Chocolate Chocolate Chip Cookies

5 from 1 vote

Chocolate Chocolate Chip Cookies

Here's an easy recipe for chocolate chocolate chip cookies. These chocolate-flavoured chocolate chip cookies are soft, a little chewy and very chocolaty, and you don't have to chill the cookie dough before baking!

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Servings:

Calories: 158kcal

Author: Janice Lawandi

Equipment

Ingredients

125 grams bleached all-purpose flour
45 grams Cacao Barry extra brute cocoa powder
5 mL Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
2.5 mL baking soda
115 grams unsalted butter
200 grams dark brown sugar
1 large egg(s)
175 grams dark chocolate chips or chopped dark chocolate, plus a little extra for garnishing before baking

Metric - US

Instructions

Preheat the oven to 350 °F (175 °C). Line two large half-sheet pans with parchment paper. Set aside.
In a large bowl, using an electric hand mixer, cream together the butter and the brown sugar until it's very light and fluffy.
Add the egg and mix well until the mixture is light and fluffy again. Make sure to clean down the sides of the bowl as needed with a big spatula.
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. If there are lumps, use a sifter. The salt may not pass through so dump it into the mixer bowl.
Pour the whisked dry ingredients into the mixer bowl, and incorporate them either on low or by hand with a big wooden spoon.
Mix in the chocolate chips. The dough should be thick but sticky.
Scoop approximately 35 gram portions of the dough, rolling them into balls.
Place 8 cookies per cookie sheet, being sure to space them apart and stagger them. Gently roll them between the palms of your hands to smooth them and garnish each scoop with a few extra chocolate chips if you have some.
Bake the cookies one sheet pan at a time until the edges are set (this takes about 12 minutes). Don't overbake the cookies.
Let the cookies cool completely on the sheet pan while you bake the second pan.
Store in an airtight container.

Video

Notes

For the cocoa powder, I used Cacao Barry Extra Brute, a Dutch-processed cocoa powder.
For the salt, use 5 mL (1 tsp) of Diamond Crystal Fine Kosher salt or 2.5 mL (½ tsp) table salt
Want to add nuts? Add chopped nuts (like peanuts, pecans or walnuts), but toast them first and replace half the volume of chocolate chips with nuts. If you add the nuts in addition to the full amount of chocolate chips, your cookies may spread less and bake thicker.
Use a cookie scoop to portion out the cookie dough easily. Then roll each scoop into a smooth ball so that it bakes perfectly. Evenly scooped cookies will bake at the same time, whereas if you portion out dough unevenly, they will not.
For a gooey chocolate chip cookie, bake them for less time and serve them freshly baked and still warm. For a chewier cookie, let them cool down. For a crisper cookie, bake them for longer.
If you want your cookies to spread out more, try baking them at a slightly lower temperature, like 325 °F (165 °C) to allow the dough to spread more before setting. For a thicker cookie, bake them at a higher temperature, like 375 °F (190 °C).
If sealed properly, these cookies will last 3 or 4 days in an airtight container. To help them retain moisture, try adding a brown sugar saver or a slice of white bread. A marshmallow will also work!
You can freeze the portioned-out cookie dough or even the baked cookies! Bake frozen scoops of cookie dough the same way, just add a couple of minutes to the baking time. Reheat the frozen baked cookies in a moderate-low oven (250–300 ºF) until warm.
Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature by 25 °F in order to prevent your baked goods from browning too quickly.

Nutrition