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!
Chocolate Chocolate Chip Cookies
- 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
- 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
- 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.
- Sift flours, baking soda, baking powder and salt into a bowl and set aside.
- 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.
- Slowly add in melted (and slightly cooled) chocolate and vanilla.
- With mixer on low speed, add dry ingredients slowly, mixing until just combined. Fold in chocolate chips.
- Refrigerate dough for 24-36 hours. (Do not skip this step!)
- When ready to bake, preheat oven to 350. (325 convection)
- 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!
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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.
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.
Hope you enjoy these!
What a great addition! Baked goods are always improved by more chocolate 🙂
You speak truth.
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
Just to let you know you’re oatmeal raisins cookies I would you more then a five. I do believe that I eat to many but that’s ok.my oldest son has a birthday coming up on ground hog day,he wants a blueberry pie not a cake so here I go searching through your recipes .
Hello, I am totally confused by the measurements of some of the ingredients you list. I’d appreciate a heads up. Why is the cup measurement followed by the ounces?
I want all of your recipe’s! Please!!! They all look so so good!
I made these and they are DELICIOUS! However, I did have some issues with the recipe that caused some headaches. Maybe an update would be helpful as I see I’m not the only one.
1.The measurements aren’t really clear on if it’s cups OR ounces. Initially it seems like you’re meant to do both. “1 c 6 ounces good quality semi-sweet chocolate” – so it is 1 cup AND 6 ounces or is it 1 cup = 6 ounces?
It’s like this for 5 of the listed ingredients. Fortunately I figured out it’s “OR” when I got to the butter as I know 2 1/2 sticks IS 1 1/4 cups.
2. You don’t call out room temperature butter in the ingredients list. However, you do call out room temp. eggs in the list. I got to that part of the directions and panicked for a moment b/c I hadn’t let the butter sit out like I did the eggs. I soften the butter in the microwave and it was fine.
3. “1 heaping cup 8 ounces granulated” .. Sugar. Add the word ‘sugar’. A novice baker might not figure that out.
4. When taking the dough out of the fridge (I was only able to give it 4-5 hours), are we meant to let that get to room temp or bake cold? I did cold, and the dough was really hard to work with. They baked up great, I just wasn’t sure.
Regardless of the issues I have with the recipe directions itself, the cookies are fantastic. I didn’t alter the recipe in any way, and knowing what I know now, I’ll def. make them again.
Why ae you using bread flour in your recipes. why not just regular flour?