Chocolate Chocolate Chip Cookies! These double chocolate chip cookies are a chewy, chocolatey mini-chip-studded version of my favorite chewy chocolate chip cookie recipe! Made with melted butter and requiring no chilling time, they're an easy recipe to whip up for last minute gatherings or any celebration!
Last week I found myself in the position of needing to bake something for several different events and occasions, and without fail, I'd choose the same chocolate chip cookie recipe each time. The recipe I call "The Best Chocolate Chip Cookies" is one of that I no longer have to look up -- the ingredients and directions are etched into my mind, so it's no wonder that it's become my "go-to" whenever I need to make a super quick treat.
I can't remember where I found the original recipe years ago, but since then I've made it countless times and made countless adjustments, which is what has allowed me to get to the place where I completely trust it and can bake a few batches with minimal warning.
There are a few things about this recipe that make it a winner in my book:
- It's made with melted butter, which means you don't have to worry about remembering to leave out the sticks to soften.
- It requires no chilling time before baking. {Although chilling it won't hurt anything, although it will change the texture a tiny bit.}
- The cookies can be scooped into minis, standard-sized cookies or mega cookies {my personal favorite}, and they're all equally as wonderful. {Bake times will vary a bit for each.}
- It is easily customizable to suit your needs -- make it with any flavor chip, add nuts or candy, etc.
- Pretty much everyone who tastes them raves about the cookies and they're so incredibly easy to make that I almost feel guilty about it. Almost.
Ingredients
While the recipe comes together with mostly typical cookie ingredients, it does have a "secret" addition that adds a certain je ne sais quoi -- a tablespoon of pure maple syrup. This ingredient came from the original recipe, and whenever I've attempted to eliminate it over the years, they just didn't turn out the same. So, while I'm not sure what exactly the science is behind adding the syrup, I will tell you that you shouldn't try to skip it.
The rest of the ingredients are fairly run of the mill:
- Butter
- Brown sugar
- Vanilla extract
- Egg yolks
- Flour
- Cocoa powder
- Baking powder
- Salt
- Chocolate chips
After baking several batches of these last week, I felt like I needed to try out a chocolate version that I could add to my repertoire, and these were the result!
Variations
Soft and chewy, these Chocolate Chocolate Chip Cookies are the perfect foil to my originals. A healthy dose of deep, dark Dutch processed cocoa transforms these into a chocoholic's dream. Studded with mini chocolate chips {or regular sized ones, if you please}, there's rich, chocolaty flavor in each bite.
I added a Peanut Butter M&M to the center a few in the batch just to play around with the flavor combo and it wasn't a bad decision at all. I imagine pressing a piece of your favorite candy into the tops wouldn't be a bad thing either. Here are a few other ideas for flavor variations:
- Add nuts such as sliced almonds, hazelnuts, macadamia nuts, peanuts, walnuts or pecans
- Add 1 tablespoon of orange zest to the batter
- Press seasonal candies such as crushed candy cane, mini chocolate Easter eggs, or even candy corn into the tops
- Add about ½ cup of your favorite candy bar, chopped
- Add sprinkles!
Like I said, these are pretty darn good just as they are, but I have a feeling I'll continue to tweak the recipe, especially as baking kicks into high gear over the next few weeks as we officially enter the holiday season. I'll be sure to keep you updated on any new developments, but for now, I'm giving you the green light to make these as they are -- I don't think you'll regret it!
Other Easy Cookie Recipes
Love drop cookies? Check out these other delicious versions!
- Mix & Match Pudding Cookies
- Peanut Butter Chocolate Chip Cookies
- Salted Coconut Oatmeal Cookies
- Chocolate-Dipped Maraschino Cherry Cookies
Chocolate Chocolate Chip Cookies
Ingredients
- 12 tablespoons melted butter
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 2 egg yolks
- 1 ¾ cups all purpose flour
- ¼ cup Dutch processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup {or up to 1 cup} mini semi-sweet chocolate chips
- {Optional} Candies for tops such as Peanut Butter M&Ms
Instructions
- Preheat the oven to 325°F. Line 2 baking pans with parchment paper or silicone baking mats and set aside.
- In a large bowl {or the bowl of a stand mixer}, combine the melted butter and brown sugar until it looks like a thick, uniformly-colored caramel {about 2 minutes}. Add the vanilla extract, maple syrup and egg yolks; mix until fully combined.
- Stop the mixer and add in the flour, cocoa powder, baking powder and salt. Mix until it just comes together -- do not over-mix.
- Add in the chocolate chips and mix until evenly distributed.
- Using a tablespoon sized cookie scoop, drop onto the prepared baking sheets leaving about 1.5 inches between each heap of dough. {You may want to leave a bit more room if you're pressing any candy into the tops as it will cause them to spread a little more.}
- Bake for 10-12 minutes, or until the cookies are just set -- they'll still be soft, but they shouldn't be mushy or oily looking. Remove from oven and let cool for about 10 minutes before transferring to a baking rack to cool completely. {Suggestion -- eat one while it's still warm. Swoon.}
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