With rich chocolate flavor and a soft and chewy texture, these easy to make Chocolate Chocolate Chip Cookies are sure to satisfy any chocolate lover. Bake some now or freeze the dough to bake later!
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.
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
This Chocolate Chocolate Chip Cookie recipe is soft and chewy from increasing the amounts of brown sugar and baking soda than your average Toll House Cookie recipe.
Also, adding cocoa powder and doubling the amount of pure vanilla extract ups the richness of the cookie.
The rest of the ingredients are the usual suspects you'd find in a chocolate chip cookie recipe.
(No surprise there.)
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: Combine butter, sugars, eggs, and vanilla
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).
Step 2: Add the dry ingredients to the creamed mixture
Sift the flour and cocoa powder together before whisking the baking soda and salt to insure there are no lumps to deal with. Next, add the flour mixture to the butter mixture. Start the mixer on low, unless you like to breathe in the inevitable cloud of flour that will form. Fold in the chocolate chips (photo 2).
Leave a few chocolate chips back to press into the tops of the dough before baking. This is just for looks, but it makes for a good picture.
Step 3: 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. You don't have to chill this cookie dough before portioning.
At this point you can bake them or freeze them. To freeze the balls, place them on a rimmed baking pan lined with wax paper for about 30 minutes, then transfer to a ziplock bag for storage (photo 3).
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.
Step 4: Bake the cookies
Space six cookie dough 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. 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 4). They might look a little underdone, but that's what helps keep them soft and chewy.
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 eggs 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.
You read that right. These easy soft chewy Chocolate Chocolate Chip Cookies really should be called Better Than Chocolate Chip Cookies. Or maybe Double Chocolate Cookie Dreams.
These cookies 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 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!
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Easy Soft Chewy Chocolate Chocolate Chip Cookies
- hand mixer
- ½ cup unsalted butter, softened
- ½ cup dark brown sugar, firmly packed
- ½ cup granulated sugar
- 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
- 1 cup chocolate chips, see Recipe Notes
- 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 and sugars, beating with a hand mixer until it's all 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 dry ingredients 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.