With pure chocolate & hints of rich vanilla, these soft & chewy Chocolate Chocolate Chip Cookies are a yummy treat that are ready in a snap!
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.
I thought about my Mint Chocolate Chunk Cookies, which are a double chocolate chip cookie infused with mint. I didn't have any mint on hand, and I didn't want to use mint extract.
Go fresh or go home!
Ok then, just leave out the mint. And that's how Soft & Chewy Chocolate Chocolate Chip Cookies came to be.
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Not your average chocolate chip cookie recipe
What makes this recipe for Chocolate Chocolate Chip Cookies (aka Double Chocolate Chip) different than, say, your average Toll House Chocolate Chip Cookie recipe?
Adding cocoa powder and doubling the amount of pure vanilla extract ups the richness of the cookie. This compensates for using less butter and salt.
The rest of the ingredients are the usual suspects you'd find in a chocolate chip cookie recipe.
(No surprise there.)
A quick cookie dough
The method for making this cookie dough doesn't really vary from most cookie recipes. It's an easy and quick process.
Start by beating together the softened butter and the sugars until it's all light and creamy. Then mix in your egg and vanilla.
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).
Finally, fold in the chocolate chips. Leave a few back to press into the tops of the dough before baking. This is just for looks, but it makes for a good picture.
Use a small cookie scoop to gather one tablespoon of the dough, and roll into a ball about 1½-inches wide.
At this point you can bake them or freeze them. If you're baking, then 10 minutes (until they appear just set) will do the trick. This will keep them nice and soft.
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.
It isn't necessary to defrost frozen cookie dough when you're ready to bake them, just bake at a lower temperature for slightly longer, again until the cookies look set.
The hardest part of the whole process is waiting long enough for them to cool before chowing down.
Better Than Chocolate Chip Cookies
You read that right. These Soft & Chewy Chocolate Chocolate Chip Cookies really should be called Better Than Chocolate Chip Cookies.
They have rich chocolate flavor with hints of vanilla peeking out underneath. They 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!
Tammy
Recipes using Chocolate Chips
Chocolate chips aren't just for cookies! They can pop up in many different types of recipes. Gotta love versatility!
If you do want cookies with chocolate chips, I've got you covered there, too!
And, if you sign up for my mailing list, I’ll send you a link for my Mint Chocolate Chunk Scones recipe! Such minty goodness…I can’t even.
📖 Recipe
Soft & Chewy Chocolate Chocolate Chip Cookies
Equipment
- hand mixer
- large spatula
Ingredients
- ½ cup unsalted butter, softened (4 oz, 114g)
- ½ cup dark brown sugar, firmly packed (3½ oz, 100g)
- ½ cup granulated sugar, (3½ oz, 100g)
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1¼ cups all-purpose flour, (5¼ oz, 150g)
- ⅓ cup cocoa powder, (1 oz, 30g)
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup chocolate chips, (6 oz, 170g)
Instructions
- 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 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!
