Chocolate Chocolate Chip Cookies
These cookies test the limit of exactly how much chocolate you can possibly pack into one cookie. Made with cocoa powder and more than one type of chocolate chip, this cookie’s soft dough benefits from at least 4 hours of refrigeration, allowing the disks to stay thick and chewy when cooked. Plus, the dough will keep frozen for several months, so stash a few in the freezer to throw in the oven whenever you’re hit with a craving for chocolate. Test Kitchen Director Farideh Sadeghin developed this recipe based off New York City’s famous Levain Bakery.
- 2 cups flour
- 1⁄2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1⁄2 cup packed light brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 cups chocolate chips (mixture of semi-sweet, milk, and white)
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.
- In a large bowl, beat butter and sugars on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition until smooth; beat in vanilla. Add dry ingredients, and beat until just combined; stir in chocolate chips. Roll cookies into 4-ounce balls and place on a parchment paper-lined baking sheet about 4-inches apart. Refrigerate for 4 hours or up to overnight.
- Heat oven to 350°. Bake cookies, rotating once halfway through, about 15 minutes. Cool slightly before serving.