Ultra chocolatey, thick and chewy chocolate chocolate chip cookies are a chocolate lovers dream. Loaded with dark cocoa and bittersweet chocolate, these large bakery-style cookies have just the right amount of sweetness. A bit of espresso powder really bumps up the flavor and takes these cookies to another level.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
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Chocolate chocolate chip cookies
These double chocolate cookies with cocoa powder have been tested over and over until they were perfect. They are thick, chewy and deeply chocolatey, without being overly sweet.
The extra dark cocoa powder gives them a deep chocolate flavor, and the bittersweet chips lend just a bit of sweetness. Make a double batch of this cookie dough so you can stash some in the freezer.
The best thing about these cookies – the ingredient list. I’ll bet you have everything you need to make these chocolate chocolate chip cookies in the pantry right now.
The espresso powder is optional, but recommended. I use Medaglia D’Oro espresso powder. It is super fine – not like instant coffee granules, which is a bit coarser.
How to make chocolate chocolate chip cookies
The first step is to brown the butter. Cook it over medium heat until it begins to foam and turn a dark golden brown. It will smell nutty and delicious. Then place it in the refrigerator to cool.
Using an electric mixer, beat the butter with the sugars and a bit of water. Whisk dry ingredients together and add to sugar and butter.
Add chips and beat until combined, then portion out cookie dough and bake. Let cookies cool slightly on pan before moving to cooling rack.
This recipe makes 10 large bakery-style cookies. Rich, thick chocolate chocolate chip cookies that will delight any chocolate lover.
Q & A
Here are a few answers to frequently asked questions.
When browning butter, we are cooking off some of the water content in the process. If we don’t replace that water, the end result is a dry baked good.
No, but I would recommend it. Browned butter gives these cookies a deeper flavor than regular butter.
Nope. I baked them both chilled and not chilled. Both resulted in good cookies.
The cookie dough freezes like a dream. The cookies themselves also freeze well. I would recommend freezing the dough over the baked cookies.
This chocolate chocolate chip cookie has been tested more than any cookie recipe on the blog.
From swapping out brown sugar and white sugar – because they behave differently in recipes, adjusting cocoa powder, to liquid browned butter versus solid brown butter, I’ve made all the mistakes, so you don’t have to.
Variations and substitutions
You could swap half of the bittersweet chips for any other chocolate chip that you like. Consider swapping in toffee pieces or broken candy canes during the holidays.
Helpful tools and equipment
- Dutch cocoa powder – I used Cacao Barry Extra Brute. It is well worth every penny.
- Parchment paper is great for those who don’t want to use a silicone baking mat.
- These silicone baking mats are the least expensive I have found.
- 2 ounce scoop to portion large bakery-style cookies
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I hope you love these chocolate chocolate chip cookies as much as we did!
- 8 tbsp. butter, browned and chilled until cool
- 1 1/2 tbsp. water
- 1/2 cup sugar // 100 grams
- 1/4 cup light brown sugar // 50 grams
- 1 egg
- 2 tsp. vanilla extract
- 1 1/2 cups all purpose flour // 6.25 oz. // 180 grams
- 6 tbsp. dark cocoa powder // 50 grams
- 3/4 tsp. baking soda
- 1/2 tsp. kosher salt (Diamond Crystal)
- 1 tsp. espresso powder, optional
- 1/2 cup bittersweet chocolate chips // 85 grams
- Place the butter in a small saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, stirring constantly, for 4 - 5 minutes. The butter will foam on top and turn golden brown and nutty underneath the foam - keep an eye on it, it will burn quickly if left unattended.
- Remove the butter from the heat and let cool slightly before putting in a heatproof glass container. Place in the refrigerator for 2 hours, or until butter solidifies, but it still soft.
- Preheat oven to 350°F / 325°F convection / 180°C. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- With an electric mixer, beat browned butter with water, sugar and brown sugar until fluffy, 2 - 3 minutes.
- Add egg and vanilla. Beat until combined.
- In a medium mixing bowl, whisk flour, cocoa powder, baking soda, salt and espresso powder (if using) together until thoroughly combined.
- Add dry ingredients to sugar mixture and mix until dough looks almost uniform, with a few pockets of flour.
- Add chips and mix just until combined - 30 seconds or so, don't overmix.
- Use a 2 ounce scoop or a 1/4 cup measure to portion 10 large cookies onto prepared baking sheet. Lightly flatten the tops and place a few more chips on top, if desired.
- Bake for 18 minutes, rotating halfway though baking time. Let cookies cool on baking sheet for 5 minutes before moving to a cooling rack to cool completely.
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Serving Size:1 cookie
Amount Per Serving: Calories: 292Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 256mgCarbohydrates: 35gFiber: 3gSugar: 15gProtein: 5g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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