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Chocolate Chocolate Chip Cookies Recipe

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3.8 from 9 reviews

These Chocolate Chocolate Chip Cookies offer a rich twist on the classic chocolate chip cookie by incorporating cocoa into the dough for a mild chocolate flavor, perfectly complemented by semi-sweet chocolate chips. The dough is chilled to develop flavor and texture, resulting in deliciously soft and chewy cookies with a deep chocolate taste.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup semi-sweet chocolate chips

Instructions

  1. Mix Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set this mixture aside for later.
  2. Cream Butter and Sugars: In a larger bowl, use an electric mixer to beat the softened butter, brown sugar, granulated sugar, and vanilla extract together at medium speed until the mixture is creamy and smooth, about 2 minutes.
  3. Add Egg and Milk: Beat in the egg and milk into the creamed mixture until fully incorporated.
  4. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until the dough comes together without overmixing to ensure tender cookies.
  5. Incorporate Chocolate Chips: Stir in the semi-sweet chocolate chips gently by hand to evenly distribute throughout the dough.
  6. Chill Dough: Cover the dough and refrigerate it for at least 1 hour and up to 3 hours to allow flavors to meld and improve dough handling.
  7. Shape Cookies: Using 2 tablespoons of dough for each cookie, drop rounded portions onto ungreased baking sheets, spacing them adequately to allow spreading.
  8. Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 11 minutes. Be careful not to overbake; the cookies should be soft when removed from the oven.
  9. Cool: Let the cookies stand on the baking sheet for 2 minutes after baking to set, then transfer them to wire racks to cool completely if desired.

Notes

  • Chilling the dough improves flavor and prevents excessive spreading during baking.
  • Do not overbake; cookies will continue to set as they cool.
  • Butter should be softened but not melted for best creaming results.
  • Using a cookie scoop can ensure uniform cookie sizes for even baking.

Find it online: https://dishcooks.com/chocolate-chocolate-chip-cookies-recipe/