Chocolate Chocolate Chip Cookies

This is the last cookie recipe of the holiday season and the last post of 2022.

I always have to include some kind of chocolate cookie in the holiday cookie box. I’m a chocoholic so of course I’d say that. Most everyone loves a good chocolate treat too, especially after a heavy holiday meal. This year I’m making chocolate chocolate chip cookies.

I first made these cookies back in 2015. They were phenomenal. The rating I gave them confirmed my memory. Remember when I did that? I used to rate recipes with a 5 rating chef hat system. I stopped doing that because I didn’t think anyone cared. However, I have realized that I care. I make so many recipes from my blog (I really do use it like my own personal cookbook) that the rating can be a handy reminder to me if I haven’t made it in a while and want to know if I liked it last time. So I’m going to start including the hat ratings again.

Anyway, back to these decadent lovelies. It’s mostly the same recipe from 2015 except I reduced the amount of flour by 1/4 cup and I baked them for a shorter time. I found that these two little tricks made for a more fudgy cookie, which I prefer. For the record, there is nothing wrong with the original recipe that I shared and I’m betting that my husband would say that he liked that one better. To each is own. šŸ˜‰

Happy Holidays and a Happy New Year!

Chocolate Chocolate Chip Cookies Recipe
(Make about 36 cookies)


  • 2 and 1/2 cups all-purpose flour (equivalent to 300 grams)
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cup butter (equivalent to 2 sticks), softened
  • 2/3 cup white sugar
  • 2/3 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 andĀ 3/4 cupsĀ semi-sweet chocolateĀ chips


  1. Preheat the oven to 350 degrees F.
  2. Lay parchment paper or a silicon mat on top of a cookie sheet.  
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.  Set these dry ingredients aside.
  4. In a big bowl, cream the butter, white sugar, and dark brown sugar.
  5. Beat in the vanilla extract.
  6. Beat in the eggs, one at a time.
  7. Gradually beat in the dry ingredients.
  8. Stir in the chocolate chips.
  9. Roll the cookie dough into balls, about 1 and 1/2 tablespoons of dough each.  I use the OXO good grips medium cookie scoop.
  10. Bake them for 9 to 11 minutes or until the cookies are puffed and the centers are set but still soft. (I baked mine for 9 minutes.)
  11. Let them cool on the cookie sheet for about 5 minutes then transfer them to a cooling rack to cool completely.

Slightly adapted from:  Very Best Baking


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