With rich chocolate flavor and a soft and chewy texture, these one-bowl Chocolate Chocolate Chip Cookies are sure to satisfy any chocolate lover. You can also bake some now and freeze the dough to bake later for fresh cookies anytime. Treat someone special to something special!
Why this recipe works
- One bowl cookie recipe means less cleanup
- The dough goes from the bowl to the oven. No chilling cookie dough required!
- Rich chocolate flavor and a soft and chewy texture make for a superior cookie
Sometimes you just want to do something nice for someone special.
My older daughter aced a really important certification test, and I wanted to celebrate. And I do that by baking her a surprise treat. She is really fond of chocolate chip cookies, but I wanted to do something a little more special.
It was a really BIG test.
Leaving out the fresh mint from Mint Chocolate Chunk Cookies leads to easy Soft Chewy Chocolate Chocolate Chip Cookies. These double chocolate chip cookies are truly something special!
What you need
The ingredients for a classic Tollhouse Chocolate Chip Cookie recipe are flour, butter, sugar, brown sugar, eggs, baking powder, vanilla extract, and salt.
This Chocolate Chocolate Chip Cookie recipe is soft and chewy from increasing the amounts of brown sugar and baking soda. Also, adding cocoa powder and doubling the amount of pure vanilla extract ups the richness of the cookie.
Oh, and here's a fun tip: you can substitute white chocolate chips for the semisweet chocolate chips, these become Reverse Chocolate Chip Cookies (aka White Chocolate Chocolate Chip Cookies).
How to make double chocolate chip cookies
The method for making this cookie dough doesn't really vary from most cookie recipes. It's an easy and quick process, especially if you use a stand or hand mixer.
Step 1: Make the cookie dough
Start by beating together the softened butter and the sugars until they're all light and creamy. Mix in the egg and vanilla to the creamed mixture (photo 1).
Sift the flour and cocoa powder together (just to eliminate the possibility of lumps), then whisk in the the baking soda and salt (photo 2).
Add the flour mixture to the butter mixture and beat at a low speed until the dough is just combined, stopping to scrape the bowl as necessary. Fold in the chocolate chips, holding some back to press in later (photo 3).
Step 2: Portion the cookie dough
Use a small cookie scoop to gather one tablespoon of the dough, and roll into a ball about 1½-inches wide (photo 4). You don't have to chill this cookie dough before portioning.
Step 4: Bake the cookies
Space six cookie dough balls on a half sheet baking pan lined with a Silpat silicone mat or parchment paper (the cookies will spread a bit). Press a few of the reserved chocolate chips in the top of each cookie. You want the cookies to look as good as they taste!
Bake the cookies at 350°F for 10 to 12 minutes, or until the cookies look set (photo 5). They might look a little underdone, but that's what helps keep them soft and chewy.
Let the cookies cool on the baking sheet for 2 minutes, then use a large spatula to transfer them to a cooling rack to cool completely. The hardest part of the whole process is waiting long enough for them to cool before chowing down!
Questions asked and answered
Here are some questions you might have about using eggs in cookies...
If you want your cookies to have a super soft texture, adding an extra egg can help. The yolks add more richness, and there's more moisture in the dough.
The cookies won't have enough moisture and will lack protein. The cookies will become dense and crumbly, and won't spread out. They may not provide much in the way of flavor, but eggs do play an important role when baking cookies.
Since you need to add moisture, a commercial egg replacer or silken tofu are good alternatives. You can also try aqaufaba (the liquid in canned beans), mashed bananas, or applesauce.
Pro Tip: Freeze cookie dough for later
After portioning the cookie dough, you can freeze them to bake later. Just place them on a rimmed baking pan lined with wax paper for about 30 minutes, then transfer to a ziplock bag for storage.
It isn't necessary to defrost frozen cookie dough when you're ready to bake them, just bake at 325°F for 13 to 15 minutes, or until the cookies look set.
The result? Warm cookies from the oven anytime the mood hits you!
You read that right. These easy, soft, and chewy Chocolate Chocolate Chip Cookies really should be called Better Than Chocolate Chip Cookies. Or maybe Double Chocolate Cookie Dreams.
They have rich chocolate flavor with hints of vanilla peeking out underneath. They also have a soft and chewy texture that really holds up, even if they've been out on the counter for a few hours.
In other words, they're super yummy!
My daughter loved her surprise, both the baked cookies and the bag of frozen dough balls I prepared for her to take home. I was so happy to be able to celebrate her accomplishment.
I invite you to celebrate someone special with a cookie they will love!
Slainté! L’chaim! Cheers!
Chocolate chips aren't just for cookies! They can pop up in many different types of recipes. Gotta love versatility!
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Chewy Chocolate Chocolate Chip Cookies
- hand mixer
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup dark brown sugar, firmly packed
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 6 ounces chocolate chips, see Recipe Notes (1 cup)
- Preheat the oven to 350 °F. Line two half-sheet baking pans with Silpat silicone mats or parchment paper.
- In a medium bowl, cream the butter, sugar, and brown sugar together, beating with a hand mixer until the mixture is light and creamy, about 3 to 5 minutes. Add the egg and vanilla extract and beat for an additional minute.
- In a small bowl, sift the flour and cocoa powder together to remove any lumps, then whisk in the baking soda and salt.
- Add the flour mixture to the butter mixture and beat at a low speed until the dough is just combined, stopping to scrape the bowl as necessary. Fold in the chocolate chips, holding some back to press in later.
- Use a small cookie scoop to portion out one tablespoon of the dough into your hand, then roll into balls, about 1½-inches wide.
- Space six balls on each cookie sheet (the cookies will spread a bit). Press a few of the reserved chocolate chips in the top of each cookie.
- Bake for 10 to 12 minutes until the cookies look set, rotating the pans half-way through.
- Let the cookies cool on the baking sheet for 2 minutes, then use a large spatula to transfer them to a cooling rack to cool completely. Serve and enjoy!
- Baked cookies will keep for 2 to 3 days at room temperature (if they last that long!), and for much longer in the freezer. Frozen cookie dough can last up to 3 months in the freezer.