Best 2 Totally Chocolate Chocolate Chip Cookies Recipes

Chocolate chip cookies are a classic treat that everyone loves. For chocolate lovers, there's nothing better than a cookie that's packed with chocolate chips and has a rich, chocolatey flavor. If you're looking for the best recipe for totally chocolate chocolate chip cookies, you've come to the right place. We've gathered the top recipes from around the world, so you can find the perfect one to satisfy your chocolate craving.

Check out the recipes below so you can choose the best recipe for yourself!

TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES

Totally Chocolate Chocolate Chip Cookies image

this makes 12 huge cookies..with an abundance of chocolate chips...some chips are melted and mixed in the dough and some are chips...the result is a dark chocolate cookie with a heap of chocolate chips..from Elinor Klivans...

Provided by grandma2969

Categories Drop Cookies

Time 38m

Yield 12 huge cookies

Number Of Ingredients 10

Ingredients

16 ounces semi-sweet chocolate chips
1 cup unbleached all-purpose flour
1/4 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, cold
1 teaspoon vanilla extract

Steps:

Position a rack in the middle of the oven --
Preheat the oven to 325*.Line two baking sheets with parchment paper.
Put 2/3 cup of the chocolate chips in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
Stir the chocolate chips until melted and smooth --
Remove from the water and set aside.
Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar,and the granulated sugar until smoothly blended, about 1 minute.
Stop the mixer and scrape the sides of teh bowl as needed during mixing.
On low speed, mix in the melted chocolate chips until blended.
Add the egg and vanilla, mixing until blended, about 1 minute.
Add the flour mixture, mixing just until it is incorporated.
Mix in the remaining 2 cups chocolate chips.
Using an ice scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3" apart.
Bake the cookies one sheet at a time, until they crack slightly on top and a toothpick inserted in the center of a cookies comes out with moist crumbs, not wet batter, about 18 minutes.
If the toothpick penetrates a chocolate chips, test another spot --
Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
The outside of the cookies will become crisp as the cookies cool.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.(they won't last that long).

TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES

Totally Chocolate Chocolate Chip Cookies image

I'm not a chocolate fan, but this is the best chocolatey cookie I've ever eaten. Recipe courtesy of Nigella Lawson and Nigella Express, 130 Recipes for Good Food, Fast.

Provided by AmyZoe

Categories Dessert

Time 38m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

4 ounces semisweet chocolate
1 cup flour
1/4 cup unsweetened cocoa, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 egg, cold from fridge
2 cups semisweet chocolate morsels or 2 cups dark chocolate chips

Steps:

Preheat oven to 325. Melt the 4 oz of chocolate.
Measure the flour, cocoa, baking soda, and salt into a bowl.
Cream the butter and two sugars in another bowl.
I use my freestanding mixer, itself a source of comfort for me.
Add the melted chocolate and mix together.
Beat in the vanilla extract and cold egg, and then mix in the dry ingredients.
Finally stir in the chocolate chips.
Scoop out 1/4 cup sized mounds--an ice cream scoop and a palette knife are the best tools for the job--and place on a lined baking sheet about 2 1/2 inches apart.
Do not flatten them.
Bake for 18 minutes, testing with a cake tester to make sure they come out semi-clean and not wet with cake batter.
If you pierce a chocolate chip, try again.
Leave to cool on the baking sheet for 4 to 5 minutes, then transfer them to a cooling rack to harden as they cool.

Nutrition Facts : Calories 411.1, Fat 23.3, SaturatedFat 14.1, Cholesterol 39.1, Sodium 269.7, Carbohydrate 49.9, Fiber 5, Sugar 33.4, Protein 4.9

Tips:

For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
To make sure your cookies are evenly baked, chill the dough for at least 30 minutes before baking.
Don't overmix the dough. Overmixing will make the cookies tough.
Bake the cookies at a high temperature for a short amount of time. This will help them to spread and create a crispy exterior.
Let the cookies cool completely before storing them. This will help them to keep their shape and flavor.

Conclusion:

These totally chocolate chocolate chip cookies are the perfect treat for any chocolate lover. They are rich, decadent, and have a crispy exterior and a soft, chewy interior. With just a few simple ingredients, you can make these cookies at home in no time. So next time you're craving something sweet, give this recipe a try. You won't be disappointed!