These Chocolate Chocolate Chip Cookies are the best tasting chocolate cookie recipe packed with plenty of chocolate chips too.
These are cookies that will satisfy the biggest chocolate craving! There’s chocolate everywhere in these cookies. A small amount of brewed espresso (or brewed strong coffee) is added to the cookie dough. This isn’t going to make the cookies taste like coffee. Instead, the coffee helps to intensify the flavor of the chocolate.
Ingredients needed:
- all purpose flour
- unsweetened cocoa powder
- baking powder
- fine sea salt
- unsalted butter
- large egg
- brewed espresso or strong coffee
- vanilla extract
- light brown sugar
- white sugar
- corn syrup or golden syrup
- dark chocolate chips
How to make Chocolate Chocolate Chip Cookies:
The complete, printable recipe is at the end of this post.
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In a small bowl, whisk together the flour, cocoa powder, baking powder and salt.
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In a large bowl, use an electric mixer to combine the butter, egg, coffee and vanilla; mix for 1 minute. Mix in the sugars and syrup. Add the flour mixture and beat just until the flour is moistened. Continue beating on low speed for about 30 seconds. Stir in the chocolate chips. Divide the dough in half, wrap each half in plastic wrap and refrigerate for about 30 minutes.
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Divide each half of the dough into 11 walnut-sized pieces. With lightly floured hands, roll each piece of dough in the palms of your hands to form a 1½-inch ball. Place the balls 2-inches apart on a cookie sheet. Flatten the cookies to about 2-inches wide by ½-inch high.
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Bake for 8 minutes, or just until the edges are set and slightly firmer but the tops are still soft. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
I suggest pouring yourself a large glass of cold milk to go along with these chocolate chocolate chip cookies. You’re gonna need it. They’re rich and wonderful and chocolatey. Enjoy!
To store these cookies, pack them in an airtight container, and keep them at room temperature for up to 2 weeks, refrigerated for up to 1 month, and frozen for up to 3 months.
The Best Cookie Recipes:
- Mini Chocolate Chip M&M Cookies
- Brownie Fudge Bomb Cookies
- Monster Cookies
- Nutella Cookies
- Best Peanut Butter Cookies
Chocolate Chocolate Chip Cookies
Ingredients
- 1⅓ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 8 tablespoons unsalted butter, at room temperature
- 1 large egg, at room temperature
- 2 tablespoons brewed espresso or strong coffee, cooled
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoons firmly packed light brown sugar
- 2 tablespoons granulated white sugar
- 2 tablespoons corn syrup or golden syrup
- 1 cup dark chocolate chips
Instructions
- In a small bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In a large bowl, use an electric mixer to combine the butter, egg, coffee and vanilla; mix for 1 minute. Mix in the sugars and syrup. Add the flour mixture and beat just until the flour is moistened. Continue beating on low speed for about 30 seconds. Stir in the chocolate chips. Divide the dough in half, wrap each half in plastic wrap and refrigerate for about 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Divide each half of the dough into 11 walnut-sized pieces. With lightly floured hands, roll each piece of dough in the palms of your hands to form a 1½-inch ball. Place the balls 2-inches apart on a cookie sheet. Flatten the cookies to about 2-inches wide by ½-inch high.
- Bake for 8 minutes, or just until the edges are set and slightly firmer but the tops are still soft. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- To store: Pack them in an airtight container- room temperature for up to 2 weeks, refrigerated for up to 1 month, and frozen up to 3 months.