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
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
- 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.
The end.
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!
Love these, Amanda! The more chocolate – the better! And they are so thick! Pinned!
Thank you so much Anna!!
Thick, puffy, chocolate cookies…yes, please!!! And snacking on the dough while waiting for the dough to chill is a definitely must!! Pinned 🙂
Thank you Jocelyn!!
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?
Here is some great info on that: http://www.ochef.com/1509.htm
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!!!)