Double Chunk Chocolate Cookie Recipe: Chewy, Gooey, and Loaded with Chocolate

Let’s be honest—when it comes to cookies, double chunk chocolate cookies are in a league in their personal. Imagine biting right into a warm cookie with a chewy center, crisp edges, and melty chunks of chocolate in each single bite. Yep, that’s what we’re aiming for here. Whether you’re baking for a unique event, a lazy Sunday afternoon, or simply due to the fact you’re craving chocolate (no judgment!), this recipe is right here to fulfill your candy tooth.

And hey, I’ve thrown in some tips, FAQs, and fun tidbits to make sure your cookies come out perfect every single time. Ready? Let’s do this!

Why These Cookies are the Best

1. Double the Chocolate: We’re using both chocolate chunks and cocoa powder. Because why stop at one form of chocolate when you can have two?
2. Perfect Texture: soft inside the middle and crispy on the edges—simply how cookies should be.
3. Customizable: Want to add nuts or swap in dark chocolate? Go for it! This recipe is super forgiving.
4. Easy to Make: No fancy equipment or hard-to-find ingredients. You’ll have these whipped up in no time.

Ingredients You’ll Need

Here’s the lineup of ingredients. You probably already have most of them in your pantry:

For the Dry Ingredients:

• 2 ¼ cups all-purpose flour
• ½ cup cocoa powder (unsweetened, because we’re sweet enough already, right?)
• 1 teaspoon baking soda
• ½ teaspoon salt

For the Wet Ingredients:

• 1 cup unsalted butter (softened—don’t skip this step!)
• 1 cup brown sugar (packed)
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

The Chocolate:

• 1 cup semi-sweet chocolate chunks
• 1 cup milk chocolate chunks (or any combo you like)

How to Make Double Chunk Chocolate Cookies

Follow these simple steps for Chocolate Cookies greatness:

1: Prep and Preheat

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. It’s like giving your cookies a comfy bed to bake on.

2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside. This step ensures your dry ingredients are evenly distributed—no random clumps of salt!

3: Cream the Butter and Sugars

In a massive blending bowl, beat the softened butter, granulated sugar and brown sugar until light and fluffy. This takes about 2-three mins with a hand mixer. If you’re doing it by hand, you’re basically getting your arm workout for the day.

4: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. Your kitchen probably smells amazing right about now.

5: Combine Wet and Dry

Gradually upload the dry elements to the moist substances. Mix on low speed to keep away from turning your kitchen right into a cocoa-powder snowfall. Stop blending as quickly as there are no streaks of flour left.

6: Fold in the Chocolate Chunks

Gently stir in the chocolate chunks. Pro tip: Save a handful of chunks to press into the top of the cookies right before baking. It makes them look bakery-worthy!

7: Scoop and Bake

Using a cookie scoop (or a spoon), drop dough balls onto your prepared baking sheets. Space them about 2 inches apart—they’re going to spread a little. Bake for 9-11 minutes, or until the edges are set but the centers still look slightly underbaked.

8: Cool (If You Can Wait)

Let the cookies cool at the baking sheet for about 5 mins, then transfer them to a wire rack to cool absolutely. Or, you already know, consume one right away due to the fact heat cookies are basically magic.

Tips for the Best Chocolate Cookies Ever

1. Don’t Overbake: The cookies will continue to set as they cool, so pull them out when the centers look slightly soft.
2. Chill the Dough (Optional): If you have got time, relax the dough for about 30 minutes earlier than baking. It enhances the taste and stops spreading.
3. Use Good Chocolate: The better the chocolate, the better the cookie. Splurge a little if you can.
4. Measure Properly: Scoop your flour into the measuring cup and level it off with a knife. Too much flour can make cookies dry.

Why You’ll Love Double Chunk Chocolate Cookie recipe

• It’s a crowd-pleaser: These cookies are guaranteed to disappear at any party or gathering.
• It’s easy: No fancy gadgets, no crazy steps—just simple ingredients and straightforward instructions.
• It’s indulgent: Because sometimes, you just need a little extra chocolate in your life.

