Chocolate Chocolate Chip Cookies | Cookies and Cups


These Chocolate Chocolate Chip Cookies are extra large in size, thick, fudgy, and loaded with chocolate chips! An easy cookie recipe sure to satisfy any chocolate craving!

If you love XL cookies make sure to try my thick Chocolate Chip Walnut Cookies! You will LOVE them!

Chocolate Chocolate Chip Cookies Are For the Ultimate Chocolate Lover!

I have lots of chocolate cookie recipes here on my site. But today we’re going double the chocolate, double the size! These cookies are thick, brownie-like cookies loaded with chocolate chips!

If You Love These Chocolate Chocolate Chip Cookies You Might Love These Other Cookie Recipes Too:

Breaking a chocolate chocolate chip cookie in half

Ingredients:

  • butter
  • light brown sugar
  • granulated sugar
  • eggs
  • vanilla extract
  • kosher salt
  • unsweetened cocoa powder
  • corn starch
  • baking soda
  • all purpose flour
  • semi-sweet chocolate chips
chocolate chip cookie dough

How To Make These Double Chocolate Cookies Perfect:

While this is a super simple cookie recipe, I want to share a few tips to make these cookies perfect!

  1. Use COLD butter! I’ve used this technique in the past here on my site when making thick cookies. It’s one of the easiest tricks to prevent the cookies from spreading too much.
  2. I do chill this dough slightly, but only for 15 minutes. This also helps keep them thick!
  3. Measure or weigh your dough! I always use a cookie scoop when baking cookies, but this recipe calls for a large amount of dough, even more than my largest cookie scoop. So I actually use my kitchen scale instead. I like to make 4.5- ounces of cookie dough, or approximately 1/3 cup of dough.
  4. To make pretty, crackly tops portion out your dough and form it into a ball. Tear the dough into 2 pieces and then press the dough back together with the torn edges face up. (See the image below). The rough edges bake, leaving a pretty texture.

What If You Don’t Want To Make Them So Big?

No problem, you just…make them smaller! I’ve included in the recipe notes that if you do want to make them smaller I suggest lower the baking temperature a little bit to 350°F and baking them for a minute or two less. Strangely enough if you make these smaller with the temperature at 400°F, as the original recipe is written, they won’t spread very much and you will end up with very round cookies, so just lower the temperature a little bit! They’ll still be great!

chocolate cookie dough in a baking sheet

How To Store Cookies:

If you plan on eating the cookies in a matter of a few days, store them airtight at room temperature.

Can You Freeze These?

Yes! You can freeze these cookies after they are baked. Just package them airtight and freeze them for up to a month for best freshness.

OR you can freeze the dough before baking. Check out my whole post on How To Freeze Cookie Dough.

Chocolate Chocolate Chip Cookie on a cooling rack

More Desserts For the Chocolate Lover:

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