Chocolate Chocolate Chip Cookies (no-chill recipe)
Fudgy, easy-to-make cookies with a double dose of chocolate that makes them irresistible. They come together quickly and can be baked immediately, or the cookie dough can be refrigerated or frozen for several days or weeks.
Servings 30 medium cookies
Ingredients
- 4.5 ounces semisweet chocolate
- ½ cup unsalted butter at room temperature
- ¼ cup white sugar
- ⅓ cup light or dark brown sugar
- ½ teaspoon vanilla extract
- 1 egg at room temperature
- 2 tablespoons unsweetened cocoa powder
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips or chocolate chunks
Instructions
- Preheat the oven to 375°F (190°C).
- Butter or spray a baking sheet or line with parchment paper.
- Melt the chocolate: Place 4.5 ounces semisweet chocolate, chopped, in a microwave-safe or glass bowl. You can use the microwave (short 10-15-second spurts, stirring well between each one until it's fully melted) or a double boiler with the bowl containing the chocolate not touching the water. In both cases, make sure it doesn't scorch.
- Beat ½ cup unsalted butter with ¼ cup white sugar and ⅓ cup light or dark brown sugar in a large bowl for about 3 minutes, until creamy.
- Add 1 egg, beating well. Scrape the sides of the bowl each time.
- Add the melted chocolate and ½ teaspoon vanilla extract, and mix until smooth.
- Sift the dry ingredients (2 tablespoons unsweetened cocoa powder, 1 ¼ cups all-purpose flour, ½ teaspoon baking soda and ¼ teaspoon salt) and add them to the butter mixture. You can have them measured and sift them directly when prompted, or have them sifted beforehand in a different bowl.
- Don’t overbeat at this point. Simply mix well with a spatula or beat at the lowest speed until no streaks of flour remain.
- Stir in ½ cup semisweet chocolate chips and fold with a spatula to incorporate. At this point, you can bake the cookies or cover the bowl and refrigerate the cookie dough for a day or two.
- Scoop portions or make cookie dough balls, and place them on the prepared baking sheets, making sure they're separated 2 inches from each other.
- Bake for 10 minutes, until the edges are dry but the centers are still soft. Depending on the size, they might take a minute or two more.
- Let cool on a wire rack for about 5 minutes and carefully remove from the sheets and let cool completely on the cooling racks.
- Store leftover cookies in an airtight container or cookie jar.
Video
Notes
Chilling: I usually bake them directly, but have chilled the dough for several hours and up to 2 days. There is not much difference in my experience, as I let the cookie dough come to room temperature again before baking. They're a tad more compact but not very noticeable. So use the refrigerator to make the cookie dough ahead if you need to.
Freezing: You can freeze the scooped cookie portions and bake them later. Put the scoops on a baking sheet and pop them in the freezer. When the dough balls are rock solid, transfer them to a plastic bag or freezer container to free up the baking pan and space in the freezer. Bake them directly as instructed in the recipe. They might take an extra minute or so.
Different types of chips and add-ins: If you want a sweeter cookie, substitute half of the semisweet chips for another type like white chocolate chips or milk chocolate chips. Peanut butter chips can also work well, as do some chopped nuts.
