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Chocolate Chocolate Chip Cookies Recipe

Chocolate Chocolate Chip Cookies: Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. 

Melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside to cool to room temperature.

In a separate bowl, whisk the flour with the baking soda and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Scrape down the sides of the bowl as needed. Add the melted chocolate and beat until combined. Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract. Add the flour mixture and chocolate chips and mix until incorporated. If you find the batter too soft to form into cookies, cover and refrigerate until firm.

For large cookies, use about 1/4 cup (60 ml) (or 60 grams) of batter for each cookie. Place six cookies on each baking sheet. With lightly moistened fingers, gently flatten each ball of dough into a 2 inch (5 cm) diameter cookie. Bake the cookies for about 14 - 16 minutes, rotating the baking sheet front to back about half way through the baking time. The cookies are done when they are just set around the edges but still quite soft in the center. Remove from oven and let the cookies cool for about five minutes on the baking sheet before transferring them to a wire rack to finish cooling.

Makes about 20 - 4 inch (10 cm) cookies.

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Chocolate Chocolate Chip Cookies:

8 ounces (240 grams) semi sweet chocolate, coarsely chopped

2 cups (260 grams) all purpose flour

1 teaspoon (5 grams) baking soda

1/2 teaspoon salt

1 cup (226 grams) unsalted butter, at room temperature

1/2 cup (105 grams) firmly packed light brown sugar

1/2 cup (100 grams) white granulated sugar

2 large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 cup (170 grams) semi sweet, bittersweet, milk and/or white chocolate chips