Extreme Chocolate Chocolate Chip Cookies
One of Hot Chocolate Hits’s greatest hits.
I only know how to do extreme. Extreme excitement. Extreme anxiety. Extreme stress. And, on the occasion, extreme dessert. This recipe for chocolate chocolate chip cookies is pretty extreme. So is my use of ‘extreme’ in this post.
Moving on.
There’s a reason why the word ‘chocolate’ has been utilized twice in this cookie’s name. The dough itself is built upon a foundation of melted dark chocolate and cocoa powder. It is then studded with two different varieties of chocolate (I use milk and dark), though you may choose to add a third by using white chocolate. Apart from eating a bar of chocolate itself, nowhere is that rich, bittersweet flavor more prominent than in this cookie.
A double chocolate cookies recipe, also known as chocolate chocolate chip cookies recipe, that will satisfy even the biggest sweet tooth.
These cookies are pure decadence, so I often freeze half the batch and save it for when I really need a chocolate fix (see instructions below on how to do that), or when I have people coming over.
The flavor and texture of this cookie match my expectations of what may be purchased at a niche bakery; dark, damp- not chewy but tender, almost flaky and representative of its name.
If you’re into chocolate, no doubt, this double chocolate cookie recipe will satisfy your palate.
Extreme Chocolate Chocolate Chip Cookies
Ingredients
- 4 oz (100g) dark chocolate
- 1 cup (150g) all-purpose flour
- ¼ cup (30g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (100g) unsalted butter, softened
- ¾ cup (150g) sugar, I use raw, you can also use a combo of white and brown
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ to 2 cups (300-360g) chocolate, chopped/chips , I use a combo of milk and dark chips
Instructions
- Preheat the oven to 350 F or 180 C and line a cookie tray with parchment paper.
- Melt the dark chocolate. You can do this over a double boiler or by microwaving the chocolate in a heat-proof bowl, stirring every 30 seconds for around 2 minutes or until smooth. Set the chocolate aside to cool slightly.
- In a large bowl, beat together the butter and sugar until creamy.
- Gradually stir in the melted chocolate, making sure that the chocolate has cooled to room temperature so that it doesn't affect the consistency of the butter and sugar mixture.
- Beat in the egg and vanilla. At this stage, you might also choose to add in 1 tbsp of orange zest or 1 tsp instant espresso powder for extra flavoring.
- Next, in a small bowl, combine the flour, cocoa powder, baking soda and salt, stirring till well-blended.
- Add the flour mixture to the butter-chocolate mixture, until your result is a thick, sticky mass.
- Now you can fold in the chocolate bits. You could also add in nuts if you would like.
- Using an ice-cream scoop or a 1/4 cup measure, scoop mounds of the dough onto the prepared tray, about 3 inches apart.
- Bake for 15-20 min or until the cookies have spread and cracked slightly. If you insert a toothpick in the 'cakey' part (careful not to pierce a chocolate chip), it should come out clean.
- Cool the cookies completely before serving, as they are quite fragile. These are a great accompaniment to a glass of cold milk.
Notes
- To add twist to these cookies, you can throw in 1 tbsp of orange zest or 1 tsp of instant espresso powder.
- To freeze the cookies, simply scoop the dough onto the cookie tray and place the tray in the freezer for a couple hours. Once the mounds have frozen, remove from the cookie tray and transfer to a ziplock bag. These store well for several months. To bake, no need to thaw, bake for 18-20 mins as directed above.
-
Adapted from Nigella and Elinor Klivans
More chocolate chips, less problems! Check out these recipes:
For how long can these cookies stay?
I would say about 1-2 weeks stored in an airtight container 🙂
Omg these look delicious can’t wait to make them
If you decide to give these a try, let me know how they work out for you!
Hi dear I have tried this cookies for my nephew and he is just drooling over it…I need a small help from your end to know if I want to make your receipe eggless then we can do it?
Loads of love.
Wish you a great day ?
