Chocolate Chocolate Chip Cookies

  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 sticks butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, beaten
  • 1 tablespoon vanilla
  • 1/2 cup unsweetened cocoa
  • 2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S
  • 1 cup chopped walnuts (optional)

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.

For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.

For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled

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4.7 232
These are the best cookie ever ever ever! I use semi sweet chips (a must), nuts (pecans and/or walnuts) and caramel bits or toffee chips. Fantastic! Crisp, chewy and chocolatey. I do reduce the sugar by just a little bit; using a scant cup of each. Anyone complaining about them being hard, or runny, or salty, just doesn't know how to bake. You have to take into consideration the temperature of your butter and eggs (should be room temp), the size of your 'cookie mounds' and the location of your rack in your oven. I often cut the baking time down from 2-5 minutes depending on the size of the cookies I make and I ALWAYS bake on parchment. item not reviewed by moderator and published
Just got done making these delicious cookies. I modified the recipe as others did: 3/4 Cups granulated sugar instead of 1 cup. I teaspoon of Vanilla and 2 Tablespoons of milk, instead of 1 tablespoon vanilla. I also used 1 bag (9.09oz.) of mint flavored m&m's and chopped almonds in place of the chocolate chips and pecans. I baked them at 375 for 9 minutes and they came out nice and chewy with a slight crunch to the exterior. These will make a nice addition to my holiday cookie selection. I doubled the recipe and it made 8 and 1/2 dozen 2 1/4 inch cookies. item not reviewed by moderator and published
oh so yummy! I only used 1 cup of chocolate chips, 2 cups seems way too much item not reviewed by moderator and published
Really disappointed by the instructions, first two batches came out completely burnt...need to update the temp and time required. item not reviewed by moderator and published
Easy and so yummy! item not reviewed by moderator and published
Amazing!! item not reviewed by moderator and published
Delish!!!!! Great recipe! item not reviewed by moderator and published
I just made these and they are delicious! I even substituted the 2 sticks margarine for 3/4 oil and they came out delicious! Very yummy...would totally make again. item not reviewed by moderator and published
The very first batch I baked came out rock hard, and inedible. It was a total disappointment since I had a whole lot of cookie batter left over. I didn't give up though, and with each batch I baked, I changed the temperature of the oven. After about 5 batches of cookies, I FINALLY have figured out how to bake this cookie dough to PERFECTION. I had to lower the oven to 325 degrees and bake for only 7 minutes. OMG these cookies are AMAZING. Soft and chewy, and definitely not rock hard after sitting around for a while. (I gave 4 stars because it was a trial and error experience for me to get these cookies perfect.) item not reviewed by moderator and published
Yummy chocolate goodness. I used the special dark cocoa powder and substituted half the butter with coconut oil and I love it. They have just a hint of coconut flavor with a real chocolate chocolate chip cookie taste. It definitely satisfied my craving! And my toddler even helped...super easy to make. item not reviewed by moderator and published

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Spring Entertaining Guide