Y’all didn’t think I’d let you go into the weekend without another mouthwatering cookie recipe, did you? My new Ultimate Chocolate Cookies are here for the most chocolate-adoring people in your life (even if that’s yourself!).

Ever since I made my Dark Chocolate Peanut Butter Chip Cookies, The Best Turtle Cookies, Peppermint Hot Chocolate Cookies, and my Cosmic Brownie Cookies, I knew I needed to make sure we had a classic ALL-chocolate cookie on my website for you. With Valentine’s Day right around the corner, my chocolate cookies are perfect for the occasion.

TRIPLE THE CHIPS

Trying to pack in as much chocolate flavor as possible, I opted for three kinds of chocolate chips. Each chip would be a different size for the best contrast.

The first – milk chocolate! Those are the biggest ones you’ll see here, and they’re Ghirardelli brand (all three are, in fact!). I’m typically not a huge milk-chocolate fan, but with everything else happening in these cookies, I knew they’d be a good fit.

The second – semi-sweet chocolate! You can either chop up a baking bar for these, or just grab a bag of chips and call it good!

The third – tiny mini chips! You guys know I love using mini chips in my large cookies, and these were no exception.

All three together really make these cookies gooey and delicious – especially right out of the oven.

These cookies would be perfection alone, but adding in that little extra sprinkle of sea salt really takes these home! You only need a little bit, bit it completely makes a difference in the aftertaste. A little salty with the sweet is always a good thing.

I mean – look at those gorgeous chocolate chips all over these cookies! Pressing the chocolate chips into the cookie before baking helps everyone eat with the eyes first. I know they’re tasty either way, but having the chips pressed into the outside makes my eyes go straight to those chocolate chips, and makes them even more mouthwatering! So don’t skip that step – I’ve added it into the directions, as always.

TIPS FOR SUCCESS:

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Press the add-ins below the cookie dough line. That way they don’t burn in the oven.
  • Reserve a few off the add-ins (chocolate chips) to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way 
  • I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
  • If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.
  • No need to chill the cookies! That’s the best part!

That’s it! These are simply irresistible. We shared these with friends and neighbors and they got glowing reviews!!! I can’t wait to hear what you think, too. I have a feeling they’re going to be a new favorite around here.

Happy Baking!

xo, Mandy

Get the Recipe: Ultimate Chocolate Cookies

Thick Giant Chocolate Cookies Packed with All the Chocolate Flavor Possible!
Servings: 8 very large cookies
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Ingredients
 

  • 1 cup (or two sticks) unsalted butter, cold and cubed
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 whole large eggs, cold
  • 1 Tablespoon vanilla
  • 3 1/4 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup mini chocolate chips
  • sprinkle sea salt

Instructions
 

  • Preheat oven to 410 degrees (not convection).
  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars and cream together for 3 minutes on high speed.
  • Scrape down the sides an add in the vanilla and eggs one at a time; whip up well between each addition.
  • Add in the flour, cocoa, cornstarch, baking soda, and salt (not the sea salt) and slowly mix together either by hand or on the very lowest speed. Do not overmix!
  • Reserve a little bit of the chips, then stir in the rest of them gently into the dough on the very lowest speed.
    Split the cookie dough in eight balls and place 4 cookie dough balls on each cookie sheet. Hand press on the reserved chocolate chips, and sprinkle on the sea salt.
  • Bake for 9-10 minutes. They should be thick, tall, and gooey in the center. Let cool on the pan for 1 minute, then transfer to a cooling rack for 10 minutes to finish setting up.

Notes

If your cookies are flat, check your baking soda freshness. It should be purchased within the past couple months. It could also be that your butter wasn’t cold enough when you started out. 
 
Store in an airtight container with a slice of bread for max softness & longevity.