snowy mountain

Soft Chocolate Chocolate Chip Cookies

Soft, really pillowy, delicate chocolate chocolate cookies. These spread beautifully. I recommend chocolate chunks rather than chips for these! If you’re looking for a heftier cookie, go with the Chunky Chocolate Chocolate Chip Cookies.

Total time: 40 mins. Makes about 30 well-sized cookies.

Materials: 1 mixing bowl; measuring vessels; cookie or toaster oven tray. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 1 stick butter, softened
  • ¾ cup packed (1 cup poured) (130g) light brown sugar
  • ¾ cup (150g) granulated sugar
  • 1 egg
  • 1 tbsp water
  • ¼ cup (any) milk
  • 1 ½ cups (9 oz) chocolate chips (63%)
  • 2 cups all purpose flour
  • ½ cup oat, spelt, rye, or more all purpose flour, for depth of flavor
  • ½ tsp baking soda
  • ½ tsp salt
  • Additional chocolate chips


  1. Preheat oven to 350˚F.
  2. Place 2 tbsp butter, 1 tbsp water, and 1 ½ cups (9 oz) chocolate chips (I recommend 63%, not semisweet) in a microwavable measuring cup or bowl. Melt this in the microwave.
  3. In a mixing bowl, mix together the remaining 6 tbsp softened butter and 1 ½ cups total sugar. Then mix in the 1 egg, then ¼ cup milk.
  4. Add the chocolate mixture. Then mix in 1 cup all purpose flour.
  5. In another measuring cup, measure the 1 cup remaining all purpose flour and ½ cup oat flour and mix with ½ tsp salt and ½ tsp baking soda. Stir this into the wet ingredient bowl.
  6. Add in chocolate chunks as desired. Place in freezer for 5-10 minutes to slightly harden.
  7. Bake at 350˚F for ~15 min.

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