Chocolate Chocolate Chip Cookies

Rich, fudgy chocolate cookies with chocolate chips. Easy and delicious–these will be your go to cookie for the chocolate lovers in your family. This recipe calls for Dutch process cocoa and a blend of sugars for a perfect balance of sweetness and dark chocolate flavor. Recipe makes approximately 24 medium sized cookies. Chill for 24 hours before baking for best results.

Guys. 10 years ago today my husband asked me to be his girlfriend–right before he flew home to San Diego for the summer. Yep–the first official 2.5 months of our dating was spent 2,700 miles away. We texted, called, Skyped, sent snail mail (& cute packages) and wrote each other letters. It was tough being so far apart during those early gushy love months–but I definitely think it made both of us realize how serious we were about one another.

Later that summer I flew solo out to SD to meet Andrew’s parents and then drive back here to Virginia with him. Yes–that was scary, too–but again, we both just *knew* we were meant to be πŸ™‚ I definitely knew when he sent me one of his favorite metal concert tees he was a keeper. And he made me a mixed cd. Swoon.

I don’t actually remember what all I sent to Andrew other than a mixed cd for him–but I bet if I had this cookie recipe back then I would have made him a batch and sent them. I might not title these man-catching cookies but hey, they are definitely man-catching πŸ˜‰

These Chocolate Chocolate Chip Cookies are rich and full of deep, dark cocoa flavor and loaded with chocolate chips. They’re fudgy and decadent but not too sweet.

If your significant other likes Oreos, rich brownies or dark chocolate anything else–they’re going to love these cookies. Or bake these up for girl’s night and serve them alongside some ice cream πŸ™‚

Reasons to make these cookies:

  • It’s National Chocolate Chip Cookie Day
  • You need some chocolate
  • You had a rough day you’re forgetting or a great day you’re celebrating
  • You probably have everything you need and these are fresh, from scratch without a bag/box or mix πŸ™‚
  • You want something extra special for that next bake sale

What you’ll need to make these cookies:

  • Baking pan and parchment or Silpat
  • #40 cookie scoop (or any Tablespoon scoop)
  • Espresso powder (it adds so much depth, y’all!)
  • Dutch process cocoa (it’s alkalized and gives that gorgeous dark chocolate color)
  • Some time to let the dough chill (if you can manage!) because it takes these cookies from good to oh-my-goodness.

Chocolate Chocolate Chip Cookies

thedachshundmom
Rich, fudgy chocolate cookies with chocolate chips. Easy and delicious–these will be your go to cookie for the chocolate lovers in your family. This recipe calls for Dutch process cocoa and a blend of sugars for a perfect balance of sweetness and dark chocolate flavor. Recipe makes approximately 24 medium sized (2 and 3/4 inch diameter with a 40 scoop) or 30 small (2 inch with a 60 scoop) cookies.
No ratings yet
Prep Time 1 d 15 mins
Cook Time 12 mins
Cooling Time 10 mins
Total Time 1 d 37 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 143 kcal

Ingredients
  

  • 1/2 cup light or dark brown sugar
  • 1/2 cup cane sugar
  • 1/3 cup dutch process cocoa such as Hershey's Special Dark
  • 1 ΒΌ tsp espresso powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter, cut into chunks 1 stick
  • 1 large egg
  • 2 Tbsp milk sub creamer or half & half
  • 1 tsp vanilla extract
  • 1 cup All Purpose flour
  • 1 Β½ cups semi-sweet chocolate chips 9-10 ounces

Instructions
 

  • In the bowl of a stand mixer, stir together the brown sugar, cane sugar, cocoa, salt, baking soda, baking powder, and espresso powder with a spatula or spoon. (Manually blending helps avoid a cloud of cocoa from the mixer).
  • Affix paddle attachment to mixer. Add butter (cut up into chunks) to mixer bowl and turn on to lowest setting (1 or "stir"). Let combine with cocoa mixture for 1-2 minutes on lowest setting until chunks are incorporated and cocoa/sugar is no longer a loose powder. Increase mixer speed to medium and cream for 30 seconds to 1 minute to fully combine.
  • Add the egg and beat on medium for 1 minute, scraping down sides after and beating again if needed. Add in vanilla extract and milk and blend on medium, 20-30 seconds.
  • Stir in the flour, 1/2 cup at a time, just until combined. Dough will resemble thick frosting at first and will become stiff when all flour is fully incorporated.
  • Fold in the 1 Β½ cups chocolate chips. This process takes a few minutes to evenly distribute the chips as the dough is stiff.

Chill Cookie Dough

  • Place dough in a medium sized bowl and cover tightly. Store in fridge for at least 4 hours but up to 2 days.

Bake the cookies

  • Remove cookie dough from fridge and let stand at room temperature for 10-15 minutes before scooping.
  • Preheat oven to 375Β°F. Line 2 pans with parchment or baking mat if desired. Scoop dough out by the rounded tablespoon and place 2 inches apart on cookie sheet.
  • Bake for 10-12 minutes, until cookies appear set and tops are losing their shine. Keep an eye on the bottoms and do not overbake. Cookie middles will appear soft but will firm up during cooling.
  • Let cookies cool on pan for 5 minutes or until completely set then transfer to wire rack to finish cooling. Enjoy!

Storing Cookies:

  • Store cookies in an air-tight container at room temperature for up to 4 days. Cookies become crunchier over time.

Notes

  1. This recipe calls for chilling the dough because it produces a better crumb and texture (a cookie that’s chewy on the inside but crispy on the edges).
    1. However, you can definitely bake these right after making the dough! Cookies may spread a little more and will be slightly crunchier. Simply preheat the oven when you begin making the dough and you’ll be eating fresh cookies in no time.

Tips for better cookies:

  • Use butter (not margarine)
  • Use quality ingredients for the best flavor
    • quality doesn’t mean more expensive but some chocolate chips are better than others πŸ™‚
  • Spoon and level flour for an accurate measure
    • simply scooping out a cup can actually leave you with up to 1/4 cup too much!
  • Scoop and level dough so cookies are uniformly sized (this helps them bake evenly)
  • If your oven has hot spots, rotate the pan once during baking
  • Only bake one pan at a time
Recipe adapted from King Arthur Flour.

Nutrition

Calories: 143kcal
Keyword Chocolate, Chocolate Chips, Chocolate Chocolate Chip Cookies, Cookies, Double Chocolate Chip Cookies
Tried this recipe?Let us know how it was!

So there ya have it–my favorite “I’m craving lots of chocolate” kind of cookie. Or “man, I wish I could have made these during college instead of buying those packaged kinds of cookies”. And at less than 150 calories a cookie, you can definitely enjoy 1 or 2 without guilt. And you can get rid of those mixes πŸ™‚

Happy National Chocolate Chip Cookie Day, friends. And happy 10 dating years to my sweet husband–I have lots of cookies made up and I’m so ready for the next decade together πŸ™‚

-Emma



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.