With rich chocolate flavor and a soft and chewy texture, these chocolate chocolate chip cookies are sure to satisfy any chocolate lover. Bake some cookies now and freeze some cookie dough to bake later for fresh cookies anytime!
6ounces(170grams)chocolate chips, see Recipe Notes (1 cup)
Instructions
Preheat the oven to 350 °F. Line two half-sheet baking pans with Silpat silicone mats or parchment paper.
In the bowl of a stand mixer (or a medium bowl for a hand mixer), cream the butter, sugar, and brown sugar together, beating at Medium-High speed 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 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 to eight 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. 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. Serve and enjoy!
Storage instructions: 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.
Make-ahead instructions: After you've portioned out the cookie dough into balls in Step 5, you can freeze 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, just bake at 325°F for 13 to 15 minutes, or until the cookies look set.
Recipe Notes
You can use regular or dark chocolate cocoa powder in this chocolate cookie recipe. The darker you go, the more intense the chocolate flavor. If possible, use natural cocoa powder rather than Dutch process - it is more acidic and will react better with the baking soda, ensuring the cookies rise well. It's not crucial though since brown sugar is also acidic.Use semisweet or dark chocolate chips in this cookie recipe for best results. Again, the darker you go, the more intense the flavor. Or, substitute white chocolate chips for fun reverse chocolate chip cookies (aka white chocolate chocolate chip cookies).This double chocolate chip cookie recipe can be easily doubled - especially helpful if you want to bake some cookies now and freeze some cookie dough for later.