When chocolate chips just aren’t enough chocolate for you, these chocolate chocolate chip cookies are here to save the day. Rich, fudgy chocolate cookies are studded with chocolate chips to satisfy all your cravings.
I am firmly in the camp that there’s no such thing as “too much chocolate.” If you are too, I think you’ll love these rich, fudgy, super delicious chocolate chocolate chip cookies. They’re a more decadent spin on the classic chewy chocolate chip cookie, with twice the chocolate in every bite.
Why You’ll Love This Chocolate Chocolate Chip Cookie Recipe
- Made for chocolate lovers. With both cocoa powder and chocolate chips in the mix, you’ll get a double dose of chocolate. And that suits me just fine!
- Fabulously fudgy. These chocolate gems are nice and gooey, a little bit like fudgy brownies. Be sure not to over-bake them so you get that soft, fudgy awesomeness.
- Easy to make. You only need a handful of ingredient for these chocolate chocolate chip cookies and most of them you probably already have on hand (if not all of them!). It’s also a simple drop cookie recipe, no chilling required.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Here’s how to measure flour for baking.
- Unsweetened cocoa powder – Learn more: Types of Chocolate: A Home Baker’s Guide
- Baking powder
- Salt
- Unsalted butter – Using unsalted butter gives you more control over the flavor of recipes. Here’s the lowdown: Unsalted or Salted Butter: Which is Better for Baking?
- Light brown sugar – This has a milder flavor than dark brown sugar.
- Egg
- Vanilla extract – Use a high-quality pure vanilla or make your own vanilla extract.
- Semisweet chocolate chips – Chocolate chunks or chopped dark chocolate would also work in these chocolate chocolate chip cookies.
How Can I Sift If I Don’t Have a Sifter?
The cocoa powder for this recipe needs to be sifted to eliminate any lumps. If you don’t have a sifter, you can use a fine-mesh sieve. Simply pour the cocoa powder into the sieve and gently tap it over a bowl to sift out any lumps. When you’ve got a sieve full of lumps left behind, push them through the holes with a wooden spoon to break them up.
How to Make Chocolate Chocolate Chip Cookies
- Prepare. Preheat your oven to 350°F and line baking sheets with silicone liners or parchment paper.
- Mix the dry ingredients. Whisk the flour, cocoa powder, baking powder, and salt in a bowl.
- Mix the wet ingredients. Use an electric mixer on medium speed to beat the butter and brown sugar until they’re light and fluffy. Beat in the egg and vanilla.
- Finish the cookie dough. Reduce the mixer speed to low and slowly add the flour mixture. Fold in the chocolate chips.
- Form the cookies. Drop the dough in 2-tablespoon portions onto the pans, leaving about 2 inches between the cookies. Flatten the top of each cookie slightly.
- Bake. Place the pan in the oven and bake for 12 to 14 minutes; the centers will still be soft and not quite set.
- Cool. Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Success
- Soften the butter. Make sure your butter is softened properly before mixing it with the other ingredients for best results. Learn more: How to Soften Butter
- Don’t over-bake. It can be a little tough to tell when chocolate cookies are done because it’s difficult to gauge any browning. You’ll mainly have to rely on the eye test with these. They should appear set, but the centers should still look a little soft.
- Mix the dough just until combined. Over-mixing can lead to tough cookies, so be sure to mix the dough just until all ingredients are combined.
- Know the basics. Read over my baking tips for beginners before you get started.
Variations
- You can add 1/2 to 1 cup of chopped nuts to these cookies if you’d like. Walnuts, pecans, or hazelnuts would all be excellent options.
- Swap the semisweet chocolate chips for white chocolate, or use half semisweet and half white chocolate.
- Drizzle the finished cookies with melted chocolate for an extra decadent touch.
- Sprinkle the tops of the cookies with flaky sea salt before baking for a sweet and salty combination.
How to Store
Store your double chocolate chip cookies in an airtight container at room temperature for up to a week.
Can I Freeze This Recipe?
You can freeze chocolate chocolate chip cookies both before or after baking. If you freeze them before baking, simply shape the dough into balls, freeze them on a parchment-lined baking sheet until solid, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to bake, just place them on a lined baking sheet and add a few extra minutes to the baking time.
To freeze baked cookies, make sure they are completely cooled before placing them in an airtight container or freezer bag. Store them in the freezer for up to 3 months. Thaw at room temperature before serving or warm them up in the microwave for a gooey, melty cookie experience.
More Cookies for Chocolate Lovers
- Salted Double Chocolate Cookies
- No-Bake Chocolate Oatmeal Cookies
- Hot Chocolate Cookies with Marshmallow Glaze
- Chocolate Crinkle Cookies
- Double Chocolate Cookies
Chocolate Chocolate Chip Cookies
Fudgy chocolate chocolate chip cookies have double the chocolate to satisfy all your cravings. Easy to make with a short ingredient list!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, sifted
- 1 & 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 & 1/2 cups firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
- Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Mix in the egg and vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
- Drop the dough by 2-tablespoon portions onto the prepared pans, leaving about 2 inches between the cookies. Flatten the top of each cookie slightly.
- Bake 12 to 14 minutes. The centers should still be slightly soft and not quite set. Be sure not to over-bake, or your cookies will be crispy and possibly a bit tough.
- Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
12 Comments on “Chocolate Chocolate Chip Cookies”
Haha I do believe there is such a thing as too much chocolate but on occasion I do enjoy a double chocolate chip cookie. Especially if it’s chewy and I have a nice big glass of milk!
LOVE the cookies so far just made them .
I like the way you think, and couldn’t agree more! Love the brown sugar with the chocolate instead of the caster sugar too!
Double choco punch! It’s insane how good these little brown devils are. Crunchy and soft in all the right spots!
Another option for folks who like the mouth feel of nuts but not the nuts is to use cacao nibs. Another hit of chocolate added and a little texture too. I can’t wait to try these. I have just the right people for them! Thanks, Jennifer!!
ohhh yes I am def. in the “no such thing as too much chocolate” camp!! These cookies are flawless!
This is a great recipe. I made them the other night. Doubled the recipe (I feed a lot of people!) and added 1/2 cup (2 oz) cacao nibs to the dough. I had a friend try them and she said they would be great either way but they are great cookies and definitely a “keeper” recipe. I loved how they are one of the rare all chocolate cookies that don’t need a chill to make the dough easier to work with. The dough handled so well and I could easily scoop and bake in a minimum of time. LOVE that!! Definitely will be making this one again and again (probably once more this week!). Thanks, Jennifer.
Glad you liked them, Linda! I love the addition of nibs!
I love how these are all thick and chewy and DOUBLE chocolatey! So good.
I think the brown sugar idea is awesome. I’ve just made these cookies from your recipe and they are top notch. Perfect texture and taste.
What will be egg replacement in cookies …as I need them began.
Hi, Reema. You might find this helpful: Egg Substitutes in Baking