Chocolate chocolate chip cookies are rich, decadent, and the best cookies to sink your teeth into! These have added M&M’s for even more chocolatey yumminess.
Jazz up your classic chocolate chip cookie with the extra chocolate flavor these cookies have to offer, or toffee bits like in these chocolate chip toffee cookies. Both are quick and easy cookie recipes that are great for kid-friendly baking. However you like to spruce up your chocolate chip cookies, they’re sure to be a hit on any cookie tray!
Table of contents
Double Chocolate Chip Cookies
These homemade chocolate cookies are loaded with chocolate chips and m&ms and are the chocolatiest chocolate cookies you’ve ever had! What’s great about the perfect chocolate cookie is that they work for any occasion! A holiday cookie tray, a dessert table, to pack in a school lunch, a snack or just to satisfy a good ole’ late-night chocolate craving!
I love an easy cookie recipe, especially one that is as decadent as this one. It’s made with cocoa powder, chocolate chips, and candy-coated chocolate. They are crisp to bite into with a melt in your mouth texture. So incredibly yummy!
Why this recipe works/why we love this recipe
- Quick and easy cookies done in 20 minutes! Although, easy cookies that are ready that quickly could be dangerous ;).
- All the chocolate makes these the perfect cookie! They’ve got a great texture that can be made soft and chewy or nice and crispy.
- They’re great for a quick snack, or parties, cookie trays, and the holidays!
- Easily customize them to whatever theme or occasion. Use red and green m&ms for Christmas, red for Valentine’s day, Green for St. Patrick’s day…you get the idea.
- These are similar to these cake mix cookies. Swap the vanilla for chocolate and you’ve got a great shortcut version to this recipe!
- Butter – I like to use unsalted butter. Remember to take it out of the fridge about 30 minutes ahead of time to bring it to room temperature. You want it soft but not too soft, otherwise, it will spread too much and create thin and crispy cookies (unless of course, that’s what you want!).
- Granulated sugar – The sugar is needed for sweetness. When you use real cocoa powder it doesn’t come with any additional sugar. This way you can control the amount.
- Vanilla Extract – A lovely warming flavor that enhances all of the other ingredient flavors.
- Egg – Needed for binding all of the ingredients together when baked. That way we don’t end up with a cookie that falls apart.
- All-purpose flour – I use all-purpose flour for these because they provide a great texture. Not too dense but holds its own.
- Cocoa powder – If you want to substitute ¼ dutch processed for thicker cookies you can. It will react with the baking soda giving it a bigger rise.
- Baking soda – Helps to create a light and airy cookie that isn’t dense and has that melt in your mouth quality once it’s been bitten into.
- Chocolate chips – Any kind you want. Dark chocolate, milk chocolate, chocolate chunks, even white chocolate if you want!
- M&Ms – Delicious m&m candies for specks of color making them as cute as they are yummy. Seasonal m&ms are readily available for any occasion!
How to Make this Recipe
This recipe will come together using basic cookie ingredients and in 20 minutes your house will smell like a bakery!
In a large bowl, beat butter and sugar together with a hand mixer or stand mixer for 1 minute until fluffy. Then add the egg and vanilla to the butter mixture and mix to combine.
Step 2: Add the dry ingredients into the wet ingredients. Mix, making sure all of the flour mixture is incorporated. Be sure to scape the sides of the bowl as you are mixing.
Step 3: Fold in the chocolate chips and m&ms, cover with plastic wrap and then place the bowl in the fridge for 30 minutes to chill.
Step 4: While the dough is chilling pre heat the oven to 350° F and line baking sheets with parchment paper.
Step 5: Scoop out the dough using a cookie scoop and place each portion of dough onto the cookie sheet, leaving 2 inches of space in between each one.
Step 6: Bake for 12-14 minutes and remove from the oven. Allow cooling for 5 minutes before transferring the baked cookies to a cooling rack.
- I love dark chocolate chips but use milk chocolate, semi-sweet chocolate chips, or white chocolate chips if preferred.
- Substitute Reese’s Pieces or peanut butter chips for the m&ms.
- Add chopped nuts like pecans or walnuts.
- For a festive holiday cookie, you could use chopped peppermint candy or crushed candy canes for the mint chocolate option.
- Finish the cookies off with a sprinkling of coarse sea salt for a delicious finish. That sweet and salty balance is amazing!
- Use brown sugar instead of white sugar if preferred. Light or dark brown sugar will add to the texture making them a bit softer and chewier.
- Don’t skip the chill time. If your dough is too warm it will spread too thin too quickly.
- Using a cookie scoop gives the perfect amount of cookie dough for this recipe. Making sure your cookies are equal in size means even baking.
- If you want to make more than one batch, make two separate batches. Do not try and double the recipe. It’s a good thing they only take a few minutes to prepare!
- Enjoy on its own, with a glass of milk, a hot cup of tea, or on the side of a big bowl of ice cream!
Cool completely and then store in an airtight container for up to 4-5 days.
Oh yes! If you’ve made a couple of batches they are freezer-friendly. Once completely cooled, transfer them to a freezer-safe bag or container and separate the cookies with parchment paper. That way they won’t clump together. Keep frozen for up to 2 months.
Yes! it’s easiest to scoop the dough into cookie balls and place them on a cookie sheet. Then place the cookie sheet in the freezer for about 15 minutes to harden a little. Then place them in a plastic freezer bag and freeze for up to 4-5 weeks.
When ready to bake, either let them come to room temperature and bake for 12-14 minutes.
Or place them frozen in a preheated oven about 25 degrees lower and bake for a 2-3 extra minutes. Frozen cookies are usually more fluffy and soft.
Chocolate Chocolate Chip Cookies
- ½ cup butter softened (1 stick)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ cup chocolate chips
- ½ cup m&ms
- In a large mixing bowl, add the butter and sugar and beat for 1 minute until fluffy.
- Add the egg and vanilla and mix until blended.
- Add the dry ingredients (flour, cocoa powder, and baking powder) into the wet ingredients and mix until flour is incorporated.
- Add in the chocolate chips and m&ms and gently stir them in.
- Place in the refrigerator for 30 minutes to chill.
- Preheat your oven to 350° F.
- Line baking sheets with parchment paper.
- After dough has chilled, use a cookie scoop to scoop onto baking sheet 2 inches apart.
- Bake for 12-14 minutes.
- Remove from oven and let cool on baking sheet for 5 minutes