I love a good cookie, especially when chocolate chips are involved! Today, I’m sharing two fantastic chocolate chip cookie recipes that I think you will really enjoy making at home.
One recipe is a super rich, classic chocolate cookie, and the other adds a nice surprise ingredient for extra goodness and moisture. Both are simple to make and sure to be a hit!
Jump to Recipe:
Perfect Double Chocolate Chip Cookies
These cookies are for true chocolate lovers. You get a rich chocolate cookie dough packed with even more chocolate chips.
They are soft, chewy, and easy to make for any occasion when you need a chocolate fix.
Key Ingredients & Helpful Tips
- Good Quality Cocoa: Using a Dutch-processed cocoa powder will give your cookies a darker color and a deeper chocolate taste. It makes a big difference.
- Chilled Dough: If you have time, chilling the cookie dough for at least 30 minutes helps prevent the cookies from spreading too much and makes them extra chewy.
- Plenty of Chips: Don’t be shy with the chocolate chips! This recipe is all about that amazing double chocolate impact in every bite.
What You Need for Double Chocolate Cookies
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
⏱️ Time: 25 mins prep, 10 mins bake (plus chill time)🍽️ Yields: About 2 dozen cookies
How to Make These Chocolate Cookies
Step 1: Get Ready & Mix Dry Stuff
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mix aside for a moment.
Step 2: Cream Butter and Sugars
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until it’s light and fluffy, usually about 2-3 minutes. Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the vanilla extract.
Step 3: Combine and Chill Dough
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until they are just combined. Don’t overmix! Fold in the chocolate chips. Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps the cookies hold their shape.
Step 4: Bake Your Delicious Cookies
Drop rounded spoonfuls of the chilled dough onto your prepared baking sheets, leaving some space between each. Bake for 9-11 minutes, or until the edges are set but the centers still look slightly soft. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
Store these chocolate cookies in an airtight container at room temperature. They will stay fresh and delicious for about 3-4 days.
Amazing Zucchini Chocolate Chip Cookies
These cookies are surprisingly moist and flavorful, all thanks to a special ingredient: zucchini!
You won’t even taste the zucchini, but it adds a lovely texture and a bit of extra goodness to each soft cookie.
Key Ingredients & Baking Advice
- Squeeze Zucchini Dry: After you shred the zucchini, make sure to squeeze out as much excess water as you can. This is super important to stop your cookies from becoming too watery.
- Add Some Spice: A little pinch of ground cinnamon or nutmeg can really make these cookies stand out and complement the chocolate perfectly.
- Mix Gently: When you add the dry ingredients and zucchini, mix the dough just until everything is combined. Overmixing can make cookies tough, and we want them soft!
What You Need for Zucchini Chocolate Chip Cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, squeezed dry
- 1 ½ cups chocolate chips
⏱️ Time: 20 mins prep, 12 mins bake🍽️ Yields: About 2 ½ dozen cookies
How to Make These Zucchini Cookies
Step 1: Prepare Oven and Dry Mix
Set your oven to 375°F (190°C). Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon if you are using it.
Step 2: Cream Wet Ingredients
In a separate large bowl, use an electric mixer to beat the softened butter with granulated sugar and brown sugar until the mixture is light and creamy. Beat in the egg and then the vanilla extract until everything is well combined.
Step 3: Combine & Add Zucchini
Slowly add the dry ingredients to the wet mixture, mixing on low speed until they are just combined. Gently fold in the squeezed shredded zucchini and the chocolate chips until they are evenly spread throughout the dough.
Step 4: Bake Until Golden
Drop rounded spoonfuls of dough onto your prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
These zucchini cookies freeze really well! Once they are completely cooled, you can place them in a freezer-safe bag or container for up to 2 months.