Chocolate Chip Cookies

Why You’ll Love This Recipe

• Double Chocolate Delight: The addition of cocoa powder to the dough intensifies the chocolate flavor, creating a more decadent treat.
• Chewy Texture: These cookies have a soft and chewy texture that melts in your mouth, providing a satisfying bite.
• Easy to Make: With simple ingredients and straightforward steps, these cookies are quick to prepare, making them perfect for both beginners and seasoned bakers.

Ingredients

• 1½ cups white sugar
• 1 cup butter, softened
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• ⅔ cup cocoa powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups semisweet chocolate chips
• ½ cup chopped walnuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or lightly grease them.
2. Mix Wet Ingredients: In a large bowl, cream together the softened butter and white sugar until the mixture is light and fluffy.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to ensure tender cookies.
6. Add Chocolate Chips and Nuts: Fold in the semisweet chocolate chips and chopped walnuts (if using) until evenly distributed throughout the dough.
7. Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly soft.
9. Cool: Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Servings and Timing

• Servings: Approximately 24 cookies
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-27 minutes

Variations

• Add-Ins: Incorporate white chocolate chips, peanut butter chips, or dried fruits like cranberries for a unique twist.
• Nuts: Experiment with different nuts such as pecans or almonds to complement the chocolate flavor.
• Spices: Add a teaspoon of cinnamon or a pinch of chili powder for a subtle spice that enhances the chocolate taste.

Storage/Reheating

• Storage: Store cooled cookies in an airtight container at room temperature for up to one week.
• Freezing: Freeze unbaked dough by portioning it into balls, placing them on a baking sheet to freeze individually, then transferring to a freezer-safe bag. Bake from frozen, adding an extra 1-2 minutes to the baking time.
• Reheating: Warm individual cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes to enjoy them slightly warm.

FAQs

1. Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. If you do, add a pinch of salt to the dry ingredients to balance the flavors.

2. Can I use a different type of sugar?

While white sugar is recommended for this recipe, you can substitute with brown sugar for a chewier texture and a hint of molasses flavor.

3. How can I make these cookies chewier?

For chewier cookies, slightly underbake them and allow them to cool on the baking sheet before transferring to a wire rack.

4. Can I use cocoa powder instead of melted chocolate?

Yes, cocoa powder is used in this recipe to achieve a rich chocolate flavor.

5. How do I prevent the cookies from spreading too much?

Ensure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help prevent excessive spreading.

6. Can I add other mix-ins like caramel bits or toffee pieces?

Absolutely! Feel free to add caramel bits, toffee pieces, or any other mix-ins you enjoy to customize your cookies.

7. How do I know when the cookies are done?

The cookies are done when the edges are set, and the centers appear slightly soft. They will firm up as they cool.

8. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum or add it separately to help with structure.

9. Can I use milk chocolate chips instead of semisweet?

Yes, you can use milk chocolate chips for a sweeter flavor, though the cookies will be less rich compared to semisweet chips.

10. Can I make these cookies in advance?

Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 3 days, or freeze it for up to 3 months. Bake the cookies as needed.

Conclusion

Chocolate Chocolate Chip Cookies are a rich, indulgent treat that will satisfy any chocolate lover’s craving. With a simple recipe that combines classic ingredients and a double dose of chocolate, these cookies are perfect for any occasion. Whether you’re enjoying them fresh out of the oven or storing them for later, these cookies are sure to become a staple in your baking repertoire!

Chocolate Chip Cookies

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-27 minutes
• Yield: Approximately 24 cookies
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Chocolate Chocolate Chip Cookies are a rich, decadent twist on the classic chocolate chip cookie. Packed with semisweet chocolate chips and cocoa powder, they offer a double dose of chocolate goodness with a soft and chewy texture. A must-try for chocolate lovers!

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Ingredients

For the Cookies:

• 1 ½ cups white sugar
• 1 cup butter, softened
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• ⅔ cup cocoa powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups semisweet chocolate chips
• ½ cup chopped walnuts (optional)

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Instructions

1. Preheat Oven:

   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.

2. Mix Wet Ingredients:

   • In a large bowl, cream together the softened butter and white sugar until the mixture is light and fluffy.

3. Add Eggs and Vanilla:

   • Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.

4. Combine Dry Ingredients:

   • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

5. Combine Wet and Dry Mixtures:

   • Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing.

6. Add Chocolate Chips and Nuts:

   • Fold in the semisweet chocolate chips and chopped walnuts (if using).

7. Form Cookies:

   • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake:

   • Bake for 10-12 minutes or until the edges are set and the centers appear slightly soft.

9. Cool:

   • Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

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Notes

• Sugar Variations: Use brown sugar for a chewier texture and subtle molasses flavor.
• For Chewier Cookies: Slightly underbake and allow the cookies to cool on the baking sheet before transferring.
• Mix-ins: Add other goodies like caramel bits, toffee pieces, or dried fruit for extra flavor.