Chocolate Overload Cookies are cookies for serious chocolate lovers! Loaded with 4 kinds of chocolate, these easy, not-too-sweet packed with chocolate cookies are a must-try if you are a chocoholic! I love chocolate, and these are my go-to cookies whenever I need my chocolate fix!
Loaded with unsweetened, semisweet, dark, and white chocolate, these cookies are a chocolate lover’s dream come true. They’re well-balanced and not just sweet on sweet, which makes them my first pick when I want a seriously chocolatey cookie.
Yes, there’s a ton of chocolate in these. But you can switch it up with both chips and baking bars or squares. This way, some of the chocolate melts into the cookies, creating a fabulously rich chocolate flavor throughout, while the rest of the chocolate just melts in place, creating bites of chocolate pleasure.
Best of all, these are easy cookies to make. And they freeze like a dream, so you can make a batch – or even a double batch – eat a few warm from the oven and freeze the rest later.
What You’ll Love About Chocolate Overload Cookies
- There’s 4 kinds of chocolate in these cookies, making them a dream come true for chocolate cookie fans!
- These Chocolate Overload Cookies aren’t too sweet; they’re well-balanced and delicious!
- Easy to make, you can even double or triple the batter and freeze the extras for later.
Ingredients
- Unsweetened chocolate – Chopped.
- Semisweet baking chocolate squares – Chopped.
- Butter – I cook with salted butter.
- White sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Semisweet chocolate chips
- White chocolate chips – Or baking squares – Chopped.
- Dark chocolate chips
How To Make Chocolate Overload Cookies
- Preheat your oven to 350-F, and line 2 baking sheets with parchment paper.
- Melt the unsweetened chocolate, semisweet baking chocolate squares, and butter in a double boiler over simmering water, stirring until smooth. Allow to cool slightly.
- Pour the melted chocolate and butter into a mixing bowl and let it cool for 2-3 minutes.
- Add the white sugar and mix with electric beaters (or use the bowl and paddle attachment of a stand mixer).
- Add the eggs and vanilla extract and mix until well combined.
- Mix in the all-purpose flour with the beaters until just combined. Scrape down the sides of the bowl as needed.
- Stir in the semisweet chocolate chips, chopped white chocolate (or white chocolate chips) and dark chocolate chips.
- Drop rounded spoonfuls onto the prepared baking sheets and flatten each slightly. I use a 1.5-tablespoon cookie scoop for this job.
- Bake for 12 to 14 minutes or until the cookies are set but still soft in the center. Allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Step By Step Process
Chef Jenn’s Recipe Notes
- For an extra glossy finish on your cookies, add a tablespoon of brewed coffee to the chocolate mixture. It won’t impart a coffee flavor but will enhance the chocolate’s richness.
- Use a cookie scoop to keep your cookies all the same size. A 1.5-tablespoon cookie scoop is perfect for these cookies.
- Don’t overmix the dough after adding flour; mix just until no streaks of flour remain to keep the cookies tender.
Recommended
Serving Suggestions
Chocolate Overload Cookies are a dessert that stands out on its own, but they’re also the perfect end to a casual or even fancy dinner. Pair them with a glass of cold milk for a comforting treat, or serve them with a cup of espresso or a robust red wine that complements the depth of chocolate flavors.
Storage
Store your cookies in an airtight container at room temperature for up to 1 week. For longer storage, these cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They can be enjoyed straight from the freezer or thawed at room temperature for about 20 minutes.
Chocolate Overload Cookies
Ingredients
- 4 ounces semisweet chocolate chopped
- 2 ounces unsweetened chocolate chopped
- ½ cup butter I use salted butter.
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract pure or artificial extract
- 1½ cup all-purpose flour
- 1 cup semisweet chocolate chips
- 3 ounces white chocolate chopped, or ½ cup white chocolate chips
- ¼ cup dark chocolate chips
Instructions
- Preheat your oven to 350-F and line 2 baking sheets with parchment paper.
- Melt the chopped unsweetened chocolate, chopped semisweet baking chocolate, and butter in a double boiler over simmering water, stirring until smooth. Allow to cool slightly.
- Pour the melted chocolate and butter into a mixing bowl and let it cool for 2-3 minutes.
- Add the white sugar and mix with electric beaters (or use the bowl and paddle attachment of a stand mixer).
- Add the eggs and vanilla extract and mix until well combined.
- Mix in the all-purpose flour with the beaters until just combined. Scrape down the sides of the bowl as needed.
- Stir in the semisweet chocolate chips, chopped white chocolate (or white chocolate chips) and dark chocolate chips.
- Drop rounded spoonfuls onto the prepared baking sheets and flatten each slightly.
- Bake for 12 to 14 minutes, or until the cookies are set but still soft in the center. Allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Chef Jenn’s Tips
- For an extra glossy finish on your cookies, add a tablespoon of brewed coffee to the chocolate mixture. It won’t impart a coffee flavor but will enhance the chocolate’s richness.
- Use a cookie scoop to keep your cookies all the same size. A 1.5-tablespoon cookie scoop is perfect for these cookies.
- Don’t overmix the dough after adding flour; mix just until no streaks of flour remain to keep the cookies tender.