Soft, fudgy, and deeply chocolate, these Chocolate Chocolate Chip Cookies are a melt-in-your-mouth kind of delicious no chocolate lover could deny!
There’s no skimping on looks or flavor when it comes to this great big, bakery-style treat. It’s the perfect handheld dessert recipe for easily impressing your guests on any given occasion!
WHY YOU’LL LOVE THIS RECIPE
The dough comes together quickly, without the extra chore of having to chop and melt down chocolate. Cocoa powder on its lonesome does the trick just fine!
Here’s another bonus for you — chill the dough? Consider it a thing of the past! Most Double Chocolate Chip Cookie recipes call for an exercise of patience as the dough chills and firms up in the fridge, but not this one.
As soon as your Chocolate Chocolate Chip Cookie dough comes together, you can scoop it, ship it right off to the oven, and bake!
HOW TO MAKE CHOCOLATE CHOCOLATE CHIP COOKIES
There’s not much prep when it comes to making these easy Chocolate Chocolate Chip Cookies, but they are items you’ll want to tend to before you start whipping up your dough.
- Preheat the oven.
- Prepare the cookie sheet.
- Melt the butter.
WHY PREHEATING THE OVEN MATTERS!
The first thing you’ll want to do is preheat your oven. A preheated oven matters especially when it comes to baking and even more so when it comes to baking cookies!
If your oven is not at the right temperature when the cookie dough goes in, your cookies are likely to spread too much and your bake time will be off.
DON’T FORGET TO LINE THE COOKIE SHEET
You’ll also line a baking sheet with parchment paper or a silicone baking mat. This small extra step ensures your cookies won’t fight back when it’s time to remove them, which ultimately helps the cookies to keep their pretty round shape!
MELTED BUTTER VS. COOKIE DOUGH
The very last prep item on the list is melting your butter. You want to do this in advance so that it is not too warm as you are bringing the batter together. Hot butter will create a sticky dough and one that spreads.
Now that all of your prep is out of the way, it’s time to make some Chocolate Chocolate Chip Cookie dough!
CHOCOLATE CHOCOLATE CHIP COOKIES RECIPE OVERVIEW
- Whisk the dry ingredients.
- Mix the wet ingredients.
- Add dry ingredients to wet ingredients.
- Scoop, bake, and set!
1. MIX THE DRY INGREDIENTS
First things first, mix your dry ingredients. To do this, add all-purpose flour, cocoa powder (Hershey’s Dutch Chocolate Cocoa Powder is our go-to brand), baking soda, and fine sea salt to a medium-sized mixing bowl.
Whisk these ingredients together until they are well-combined.
BAKING SODA VS. BAKING POWDER
Be sure not to confuse the baking soda with baking powder in this recipe. These products are not interchangeable! Baking soda helps the cookies to spread and promotes a nice, tender bite!
2. MIX THE WET INGREDIENTS
Next, it’s on to the wet ingredients! The wet ingredients for your Chocolate Chocolate Chip Cookies are as follows: Unsalted butter, granulated sugar, brown sugar, eggs, and vanilla extract.
Add the melted, slightly cooled butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. If you don’t have a stand mixer, use a large bowl and a handheld mixer.
Beat the butter and sugars together at medium-high speed until all of the ingredients are well-combined and the mixture looks like thick, wet sand.
At this point, you’ll add in your eggs one at a time, mixing well after each addition. Then, in goes the vanilla, mix once more, and that’s that for the wet ingredients!
SALTED VS. UNSALTED BUTTER FOR BAKING
Salted butter is best when it comes to baking from scratch because it gives you full control over the levels of sodium and, ultimately control over the taste and flavor of the final product.
However, if you do not have unsalted butter, you can technically sub in salted butter, but you’ll need to omit the salt from the recipe entirely. Then, taste your final product, and make adjustments to the batter according to your preferences on the next-go round.
3. ADD THE DRY INGREDIENTS TO THE WET
Add the flour mixture to the wet and mix on low. Scrape down the sides of the bowl and mix once more. Add in your semi-sweet chocolate chips, mix until they are evenly distributed, and it’s time to scoop!
4. SCOOP, BAKE, AND SET!
Scoop a scant 1/4 cup of cookie dough onto the prepared baking sheets. Make sure you leave about 2″ of space between each dough ball so your cookies do not bake into one another!
Bake for 12-14 minutes at 350°F and then, transfer the baking pan to a wire rack and allow them to cool for at least 10 minutes before removing.
You don’t have to leave your Chocolate Chocolate Chip Cookies on the rack to cool completely, but technically, the cookies are still setting up as they come out of the oven. Make sure to let them finish “baking” on the pan.
ABOUT THE COOKIE SCOOP
The size of the scoop is actually very important when it comes to the way these Chocolate Chocolate Chip Cookies bake up.
The scoop I use is likely about the same size you would use to scoop ice cream, and it makes for great big, bakery-style cookies!
WHAT IF I WANT MY COOKIES SMALLER?
If you want to stretch your Chocolate Chocolate Chip Cookie dough for a larger crowd, no problem!
Scoop the dough into generous tablespoon-sized mounds and bake at 350°F for 8 to 10 minutes.
DOUBLE CHOCOLATE CHIP COOKIE RECIPE VARIATIONS!
Feel free to sub in just about any baking morsel you like for semi-sweet chocolate chips in order to customize this cookie recipe! Here are a few baking chips you might like to try:
- Milk Chocolate Chips
- Dark Chocolate Chips
- Butterscotch Chips
- Peanut Butter Chips
- White Chocolate Chips
However, keep in mind that (with the exception of dark chocolate chips) any other sub will make these cookies much sweeter than the original recipe!
HOW TO STORE YOUR COOKIES
Store any leftover cookies at room temperature for 3 to 4 days. If you’d like for your cookies to stay fresh for longer than this, freeze them!
You can freeze your cookies in a gallon-sized, freezer-safe, zip-top bag or in a freezer-safe, airtight container for up to 2 months.
6 MORE CHOCOLATE CHIP RECIPES YOU’LL LOVE
- Peanut Butter Chocolate Chip Cookies
- Chocolate Chip Brownies
- Cowboy Cookies
- Chocolate Chip Pudding Cookies
- White Chocolate Chip Cookies
- Chocolate Chip Cake
No melting down chocolate or chill time is required when it comes to these easy, bakery-style Chocolate Chocolate Chip Cookies! Just a delicious, soft, and fudgy treat no chocolate lover could deny.
- 2 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 1/4 teaspoon fine sea salt
- 1 cup unsalted butter, melted and cooled (do not add hot butter to the dough)
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips
Preheat the oven to 350° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Add the melted butter, granulated sugar, and brown sugar to a large mixing bowl and mix on medium-high speed for no less than 2 minutes, until it begins to look like a paste.
Add the eggs one at a time, mixing well and scraping down the sides and bottom of the bowl after each addition. Then, add the vanilla and mix to combine.
Add the dry ingredient and mix on low until evenly incorporated. Scrape down the sides and bottom of the bowl again and mix. Add the chocolate chips and mix once more.
Drop large mounds of rounded dough balls (just under a 1/4 cup of dough -- these are big cookies) on the baking sheet, spacing each cookie about 1 1/2 - 2" apart. Gently press each dough round slightly to flatten.
Bake for 12-14 minutes. Remove from the oven and allow to cool on the baking sheet at least 10 minutes before serving.