Chocolate Chocolate Chip Cookies Recipe
Introduction
These Chocolate Chocolate Chip Cookies are rich, fudgy, and packed with dark chocolate flavor in every bite. Enhanced with a hint of espresso powder, they offer a delightful depth that elevates the classic chocolate chip cookie. Perfect for sharing or enjoying with a cup of coffee.
Ingredients
- 8 ounces bittersweet dark chocolate (chopped bar, wafers, or chips)
- 6 tablespoons butter
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon instant espresso powder
- 6 ounces dark chocolate chips (about 1 cup)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line your cookie sheets with parchment paper or a silicone baking mat.
- Step 2: Break the 8 ounces of bittersweet chocolate into smaller pieces. Place them and the butter in a large heatproof bowl over simmering water (a bain-marie). Stir frequently until melted and smooth.
- Step 3: Remove the bowl from heat and let the chocolate mixture cool for about five minutes.
- Step 4: In a separate large bowl, combine the sugar and egg. Beat on medium speed for one minute until combined.
- Step 5: Add the cooled melted chocolate and vanilla extract to the sugar and egg mixture. Mix on medium speed for two minutes to fully blend the ingredients.
- Step 6: In a small bowl, whisk together the flour, baking soda, baking powder, salt, and espresso powder. Gradually add this dry mixture to the chocolate mixture and stir to combine.
- Step 7: Fold in the dark chocolate chips using a heavy spoon until evenly distributed.
- Step 8: Using a 1-inch cookie scoop or tablespoon, drop dough onto the prepared cookie sheets, spacing them evenly.
- Step 9: Bake for 9 to 10 minutes, or until the edges are set and the centers remain slightly soft.
- Step 10: Remove cookies from the oven and transfer them to cooling racks to cool completely.
Tips & Variations
- Use a bain-marie to melt chocolate gently and avoid burning it, unlike the microwave method.
- For a more intense coffee flavor, increase the espresso powder to 1½ teaspoons.
- Swap dark chocolate chips for white chocolate or milk chocolate chips for a sweeter twist.
- Chill the dough for 30 minutes before baking to help cookies spread less and remain thicker.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in the microwave for 10–15 seconds to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular unsweetened cocoa powder instead of melted chocolate?
Using melted chocolate is essential for the rich texture and flavor in this recipe. Cocoa powder alone won’t provide the same fudgy result.
Why is espresso powder included in the recipe?
Espresso powder enhances and deepens the chocolate flavor without making the cookies taste like coffee. It’s a common technique in chocolate baking to boost richness.
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Chocolate Chocolate Chip Cookies Recipe
- Total Time: 25 minutes
- Yield: 36 cookies 1x
Description
These Chocolate Chocolate Chip Cookies are rich, fudgy, and loaded with both melted dark chocolate and dark chocolate chips, delivering an intense chocolate experience in every bite. Made with a hint of instant espresso powder to deepen the chocolate flavor, these cookies are perfect for chocolate lovers seeking a decadent treat. They are baked to perfection with a slightly soft center and set edges, making them irresistibly chewy and satisfying.
Ingredients
Main Ingredients
- 8 ounces bittersweet dark chocolate (chopped bar, wafers, or chips)
- 6 tablespoons butter
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon instant espresso powder
- 6 ounces dark chocolate chips (about 1 cup)
Instructions
- Preheat and prepare baking sheets: Heat your oven to 350° F (175° C). Line cookie sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and ensure even baking.
- Melt chocolate and butter: Break the 8 ounces of bittersweet dark chocolate into smaller pieces. Place the chocolate pieces and butter into a large mixing bowl set over simmering water (bain-marie). Stir frequently until the mixture is completely melted and smooth. This gentle melting method prevents burning the chocolate compared to microwaving.
- Cool melted chocolate: Remove the bowl from the bain-marie and allow the melted chocolate and butter mixture to cool for about five minutes before proceeding.
- Mix sugar and egg: In a separate large mixing bowl, combine the granulated sugar and the large egg. Beat on medium speed for one minute until the mixture is smooth and slightly thickened.
- Incorporate melted chocolate and vanilla: Add the cooled melted chocolate and butter mixture along with the vanilla extract into the sugar and egg mixture. Mix on medium speed for two minutes to fully combine the ingredients into a smooth batter.
- Combine dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, salt, and instant espresso powder until evenly mixed.
- Mix dry ingredients into wet mixture: Gradually add the dry ingredient mixture to the chocolate batter. Mix until fully incorporated but do not overmix to maintain cookie tenderness.
- Add chocolate chips: Stir in the 6 ounces of dark chocolate chips using a heavy spoon until they are evenly distributed throughout the dough.
- Scoop dough: Using a 1-inch cookie scoop (approximately one tablespoon), drop rounded scoops of dough onto the prepared cookie sheets, spacing them evenly to allow for spreading.
- Bake the cookies: Place the cookie sheets in the preheated oven and bake for 9 to 10 minutes, or until the edges are set but the centers remain slightly soft to retain chewiness.
- Cool cookies: Remove the cookies from the oven and transfer them to cooling racks. Allow them to cool completely before storing.
- Store: Once cooled, store the cookies in an airtight container. They will keep fresh for several days.
Notes
- Melting chocolate using a bain-marie ensures a smooth texture without burning.
- The addition of instant espresso powder enhances the chocolate flavor but does not make the cookies taste like coffee.
- Do not overbake; removing the cookies when centers are still slightly soft ensures a chewy texture.
- The cookies can be stored at room temperature in an airtight container for up to 5 days or frozen for longer storage.
- Using high-quality dark chocolate will give the best rich flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate chip cookies, dark chocolate cookies, chocolate cookies, chocolate cookie recipe, easy chocolate cookies, espresso chocolate cookies
