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Sometimes I’m compelled to share random facts about myself. Mostly I’m hoping you guys won’t think I’m as weird as I think I am. Here’s the thing: as much as I love to bake cookies, I definitely love the act of baking them more than I do actually consuming them.
Okay, well – I take that back – I’m a sucker for homemade sugar cookies with buttercream frosting. I’ll nosh those bad boys by the dozen. And I also kind of adore Lofthouse sugar cookies from the supermarket – there’s just something about the brightly hued frosting and super soft texture that just really gets me.
Aside from Lofthouse cookies, the occasional package of Double Stuff Oreos or Girl Scout Cookies, I don’t typically purchase many cookies. Sometimes I think my lack of cookie consuming stems from the fact that I loathe drinking milk. And let’s be real, milk is kind of an integral part of the whole cookie eating experience, right?
A friend of mine is convinced that if I simply add a few ice cubes to a glass of milk, I’ll be chugging it down and enjoying every last sip. I’ve explained that the mere thought of iced milk kind of makes me feel like I’m covered in hives, and teeters on the verge of causing me to dry heave. It’s the same with consuming Jell-O. I simply can’t bring myself to do it. Ever.
Jell-o and milk aversion aside – I was surprised at just how many of these Chocolate Chocolate Chip Cookies I shoveled into face. And lucky for me, I was totally digging these, even without a glass of iced milk.
Even if you’re more a cookie baker than a cookie consumer, make these bad boys. They’ll surprise ya.
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Chocolate Chocolate Chip Cookies
Ingredients:
1 2/3 cups dark chocolate chips, divided use
1 cup Gold Medal all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
Directions:
1. Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
2. In a microwave-safe bowl, melt 2/3 cup dark chocolate chips on medium power for 30 seconds; stir. Morsels may retain some of their original shape. Continue to microwave and stir in 15 second intervals until chocolate chips are just melted. Set aside.
3. In a medium bowl, sift together flour, cocoa, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter, brown sugar and granulated sugar until light and fluffy; about 3 minutes. Add melted chocolate and mix until thoroughly combined. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Using a medium cookie scoop (1 1/2 tablespoons) drop dough 2 inches apart onto prepared baking sheets.
4. Bake for 12 - 14 minutes until tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.
Notes:
- Cookies are best served the day they are made, but will keep in an airtight container at room temperature for up to two days.
- I used Nestle Dark Chocolate Morsels in this recipe.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
Disclosure
This post is part of an ongoing relationship between My Baking Addiction and Gold Medal Flour. In June of 2012, My Baking Addiction attended a Farm to Table event in Kansas City to learn why Gold Medal has been America’s flour of choice for 125 years. Although this is a sponsored post, the views and opinions expressed are our own and based upon our personal experiences with Gold Medal Flour.
I’m not a milk fan either. It just feels wrong. I prefer almond milk. These cookies look gooey and decadent.
Could I add Nutella to this recipe? If so how much would you recommend to ensure the mix isn’t too runny?
Thanks !!
Steph-
I have never attempted to add Nutella to this recipe, so I’m afraid it would be a bit of trial and error. It sure sounds delicious though! Thanks for stopping by!
-Jamie
I just made these. I think the batter was too liquidy, they flattened out in the oven and came out extremely thin and crispy. Looks nothing like they do in the picture. Don’t know what I did wrong :(
Evelyn, could your butter have been too warm? That’s usually when things go wrong for me.
– Jamie
should the butter be at room temperature? How long should I keep the butter out of the fridge before I make these cookies?
Hi Evelyn, yes, butter should always be at room temperature for cookies. Leave it out at least half an hour before you start baking.
– Jamie
Hi, the cookies are in the oven right now they look amazing but my dought only made 17 cookie
Dina, we may have different sized scoops. That’s usually the reason for yield disparities.
– Jamie
Thank you for this delicious cookie recipe. I wrote about making these decadent dark chocolate cookies on my blog and they turned out fantastic! A true winner!
Thanks again :)
Ashely-
That’s fantastic! Thanks you so much! Have a wonderful day and thank you for following MBA!
-Jamie
I’ve come here to eat all these cookies! Oh goodness, they are beautiful.
Oh my goodness gracious. These look amazing! And your photography is stunning!
Erin-
Thank you so much! Have a fantastic day!
-Jamie
I am with you on baking cookies and having an obsession with frosted sugar cookies. I could eat them everyday!
These cookies are awesome! I made them this weekend for a friend’s cookie table at her wedding. Everyone who tried them loved them! They are super yummy! Will definitely be making these again!
Sandra-
Thank you so much! That’s wonderful to hear! Have a great day and thank you for following MBA!
-Jamie
I just like baking them too. It’s therapeutic and I love other people’s reactions when they eat my food and like it.