I Am Baker

BEST Ever Chocolate Chocolate Chip Cookies

There is a reason I can say that.  These cookies are adapted from the New York Times BEST Chocolate Chip Cookie recipe.  With a few simple modifications, the recipe turned into a Chocolate Chocolate Chip Cookie!

New York Times rated Best Chocolate Chocolate Chip Cookie!

Well, its actually a chocolate, chocolate, white chocolate chip cookie, but that is just a bit redundant don’t you think?

To which my husband would say, “No.  It is an accurate representation of the ingredients, redundant is excessive use of, or not useful.”

To which I say, “Shut up.  No cookies for you.”

Then he takes one anyway and smacks me on the behind.

Then I punch him in the arm.

The end.

Chocolate Chocolate Chip Cookies!

Chocolate Chocolate Chip Cookies

Ingredients

  • 1 cup (6 ounces) good quality semi-sweet chocolate, chopped finely
  • 2 tablespoons butter
  • 2 cups cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 heaping cup (8 ounces) granulated
  • sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate, chopped (chips are fine)
  • 1 cup white chocolate chips

Instructions

  1. Place 1 cup semi-sweet chocolate finely chopped (or chips) in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
  2. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
  3. Using a mixer with a paddle attachment, cream room temperature butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time.
  4. Slowly add in melted (and slightly cooled) chocolate and vanilla.
  5. With mixer on low speed, add dry ingredients slowly, mixing until just combined. Fold in chocolate chips.
  6. Refrigerate dough for 24-36 hours. (Do not skip this step!)
  7. When ready to bake, preheat oven to 350. (325 convection)
  8. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes. Do not over bake. Slightly gooey centers is the best way to eat!
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Chocolate Chocolate Chip Cookie!

We loved all the different layers of flavor in these cookies.

One thing I recommend:  DO NOT SKIP THE REFRIGERATION TIME!  I know it adds a day to the process, but it is worth it.  Also, the dough is yummy so you can snack on that if you are insanely patient like me.

Don’t skip the salt either.  It really makes a difference.

Chocolate Chocolate Chip Cookies based on the NYTimes Best Recipe!

 

Hope you enjoy these!

Comments

  1. says

    “To which I say, “Shut up. No cookies for you.” This made me laugh. Sounds like exactly what would happen in my house.
    What’s better than a chocolate chip cookie? Answer: a chocolate chocolate chip cookie! These look amazing lady! Pinning :)

    • says

      Thanks girl!! I totally dreamt about you and your husband the other night… my husband and I saw you out at dinner and we ended up having a double date at an Outback Steakhouse. #random #iamweird

  2. Hanh says

    I love your recipes and your website :) it’s awesome!
    can I ask a question please? I see that many cookies recipes have the refrigeration time, but I don’t know why :( could you tell me the reason why we have to put the dough into the fridge please?

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