Double the chocolate and double the YUM with this chocolate chocolate chip cookies recipe. Chocolate chip cookies are hands down one of the best cookies ever created, but by combining them with chocolate cookies, you’ve got something truly amazing.
These simple drop cookies are moist, chewy, and of course, chocolaty! They come together in about 15 minutes, and it makes a nice big batch. I know this cookie recipe is going to be a favorite among your cookies recipes.
I hope you’ll try my peanut butter chocolate chip cookies, toll house cookies, and oatmeal chocolate chip cookies next! I promise you’ll love each one! ♥
Let’s start baking!
What I Love About Chocolate Chocolate Chip Cookies Recipe
At the top of the very long list of things I love about this chocolate chocolate chip cookies recipe are:
- Quick to make
- Uses common pantry ingredients
- DOUBLE chocolate punch
- Makes a large batch
Chocolate Chocolate Chip Cookies Ingredients
- Flour: Use a medium gluten all-purpose flour like Gold Medal unbleached all-purpose flour.
- Cocoa Powder: I use Hershey’s natural unsweetened cocoa. If you love dark chocolate, use their special dark cocoa. Just be warned, the cookies will be almost black-brown when baked.
- Baking Soda: Makes the cookie dough rise.
- Salt: Enhances the sweetness of the dough and helps the cookies to be tender.
- Butter: As with all cookies, to get maximum chewiness, you’ll need to use real butter. No margarine substitutes!
- Brown Sugar: Helps create the chewiness.
- Sugar: Granulated sugar.
- Vanilla: For best flavor, use real vanilla extract, not the imitation.
- Eggs: I use large eggs at room temperature.
- Chips: Use any type of chips you like. You can go to the dark side and use dark cocoa and chips for an intense dark chocolate cookie. You can also mix it up with white chocolate chips or even peanut butter chips. My favorite is the regular semisweet variety,
Recipe Notes
Much like Hershey chocolate chocolate chip cookies, this recipe uses cocoa and chocolate chips to pack a double chocolate flavor punch. Here are a few ways to make your cookies the best they can be!
- Don’t over-mix: As you add the dry ingredients, stop mixing when you have just a few streaks of flour left. As you incorporate the chocolate chips, you’ll finish mixing in the flour.
- Don’t over-bake: Pull the cookies out when they look slightly wet in the center. They’ll finish setting up on the sheet as they cool.
- Cool cookie sheets: Make sure the cookie sheets are cool before spooning another batch of cookies on them. If they are warm, the butter will begin to melt which will result in flatter, crispier cookies.
- Cool the dough: If you want ultra-thick cookies, let the dough cool in the fridge for a couple of hours or overnight. This slows down how quickly the butter melts in the cooking process and helps the cookies hold their height and moisture.
Storing + Freezing + Make-Ahead
For maximum freshness, allow the cookies to cool completely before storing them in a well-sealed container.
- How Long Can You Keep This? The baked cookies will hold for 2-3 weeks in a well-sealed container. According to food handling guidelines, the frozen dough will last for 3 months, and frozen cookies will last for about 6-12 months.
- Can You Freeze This? You can freeze the dough or the baked cookies of this chocolate chocolate chip cookies recipe.
- To freeze the dough, drop by spoonfuls onto a baking sheet and freeze for an hour. Put the frozen dough balls into a freezer bag. Bake from frozen. Just add a few minutes to the bake time.
- To freeze the baked cookies, be sure they are cooled completely and put them in a tightly sealed freezer container. Freezing guidelines suggest for maximum freshness, individually wrap it with cling wrap before putting it in the container.
- Make Ahead Tips: This chocolate chocolate chip cookie recipe dough stores well for about 2 days in the fridge.
- Food Safety: If you’d like more info on food safety check out these links: freezing baked goods. and food storage guidelines.
How To Make Chocolate Chocolate Chip Cookies
- Cream together butter, brown sugar, granulated sugar, and vanilla until well combined.
- Add eggs and beat until the mixture is light and fluffy.
- Gradually add in flour mixture and mix just until combined.
- Stir in chocolate chips.
- scoop out balls of dough on the baking sheet.
- Bake and cool on the baking racks.
***See the full instructions below.
More Chocolate Cookies Recipes…
Your recipe box can never have enough chocolate cookies. Be sure to add these to your list of must-make recipes!
- Brownie Cookies
- Coconut Almond Macaroons
- Reindeer Oreos
- Mississippi Mud Cookies
- Bisquick Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
Chocolate Chocolate Chip Cookies
Common pantry ingredients combine in chocolate chocolate chip cookies to pack intense chocolate flavor into a moist, chewy cookie. Quick and easy prep!
Servings: 60 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a small bowl, whisk together flour (2 1/4 cups), cocoa (1/2 cup), baking soda (1 teaspoon), and salt (1/2 teaspoon).
- In a large mixing bowl cream together butter (1 cup), brown sugar (1 cup), granulated sugar (3/4 cup), and vanilla (1 teaspoon) until well combined. Add eggs (2) and beat for 2 minutes, or until the mixture is light and fluffy.
- Gradually add in flour mixture and mix just until combined. Stir in chocolate chips (2 cups).
- Using a small cookie scoop, scoop out balls of dough and place them on prepared baking sheets. Bake in preheated oven, just until the centers of cookies no longer look wet, about 8 minutes. Cool on baking sheets for 5 minutes then remove and cool completely on wire baking racks.
Notes
- Don’t overmix: As you add the dry ingredients, stop mixing when you have just a few streaks of flour left. As you incorporate the chocolate chips, you’ll finish mixing in the flour.
- Don’t overbake: Pull the cookies out when they look slightly wet in the center. They’ll finish setting up on the sheet as they cool.
- Cool cookie sheets: Make sure the cookie sheets are cool before spooning another batch of cookies on them. If they are warm, the butter will begin to melt which will result in flatter, crispier cookies.
- Cool the dough: If you want ultra-thick cookies, let the dough cool in the fridge for a couple of hours or overnight. This slows down how quickly the butter melts in the cooking process and helps the cookies hold their height and moisture.
Nutrition
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 42mg | Potassium: 57mg | Fiber: 0g | Sugar: 8g | Vitamin A: 105IU | Calcium: 10mg | Iron: 0.8mg
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These cookies are so good , first time for chocolate,chocolate chips. My grand kids loved them. Thanks for sharing
Your so welcome Janet! So happy your grandkids loved them!! <3
The recipe I printed yesterday has 4 cups of chocolate chips, melt 2 cups; I went back because not all of #3 instruction printed and now it is gone. I was wondering do I do my butters and sugars then add the melted chocolate, etc before doing the flour as the last step? I guess Nestle must of gotten upset.
Hi Marty! The recipe should always be available online and ready for you to print. I can’t imagine what happened?
it would be nice to be able to print this recipe but the site does not show a place for printing!!!!!
Hi Ann,
There is a green print button just under the article title and another one directly on the recipe, on the left-hand side, below the little square picture. 🙂 Hope that helps.