Chocolate Chocolate Chip Cookies

"Cookie" and "Chocolate"are two of my most frequently used labels... I clearly enjoy both.  The combination of the two is even better, especially if you use four varieties of chocolate chips, in ridiculous quantities.

I made the mistake of using a recipe that yields 60 to make only 30 or so, so each one of my cookies was a meal--an intoxicatingly chocolate, decadent, rich, delicious meal, best accompanied by a glass of [almond] milk.   

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter or shortening, at room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons water
  • 1/2 cup semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 3/4 cup white chocolate chips
  1. Heat oven to 375°.  Line baking sheet with parchment paper.
  2. In a bowl, mix the flour, cocoa, baking soda, and salt.
  3. Cream the butter or shortening, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy.  Then beat in the eggs, vanilla extract, and water. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the dark chocolate chips, semisweet chocolate chips, milk chocolate chips, and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.
  4. Bake in the preheated oven until the edges are slightly browned, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. 
 Yields ~36 cookies, clearly depending on size

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