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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    224 Reviews
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    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.)
    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.
    Awesome! I did not make any alterations to the recipe except sprinkled with green sugar for St. Patty's. Initially, I thought the batter looked too dry, but that turned out not to be a problem. I will make them again!
    Chilled in the 'frig 1/2 hour before baking, while dinner was cooking. The kids and Hubby RAVED about these tonight ! This recipe is a keeper!
    Cookies came out crisp outside and chewy on the inside which was what I was looking for! My kids loved them! I did too! Next time though, I would probably reduce the white sugar to 3/4 cup. That is the only thing I would change. Other than that, this is a very good cookie recipe!
    I tried to make the bar cookie version of this recipe. After allowing to cool to room temperature I tried to turn it out but discovered it was still liquid inside although the outside looked fully baked. I had to scoop it back into the baking dish as best as I could and put them in a *350 oven to try and finish the baking. If I were to do this again I'd change the baking temp to *350 and give them 40-45 minutes for the bar cookies.
    Amazing, amazing, amazing!!! I added a little extra chocolate chips, used unsalted butter, and creamed it with the sugar. I cut the brown sugar down to about 3/4 of a cup, sifted all my dry ingredients and chilled the cookies for 15 mins in the freezer before baking them off at 365 degress for 12 mins. PERFECT!!
    very good. made just half of the recipe and baked in toaster oven for 12 mins and they turned out yummy. got about 16 cookies out of the batter.
    I added coconut flakes and almond extract..... I think I made a masterpiece! Highly recommend this recipe!
    I made these cookies, but added white chocolate chips and chopped pecans. OMG they were so good.
    These were the best cookies I've ever had... WITH the few changes I took from previous reviews: 
    I used UNSALTED butter, (some said these were too salty- I suspect they may have used salted butter); 3/4 cup white sugar and 1 cup brown sugar, 2 large eggs brought to room temp first, semisweet chocolate chips, (2 cups, per the recipe); 2 tablespoons of 2% dairy milk, and 1/2 cup chopped pecans. (I didn't change this last part on purpose, it just happened to be what I had on hand, but I found it to be the perfect amount.) I followed the rest of the amounts of each ingredient exactly according to the recipe. 
    I creamed the butter and sugars together first, then added the eggs slowly, followed by the rest of the ingredients ending with the flour mixture. I baked them at 375 degrees for exactly 9 minutes, and they were perfect. 
    Slightly crisp on the edges, chewy in the middle, and super easy to make... I HIGHLY recommend this (slightly modified) recipe.
    This cookie is good except they get hard almost immediately! Almost cracked a tooth on these...They need to be bagged right away to prevent tooth loss!
    I didn't have unsweetened coca so I used regular, and that was the only change I made. They are delicious! Just at 10 minutes they are just right and still chewy. I also chopped up some Hershey hugs and put them in
    These were delicious. I didn't make any changes to the ingredients, but because I have an electric convection oven I lowered the temperature to 325? and baked for exactly 10 minutes.
    Not my favorite, and my daughter didn't love them either. I used red and green m&m's because I was taking them to a Christmas concert. I would not use this recipe again.
    Best cookie recipe ever!
    Great recipe. Almost wish the cookie was chocolatier like brownies or the other double chocolate cookies I've tasted. I put walnuts, giant chocolate chips, and heath pieces in mine and they were very good. Maybe I should've used semi sweet instead of milk chocolate chips.
    I made two batches of these cookies. The first came out awesome! Quick and easy recipe. However, I accidentally added 1 tsp of baking powder because I just assumed it was needed. Turns out it wasn't, but the cookies came out great. 
    Then I began the second batch... Total. Disaster. 
    I have no idea how that happened, but they came out almost too "runny" so the cookies became too flat as the batter baked and too chewy when finished. They almost seemed like they weren't cooking through. I think the recipe actually did require the baking powder. The only change from the first to second batch was that I didn't use the baking powder, which is true to the recipe. 
    Maybe I can go best out of three.
    These tasted too salty to me
    This is a fantastic recipe! I doubled the vanilla, used all brown sugar, used only a cup of small chocolate chunks, and followed the rest of the recipe as is. These had a great texture, but I did watch the very closely in the oven, they took only about 10 minutes.
    I used white chocolate chips and these were the bomb! Delish!
    I made a double batch of these cookies. Usually I make snickerdoodles or chocolate chip cookies but I wanted to try making something different. I used half the butter than the recipe called for and double the vanilla. I also used half a cup of light sour cream and whipped the butter for 3 minutes. The cookies were extra fluffy and chewy but crispy on the edges. I used chocolate chips. I had a little bit of cookie dough left at the end so I rolled it into balls, put a dab of peanut butter on them then topped it with another flattened ball of dough. They were delicious! It tasted great, just like a peanut butter cup! I would recommend this recipe to any first time baker. Next time I would use chocolate chunks instead.
    Excellent cookies...easy to make. Recommend recipe as written.
    These cookies came out great. moist with crispy edges and my family enjoyed them very much. This recipe is a keeper for anytime I need a chocolate cookie fix. They also go great with a glass of milk. I made a batch of cookies with my daughter and we added white chocolate chips and macadamian nuts and the cookies still came out wonderful and delicious. Thank you so much for posting this recipe. Will continue using for years to come.
    Delicious! They were moist and chewy. I cut the recipe in half and I got 15 good size cookies. They were so easy to make, prep took me 6 minutes in my Kitchen Aid stand mixer. I will definitely make these again.
    Oh. My. Gosh. I am not a great baker--usually my cookies are too thin, or too hard, or I take them out of the oven too soon so they are not just gooey but mushy. THESE...are fool-proof. I did stray from the recipe a tiny bit, of necessity: I needed to double the recipe and I didn't have 4 sticks of butter, so I swapped 2 sticks for 1 cup of butter-flavored shortening + 2 Tbs. water. I beat all the wet ingredients until super fluffy, then added the dry ingredients slowly. The dough was really fluffy...honestly I was concerned about what would happen in the oven. Turns out, magic happened in the oven because after 11 minutes baking time (on parchment-lined sheets, these came out with a light, crispy outside (not hard--just crisp and a soft, gooey (NOT mushy! interior that has all my family raving. I'm SO happy with this result...this is a must-make-again (though not too waistline can't afford it!! :-D
    Exceptionally Decadent!! I took the advice of some & added 3/4 cup sugar & 3/4 cup brown sugar to the recipe, and these cookies are just amazing. Loved by all!
    These cookies are delicious!!!
    Quite good! Cooking time is a fine balance between rocks and perfection. Will make this again!
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    Spring Entertaining Guide