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Chocolate Chocolate Chip Cake Cookies

Rated as 4.72 out of 5 Stars

"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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servings 265
Original recipe yields 24 servings (4 dozen)


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  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.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 265 calories; 15.9 31.3 3.5 36 75 Full nutrition

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Read all reviews 231
  1. 271 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ju...

Most helpful critical review

meh, these were just okay. I made a couple of adjustments: 3/4 C sugar 3/4 C brown sugar, 1/2 C butter 1/2 C shortening. I mean these are good cookies but not as good as other recipes I've used...

Most helpful
Most positive
Least positive

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 ju...

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 impossibl...

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 k...

These were the best cookies I think I have ever made....I made these over the Christmas holiday and they were a hit everywhere I took them. I even had to hide them from my husband. The only cha...

Exactly as promised - chocolatey, cakey goodness. I was worried the dough would be too soft and spread (it's really sticky) but it didn't... I did substitute two teaspoons of mint flavouring for...

Wow! These are way better than I thought they'd be. Im not a huge cookie fan, but I needed a way to use up some walnuts, (my mom has a very prolific walnut tree). I didnt think they were overly ...

Oh baby!!! I have tinkered and experimented with other cookie recipes and this one really is the best. Mine didn't flatten as they baked so they came out really ugly...but who cares when they ta...

Pretty yummy! I like my cookies really soft so only baked about 8-9 mins in my oven. The catch with these cookies as others have mentioned is they are MUCH better when completely cooled (like t...

Delicious! For a little more flavor, try adding extra vanilla, some cinnamon and a dash of chili powder to the dry ingredients. HINT: I blended in 1/2 C. sour cream with an extra tablespoon or s...