Rutuja, I am so happy to hear you liked it! I haven’t tried to make this without eggs- but, I’ve recently discovered that milk works well as an egg replacer, you would need 3 tbsp to 1/4 cup for every egg. That being said, be sure to chill the dough before baking because otherwise the cookies will spread apart too much! Another option is to use aquafaba (the remaining water you get when you soak chickpeas). You will need 1/4 cup of this too. You can also try using mashed banana or a flax egg (1 tbsp ground flaxseed mixed with 4 tbsp water). All in all, whatever you use it’s 1/4 cup per egg. Please let me know how these work out with the substitute- would be curious in trying myself 🙂
I made them with white chocolate and cranberry. Sweet, delicate and choco! My favourite ones 🙂
Awesome! I’ll have to try that 🙂
Would it make a difference if only white sugar is used?
I prefer brown sugar (raw sugar because its supposedly better for you) but white sugar will be just fine. I will say that cookie might be a little more crispy than soft, but that isn’t a bad thing.
Better for you? Sugar is sugar. Once you ingest it, it doesn’t matter if it is white granular, brown sugar, honey, etc. It still causes a severe insulin response impacting your blood glucose. I am going to try your recipe with either stevia or erythritol and almond flour as substitutes. Low carb and no sugar. Nowhere close to how good the real thing is, but that’s what some of us have to do………….
Can we make these cookies without egg? Is there any substitute for it?
Unfortunately you do need eggs for this recipe, but this recipe is a great alternative: https://food52.com/recipes/39132-ovenly-s-secretly-vegan-salted-chocolate-chip-cookies
love those cookies, i am going to make them for sure.. thanks for sharing…
Awesome! Let me know how they turn out if you do 🙂
I love ur recipe .. looks heavenly..
Happy to hear that, hope you give it a try!
Hey! Looks delicious ? How will the cookies do if I have to ship them ? Will they go bad in transit which would take about 4-5 days ?
Hi Apoorva, if you seal them properly 4-5 days should be fine!
Hey! Looks delicious…Is it a good idea to ship the cookies ? How will they do in transit which would take 5-6 days ? Also can I make them hard and not chewy so that they last longer ?
Shipping is fine! I would actually leave a slice of white bread in the box that you seal them in, keeps them nice and soft!
Hi!! I want to try this recipe but I just want to know if you would use a pure dark chocolate or the ones that are like 70 or 80 % dark. Thanks and can’t wait to try this recipe
Either is fine! depends on how sweet you like the cookies 🙂
So there are a couple of problems I had with this recipe. The amount of cocoa powder listed on Yummly is incorrect at 7.5 grams when it says 30 grams on this website.
Secondly, the all purpose flour amount is listed as 1 cup or 150 grams. My single cup only measured up to be 140 grams. In all I think using the grams is more accurate.
With these two missteps I trusted the sticky dough and got really flat crispy cookies after 15 minutes. After adjusting the cocoa powder and adding an additional 1/4 cup of flour, the consistency of the dough looked better and baked better but still not like the photos above.
Hi Shelly, thanks for your message- where exactly do you find this version? I don’t use Yummly. Additionally 10 grams of flour shouldn’t actually make too much of a difference- although I do agree that grams are more accurate than cups. I would recommend chilling the dough if it’s too sticky, that should prevent it from spreading too much. Hope this helps!
I’m a big fan of your chocolate recipes , you are undoubtedly the “chocolate queen” I tried these cookie today with whole wheat flour, they come out very tasty. However they didn’t spread as much as yours did. I’m thinking why? Can it be because my baking soda was not straight from a new packet rather it was bottled a year ago?
Thanks so much Pallavi! So happy you liked these!! A reason these didn’t spread could indeed be because of the baking soda but I suspect perhaps your ratio of flour to wet ingredients may have been a bit off. No worries- these don’t spread as much as other choc chip cookies, next time you can just gently press them down before baking!
I’m a big fan of your chocolate recipes , you are undoubtedly the “chocolate queen” I tried these cookie today with whole wheat flour, they come out very tasty. However they didn’t spread as much as yours did. I’m thinking why? Can it be because my baking soda was not straight from a new packet rather it was bottled a year ago? or was it because of the whole wheat flour?