Chocolate Chocolate Chip Cookies
These chocolate chocolate chip cookies are everything I want in a cookie: chewy, soft, rich, and intensely chocolaty. Perfect with a big glass of milk (yes, with ice if you’re like me!), these cookies are for serious chocolate lovers.
There are plenty of double chocolate chip cookie recipes out there, but this one? This one had me at first bite. It’s the best recipe I’ve ever tried—and I’ve tried a lot. These homemade chocolate cookies have the chewy softness of a classic cookie, but with one bite, you’ll think you’re eating a fudgy brownie. It’s like two desserts in one!
Why This Chocolate Cookie Recipe Works
Now, I know step 4 might stop you in your tracks. Yep—boiling butter poured over flour. Sounds wild, right? But trust me, this step partially cooks the flour, creating a silky, melt-in-your-mouth texture with a toasty, buttery flavor. It’s one of the secrets to what makes these the best chewy chocolate chocolate chip cookies you’ll ever bake.
I use white sugar here, but if you’re the kind of person who’d wrestle a bear for a gooey cookie, try brown sugar instead. It adds even more chew and depth.
Seriously, make a batch—no, make two. You’ll thank me.
Whether you’re craving a soft double chocolate cookie or looking for your new favorite easy chocolate dessert, this recipe delivers every time. Got 30 minutes and a sweet tooth? Go make magic.
Chocolate Chocolate Chip Cookies
Ingredients
- ½ cup + 2 tablespoon all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- Pinch of salt
- 6 tablespoon unsweetened cocoa powder
- 7 tablespoon sugar
- 1 teaspoon vanilla extract
- 7 tablespoon unsalted butter
- 1 large egg
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 335F/170C. Line baking sheet with parchment paper.
- Sift cocoa powder with sugar, salt, baking powder, and baking soda. Keep aside.
- Add flour to a different bowl, make sure that the bowl is heat resistant.
- In a saucepan, heat the butter until it starts to boil, remove immediately from heat and pour in one go over the flour. Mix the flour with the hot butter until combined. Be careful in this step.
- Beat the egg with vanilla and add to the flour mixture, add the cocoa mixture and mix well.
- Add the chocolate chip too and don’t over mix. Cover and chill for 20 minutes.
- Take 3 tablespoon from the dough and form a ball. Now tear the ball from the middle creating two balls with jagged edges from one side.
- Gently smush both balls together jagged side up. Place on baking sheet and bake for 11 to 13 minutes.
- Cool on a cooling rack, when the cookies are completely cool store in airtight container.
These cookies look so wonderfully rich and decadent.
The chocolate flavor was so soothing and comforting, these cookies vanished in no time 🙂
What a fantastic cookie! It looks really delicious. I’ve never heard of cooking the flour for a cookie dough; I’m really eager to see how it affects the taste.
Hey Jeff, these were delicious and chewy! I know that the concept of cooking flour a little before adding rest of ingredients is new, but it really makes a huge difference even in plain vanilla cookies. Hope you give it a try 🙂
These look absolutely divine! Chocolate chip cookies are my weakness but when they’re double chocolate…look out!
I hear you! There is something about chocolate that is just so comforting 🙂