[donotprint] Last year I posted a recipe for Gluten-Free BitterSweet Choc0late Decadence cookies which are truley decadent. Today I share a similar chocolate chocolate chip cookie which is a chocolate lover’s dream come true. What I love about this recipe is how easy the dough is to work with and how decadent the texture is. They literally melt in your mouth with each bite. Although I used semi-sweet chocolate chips, feel free to use any type of chocolate chips you like including peanut butter or mint. This recipe also calls for an optional 1/2 cup of chopped nuts. If you do decide to add nuts I suggest almonds, peanuts, macadamia, walnuts, or pecan. And if you happen to have any instant coffee on hand such as Starbucks Via, feel free to add 2 teaspoons to the dough as well. Enjoy! [/donotprint]
Chocolate Chocolate Chip Cookies
Ingredients:
1 cup (2 sticks) butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp. vanilla extract
1/2 tsp. of table salt OR 3/4 tsp. of coarse sea or kosher salt
1 tsp. baking soda
3/4 cup cocoa powder
2 cup all-purpose flour
2 cups chocolate chips OR 12 oz bag of chocolate chips *I realize 12 oz. of chocolate chips doesn’t equal to 2 cups but if you buy your chocolate chips in warehouse quantities, 2 cups.
*Optional: 1/2 cup chopped nuts
*Optional: 2 tsp. instant coffee
Directions:
Preheat oven to 350 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3-5 minutes on medium speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, salt, cocoa powder (and instant coffee), and flour until cookie batter is well combined. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 10-12 minutes until tops of cookies are slightly firm to the touch. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
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{ 33 comments… read them below or add one }
Just to clarify, you mean 3/4 cup cocoa powder, correct? This recipe looks delicious! Thanks!
Ahhh I am craving chocolate so badly. I wish I didn’t have to work and could just bake these today!
I love Chocolate chip cookies!!! I have tried its sound really delicious. There is another video recipe for those chocolate chip cookies at http://www.chooseveg.com. I have made them myself and want to share with all my friends.
Best Regards,
I was looking for a little baking inspiration for today…the kids are OFF again!!! (please snow, melt!) Thank you!! They will be happy and mommy’s chocolate craving satisfied!
kristin
I love your cookie recipes. I can’t wait to try this one. They look SOOO rich and very good:)
Yum! These look wonderful. I love adding coffee/espresso to cookies and cakes. I love how it makes the chocolate taste even richer!
Thanks for another wonderful recipe! I’ve loved following your blog, you’re doing a great job!
These look like the perfect cookie to have on hand for everyday and weekend noshing! Beautiful photography as well.
I’m going to have to try these today! I love how they look so rounded. Does anyone have a good source for kitchen supplies? My local stores don’t have anything like the scoop you have in the pics. I always wish I could find a few of different sizes. . . . . Rhonda
Target and Amazon.com would be great resources for scoops. If you live near a restaurant supply store they’ll have them too! Good luck!
Do you hear that? I think those cookies are calling my name!
Yummy! It sounds very delicious. Thanks for sharing such mouth watering recipe.
I LOVED you gluten free recipe….. they were heavenly!! I didn’t feel like anything was missing, ……. except maybe MORE. Thanks for posting gluten free recipes.
You’re so welcome! If you haven’t already tried, the gluten-free pecan bars on the site are really amazing.
I made these last night, with mint chocolate chips, and they were divine. Truly, one of the top cookie recipes I have ever tried.
What lovely photos! I have never been one to turn down a chocolate chip cookie and I am always on the lookout for a new version to try!
These cookies look terribly gorgeous, but I am always terrified with the use of cups as a measure, since in Spain we are not used to using this type of measure, so I’ll see what I can do about it, but I’m already craving for one of yours.
Take care.
Yolanda
Hi, Alice!
I’ve made these cookies today. I used all the ingredients in your recipe, but in my opinion, if the conversion from cups and ounces to grams is correct, the quantity of flour is far too much. I don’t know whether you are familiarised with quantities in grams, and as for flour, I added 450 grms. Half this quantity of butter, 170 grams of white sugar and some additional 170 grams of brown sugar, and the same as for powder cocoa. No problem with teaspoons so far!
