Chocolate Chocolate Chip Cookies are a dear favorite in my kitchen, and I just know they’ll become a treasured treat in yours too. There’s nothing quite like the smell of these beauties baking in the oven on a quiet afternoon.
What makes these cookies so special is the double chocolate goodness that runs through every bite, dear. The combination of quality butter and pure vanilla extract gives them such a rich, homemade flavor that store-bought cookies could never match.
I love to package these up warm with a ribbon and hand them to neighbors, or set out a plate for my grandchildren when they visit. These cookies have a way of bringing everyone to the table and creating the sweetest memories together.
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Chocolate Chocolate Chip Cookies
Ingredients
- 1 tablespoon Seeds
- 3 tablespoon Water
- 0.75 cup Butter
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 1.25 cup All-Purpose Flour
- 0.33333333333333 cup Cocoa Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 1 cup Spartan
Instructions
- Preheat oven to 350F (180C, or gas mark 4).
- In a food processor or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency.
- Set aside.
- In a large-size bowl, mix butter and sugar until creamy.
- Add “flax egg” and vanilla.
- In a separate bowl, blend flour, cocoa powder, baking soda, baking powder, and salt.
- Add this dry mixture to the wet mixture, and mix until everything is well blended.
- If you need a little extra moisture, add a small amount of water or nondairy milk.
- Stir in chips.
- Form balls and flatten slightly on an ungreased cookie sheet.
- Bake for 7 to 9 minutes, until the tops are no longer gooey.
