Chocolate Chocolate Chip Cake Cookies

Chocolate Chocolate Chip Cake Cookies

221 Reviews 20 Pics
Chef Doogie
Recipe by  Chef Doogie

“Soft, chewy, chocolaty chocolate chip cookies that are positively childishly yummy! These are a finals pick-me-up for our college student daughter.”

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Adjust Servings

Original recipe yields 4 dozen


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes! Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
  3. In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, kosher salt and cocoa powder. Seal the bag and massage the ingredients to combine. The mixture will appear homogenous with no separate ingredients showing.
  4. Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined - about 3 minutes. Add all the walnuts and chocolate chips and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your fingers.
  5. Bake for 11 minutes at 350 degrees F (175 degrees C). The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely. Store in airtight containers.

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Reviews (221)

Rate This Recipe


Really good. Great the next day and stay soft! I used regular salted butter (I cut out a little of the kosher salt) and omitted the nuts- still great. Don't let these over cook! 11 minutes is just enough, let them finish on the cookie sheet outside of the oven for about 2-3 minutes.



I followed the recipe except for not adding in the nuts. Next time I will cut back on the chocolate chips. I used the hand roll method since there were so many chocolate chips it was impossible to do the spoon method with the chips falling off the dough. Definitely worth the effort because the cookies tasted fabulous. This recipe will be a keeper!



These cookies were soft and chocolatey. The only thing I would change next time is to use regular salt instead of kosher. The salt taste was a bit too noticeable and I think it's because the kosher salt didn't blend as well as the other kind would've. Otherwise very yummy!

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Amount Per Serving (24 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 31.3 g
  • 10%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 75 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Three Hundred Chocolate Chip Cookies


next recipe:

Mom's Excellent Chocolate Chip Cookies