If you’re looking for a rich, super-chocolatey, chocolate chip cookie, then you have to try this recipe. It’s one of my go-to cookies that I give to clients and open house guests (and of course my own family!). I like putting a mixture of chocolate chips in them, including white chocolate chips, to add a little variety! These cookies have that great crisp outside crunch with a gooey, chewy inside that is so addicting! Next time a chocolate craving hits, and you have a few spare moments to bake, I highly recommend this recipe!
Chocolate Chocolate Chip Cookies
Preheat oven to 350 degrees.
- 1 cup butter
- 1 cup sugar
- 3/4 cup brown sugar (tightly packed)
- 2 eggs
- 2 tsp vanilla
- 1 3/4 cups all-purpose flour
- 1 1/4 cups cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 1/2 cups assorted chocolate chips such as white chocolate, milk chocolate, dark chocolate and semi-sweet.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In the bowl of an electric mixer, beat butter until light and creamy. Add in sugar and brown sugar and beat until well combined. Add in eggs, one at a time, mixing until each is fully incorporated into the batter. Add in vanilla and mix.
In a separate bowl, combine flours, cocoa powder, baking soda and salt. Slowly add dry mixture to wet mixture, mixing until just combined. Stir in chocolate chips.
Using a large cookie scoop, scoop cookie dough onto baking sheet. A large cookie scoop holds about 3 tablespoons of cookie dough. Space dough at least 2″ apart.
Bake for approximately 10-12 minutes. This is the tricky part since you can’t see if they’re browning (because they’re dark brown in color) so you have to trust the timer and them looking not completely baked! Remove from oven and allow to cool for 5 minutes before transferring to a wire rack. The cookies will firm up as they cool.
Adapted from Recipe by “Christi Johnstone”