Easy Chocolate Chocolate Chip Cookies Recipe

Experience a delightful twist on cookies with this decadent recipe blending unsalted butter, granulated sugar, brown sugar, eggs, and vanilla into a soft base. Rich cocoa flavors mingle with semisweet chocolate chips for a treat balancing fudgy sweetness and tender chewiness, creating an indulgent experience perfect for chocolate lovers.

I love this recipe because it takes only about 20 minutes and you only need one bowl. I enjoy making these cookies since they are soft and chewy while still packing a rich chocolate flavor.

I mix together 1 cup unsalted butter, 1 cup granulated sugar and 1/2 cup light brown sugar for a great base that provides energy through fats and sugars. Then I add 2 large eggs along with 2 teaspoons vanilla extract to add a subtle sweetness.

The blend of 2 cups all-purpose flour with 2/3 cup unsweetened cocoa powder creates a double dose of chocolate flavor that perfectly compliments the 1 1/2 cups semisweet chocolate chips scattered throughout the dough. I find that the small amounts of baking soda and salt really help develop the soft texture of these cookies.

Overall, this easy chocolate chocolate chip cookie recipe is an excellent option if you want a fast treat with balanced nutritional values and intense chocolate taste. Enjoy!

Why I Like this Recipe

I like this recipe because it’s super easy to whip up when I’m short on time and still delivers a lot of flavor. I also really enjoy how it mixes cocoa powder with chocolate chips; it gives me that double chocolate hit that always makes me smile. Lastly, the cookies turn out soft and chewy just the way I like them, making it my go-to treat whenever I need a little pick-me-up.

Ingredients

• Unsalted butter: Provides rich flavor and moisture like essential fat in the cookies.
• Granulated sugar: Gives sweetness and structure while providing high carbohydrate boost.
• Light brown sugar: Adds moistness and a hint of caramel flavor for a richer taste.
• Eggs: Add protein, help bind the dough and give structure to cookies.
• Vanilla extract: Enhances overall flavor and aroma with its sweet, fragrant notes.
• All-purpose flour: Gives body and structure with carbohydrates essential for cookie texture.
• Unsweetened cocoa powder: Provides deep chocolate flavor and antioxidants for intense taste.
• Baking soda: Helps cookies rise and gives lighter texture while balancing flavors.
• Salt: Enhances overall flavor by balancing sweetness and intensifying other ingredients.
• Semisweet chocolate chips: Melts in cookie, creating sweet and gooey chocolate surprises inside.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semisweet chocolate chips

How to Make this

1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

2. In a large bowl, beat the unsalted butter with the granulated sugar and light brown sugar until it looks light and fluffy.

3. Crack in the eggs and stir in the vanilla extract until well mixed.

4. In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

5. Gradually mix the dry ingredients into the wet mix until everything is barely combined.

6. Fold in the semisweet chocolate chips so they’re evenly distributed.

7. Scoop out tablespoon-sized portions of the dough and place them about 2 inches apart on the prepared baking sheets.

8. Bake for about 10 to 12 minutes until the edges look set and the centers are soft.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

10. Enjoy these fudgy, chewy cookies while they’re still warm or at room temperature!

Equipment Needed

1. Oven for baking and a couple of baking sheets lined with parchment paper
2. One large mixing bowl and an electric mixer or hand whisk for beating butter and sugars
3. One medium mixing bowl and a sifter to combine the dry ingredients
4. Measuring cups and spoons to get the quantities right
5. A tablespoon measure or cookie scoop, plus a spatula to fold in the chocolate chips
6. A wire cooling rack to let the cookies cool off after baking

FAQ

Easy Chocolate Chocolate Chip Cookies Recipe Substitutions and Variations

• You could try swapping unsalted butter for coconut oil or even salted butter if you forget to buy unsalted (just cut back on extra salt later)
• If you dont have light brown sugar, mix regular granulated sugar with about a tablespoon of molasses per cup of sugar to mimic its flavor
• Instead of eggs, you can use unsweetened applesauce (about 1/4 cup per egg) if you need a vegan option
• If vanilla extract is missing, a little almond extract works too, but only use half the amount as it’s a bit stronger
• Don’t have semisweet chocolate chips? Chop up a chocolate bar into chunks or use dark chocolate pieces instead

Pro Tips

1. Make sure your butter is really soft before you mix it with the sugars, cause not doing so can make it super hard to cream properly, and then the cookies wont get that light, fluffy texture you’re after.
2. Sift your dry ingredients thorough before mixing them into the wet stuff so you dont get any lumps, but dont overmix either, since a little messiness actually makes for a chewier cookie.
3. When youre scooping out the dough, try to keep them evenly spaced. If they’re too close, they might end up merging, and that ruins the edges that give you that perfect fudgy chew.
4. Let your cookies cool on the baking sheet for a few minutes after you take them outta the oven before moving them to a rack. This extra wait helps them set up a bit and makes them less fragile when you try to transfer them.