I am a chocoholic. Are you? I think there’s a large majority out there who rely on chocolate just as much as caffeine to power through the day. I am guilty as charged! I always have a chocolate craving. In winter, that craving takes the form of a cup of Spanish hot chocolate savored by a blazing fireplace. During the workday, it can be munching on a few candy-coated chocolate pieces. On weekends, who doesn’t like to indulge in a wonderfully decadent slice of chocolate cake or flourless chocolate torte? But sometimes, you have a chocolate craving that demands something that doesn’t take too long to make. The cookies in this post were invented precisely for those moments. If you love chocolate chip cookies and you find yourself needing an extra dose of chocolate, you’ll love the extra dark, rich flavor of cocoa goodness in this recipe.
Cookies are so easy to make, store, gift, transport, and share. They make a great snack for merienda, teatime, lunchbox, or you can also pack them as a practical individual dessert for a summer picnic, which incidentally is what we made these cookies for. The cookies are extra chocolatey, and I baked them for exactly 11 minutes so they retain all their chewiness. I prefer to chill the mixture for half an hour before scooping it out and baking the cookies, which also helps preserve the chewy texture. If you bake them longer, they’ll still be decadently rich, but it will be a crispier cookie on account of the cocoa. The dough can be made ahead of time and refrigerated or frozen. I added a little espresso powder to deepen the chocolate flavor in this recipe.
Option: if you would like more of a contrast of chocolate flavors in the cookie, you could use milk chocolate chips or white chocolate chips or a mixture of both to contrast with the darker, cocoa-infused flavor of the dough. It’s completely up to you. You can also add nuts, or any other mix-ins you like. Try this recipe! It’s truly irresistible, a treat for chocolate lovers and cookie fans everywhere.
Double Chocolate Chocolate Chip Cookies
Makes: 12 cookies
Prep time: 20 min.
Chill time: 30 min.
Cook Time: 12-15 min.
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 egg
- 1 ½ tsp vanilla powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp espresso powder
- 1 cup + 2 tbsp all-purpose flour
- 1/3 cup cocoa powder
- 1 ½ cup semi-sweet chocolate chips
- 1/3 cup chopped pecans or toasted hazelnuts (optional)
- In a large mixing bowl, beat the butter until light and fluffy, about 1 minute. Add brown and white sugars and beat together until well-combined.
- Add the egg and vanilla and beat in until well-combined and fluffy, like the butters and sugars, about 1 more minute.
- Add the salt, espresso powder, and baking soda and beat in until combined.
- In a separate small mixing bowl, combine the flour and cocoa powder. When mixed, slowly add this mixture to the wet ingredients, mixing until combined.
- Add in the chocolate chips and mix in evenly. If you are using the chopped nuts, add them now.
- Cover the bowl of dough and chill it in the refrigerator, at least 30 minutes.
- Preheat the oven to 350°F. While the oven preheats, line a cookie sheet with parchment paper.
- After 30 minutes, remove the dough from the refrigerator. Using a spoon or a small ice cream scoop, place mounds of about 1½ tbsp dough about 2 inches apart from each other on the parchment.
- Bake for 12-15 minutes. I like the cookies on the chewier side but that’s just my preference. When the cookies are done, you can serve them immediately while the chips are gooey, or let them cool on a wire rack until serving. Serve with a glass of cold milk!