Chocolate Chocolate Chip Cookies are a chocolate lover’s dream. Slightly crisp on the outside, fudgy and gooey on the inside. They’re like brownies in cookie form!
These Chocolate Chocolate Chip Cookies are my family’s answer to chocolate cravings. We love the fudgy cookie dough, which has the texture and flavor of brownies, and the chocolate chunks and semi-sweet chips that melt into the cookie. Serve these with a tall glass of cold milk and you have a decadent treat that everyone loves!
Are you a chocoholic like me? What’s your favorite chocolate fix? Drop me a comment below!
TRIPLE THE CHOCOLATE
These fudgy, gooey cookies have a solid THREE types of chocolate in them, layers upon layers of cocoa goodness:
- First you have a rich cocoa powder that is mixed in with the flour. That’s the base for the cookie batter, which makes these cookies rich and chocolatey.
- Next, semi-sweet chocolate chips melt into the cookies while baking to create a fudgy center in the cookies.
- Finally, chocolate chunks are mixed in throughout. They don’t melt down all the way during baking, so you get pieces of chocolate in every single bite.
TIPS FOR MAKING THE BEST COOKIES
- Your butter has to be room temperature. You should be able to push your finger into it and make a small dent but not go all the way through. Want to make that go faster? Cut your butter up into 1 inch pieces and leave it on the counter for a half hour.
- Your eggs also need to be room temperature. Want that to go faster? Fill a bowl with luke warm water and leave them in there for a few minutes.
- It’s really important to measure your flour correctly. Scoop the flour into the measuring cup and level it off. If you scoop right out of your flour container using your measuring cup, you will end up with significantly more flour.
- Make sure you cream your butter and sugar together for at least three minutes. It needs to not just be mixed, it needs to be light and fluffy. The sugar actually beats air into the butter and that’s key in baking these chocolate cookies, and any other cookie.
- Your pans can’t be hot. If you are baking in batches and need to use your baking pans more than once, you need to make sure that they have cooled before you put more dough on them. You can make this happen fast by just running them under cold water and drying them off. Speaking of pans, I love these! And I love using these with them.
- Use a cookie or ice cream scoop. This isn’t essential, but I find that using a scoop helps to keep all your cookies the same size, for consistent baking and it also makes the process of getting the cookies into ball form so much faster! I love this scoop.
MORE FAVORITE COOKIE RECIPES
Want more chewy, rich, delicious chocolaty cookies? Try some of these recipes:
- Chewy Oatmeal Chocolate Chip Cookies
- Monster Cookies
- Chocolate Almond Coconut Yogurt Cookies
- Pumpkin Chocolate Chip Cookies
- Chocolate Peppermint Cake Mix Cookies
Where are my chocoholics at? Please let me know in the comments below what you think of these Chocolate Chocolate Chip Cookies. Hope you enjoy every chocolaty bite!
Chocolate Chocolate Chip Cookies
- 1 cup flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup white sugar
- 3/4 cup brown sugar packed
- 4 TBSP unsalted butter room temperature
- 1 1/2 tsp pure vanilla extract
- 2 eggs room temperature
- 1 1/2 cups semi sweet chocolate chips melted and at room temperature
- 1 cup chocolate chunks
- Mix together the flour, cocoa powder, baking powder, and salt in a large bowl and set aside.
- Using a stand mixer or a hand mixer, cream together the brown sugar, white sugar, and butter (see note above about creaming and butter consistency).
- Mix in the eggs (one at a time) and the vanilla.
- Then slowly (a half cup at a time), mix in the flour mixture. Mix in until just combined.
- Mix in the melted (and cooled) chocolate. Then mix in the chocolate chunks.
- Let batter sit, covered, on the kitchen counter for 30 minutes. This will help it become more fudgey.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicon baking mats . Using a 1 1/2 TBSP cookie scoop , scoop and roll balls of dough. Place two inches apart and bake for 14 minutes, rotating half way through baking. Remove from the oven, and after two minutes transfer to a cooling rack until full cooled.
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