Chocolate Chocolate Chip Cookies

Name: Chocolate Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 36 cookies
Ingredients: 1 cup unsalted butter; 1 cup light brown sugar; 2 large eggs; ½ teaspoon almond extract; 2 teaspoons vanilla extract; 1 ½ cups all-purpose flour; 1 cup Ghirardelli unsweetened cocoa powder; 1 teaspoon kosher salt; 1 ½ teaspoon baking soda; 2 packages milk chocolate chips; 1 Tablespoon flaked sea salt

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
36 cookies
Calories
134 kcal
Course
Baked Goods
Cuisine
American

Chocolate Chocolate Chip Cookies

Nicole Henderson

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A chocolate lover's ideal cookie! Chocolate Chocolate Chip Cookies have a rich cocoa flavor with plenty of luscious milk chocolate chips in every bite.

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Ingredients

Servings

1 cup unsalted butter melted
1 cup light brown sugar packed
2 large eggs
½ teaspoon almond extract
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 cup Ghirardelli unsweetened cocoa powder
1 teaspoon kosher salt
1 ½ teaspoon baking soda
2 packages milk chocolate chips 11 ounce each
1 Tablespoon flaked sea salt optional

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Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
In a large mixing bowl, combine melted butter with brown sugar. Mix until completely blended. Add in eggs, almond extract, and vanilla extract until fully combined.
Add flour, cocoa powder, kosher salt, and baking soda to mixing bowl. Beat just until incorporated. Fold in all but 1/2 cup of the milk chocolate chips.
Using a 2 Tbsp cookie scoop, drop dough two inches apart on prepared cookie sheet. Sprinkle tops with a pinch of coarse or flaked sea salt, if desired. Using the reserved milk chocolate chips, press 5 or 6 on top of each cookie before baking.
Bake for 10-12 minutes. The cookies will be slightly underbaked, but not runny. Allow to cool on baking sheet 5-10 minutes before moving to a wire rack to cool completely.

Notes

Storage- store cookies in airtight container at room temperature after they have cooled completely. Freeze for up to 3 months. You can also freeze cookie dough balls instead of the baked cookies.
Cocoa Powder- I love the Ghirardelli unsweetened cocoa powder because of it's rich flavor. Hershey's special dark is delicious as well. Do not choose off brand or Nestle as I feel like they leave a bitter taste in this cookie recipe.
Substitutions- I choose milk chocolate chips instead of semi-sweet because of the large amount of cocoa powder. Dark chocolate chips are also a delicious option. Add in macadamia nuts for a wonderful twist.
Salt- if sprinkling with salt, choose a coarse salt or a "flaked" salt. Do not use table salt.

Nutrition Information

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Calories 134kcal (7%) Carbohydrates 14g (5%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 24mg (8%) Sodium 272mg (11%) Fiber 1g (4%) Sugar 9g (18%)