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

Units Scale

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

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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.