These Chocolate Chocolate-Chip Cookies are made with melted chocolate and white chocolate chips. They contains nuts – which I think truly belong in the cookie … but you could leave them out if you wanted.
Melt the chocolate, mix the dry ingredients, ribbon the wet, mix it together, and fold in the add-ins.
Ingredients
450g (1 lb.) bittersweet or semisweet chocolate, coarsely chopped
60g (4 Tbs) butter
70g (1/2 cup) flour (see notes)
1/2 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
200g (1 cup) granulated sugar
150g (3/4 cup) brown sugar
1/2 tsp vanilla extract
320g (2 cups) white chocolate chips (see notes)
140g (1 cup) almonds, toasted and coarsely chopped (see notes)
Directions
- Melt the chocolate and butter in a medium bowl set over a pan of barely simmering water. Turn the chocolate in a lazy fashion at first, but as it melts, stir slowly but constantly until the chocolate is smooth and you can detect no unmelted butter. Remove from heat and set aside.
- In a stand mixer fitted with the whip, whisk together the flour, baking powder, and salt for 30 seconds on medium speed (4 out of 10). Transfer to a small bowl and set aside.
- In the (unwashed) stand mixer, whip the eggs, sugar, and vanilla on highest speed, until it forms a well-defined ribbon, about 5 minutes. On low speed (2 out of 10), mix in the melted chocolate until the batter is uniform in color, 1 minute. By hand using a flexible spatula, fold in the flour mixture, then the chocolate chips and nuts.
- If the dough isn’t stiff enough to scoop and hold a rough ball shape, you’re good to go. If not, cover and chill for about an hour. The dough can be refrigerated up to five days (see notes) and can be frozen for up to two months.
- Preheat the oven to 325ºF. Line a baking sheet with a silicone baking mat.
- Using a ¼-cup, spring-loaded ice cream scoop, parcel out mounds of dough and place them evenly-spaced-apart on the mats, leaving about 2 inches between them.
- Bake the cookies, rotating the baking sheet midway during baking, until they feel just slightly firm in the center and begin to lose their shine in the crevices, about 15 minutes. Once baked, remove the cookies from the oven and let them cool on the mat for 15 minutes before moving to a rack to cool completely.
Notes
- Flour: instead of all-purpose, try 10 grams whole wheat, 30 grams bread, 30 grams cake.
- Chocolate: you can use chopped chocolate instead of chips. Also, instead of white chocolate, you can (and probably should) use bittersweet or semisweet.
- Nuts: I used roasted, salted almonds – so I didn’t have to toast them. Instead of almonds, you could use walnuts or pecans. Chopping them “coarsely” means getting the nuts into pieces the same size as the chocolate chips.
- Refrigeration: note that once the dough has been fully refrigerated, it will be unscoopable until you’ve let it come to room temperature, and even then, scooping it will take some muscle.
- Storage: the cookies can be kept quite some time in an airtight container at room temperature.
Social Learning
I can fit eight cookies on a 16½x11½ baking mat in two rows of three with a row of two in the middle.
The Backstory
The first thing you have to say about these cookies is that they’re chocolaty. They remind me of the best kind of fudge brownie, but they’re not anywhere near as heavy as that. Instead, they have a delicate exterior that provides an elegant crispness, while their interior just melts in your mouth. The nuts contribute something essential to the texture, which I’d call subtly chewy instead of crunchy. In terms of flavor, you might have to search for the nuts at first, but their character becomes clearer as an aftertaste. The white chocolate, I have to admit, is wasted in terms of flavor. They do give the cookie an interesting look, but I think that in the future, I’m going to opt for bittersweet chocolate chips.
The Make It Like a Man! crew, who are chocoholics, loved these cookies. I think of myself as someone who merely enjoys chocolate, and I found these cookies to be … I’m not sure if it was too rich, or too sweet, or both. But before trying to cut back on the sugar, I think I might consider a different type of cookie. In my lackadaisical research, I came across two types of chocolate cookies: those that use melted chocolate, as this one does, and those that use cocoa powder, as does Martha, NYT, and Serious Eats. In the future, I’ll check out the cocoa version. It might be less rich, and it might be easier to adjust the sugar in a cookie whose sweetness comes mainly from a single source.
Chocolate Chocolate-Chip Cookies
Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. References: David Lebovitz, Ghirardelli.
