Double Chocolate Chocolate Chip Cookies

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Boy oh boy am I craving chocolate!!! I think the stress of moving, trying to figure out how to keep the blog alive while I’m moving, and dealing with divorce settlements has completely fried my brain!! Sometimes you just need a really good, soft and chewy, Double Chocolate Chocolate Chip Cookies to calm the nerves, right? Just go with it…..

Four weeks from today, Alex and I will start out on our 3,000ish mile drive across the country, so I better make another batch of these cookies before everything I own is packed, LOL Actually, I should probably start packing. 😉

The real reason that I made these Double Chocolate Chocolate Chip Cookies, was so I could make Ice Cream Sandwiches….

How to make Double Chocolate Chocolate Chip Cookies:

Preheat oven to 350 degrees. Place parchment paper/silpat on baking sheets, set aside. Beat butter, eggs, sugar, and vanilla extract together in a large bowl until light and fluffy…..

Add the cocoa powder, flour, espresso powder, baking soda, and salt. Beat just until well combined…..

Stir in chocolate chips. Using a #20 cookie/ice cream scoop {one ounce} drop rounded cookies onto prepared baking sheets…..

6 per pan…..

Bake in preheated oven until set, but still soft and chewy, about 18 minutes. Remove from oven and allow to cool on baking sheet for 5 to 10 minutes…..

before moving to a wire cooling rack to cool completely…..

My cookies are 3 1/2-inches…..just the way I like them! 😉 Feel free to make smaller cookies and adjust the time accordingly.

More delicious cookie recipes:

• White Chocolate M&M Cookies
• Peanut Butter Chocolate Chip Cookies
• Chocolate Chunk Cherry Cookies
• Compost Cookies
• Chocolate Chip Cookies

Are you drooling yet? Go on, get baking!! 😉

Enjoy!!

Double Chocolate Chocolate Chip Cookies

Thick, chewy, and full of melty chocolate chips, these Double Chocolate Chocolate Chip Cookies are the ultimate chocolate lovers dream!

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Course: Dessert

Cuisine: American

Keyword: chocolate, cocoa, recipe, chips, cookies, dessert

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Servings: 22 Servings

Calories: 290kcal

Author: Lisa Johnson

Ingredients

• 1 1/4 cups unsalted butter softened
• 2 cups granulated sugar
• 2 large eggs at room temperature
• 1 Tablespoon pure vanilla extract
• 2 cups unbleached all-purpose flour
• 3/4 cups cocoa powder
• 1 Tablespoon espresso powder optional
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 10 ounce package bittersweet chocolate chips

Instructions

• Preheat oven to 350 degrees. Place parchment paper/silpat on baking sheets, set aside.
• Beat butter, eggs, sugar, and vanilla extract together in a large bowl until light and fluffy.
• Add the cocoa powder, flour, espresso powder, baking soda, and salt. Beat just until well combined.
• Stir in chocolate chips.
• Using a #20 cookie scoop {one ounce} drop rounded cookies onto prepared baking sheets {6 per pan}.
• Bake in preheated oven until set, but still soft and chewy, about 18 minutes.
• Remove from oven and allow to cool on baking sheet for 5 to 10 minutes before moving to a wire cooling rack to cool completely.
• Store in a sealed container.

Notes

*if using a #30 cookie scoop, place 9 cookies on each pan and bake for 18 minutes. You will end up with 36 cookies instead of 22.

Nutrition

Calories: 290kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 204mg | Potassium: 155mg | Fiber: 1g | Sugar: 22g | Vitamin A: 350IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 0.8mg