Chocolate cookies with chocolate chips- this double chocolate cookie recipe is decadent, delicious and double trouble for all the chocolate lover’s out there!
One of my favorite places to grab a sweet treat in Boston is Flour Bakery. One of their locations is just a few blocks from our apartment so it’s almost too easy to stop in and grab a cookie. My favorite is hands down their double chocolate cookie- so much yum in every bite! The decadence of this cookie inspired me to try making my own version. My Double Chocolate Chip Cookie recipe below is beyond delicious- think brownie meets chocolate chip cookie. How can that equal anything but major yum?
Have you ever tried to replicate your favorite bakery treat? How did it turn out? Give mine a try using the recipe below!
Recipe makes two dozen cookies
- 8 ounces semisweet chocolate (I used two bars Ghiradelli)
- 4 tablespoons butter
- 3/4 of a cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup flour
- 1/2 teaspoon baking powder
- 1 package 60% cocoa bittersweet chocolate chips (My preference is Ghiradelli)
Pre-heat oven to 350 Degrees.
Break the 8 ounces of semi-sweet chocolate bar into pieces. Add to small mixing bowl with butter. Melt the butter and the chocolate in the microwave. Stir to combine the melted butter and chocolate. Put off to the side.
Using a stand or hand mixer, mix the brown sugar with eggs and vanilla in a large mixing bowl until fluffy.
Add in melted chocolate and mix on low.
Gradually add in flour and baking powder. Mix and scrape sides of bowl as needed.
By hand, stir in package of semisweet chocolate chips.
Using a cookie scoop or tablespoon, scoop cookie dough onto parchment paper lined cookie sheets.
Bake for 12-14 minutes- cookies will look soft, but will harden as they cool.
Allow to cool on cookie sheets for at least 15 minutes before moving.
Grab a big glass of milk and enjoy your double chocolate deliciousness!