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Chocolate Chocolate Chip Cookies based on the NYTimes Best Recipe!

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!

Course Dessert
Cuisine American
Keyword Chocolate Chocolate Chip Cookies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 30 cookies
Author Amanda Rettke


  • 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


  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!