A chocolate lover's ideal cookie! Chocolate Chocolate Chip Cookies have a rich cocoa flavor with plenty of luscious milk chocolate chips in every bite.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Cookies
Cuisine: American
Keyword: chocolate cookies, salted chocolate cookies
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
In a large mixing bowl, combine melted butter with brown sugar. Mix until completely blended. Add in eggs, almond extract, and vanilla extract until fully combined.
Add flour, cocoa powder, kosher salt, and baking soda to mixing bowl. Beat just until incorporated. Fold in all but 1/2 cup of the milk chocolate chips.
Using a 2 Tbsp cookie scoop, drop dough two inches apart on prepared cookie sheet. Sprinkle tops with a pinch of coarse or flaked sea salt, if desired. Using the reserved milk chocolate chips, press 5 or 6 on top of each cookie before baking.
Bake for 10-12 minutes. The cookies will be slightly underbaked, but not runny. Allow to cool on baking sheet 5-10 minutes before moving to a wire rack to cool completely.
Notes
Storage- store cookies in airtight container at room temperature after they have cooled completely. Freeze for up to 3 months. You can also freeze cookie dough balls instead of the baked cookies.
Cocoa Powder- I love the Ghirardelli unsweetened cocoa powder because of it's rich flavor. Hershey's special dark is delicious as well. Do not choose off brand or Nestle as I feel like they leave a bitter taste in this cookie recipe.
Substitutions- I choose milk chocolate chips instead of semi-sweet because of the large amount of cocoa powder. Dark chocolate chips are also a delicious option. Add in macadamia nuts for a wonderful twist.
Salt- if sprinkling with salt, choose a coarse salt or a "flaked" salt. Do not use table salt.