glass of cold milk. If you have a few cookies leftover, keep them tightly covered at room temperature for up to 3 days. To keep the cookies moist, add a piece of sliced bread to the container.
To freeze the cookies, cool completely and place flat in a large freezer bag or container. Freeze for up to 2 months. Defrost at room temperature or for a softer, fudgy cookie, reheat in a 300°F oven for 5 to 8 minutes before serving.
Happy cookie making!
Looking for more easy and delicious cookie recipes? You’ll love these:
Chocolate Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 to 20 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These Chocolate Chocolate Chip Cookies are a chocolate lover’s dream! They have the most incredible soft and chewy texture and a triple dose of chocolate. Plus, they’re super easy to make and always a crowd pleaser!
Ingredients
- 4 ounces bittersweet chocolate chips (or chopped chocolate)
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/4 cup (20 g) Dutch-process cocoa powder, sifted (I like Rodelle or Hershey’s Special Dark)
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) light brown sugar, packed
- 2/3 cup (133 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1/2 cup bittersweet chocolate chips
- 1/2 cup semi-sweet chocolate chips
- flakey sea salt for sprinkling, optional
Instructions
- Place 4 ounces of bittersweet chocolate chips in a heat safe bowl over a double boiler. To create a double boiler, fill a medium pot with two inches of water and bring to a simmer. Place the bowl over the pot, being careful not to let the water below touch the bottom of the bowl. Stirring often, melt the chocolate over medium-low heat until smooth and shiny. Remove the chocolate from the heat and set aside to cool for 10 minutes.
- Meanwhile, in a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed for about 3 minutes, until light and fluffy.
- Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla and mix to combine.
- Add the melted chocolate to the mixture and mix on low speed to combine well. Scrape down the sides of the bowl once more.
- Add the dry ingredients to the butter and sugar mixture in 3 additions and mix on low speed just until combined. Do not over mix. Pro-tip: to keep the cocoa powder and flour from flying out of the mixing bowl, cover the top of the stand mixer and bowl with a large kitchen towel while mixing.
- Remove the bowl from the stand mixer and use a large spatula or wooden spoon to fold in the chocolate chips. Do not over mix. Cover the bowl and refrigerate for 20 minutes.
- While the dough is chilling, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Use a large cookie scoop to portion out the dough into 2-ounce balls. Gently roll the balls between the palms of your hands, just until smooth. Be careful not to overwork the dough. Place the cookie dough balls 2 to 3 inches apart on the prepared baking sheets. For an extra gooey cookie, top the dough with extra chocolate chips.
- Bake one cookie sheet at a time for 9 to 10 minutes or until the edges are set but the centers of the cookies still look puffy and slightly under baked. The cookies will continue to bake as they cool. Remove the cookies from the oven and let cool on the baking sheet for about 10 minutes before carefully transferring to a wire rack. The cookies will deflate slightly as they cool. For an extra gooey cookie, top each cookie with a few more chocolate chips immediately after removing from the cookie sheet from the oven.
- Top the cookies with a sprinkle of flakey sea salt if desired.
Notes
Store cookies tightly covered at room temperature for up to 3 days.
To freeze the cookies, cool completely and then wrap in two layers of plastic wrap. Place in a large plastic freezer bag and freeze flat for up to 2 months. Defrost at room temperature or reheat in a 300°F oven for 5 to 8 minutes before serving.
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2 Comments
Suzie
March 2, 2024 at 12:32 pmOh these look amazing, baking these ASAP! Can never go wrong with more chocolate, they look perfect!
Libby
March 1, 2024 at 11:02 pmCan regular cocoa powder be used in these? They look amazing!!