Introduction
For the ultimate chocolate lover, a simple chocolate chip cookie just won’t do. These Chocolate Chocolate Chip Cookies are a decadent, chewy, and intensely chocolatey treat. The dough itself is a rich, dark chocolate canvas, generously studded with semi-sweet chocolate chips that melt into gooey pockets of goodness. This recipe is designed to produce a cookie with a perfect texture: a slightly crisp edge and a soft, fudgy center. It’s the perfect cookie for a late-night craving or a guaranteed hit at any gathering.
Why You’ll Love These Chocolate Cookies
- Double the Chocolate: The combination of cocoa powder in the dough and chocolate chips creates a deep, multi-layered chocolate flavor.
- Perfectly Chewy Texture: This recipe is designed for a chewy, rich interior that is incredibly satisfying.
- Simple to Make: The dough comes together quickly with basic ingredients.
- Crowd-Pleaser: These cookies are a guaranteed hit with chocolate fans of all ages.
- Freezer-Friendly: The cookie dough can be made ahead of time and frozen for fresh-baked cookies whenever you want them.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) packed brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (255g) semi-sweet chocolate chips
Equipment You’ll Need:
- Baking sheets
- Parchment paper
- Large mixing bowls
- Electric mixer (stand or hand)
- Spatula
Instructions
Part 1: Prepare the Dough
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for 2-3 minutes, until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until fully combined.
- Combine: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients and mix until the dough is just combined. Be careful not to overmix.
- Fold in Chocolate Chips: Use a spatula to gently fold in the chocolate chips.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough prevents the cookies from spreading too much while baking, resulting in a thicker, chewier cookie.
Part 2: Bake and Cool
- Preheat Oven: Preheat your oven to 350∘F (175∘C). Line two baking sheets with parchment paper.
- Scoop and Place: Scoop the chilled dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
- Bake: Bake for 10-12 minutes. The cookies should look set but still be slightly soft in the center. Do not overbake! They will continue to set as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage and Essential Tips for the Best Chocolate Cookies
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best dough consistency.
- Don’t Skip the Chill Time: Chilling the dough is crucial for a great cookie. It deepens the flavor and prevents the cookies from spreading too thin.
- Use Quality Cocoa Powder: The quality of the cocoa powder will directly impact the flavor of your cookies.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. You can also freeze the unbaked dough balls and bake from frozen, adding a couple of minutes to the bake time.
Share Your Sweet Creation!
Did you bake a batch of these fudgy chocolate cookies? We’d love to see them! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #ChocolateCookies.