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Our Chocolate Chocolate Chip Cookies are an easy one-bowl chocolate cookie recipe loaded with chocolate chips!
Easy One-Bowl Chocolate Chocolate Chip Cookies
When a craving strikes for some chocolate cookies, our Chocolate Chocolate Chip Cookies are sure to satisfy! Even better, this is a quick and easy cookie recipe that mixes up by hand in one bowl – no mixer required.
These double chocolate cookies are made with melted bittersweet chocolate and have semi-sweet chocolate chips mixed in. So, these cookies are sweet but not overly sweet and just perfect with a glass of cold milk on the side.
Why you’ll love Chocolate Chocolate Chip Cookies
- These dark chocolate cookies – loaded with even more chocolate chips in every bite – are perfectly rich and sweet.
- The cookie dough mixes up in minutes – and all in one bowl – so cleanup is super easy.
- This cookie recipe is great for bake sales, holidays, or anytime a chocolate craving strikes.
Key Ingredients & Substitutions
- Chocolate – We used Ghiardelli 60% Cacao Bittersweet Chocolate Baking Chips in the cookie dough with Semi-Sweet Chocolate Chips mixed in.
- Unsalted Butter
- Sugar – You’ll include both dark brown sugar as well as granulated sugar in the cookie dough.
- Eggs
- Baking Soda
- Salt
- All-Purpose Flour
Special Tools Needed
- Cookie Baking Sheets – We prefer to use insulated cookie sheets like this.
- Parchment Paper Sheets
- Large Glass Mixing Bowl – Must be microwave-safe.
- Microwave
- Large Spatula – This is our favorite brand.
- Danish Dough Whisk – Optional, but it works really well to mix this cookie dough.
- Various Measuring Cups and Spoons
- Cookie Scoop – We used this 4-teaspoon size.
- Cooling Rack
- Cookie Spatula
How do I make Chocolate Chocolate Chip Cookies?
- Melt bittersweet chocolate and butter together in a large mixing bowl.
- Add both sugars and stir to combine.
- Stir in one egg at a time, mixing well after each addition.
- Add baking soda and salt and mix again.
- Add flour and mix well to combine – but don’t over mix.
- Pour in chocolate chips and stir to evenly disburse throughout the cookie dough.
- Scoop the dough onto parchment-lined cookie sheets. Note that these cookies spread some as they bake so leave at least 2-inches between each scoop.
- Bake until slightly firm around the edges and still slightly soft in the middle.
- Cool on the cookie sheet for about 5 minutes, then move to a cooling rack to finish cooling.
Tips & Tricks
- If you don’t own a microwave, you can melt the chocolate and butter together on the stove.
- This recipe can easily be adapted to replace the semi-sweet chips with other mix-ins such as white chocolate chips, caramel bits, toffee bits, or other favorites.
Frequently Asked Questions
- Can I make Chocolate Chocolate Chip Cookies ahead of time? Yes – while any cookie is best freshly baked, these cookies can be baked ahead of time. Keep in an airtight container until ready to eat.
- Can I freeze these cookies? Yes – freeze in a single layer until firm, then you can stack and wrap them up for storage.
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Chocolate Chocolate Chip Cookies
Our Chocolate Chocolate Chip Cookies are an easy one-bowl chocolate cookie recipe loaded with chocolate chips!
Ingredients
1 stick (8 tablespoons) unsalted butter
1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
3/4 cup dark brown sugar, lightly packed
1/3 cup granulated sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon kosher salt
1 3/4 cups all-purpose flour
8-ounces (approximately 1 1/3 cups) Toll House Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper. Set aside.
- Add butter and bittersweet chocolate to a large microwave-safe bowl. Microwave on high in 30 second intervals, stirring the chocolate and butter after each interval, until the chocolate and butter are fully melted and combined.
- Add brown sugar and granulated sugar. Stir to combine.
- Add eggs, one at a time, mixing well after each egg is added.
- Add baking soda and salt. Mix again.
- Add flour, mixing well to combine.
- Pour in the chocolate chips and stir until evenly distributed throughout the cookie dough.
- Use a 4-teaspoon cookie scoop and portion out the cookie dough onto the cookie sheet. These cookies do spread a bit as they bake so leave about 2-inches between the dough scoops.
- Bake for 9 to 11 minutes. The edges should be slightly firm and the centers still slightly soft.
- Remove cookies from the oven and let them cool on the cookie sheet for about 5 minutes before transferring to a rack to cool completely.
- Repeat with the remainder of the cookie dough.
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Fantastic cookies! Rich chocolate flavor and not overly sweet – just perfect!
Thank you Geneva!