Chocolate chocolate chip cookies

Total Time
51 min
11 min
40 min
You just can’t beat these chocolatey chocolate chip cookies that utilize two different types of chocolate—chocolate chips and cocoa powder. Indulge your sweet tooth by biting into one of these crisp cookies packed with melted pockets of chocolate chips, thanks to the dark brown sugar that gives them their delectable soft centers. As a bonus, the sugar also helps to deepen their flavor for even more richness. Our recipe makes a large yield so it’s perfect to make for a cookie swap or a party. Or, if you’d prefer to bake a smaller batch just freeze any remaining dough and keep it on hand for another freshly baked batch later.


All-purpose flour

1 cup(s)

Baking soda

¼ tsp

Table salt


Salted butter

¼ cup(s), softened

Dark brown sugar

½ cup(s), packed


½ cup(s), granulated

Unsweetened cocoa powder


Egg whites

2 large

Semi-sweet chocolate chips

cup(s), miniature

Cooking spray

1 spray(s)


  1. Preheat oven to 350°F.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
  3. Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.
  4. Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).