Chocolate Lover’s Chocolate Chip Cookie Recipe

Chocolate Lover’s Chocolate Chip Cookie Recipe – a chocolate chip cookie recipe with chocolate chips, chocolate chunks, and grated chocolate. This is a chocolate, chocolate chip cookies recipe! Because loaded chocolate chip cookies make the BEST chocolate chip cookies!

chocolate chip cookie recipe for chocolate lovers

I know what you are probably thinking, do I really need another chocolate chip cookie recipe? I am here to tell you YES! You most certainly need this Chocolate Lover’s Chocolate Chip Cookie recipe because it is the BEST! Wait, do I dare call them, the best chocolate chip cookies? There are so many “best” chocolate chip cookie recipes out there. Well, I am feeling daring, so why not, they are the BEST chocolate chip cookies. I am completely smitten by this chocolate chip cookie recipe and I think you will love it too!

chocolate chocolate chip cookies - three kinds of chocolate in one cookie!

Chocolate Chocolate Chip Cookies

So what makes these chocolate cookies so special? First, the texture is perfect, slightly crisp around the edges and soft and chewy in the center. But the real magic is that I add three kinds of chocolate-chocolate chips, chocolate chunks, and grated chocolate. That’s right, these cookies are loaded with chocolate! They are chocolate, chocolate chip cookies!

There is chocolaty goodness in every bite. I love the contrast of the chips, chunks, and grated chocolate. Chocolate lovers will go crazy for this chocolate chip cookie recipe! Oh, and there is sea salt on top because that is a MUST if you ask me!

Tips for Making the Best Chocolate Chip Cookies

Everyone is always on the hunt for the best chocolate chip cookie recipe. Here are some tips that will help you make the BEST chocolate chip cookie every single time!

  • Use unsalted butter and make sure your butter is at room temperature, but not too soft. When you press your finger into the butter it should leave a slight indention. If you forget to take your butter out of the fridge, you can microwave it for a few seconds, but be VERY careful. You do not want melted butter or super soft butter. I recommend heating the butter for 2 seconds at a time and turning it.
  • Use granulated and brown sugar. I use more brown sugar than granulated sugar because I like soft and chewy chocolate chip cookies. The brown sugar has molasses and will give the cookies a slight caramel flavor too.
  • Use all-purpose flour and whisk the dry ingredients together. You don’t need to sift the dry ingredients together.
  • I like to use sea salt in the dough and a sprinkling of sea salt on top of the cookies before they go into the oven. The kick of sea salt makes the chocolate chip cookies extra special. This is my favorite finishing sea salt to use when making cookies, it is pretty and the perfect finishing touch!
  • Use large eggs. They don’t have to be at room temperature.
  • Use pure vanilla extract, not imitation vanilla. You want the good stuff!
  • Make sure you use good chocolate for this recipe. I prefer semi-sweet, but you can use milk chocolate if that is your favorite. I like the mix of chocolate chips, chocolate chunks, and grated chocolate since they are chocolate lover’s chocolate chip cookies. If you want to just use chocolate chips or chocolate chunks, you certainly can!
  • I always use my KitchenAid stand mixer when I make chocolate chip cookie dough. If you don’t have a stand mixer, you can use a hand mixer or a bowl and spoon! There is nothing wrong with making cookies the old fashioned way!
  • Line your baking sheets with a Silpat baking mat or parchment paper.
  • Make sure you leave about 2 inches between each cookie because the cookies will spread while baking.
  • Don’t over bake the chocolate chip cookies. Remove from the oven when they are set around the edges, but still soft in the center. This will take about 10-12 minutes, depending on your oven.
  • Let the cookies sit on the baking sheet for a couple of minutes to finish setting up and then transfer the cookies to a cooling rack.
  • Store the chocolate chip cookies in an airtight container on the counter for up to 3 to 4 days.

Yes, chocolate chip cookie dough refrigerates really well. You don’t have to chill the dough for this chocolate chip cookie recipe, you can bake them right away, but you certainly can refrigerate the dough. The flavors will actually intensify if you do let the dough chill. You can chill cookie dough for up to 72 hours.

Yes! Chocolate chip cookie dough freezes beautifully! To freeze chocolate chip cookie dough, roll the cookie dough into balls and place on a baking sheet or tray. Place in the freezer and freeze until the cookie dough balls are frozen, about 30 minutes. Remove from the freezer and place in a freezer bag or freezer container. Freeze the cookie dough balls for up to 2 months. When ready to bake, remove the cookie dough balls from the freezer and place on a baking sheet. You don’t need to defrost the cookie dough, just add a few minutes to the baking time.

Can you Freeze Chocolate Chip Cookies?

Yes! We always have a stash of chocolate chip cookies in our freezer. Let the cookies cool completely and then place in a freezer bag of freezer container. Freeze for up to 2 months. You can eat the chocolate chip cookies frozen, trust me they are still good frozen, or defrost and then enjoy!

how to make chocolate chip cookies with three textures of chocolate

This Chocolate Lovers Chocolate Chip Cookie Recipe is my new “go-to” chocolate chip cookie. I will be baking endless batches of these babies. They are the BEST!! Make a batch today…like right now. I am going to because these cookie photos have me craving them all over again.

I can’t wait to bite into a fresh cookie that is oozing with warm chocolate. Ok, no more talking about chocolate chip cookies, talk is torture, it’s time to do some baking and eating. Bye!!

If you like this chocolate chip cookie recipe, you might also like:

easy chocolate chip cookies warm out of the oven

Watch How to Make Chocolate Chip Cookies!

