“Too much of anything is bad, but too much good [chocolate] is barely enough.”
– Mark Twain
Well . . . no offense to Mark Twain for changing up his quote, but his opinions on whiskey were plainly speakin to my chocolate-lovin soul. Hence, the need for these gooey, fudgey, ultimate, extreme, soft chocolate chocolate chip cookies. [insert contented sigh here]
Don’t get me wrong–I am ALWAYS down for brownies. (Especially when they are these chocolate chunk caramel fudge brownies or slutty brownies.) But cookies were the first love of my life and will be the last love of my life. (That’s right David. But don’t worry. I’ll crumble out your favorite M&M cookies for you when I’m mourning at your grave site.) And while it’s really hard to beat the very best chocolate chip cookies in the world . . . my mama raised me right. Chocolate-on-chocolate lovin is always welcome around these parts.
Just LOOK at that melty chocolate. LOOK AT IT. Do we call these DOUBLE chocolate chip cookies? Chocolate cookie + chocolate chunks? Do we call them TRIPLE chocolate chip cookies? Chocolate cookie + chocolate chips + chocolate chunks? Or do we just throw in the towel, grab a glass of milk and call these QUADRUPLE chocolate chip cookies? Chocolate cookie + chocolate chips + mini chocolate chips + chopped chocolate chunks. (The variety of chocolate is unnecessary, but for some reason I find joy in the mash-up.)
This recipe for chocolate chocolate chip cookies tastes exactly like you made soft, chewy brownies. The outside of the cookie has a slight crisp–like the edge of a brownie, but it does not get hard or toffee-like. The middle stays soft and gooey. Heat one of these bad boys in the microwave for a few seconds and plop a scoop of vanilla ice cream on top. BAM. Soft chocolate chocolate chip cookie sundae.
Cheers!
mikaela | wyldflour
36 cookies
15 minPrep Time
30 minCook Time
45 minTotal Time
Save RecipeIngredients
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 1 cup white sugar
- 1 cup light brown sugar
- 3/4 cup cocoa powder
- 3 eggs + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 3/4 all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate (*see notes)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Allow butter to soften or soften in the microwave at 50% power. Cream together butter, shortening, and sugars. (I always use a fork and mash, but feel free to use beaters.)
- Mix in cocoa powder. Mix in eggs and egg yolk, one at a time, until thoroughly incorporated. Mix in vanilla extract.
- Stir in 1 cup flour, baking soda, and salt. Stir in remaining flour and chocolate chips.
- Scoop out 2-3 Tablespoons of dough and roll into a ball. Place on cookie sheet and space cookies 2 inches apart. Bake in preheated oven for 7-9 minutes. I prefer to pull them out when they are still very soft and gently move them to a cooling rack. This will help them stay soft after they cool.
- Store in an airtight container or zip-top bag for 4-5 days.
Notes
I prefer to use a mix of chocolate chips, mini chocolate chips, and chopped chocolate in my cookies!
Calories
Fat
Carbs
Protein
Comments