My favorite chewy chocolate chip cookies are now available in a chocolate lovers version, with a chocolate base and tons of chocolate chips for double the chocolate!
One great thing about perfecting my favorite chewy chocolate chip cookies is barely needing to look at the recipe now to whip up a batch. It’s burned into my brain. This leads me to experimenting with things such as adding raisins and now doubling up on the chocolate. With already 3 cups of chocolate chips in the cookies, you’d think it would be at maximum capacity, but there was still room for cocoa in the base! You can use regular chocolate chips or try the springtime chocolate chips like I did for a pretty contrast. Throw some pastel sprinkles on there while you’re at it because it’s finally spring!
Is there a recipe that you have memorized? Have you ever changed it up?
3 cups semisweet chocolate chips (I used Nestle springtime chocolate chips)
Pastel sprinkles, optional
Sift together the flour, cocoa powder, baking soda, and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips and raisins by hand.
Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Top with sprinkles if using. Cover tightly and chill for at least 2 hours, overnight for best results (I’ve refrigerated for up to a week).
Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
Bake for 8-9 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.