Description
These double chunk chocolate cookies are the ultimate treat for chocolate lovers. Made with a rich cocoa base and loaded with gooey chocolate chunks, these cookies are soft, chewy, and bursting with flavor. Perfect for any occasion, they’re easy to make and will leave everyone reaching for seconds!
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (Dutch-processed recommended)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 ½ cups dark chocolate chunks
- 1 cup milk chocolate chunks
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each addition is fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Chocolate Chunks: Gently fold in the dark and milk chocolate chunks until evenly distributed.
- Scoop Dough: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Variations: Swap milk chocolate chunks for white chocolate for a sweeter contrast or add nuts like walnuts or pecans for extra crunch.
- Allergy Adjustments: Use gluten-free flour for a gluten-free version and dairy-free chocolate chunks along with plant-based butter for a vegan option.
- Storage Tips: Store cookies in an airtight container at room temperature for up to 5 days. Freeze unbaked cookie dough balls for up to 3 months and bake directly from frozen.
- Texture Tips: For thicker cookies, chill the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190 per serving
- Sugar: 14g per serving
- Sodium: 85mg per serving
- Fat: 9g per serving
- Saturated Fat: 5.5g per serving
- Unsaturated Fat: 2.5g per serving
- Trans Fat: 0g per serving
- Carbohydrates: 25g per serving
- Fiber: 1.5g per serving
- Protein: 2g per serving
- Cholesterol: 30mg per serving
Keywords: double chunk chocolate cookies, chocolate chunk cookies, chewy cookies, rich chocolate cookies, chocolate dessert recipes, easy cookie recipe