totally chocolate chocolate chip cookies

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on Tumblr


“Twelve cookies, one pound of chocolate chips-sounds like a good ratio to me. For these cookies, some of the chocolate chips are melted and mixed into the dough and some are mixed into the dough as chips. The result is a dark chocolate cookie with a heap of chocolate chips.” ~Elinor Klivan

When I asked Gracie what kind of cookies we should make for Christmas she didn’t hesitate when she said, “Those chocolate chocolate ones with all the chips, Mom.” I kind of knew she’d say this. These are Jeff, Andie and Gracie’s absolute favorite cookies. This is a recipe adapted from Elinor Klivan’s recipe for Totally Chocolate Chocolate Chip Cookies. The title of her book, Big Fat Cookies, says it all. If you’re a chocolate fanatic, you’re in for a treat.

~Totally Chocolate Chocolate Chip Cookies~

2 and 2/3 cups semisweet or dark chocolate chips

1 cup unbleached, all-purpose flour

1/4 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, slightly softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 large, cold egg

1 teaspoon pure vanilla extract

Position rack in middle of oven. Preheat to 325 degrees F. Grease two large cookie sheets or line with cooking parchment.

Microwave 2/3 cup chocolate chips until just melted. Watch the chips very carefully so they don’t burn. Remove from microwave. Set aside.

Sift flour, cocoa powder, baking soda, and salt in a medium mixing bowl and set aside. In the bowl of a Kitchen Aid, beat butter, brown sugar and granulated sugar with the paddle attachment until smooth. (About 1 minute on medium speed.) Stop mixer and scrape sides of bowl as needed during mixing. On low speed, mix in the melted chips until blended. Add egg and vanilla. Mix for 1 minute.  Add the flour mixture, mixing until just incorporated. With a heavy spoon, mix in the remaining 2 cups of chocolate chips by hand until chips are evenly distributed throughout the dough.

Using an ice cream scoop or a 1/4 -cup measuring cup, scoop mounds of dough onto prepared baking sheets, spacing cookies 3 inches apart.

Bake the cookies one sheet at a time until they crack slightly on top (18-20 minutes.) Cool cookies on baking sheets for 5 minutes. Carefully transfer to a wire rack to cool completely. Store completely cooled cookies in a tightly covered container at room temperature for up to 4 days.



You may enjoy these related posts:

  8 comments for “totally chocolate chocolate chip cookies

  1. Terri
    December 14, 2010 at 12:33 pm

    Mmmmmm. I’ll make these soon with my daughter.

  2. admin
    December 14, 2010 at 3:34 pm

    Enjoy Terri! 🙂

  3. Chantelle
    December 21, 2010 at 8:49 pm

    OK. So now I have yet ANOTHER yummy delicious recipe from you to add to my list….heehee. I can feel myself gaining weight just thinking about all the yummy foods….I want to make all of them in one day and feast like a King. That’s right. Like a King. 🙂

  4. admin
    December 21, 2010 at 9:23 pm

    Enjoy the recipe 🙂

  5. Kimber Dunn
    December 22, 2010 at 12:31 pm

    Yeah, what Chantelle said!! Thanks!

  6. admin
    December 22, 2010 at 1:11 pm

    These cookies will not disappoint. Jeff is wild about them. 🙂

  7. Ruth Cobb
    October 9, 2014 at 9:21 am

    Sounds so good. There is an author, Diana Mott Davison or Davidson) who writes a mystery series starring a caterer. Recipes are interspersed throughout the book and are named so aptly with the theme of that book, like death by chocolate cookies. So similar and so very good. Chocolate everyting is all right by me.

    Thanks for the recipe.

  8. Amgad Ossman
    October 18, 2014 at 6:15 am

    fantastic recipes and I really enjoyed them, definitely I will try this chocolate and of course others, put me in your list please.

Leave a Reply

Your email address will not be published. Required fields are marked *