Chocolate Chocolate Chip Cookies

What’s better than a chocolate chocolate chip cookie!  So good with a glass of milk and greater made into an ice cream sandwich.


1/2 C butter softened

1/2 C white sugar

1/3 C brown sugar

1 C plus 2 T flour

1 T Ghirardelli® cocoa mix

2 t espresso

1/2 t salt

1/4 t baking powder

1 t baking powder

1 egg

2 T milk

1 t vanilla

1 ounce semi sweet chocolate grated¹

2 C Guittard® milk or premium chocolate chips


Preheat oven 375º F   Parchment line baking sheets

In small bowl combine dry ingredients, mix then set aside.

In medium bowl mix butter and sugar until fluffy.

Add egg, milk, and vanilla and combine.

Stir in dry ingredients, chocolate chips, and grated chocolate.

Refrigerate for an hour. Drop by teaspoonful about 2 inches apart. Bake 10 – 12 minutes. Remove and cool on baking rack.


¹We use a microplane for grating the chocolate.







Chocolate Chip Macademia Nut Cookies


2 cups flour plus 2 T

3/4 t baking soda

1/2 t salt

1 cup butter softened

1 cup white sugar

2/3 cup brown sugar

2 eggs

1 1/2 t vanilla

1 package of chocolate or white chocolate chips

1 cup macadamia nuts coarse chop


Oven 375º Parchment paper covered cookie sheets

Mix dry ingredients together and set aside. Beat butter and sugar until creamy. Add eggs one at a time and incorporate. Stir in vanilla. Add dry ingredients, chocolate chips, and macadamia nuts and mix. Use 1 1/2 T cookie scoop or rounded tablespoon onto cookie sheet. Yields about 2 1/2 -3inch cookies. Bake 9-12 minutes. Cool couple minutes on cookie sheet then remove and place on wire rack to cool.