Take a minute to watch the video below for all my tips, tricks and secrets on how to make chocolate chip cookies that taste better than you ever imagined!

chocolate chip cookie recipe with sea salt

Chocolate Lover's Chocolate Chip Cookies

These cookies have three kinds of chocolate-chocolate chips, chunks, and grated chocolate. They are the BEST chocolate chip cookies!
4.61 from 23 votes


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup unsalted butter at room temperature
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups chocolate chunks
  • 1 1/2 cups chocolate chips
  • 1/3 cup grated chocolate
  • Extra sea salt for sprinkling on cookies if desired


  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
  • Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chunks, chocolate chips, and grated chocolate.
  • Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.
  • Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
  • Note-to grate the chocolate, use a chocolate bar and cheese grater. You can use semi-sweet, dark, or milk chocolate. Choose your favorite! The cookies will keep in an airtight container for 3-4 days. You can also freeze the cookies!


Serving: 33g, Calories: 244kcal, Carbohydrates: 32g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 117mg, Potassium: 103mg, Fiber: 1g, Sugar: 21g, Vitamin A: 210IU, Vitamin C: 0.1mg, Calcium: 37mg, Iron: 1.4mg
Keywords chocolate chip cookies, cookies

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    I found at our grocery a candy bar called coffee & cream 7.05 oz. I also had in my pantry a flavoring from Lorann called coffee. Swapped some of the vanilla out for the coffee flavoring, added the chopped candy bar, added 3/4 cup of white chocolate and 3/4 cup of milk chocolate. These were AWESOME! Thanks for posting a great recipe that I could use for this great candy bar flavor. It was perfect. 

    1. I used Nestle tollhouse semi sweet chips & Enjoy Life semisweet mega chunks, very good mix.  Maybe next time I’ll add a little bit of Ghiradelli dark choc chips too 

  2. 5 stars
    Excellent. I made it gluten free using cup4cup gluten free flour. Still wonderful. Totally inhaled by my teenagers.

  3. 5 stars
    One of the best chocolate  chip cookie recipes, they came out so good ! Thank you so much, I’m so happy i came across your instagram

  4. So happy to find this recipe. Best chocolate chip cookie I have ever had! Not too gooey or rich, just right.

  5. Hi! After I made the cookies I put them in a plastic container with bread in there! Why are the cookies hard? I have used the recipe on the Toll House bag and had flat cookies. Love that these are puffy! If I took out 1/4 cup of the flour is that going to change the recipe? Thank you for your time! Judi

    1. You can reduce the flour by 1/4 cup if they were too puffy. Make sure you don’t over bake them!

  6. Had to make some substitutions based on what I had: I used 2c flour and 1 1/4c oatmeal flour. I only had 1/2 c butter so for the other half I used coconut oil. No vanilla but I used 1/2 vanilla bean. I only had regular mini chocolate chips so I used that but put a Hershey s’mores kiss in the middle. I had dark pans so I reduced heat to 325 and cooked for 11 min. Cookies spread out but were chewy on the inside and crispy on the outside. No doubt as written would be great I just didnt have all the stuff. Great base recipe thanks.

  7. 5 stars
    These cookies were amazing and went over very well with the cookie lovers in my life. I’d love to turn the recipe into a cookie cake. Any suggestions on how long to bake it for in maybe a 13×9 inch pan?

  8. 4 stars
    I live in NJ at about 500 ft of elevation, and unfortunately mine came out super puffy! I think the recipe is fantastic, so next time I’ll just take out some flour. I love all of your cookie recipes, and I typically make the peanut butter oatmeal ones bi weekly lol.

  9. I followed the recipe in the cookbook and put dough in refrigerator, now I have a big hard mound of dough.
    Will let it sit at room temperature before baking, to me it seemed like that was part of the recipe instead of just baking after mixing ingredients?

    1. I take the dough out of the fridge while the oven preheats, so for about 30 minutes and then roll into balls. It will be chilled, but that is how you want it.

  10. 5 stars
    I’ve made these cookies several times in the last year and a half or so, and they’ve always been awesome! As I’ve decided I prefer eating vegan food, today I swapped the butter for a vegetable-based alternative, “Becel Romig” (Dutch brand) and left out the egg. They were not as rich and buttery as the original but still delicious!

  11. 3 stars
    My cookies taste good, bit the dough was all dry and crumbly. I had to squeeze the dough into balls and squash them flat. I followed the directions as written but I don’t understand why they turned out that way. I used King Arthur AP flour (unbleached), would that make any difference?

    1. Too much flour? Did you pack your flour when you measured? Where do you live? Try 1/4 cup less flour next time.

    2. I’m having this problem right now! I came to the comments section to see if anyone had a similar problem and what they did. I’m thinking of adding an extra egg but I’m not sure. The recipe book says 3 1/4 cup flour but the website is showing 3 cups. Maybe it was the 1/4 cup?

  12. 3 stars
    Made adjust due to thinking it was too much sugar. So I added just 1 cup of brown sugar instead of 1 1/4.
    Cookies came our fluffy, it was dry and crumbly. Not most or flat.

    Not sure what happened.

  13. Are you supposed to bring dough to room temperature when baking? The recipe didn’t indicate that and my cookies were fat and not chewy.

  14. 5 stars
    I am not a chocolate chip cookie fan but my neighbour brought these to a potluck and they were, hands down, the best cookies I’ve ever ate.

  15. These cookies are amazing! My daughter is allergic to eggs though, anyway to substitute eggs in this recipe Tom make them still so yummy? Thanks!

    1. I am glad you love the cookies. You can try doing flax eggs, I haven’t tried it in this recipe though.

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