Chocolate Chocolate Chip Cookies

I am firmly in the camp that there’s no such thing as “too much chocolate.” I’d be perfectly happy enjoying even just a bite of chocolate every single day. If you’re a fellow member of that camp, you’ll love these Chocolate Chocolate Chip Cookies as much as I do.

With both cocoa powder and chocolate chips in the mix, you’ll get a double dose of chocolate. And that suits me just fine. For those times when only a chocolate treat will do, these cookies are just the thing!

These chocolate gems are nice and fudgy. Be sure not to over-bake them so you get that soft, fudgy awesomeness. 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.

You can certainly add 1/2 to 1 cup of chopped nuts to these cookies if you’d like. When only a big dose of chocolate will do, I opt for a singular flavor focus with all that chocolate. Either way, I think you’ll love these rich, fudgy, super delicious cookies!

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Chocolate Chocolate Chip Cookies

Yield 28 cookies

Prep Time 15 minutes

Cook Time 14 minutes

Get a double dose of chocolate with Chocolate Chocolate Chip Cookies!

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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

1. Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
2. Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Mix in the egg and vanilla.
4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
5. 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.
6. 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.
7. Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

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