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Chocolate Chocolate Chip Cookies

5 from 25 votes
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 24 cookies
Calories 132
Deep, rich chocolate encases more chocolate in this chocolate-lover's dream of a cookie! With no refrigeration required, you can be enjoying these cookies in as little as 30 minutes.


  • 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.
Calories: 132kcal
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cookies, rye


Calories: 132kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 64mg | Potassium: 80mg | Fiber: 2g | Sugar: 11g | Vitamin A: 130IU | Calcium: 18mg | Iron: 1mg