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  • BEST Ever Chocolate Chocolate Chip Cookies

    filed under: Chocolate Cookies on June 17, 2014

    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.”

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

        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!

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        Comments

        Love these, Amanda! The more chocolate – the better! And they are so thick! Pinned!

        Thick, puffy, chocolate cookies…yes, please!!! And snacking on the dough while waiting for the dough to chill is a definitely must!! Pinned 🙂

        these look so thick & fantastic! YUM!!

        Oh I love chocolate cookies! These look lovely! Thanks for the recipe!

        These look delicious!

        “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 🙂

          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

        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?

        Sounds exactly like my husband! Looking forward to trying them.

        Is there anyone who can say no to a Chocolate Chocolate white Chocolate cookie? NEVER!!!! These look amazinggg! Pinning!

        Perfect and delicious! Gracias Amanda! ( g + share!!!)

        What a great addition! Baked goods are always improved by more chocolate 🙂

        How many cookies does the recipe yield?

        I have made the NY Times chocolate chip cookies numerous times and love them. I made these yesterday and baked this AM. Not Good! First of all they were not chocolate enough using one cup of melted chocolate. Then, the baking time was way off if making them in a large cookie scoop as used with the regular NY Times recipe. The size of scoop was not given in your recipe. I am disappointed in this recipe as the ingredients were expensive and I had to throw them out. Was there an error somewhere? I love all the other recipes I have made from your blog, so this was unexpected.

        How much sugar? which ones? Nothing prints out and I can’t find anything about this in the comments. Thank you

        Thank you anyways. I see now how you typed the sugar component in your recipe

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