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They do look incredible, Jeff. I will be curious to know if cocoa powder it makes a difference… I think it would. Also, I’m assuming you use the flour blend? That’s the part of the recipe that intrigues me the most. I’ve never blended flowers for making cookies. And then there are the nuts. I generally do not like nuts in my chocolate. But, with your description that they are chewy rather than crunchy, I am definitely going to give that a try. My chocolate loving neighbor is away until mid October, so I will put together a batch then when he returns. Maybe I’ll give him some, then take the majority to vendors at the farmers market, and keep a few for myself. (this keeps me from eating too much).
Those sound like great ideas. Yes, I do use the flour blend. I always have cake flour on hand, because I like to bake cakes, and I always have bread flour for the same kind of reason, so I combine them when I want AP flour.
Extra chocolate is always ok in my book!
Right? Thanks!
Definitely with nuts! These double chocolate cookies are wonderful with coffee.
angiesrecipes recently posted…One Bowl Blackberry Upside-Down Cake
Thanks, Angie!
I tried reaching thru my phone’s screen to grab a bunch of your cookies, but that didn’t work. They look magnificent.
Thanks!
Heck no I won’t be omitting the nuts here! A good cookie with chopped nuts is my kinda jam. Do you ship??
David @ Spiced recently posted…Cinnamon Pecan Pound Cake
Wish I did! Thanks, David!
I always add walnuts to my chocolate chip cookies. These look doubly delicious.
I think walnuts would be great in theese cookies.
I’ve definitely come to the right spot because my guy is a chocolate lover! The cookies look fabulous. Do you think I could freeze unbaked cookies? (My method of portion control).
I didn’t try freezing any of the batter, but I have a strong feeling that you could. I also think you could probably freeze the finished cookies.
When you said ‘chocolate’ cookies, you meant chocolate cookies. My maternal grandparents’ name was ‘Sweet,’ and I grew up living next to a candy store. Looking at the ingredients in these cookies, they would give me a run for my money. We only live once, so like above, I wish you shipped. 🙂
🙂
I think your cookies look pretty darn delicious. It appears you may not have been totally satisfied with the outcome but, still delicious. I am like you I am okay with chocolate but I can truly enjoy a good chocolate cookie. As always, thanks for sharing your inspiration and talent with us.
Velva
Velva recently posted…White Bean Mash With Garlic Aïoli
Oh, you’re so welcome. These are very good cookies. They look great, and taste great. My tastes though, personally, run more toward less sweet things – which is quite unlike the typical American pallate, I think. On top of that, chocolate is becoming less and less my thing for some reason.
Terrific looking cookies! And definitely nuts! Neat recipe — thanks.
John+/+Kitchen+Riffs recently posted…Cranberry Orange Cake
You’re welcome!
Così cioccolatosi li adoro questi biscotti!!!!
Thank you!
Chocolate is always my number:1 favourite. Really looks great. I think i need couple of them for our tea-breaks (now time is tea-break time here). Thanks for the recipe. Greetings.
They’d be perfect for that!
These cookies look terrific! And I love the fact you used a lot of chocolate and just a little of the flour. Truly a decadent kind of cookie!
Thanks, Ben!
Now you’re speaking my language! Double the chocolate in a cookie. Yes, please. Oh, and yes to the added nuts. I’d also put macadamia nuts in this recipe if no other nuts were on hand.
Theresa recently posted…Apple Cream Cheese Pie
Oh, macadamias would be good!
These cookies look amazing Jeff! That brownie element you describe, combined with the delicate, crisp texture sounds perfect. The white chocolate chips make these cookies stunning, but I can see how bittersweet chocolate chips would be a delicious alternative. 😋
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You had me at the first chocolate. 😉 And any cookie reminiscent of a brownie is for me! Love these. 🙂 ~Valentina
Thanks, Valentina!
I’d have to leave out the almonds or I’d have to eat the whole batch myself (what a sacrifice!!). I know my family will love these uber chocolaty gems!
Thanks, Liz. I know what you mean. I have a feeling cashews might make a good substitute, but I’m not sure if that’d make them any less appealing@
these sound very delicious jeff. I do like dark chocolate, the darker the better!
sherry recently posted…Biscoff And Cookie Dough Tartlets
Thanks, Sherry!
I’m definitely a chocolate lover so the more chocolate in a cookie the better. Yum. They look amazing.
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Thanks!