Chocolate-Chocolate Chip Cookies

Heather Renfrew


I always make my favorite chocolate-chocolate chip cookies around the Thanksgiving and Christmas holidays.
These cookies are so full of tasty goodies that you're tempted to eat 3 or 4.
This is my go-to recipe if I have to make cookies for a crowd. No one can resist.
One per customer please!

pinch tips: How to Melt and Soften Butter



3 dozen


30 Min


10 Min


2 1/4 c
all purpose flour
1 tsp
baking soda
1 tsp
baking powder
1/2 tsp
3/4 c
cocoa powder (unsweetened)
2 stick
butter, unsalted (softened)
3/4 c
granulated sugar
3/4 c
brown sugar, lightly packed
1 1/2 tsp
vanilla extract
large eggs
1/4 c
evaporated milk
1/4 c
stong brewed coffee (room temperature)
3/4 c
nestle toll house morsels (semi-sweet)
3/4 c
ghirardelli bittersweet chocolate chips (60% cacao)
3/4 c
chopped walnuts
1/2 c
cocoa crispy rice cereal (optional)

Directions Step-By-Step

Preheat oven to 375 degrees.
In a medium mixing bowl sift together flour, baking soda, baking powder, salt and cocoa powder. Set aside.
In a large mixing bowl:
Mix butter, sugar and vanilla together at medium speed until well incorporated. Add eggs, evaporated milk and coffee. Mix on medium to high speed until mixture appears fluffy. (Approximately 3 to 4 minutes.)
Add all of the flour mixture to butter and sugar mixture. Mix on medium speed. (Approximately 3 to 4 minutes.)
Add semi-sweet chocolate chips, bittersweet chocolate chips, chopped walnuts and cocoa crispy rice. Stir together until well incorporated. Spoon by tablespoons onto ungreased cookie sheet.
Bake on the middle oven rack for 10 minutes.

About this Recipe

Course/Dish: Cookies, Chocolate