Let’s start off the new year with a new, original cookie recipe: Chocolate-Chocolate Chip Cookies! This is a riff on my old favorite Soft Batch-style Chocolate Chip Cookies.
These cookies feature chocolate melted into the dough. Of course, they still feature chocolate chips as well. That said, the chocolate flavor here is quite gentle, a contrast to heavily chocolaty things like brownies.
Note that the brown tint of the dough can make it trickier to visually gauge doneness in the oven. Look for the cookies to be set, not gooey.
Bready or Not Original: Chocolate-Chocolate Chip Cookies
Want something with a lot of chocolate, but not something that’s as hardcore as a brownie? These cookies are infused with gentle chocolate flavor and keep well for days!
Ingredients
- 1/3 cup chocolate chips
- 1 cup unsalted butter (2 sticks) room temperature
- 1 1/2 cups brown sugar packed
- 1/2 cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups flour
- 4 teaspoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 3/4 cups chocolate chips a mix is great
Instructions
- In a microwave-safe bowl, melt 1/3 cup chocolate chips in a few short bursts, taking care not to overcook. Stir until smooth. Set aside to cool a smidge.
- Cream butter and sugars together until light and fluffy. Add eggs and vanilla. Mix in the melted chocolate chips, blending until it forms a consistent brown color. Slowly mix in flour, cornstarch, baking soda, and salt. Fold in the chocolate chips.
- Chill dough for at least 2 hours.
- Preheat oven at 350 degrees. Place parchment on baking sheet.
- Scoop the dough using a teaspoon or small scoop, spacing apart. Bake for 9-11 minutes, until set in middle. Let cool on cookie sheet for 10 minutes before transferring to rack.
- Store in a sealed container. Keeps well for at least 3 days.
