Chocolate-Chocolate Chip Cookies

Chocolate-Chocolate Chip Cookies

5 Reviews
From: EatingWell Magazine March/April 2012

It's quick and easy to mix together these slice-and-bake chocolate-chocolate chip cookies whenever you need something sweet. The recipe makes enough dough so you can bake half and put the other half in the freezer—ready to pull out and bake up a few fresh cookies anytime.

Ingredients 72 servings

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Original recipe yields 72 servings
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  • 1 1/2 cups white whole-wheat flour (see Tip)
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet mini chocolate chips, divided
  • 1 cup sugar
  • 5 tablespoons canola oil
  • 4 tablespoons unsalted butter, at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract


  • Active

  • Ready In

  1. Whisk white whole-wheat flour, all-purpose flour, cocoa, baking powder, baking soda and salt in a medium bowl.
  2. Place 1/4 cup chocolate chips in a small, heatproof bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.) Let cool slightly.
  3. Beat sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs, vanilla and the melted chocolate; beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined. Stir in the remaining 3/4 cup chocolate chips.
  4. Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it's OK if it's not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.
  5. Preheat oven to 350 °F. Line a baking sheet with parchment paper or a silicone mat.
  6. Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren't as round as you want them to be, shape the dough with your fingers.
  7. Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.
  • Make Ahead Tip: Store wrapped rolls of dough in the freezer for up to 3 months.
  • Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at or Store it in the freezer.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 56 calories; 2 g fat(1 g sat); 0 g fiber; 8 g carbohydrates; 1 g protein; 9 mcg folate; 7 mg cholesterol; 4 g sugars; 4 g added sugars; 27 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 1 mg iron; 24 mg sodium; 19 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate, 1/2 fat

Reviews 5

February 18, 2014
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By: EatingWell User
Did not setGǪ. I followed this recipe to the letter and could not get the dough to firm up. It was dry and crumbled when I tried to cut it into rounds. Totally disappointed.
February 10, 2013
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By: EatingWell User
Dough tasty, but recipe needs work Made these last night for the first time. The dough seemed way too dry - very hard to form into a log. This morning I took them out of the freezer and tried to cut slices, many of which just crumbled. I had to roll them into balls (again - hard because so dry) and flatten. Baked cookies looked exactly like they went into the oven -- somewhat misshapen slices or flattened blobs. I'm sure the kids will like them, but had wanted to take them to an event. Pros: good flavor Cons: dough hard to wor with, too dry
October 25, 2012
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By: EatingWell User
I just tasted one.... The are good enough!!!! Dark Chocolate chips made the difference... I used 1/3cup os brown sugar and 1/3 of sweetener.... Really good for a cheating day!!!!
September 01, 2012
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By: EatingWell User
Delicious I however found these cookies to be fairly good. They didn't turn out like the picture, it was very hard to make them round without messing up the top. We added chocolate syrup for extra flavor and used 1 tbs butter and 3 tbs oil and they turned out perfectly fine. Not the best cookies ever, but certainly not the worst. Pros: chocolatey, sweet, soft Cons: hard to cut after frozen
August 07, 2012
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By: EatingWell User
Worst ever Beyond gross. I followed every step and these were NOTHING like the picture. Would like the money back I spent on White Whole Wheat flour. Pros: nothing Cons: ,followed recipe exactly were uneatable, did not bake right