Chocolate Chocolate Chip Cookies
Chocolate Chocolate Chip Cookies! These cookies are a deep, chocolaty, 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!
Servings: 45 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.}