And I found the butter so difficult to handle, even my robot (a Thermomix one, very popular here in Spain) wasn’t able to manage it. The butter was all crumbled and I found it hard to shape it into nut-sized balls. I had to use my hands for this purpose, no way with that tool you used!
I didn’t add any chocolate chips or nuts; too much, in my opinion.
What can you tell me about this? I expect your response. Please, please, Alice!
Where is Alice?
Take care.
Yolanda
Hi Yolanda, I’m not familiar with metric measuring however here are my thoughts. Let’s start with the butter. When baking cookies in a mixer (robot?), the butter should be room temperature. Because you mentioned your butter crumbled I am going to assume your butter was not brought to room temperature and was slightly cold. It’s very hard to cream/beat sugar and butter together with cold butter. The net result will give you clumps/crumbs of the mix compared to a creamy, fluffy like texture.
I converted the ingredients below for you. By the looks of your comment, I can tell way too much flour was used. I hope you try baking these again as they are really wonderful cookies! Good luck. Also here is a great page used for conversion by allrecipes.com.
2 cups AP flour weighs 256 grams
1 cup of butter weighs 226 grams
3/4 cup white sugar weighs 150 grams
3/4 cup PACKED brown sugar weighs 165 grams
3/4 cup cocoa = 96 grams
2 cups chocolate chips = 304 grams
Alice
Hi again,
I made these again last night for a rowdy group of English teachers, this time with the coffee and regular chocolate chips. Still awesome. I can’t thank you enough for this recipe!
Alice, thank you for this recipe! I made these last night, and they were incredible. Our friends devoured them, and my husband and I have been fighting (nicely) over the few that remain. We made them with the coffee and added walnuts. These will definitely be my new go-to cookies!
Hi Alice!
I just wanted to say me and my friends love your site. As a college student im still learning how to navigate into this wild cooking world especially since I vowed never to spend my college year eating ramen and I love how “do-able” your recipes are. Thanks for helping us be healthy and giving us a yummier option =)
Yolanda,
I live in Spain as well. If you have an IKEA near you, they sell all the American measuring cups and spoons. I bought a set there for only 1 euro.
I’m not typically a cookie baker, I usually do more cakes, etc. But I googled chocolate chip cookies and your site came up with this recipe and of course they looked delicious so I made them for a girls movie night a few nights ago. Wow! They are so good!! All of my friends went crazy for them and they were all gone by the end of the night. I didn’t take the time to add the nuts or the espresso and they still turned out to be one of the best cookies I’ve ever made. Excellent recipe – thank you for sharing!!!
Alice, I made these last night, and they were delicious! I’ve made several tasty things from this blog, and I thought it was finally time to thank you for all the work you put into sharing your recipes with us. Thank you!!
I just made these and they are yummy!!! They remind me of brownies….mine came kinda soft on the inside . I also put two thirds of white sugar and they still came out perfect! Love’em!
I’ve been looking for a cookie recipe like this and can hardly wait to try it… you know, that “I need a chocolate fix” type of cookie recipe where you have the ingredients in the house kinda cookie! Thank you!
I made these this afternoon and they were great! I used 1/2 butter & 1/2 shortening because it was all the butter I had plus I used up the smidge of white chocolate chips & macadamia nuts I had in addition to semi-sweet chips. After the first batch baked, I decided to roll them & toss them in sugar, flattening slightly before baking. They were gorgeous & delicious! Thanks for the recipe!! Its a keeper.
I just made these this afternoon and they are delicious! My boyfriend loves them as well.
I just made these- they are perfect! Not too sweet…they are dense yet light,almost like a brownie cookie. Great recipe, thank you
I baked these today as a thank you gift to our neighbor. They are amazing.
To all of those who plan to try the recipe, don’t leave out the sea salt. It adds something special.
Hi! I really want to try this recipe but I’ve been wondering about adding coffee into a chocolate dish like this.. Am I gonna be able to actually taste the coffee? Thing is, I don’t like coffee so I’m really hoping the taste doesn’t come through..
Hi Alice
Looks wonderful! Do you need to flatten the cookies after you scoop it onto the baking sheet? Or it will flatten up once it is being baked?