How much do you like chocolate? I admit that I eat chocolate almost every day. There, I said it. Creamy milk chocolate to deep dark chocolate, I like them all. So when the family said “we need cookies,” I went right for the chocolate. In fact, some might say I went overboard. These Chocolate Chocolate Chip Cookies are a favorite and a great cure for those chocolate cravings.
Chocolate Chocolate Chip Cookies
What does a Chocolate Chocolate Chip Cookie taste like? These cookies are rich and buttery, with chewy centers that are full of soft chocolate chips nestled inside a fudgy chocolate cookie. Seriously. Homemade chocolate chip cookies are already the best, but when you double the chocolate? Whoa.
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Let’s talk secret ingredients –
My secret ingredient for these cookies is …instant espresso powder.
Why would you add coffee to a chocolate recipe?
Adding just a teaspoon of coffee enhances the chocolate flavor and takes these cookies from good to great by intensifying the chocolate flavor. Since you only use a small amount of espresso powder you won’t taste the coffee (nor will you be caffeinated), but you will taste a delightfully rich chocolate flavor.
Can you substitute instant coffee for espresso powder? You can. I suggest using a dark roast instant coffee. To achieve the same flavor as espresso powder, you will have to add more of the instant coffee. For this recipe, add an extra ½ teaspoon.
And if you don’t have espresso or instant coffee? The cookies will still be chocolatey. But if you can make a trip to the store, try it. I even add espresso powder to regular chocolate chips cookies and chocolate cakes.
Medaglia D’Oro is the brand I use for baking. It’s available at most grocery stores, has a rich coffee taste, and dissolves easily.
What kind of chocolate should you bake with?
You have options, but it is best to use good quality bittersweet or semi-sweet chocolate (which are the same thing, just labeled differently). Here are some of my favorites to use:
- Scharffen Berger
For this batch of cookies, I’m going with all semi-sweet chocolate from Guittard, but feel free to use what you have and even mix some chocolate to your liking. I like Guittard because it just has a great chocolate taste, nothing fancy, and it is an affordable chocolate to use. I’m using the semi-sweet chocolate wafers along with chocolate chips.
How to make Chocolate Chocolate Chip Cookies
Start making your cookies by melting chocolate and butter over a bain-marie, (aka, a heatproof bowl) over a pan of barely simmering water. Now just stand at your stove for about five minutes and stir until the butter and chocolate are completely melted. While you are stirring the chocolate, feel free to eat the chocolate chips that fell out of the bag.
Hint – don’t let the bowl touch the water in the saucepan or the chocolate mixture will get too hot and burn. That would just be bad!
After the chocolate and butter have melted into a nice smooth mixture, move the bowl off the water. Mix the flour, salt, baking powder, baking soda, and the expresso powder together then add this flour mixture to the chocolate. I like using my wooden spoon for this step.
Once all the dry ingredients are mixed in, stir in the chocolate chips.
Here’s the last step – scoop 1″ rounds of cookie dough onto your cookie sheets lined with parchment paper or a Silpat, and pop in the oven and wait 8 – 10 minutes for these chocolate goodies to bake.
Move your cookies to a wire rack to cool, but seriously you should eat a few of these cookies right out of the oven while they are warm.
I bet your kitchen will smell heavenly, (by which I mean chocolaty) by now.
Ingredients you need to make these decadent chocolate cookies –
- Good quality chocolate
- Vanilla Extract
- Baking Soda
- Baking Powder
- Espresso Powder
Happy Cookie Baking!
Here is your chocolate chip cookie recipe
Chocolate Chocolate Chip Cookies
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- Preheat the oven to 350 degrees and prepare your cookie sheets.
- Melt the 8 oz, of chocolate and butter in a large bowl set over simmering water (bain-marie). Stir often until completely melted and smooth.
- Remove the bowl from the bain-marie and let cool for five minutes
- Add the sugar, egg and vanilla to the chocolate. Mix on medium speed until combined, or stir well with a wooden spoon.
- Add the flour, baking powder, baking soda, salt and espresso powder to the chocolate mixture. Stir well until blended.
- Add the 6 oz. of chocolate chips and mix until combined.
- Drop the dough in 1" rounds onto the cookie sheets.
- Bake for 8 - 10 minutes or until the edges are set and the centers are still slightly soft.
- Remove from oven and place on cooling racks.
Cookies for Chocolate Lovers
Do you have a secret ingredient that you use when cooking or baking? Maybe a special spice or condiment that gives your dishes that extra something? I would love to hear what your secret ingredient is (if you’re willing to share, that is ;).
Please make sure to Pin to your Favorite Pinterest board for when you want some delicious cookies!
I did something I haven’t done for years since I was in 4-H Club. I entered these cookies in the El Dorado County Fair. So now I can officially call these cookies Blue Ribbon Chocolate Chocolate Chip Cookies
Blue Ribbon Cookies
Just in case you want more chocolate recipes
I have two you will love. You can never have too much chocolate, right?
Tarts always look so amazing and this Chocolate Ganache Tart is rich and decadent but so easy to make.
Chocolate Torte Cake – three layers of tender chocolate cake covered in a velvety chocolate frosting.