Whether you are a hard-core chocoholic or someone (like me) who just enjoys a deep, rich, chocolate cookie on occasion, have I got a cookie for you! I developed this recipe out of a recent need for chocolate. That happens to me a few times a year. To me, these Chocolate Chocolate Chip Cookies are perfection. Soft, chewy, and loaded with chocolate — up to five forms of chocolate! And if you want a fun spin, use peanut butter chips instead of (or dare I say, in addition to) the chocolate chips.
This recipe requires no refrigeration. That means you can mix up the dough and be eating them in as little time as half an hour.
What Makes These Chocolate Chocolate Chip Cookies so Chocolate-y Good?
Answer: The ingredients.
Let’s break down the core ingredients:
- Flour: This recipe uses a combination of all-purpose and rye flour. Why rye? Two reasons: First, rye has less gluten than wheat flours, which contributes to the texture of these Chocolate Chocolate Chip Cookies. Second, rye really complements the chocolate, enhancing the chocolate flavor.
- Cocoa Powder: I use a Dutch cocoa blend from King Arthur Baking in just about any recipe that requires cocoa powder. King Arthur’s Double Dutch Dark Cocoa is a combination of Dutch process cocoa (meaning acids were removed from the natural cocoa powder) and black cocoa (same, but really dark and is what is used in Oreos) that really delivers on full chocolate taste. You can also use your own combination of 75% Dutch process and 25% black cocoa, or just use all Dutch process. You can use natural cocoa powder, but Dutch process really delivers the best chocolate flavor in these cookies.
- Chocolate: Melted chocolate in this cookie batter provides a smoother mouthfeel and further enhances the chocolate flavor. I recommend high quality bittersweet or unsweetened chocolate. When I say “high quality”, I mean brands like Guittard, Callebaut, and Valrhona.
- Chocolate Chips: As with the chocolate, high quality! Even if you are one of “those” people who contend that a true chocoholic does not eat milk chocolate, I highly recommend the use of milk chocolate chips in these Chocolate Chocolate Chip Cookies. The contrast among all the chocolates used in these cookies is truly delightful.
Also, you might want to consider whipping up a batch of Vanilla Ice Cream for ice cream sandwiches!
Chocolate Chocolate Chip Cookies
- 57 grams bittersweet or unsweetened chocolate (2 ounces)
- 96 grams all purpose flour (1½ cups)
- 133 grams rye flour (2 ½ cups)
- 33 grams Dutch process cocoa (⅓ cup)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon espresso powder (optional)
- 8 Tablespoons butter, at room temperature (½ cup)
- 114 grams granulated sugar (1 cup plus 2 Tablespoons)
- 120 grams light brown sugar (1 cup plus 2 Tablespoons)
- 1 large egg, at room temperature
- ½ teaspoon vanilla
- 85 grams semi-sweet chocolate chips (½ cup)
- 85 grams milk chocolate chips (½ cup)
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Bring a small pot of water to a boil. Place the bittersweet or unsweetened chocolate in a heat proof bowl. When the water comes to a boil, remove it from the heat. Place the bowl of chocolate over the hot water. (The water should not touch the bowl.) Allow to sit for 3-5 minutes, then stir until the chocolate is fully melted. Remove the bowl from over the pot, wipe the bottom of the bowl dry, and set aside.
- In a small bowl, whisk together the flours, cocoa, salt, baking powder, baking soda and espresso powder (if using). Set aside.
- In the bowl of an electric mixer, cream together the butter and sugars. Beat for a minute or two until the mixture is light and fluffy. Mix in egg and vanilla until fully combined.
- Add the melted chocolate to the butter/sugar/egg mixture and beat until fully combined.
- Mix in dry ingredients just until fully combined. Stir in chocolate chips.
- Portion and mound the cookies into 30 gram balls, flattening each slightly. Place on prepared baking sheets, about 2-inches apart. Top each cookie with additional milk chocolate chips. Bake for 8-10 minutes. Cool for a few minutes, then remove the cookies to a wire rack to cool completely.
- You can microwave the chocolate to melt it in 5-10 second intervals. I do not trust the microwave though, so I tend to use the double boiler method described in the recipe.
- Espresso powder is fully optional here. If used, it further enhances the chocolate flavor.
- Rather than half semi-sweet and half milk chocolate chips, you can use 170 grams (1 cup) of just milk chocolate. I do not recommend using just semi-sweet. Or use peanut butter chips for part or some of the chips.
- This recipe can easily be doubled.
- The baked cookies freeze beautifully. Wrap in a ziplock bag. They will defrost in 10-15 minutes at room temperature.