If you’re a chocolate lover, you’re going to fall in love with this Chocolate Chocolate Chip Cookie recipe! These cookies are rich, gooey, and loaded with double the chocolate in every bite. Best of all, the recipe is incredibly easy to make and comes together in no time—perfect for busy days when you want a quick and delicious treat.
This small-batch recipe makes about 20 cookies, which is just the right amount for a cozy family dessert or a sweet weeknight indulgence. Whether you're baking for your kids or just craving something chewy and chocolatey, this is the recipe you'll come back to again and again.
Give it a try, and don’t forget to let me know what you think!
These cookies are irresistible YEAR round! Cookies are ALWAYS a good idea!
I have several recipes here on my blog. If you are looking for more ideas try these Chewiest Thinnest Oatmeal Cookies! or if you love peanut butter with chocolate try these Chewy Peanut Butter Chocolate Chip Cookies.
Ingredients
- butter
- brown sugar
- granulated sugar
- vanilla extract
- egg
- flour
- cocoa
- baking soda
- kosher salt
- semi sweet chips
- bittersweet bar
See exact quantities in recipe card below.
Instructions
First, preheat the oven to 350 F. Next, line 2 baking sheets with parchment paper. I like using parchment for this recipe more than silicone. To start the cookies you will then microwave the butter in a microwave safe bowl until 90% melted. Whisk the butter until it is completely melted. Add the sugars; mix until well-combined. Stir in vanilla and egg until incorporated. Add the flour, cocoa powder, baking soda, and salt. Mix dough until just combined. Dough should be soft and a little sticky. Then, stir in chocolate chips and pieces. Finally, Scoop out 1 ½ tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet. These will then bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
SERIOUSLY SO EASY! And see how delicious they are in the YouTube link below
Equipment
Quality kitchen tools make all the difference. I love having my Kitchen Aid Mixer handy for cookies and good quality vanilla is so important. With this recipe you don't even need the mixer! With the melted butter is comes together easily. However, I LOVE my baking supplies and want to share them with you! Follow this LINK to see some of my favs!
Tips
- Parchment Paper is so much better for these cookies...trust me!
- Stir just until there are no streaks and it is all just combined.
- Don't skip the bittersweet bar....soooooo good!
- Pull out when edges are set and they are still slightly puffy!
Storage
These cookies stay great in an airtight container for 3-4 days. Don't forget my trick of keeping a slice of bread on top of a piece of parchment in your container to keep them soft!
These also freeze great for 2 months!
More Cookies
Chocolate Chocolate Chip Cookies
Ingredients
- ½ cup butter
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 ÂĽ teaspoon vanilla extract
- 1 large egg
- 1 â…“ cups all-purpose flour
- â…“ cup dutch process cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup semisweet chocolate chips
- ÂĽ cup bittersweet bar chopped heaping
Instructions
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
- Microwave the butter in a microwave safe bowl until almost melted. Whisk the butter adding the sugars; mix until well-combined. Stir in vanilla and egg until incorporated. Add the flour, cocoa powder, baking soda, and salt. Mix dough until just combined. And no streaks. Dough should be soft and a little sticky. Stir in chocolate chips and pieces. Scoop out 1 ½ tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet. Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Madelyn Tannery says
The perfect chocolate cookie!
Misty Tannery says
Totally agree! Thank you!