Did you notice that chocolate was used twice in the title of this post? It wasn’t a mistake. These cookies could also be called “death by chocolate” because I included both cocoa and chocolate chips! These melt-in-your-mouth chocolate chocolate chip cookies are pillows of chocolate-y goodness. (There’s three more chocolates for you!)
There are two types of cookie lovers in this world: those that love a crisp cookie and those that love something moist and chewy. I was on the fence until I made these cookies. They plump up nicely in the oven and are fluffy and rich.
I used maple syrup in this recipe to add depth of flavor. This recipe is going to be on repeat so that my cookie jar level does not get too low.
PrintChewy Chocolate Chocolate Chip Cookies
These heaven-sent, rich chocolate chocolate chip cookies are soft and flavorful. Don’t be surprised if they disappear fast!
- Prep Time: 20 minutes
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 15-20 cookies 1x
Ingredients
1/4 cup dark brown sugar
1/4 cup white sugar (for cookie dough) + 1/4 cup white sugar (reserve for coating)
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 egg
1/2 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
Instructions
Heat oven to 375 degrees. Line a large baking sheet with parchment paper.
In a large bowl, mix brown sugar, white sugar, and butter until well combined. Add one egg, maple syrup and vanilla extract.
In a separate large bowl, add flour, cocoa powder, baking soda, and salt and stir to combine.
Add flour mixture to wet mixture until well incorporated. Add chocolate chips to mixture and stir to combine.
Place bowl of mixed dough in the refrigerator and chill for a short period (10 minutes) to allow for easier rolling and sugaring.
Pour white sugar reserved for cookie coating in a shallow pan. Roll chilled dough into small balls and cover with sugar in pan.
Place sugar coated dough balls on parchment lined baking sheet. Bake for about 10 minuted or until cookies look inflated and cracks appear. Cool cookies on a wire rack.
Notes
This recipe was adapted from a recipe for Chewy Chocolate Cookies by America’s Test Kitchen. Our recipe uses less brown and white sugar, incorporates maple syrup instead of corn syrup and includes semisweet chocolate chips.