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A few weeks ago, I went to my college reunion. As it happens, my father graduated 40 years before me from the same alma mater, so we found ourselves in close proximately for a weekend of nostalgic revelry. Well if I ever needed an impetus to make it to my own 40th reunion, I found it at his. Whereas we were handed Bud Lights and an invitation to a Tex-Mex buffet, the class of 1967 was feasting on sushi and fillet mignon. We got bottle opener key chains; they got swanky embossed windbreakers, a tote bag, and a double sided picnic blanket. Not one to miss an opportunity for nice champagne, I made it a point to go over and say hi to dear old dad.
I had some interesting conversations with his classmates (apparently "national food blog" isn't the easiest concept in the world for people who graduated before the invention of the internet), but my favorite exchange was the one in which I was scolded for not having created a recipe for chocolate chocolate chip cookies.
"They're my favorite cookies," the alumnus said. He nodded, and I knew the unspoken part of that sentence was "and therefore they are the best."
I'm loath to call any cookie the best, but chocolate chocolate chips are pretty darn good. And for you, Mr.1967, I present this recipe.
These double chocolate cookies taste like brownies. In fact the base is so fudgy that the buttons of extra dark chocolate that I stirred into the dough actually seem milky in comparison. Though I like my oatmeal cookies to be more of the pillowy, pudgy variety, I think that chocolate chip cookies should have a chewy texture. These easily bend and have slightly crisp edges, not unlike edge-slice brownies, which I find immensely satisfying.
Try these and I promise you won't need another recipe for chocolate chocolate chip cookies in your repertoire. I'll try to remember to bring a batch to my 40th.
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