Ways to Customize Your Chocolate Cookie

1. Add Nuts: Stir in a handful of chopped pecans or walnuts for extra crunch.
2. Try Different Chocolate: White chocolate chunks, dark chocolate chips, or even peanut butter chips. Go wild!
3. Mix in Sea Salt: Sprinkle a touch flaky sea salt on top of each cookie before baking for that sweet-salty mixture.

If you’re looking for a healthier alternative, why not try my Protein Cookie Recipe? It’s packed with protein and still delivers on flavor, making it a great option for post-workout snacks or guilt-free indulgence.

Serving Suggestions for Double Chunk Chocolate Cookie

These Chocolate Cookies are perfect on their own, but if you want to get fancy:

• Pair them with a scoop of vanilla ice cream.
• Crumble them over a bowl of chocolate pudding.
• Dip them in a cold glass of milk (classic and unbeatable).

Why Double Chunk Chocolate Cookies Are the Ultimate Comfort Food

There’s just some thing about double chunk chocolate cookies that screams consolation. Maybe it’s the wealthy, melty chocolate that feels like a warm hug on a chilly day. Or possibly it’s the chewy texture that takes you returned to early life recollections of sneaking cookies instantly off the baking tray. These cookies aren’t only a dessert—they’re a little slice of pleasure, ideal for any time you want a choose-me-up.

Whether you’re having a rough day or celebrating a win, a batch of these cookies has a way of making everything feel just a bit better. Plus, they’re so versatile! Bring them to a potluck, bake them for a holiday cookie swap, or stash them in the pantry for a late-night snack. They’re always a hit.

The Science Behind the Perfect Double Chunk Chocolate Cookie

You won’t consider science when baking cookies, however a lot is going on behind the scenes. The aggregate of brown sugar and granulated sugar performs a huge position in attaining that chewy texture. Brown sugar adds moisture and a deeper taste, while granulated sugar offers you the ones superbly crisp edges.

And then there’s the butter. Softened butter creates air pockets when creamed with sugar, giving your cookies that light, fluffy texture. If you melt the butter instead, you’ll end up with a denser, flatter cookie (not necessarily a bad thing, but different).

Even the type of chocolate matters! Chocolate chunks tend to melt more than chips because they don’t have stabilizers. That’s why they create those gooey chocolate pockets that make every bite an experience.

How to Fix Common Cookie Problems

Even the best bakers run into issues sometimes. Here’s how to troubleshoot a few common cookie problems:

• Too Flat: If your cookies spread too much, try chilling the dough longer. You can also check if your baking soda is fresh—expired leavening agents can mess with your results.
• Too Dry: Overbaking is the usual culprit here. Pull the cookies out when the centers are still soft—they’ll finish cooking on the baking sheet.
• Too Thick: If your cookies aren’t spreading sufficient, it is probably due to the fact the flour wasn’t measured efficiently. Always spoon flour into your measuring cup and degree it off with a knife.

Pairing Drinks with Double Chunk Chocolate Cookie

Cookies and milk are a conventional combination, however why stop there? If you want to raise (oops, I mean take) your cookie enjoy to the next level, strive pairing those with a hot drink:

• Coffee: The bitterness of coffee perfectly balances the sweetness of the cookies.
• Hot Chocolate: Yes, more chocolate. Double down on the indulgence!
• Chai Tea Latte: The warm spices complement the rich chocolate flavor beautifully.
• Cold Brew with Sweet Cream: The refreshing cold brew and creamy sweetness make a heavenly combo with these cookies.

Why You Should Always Have a Double Chunk Chocolate Cookie Recipe Handy

Life is full of unexpected moments—good and bad. Having a go-to double chunk chocolate cookie recipe in your pocket is like having a secret weapon for any occasion. Surprise guests? Bake a batch. Forgot a coworker’s birthday? Cookies to the rescue. Need to bribe someone (in the nicest way possible)? These cookies can handle it.

Plus, making cookies from scratch beats store-bought every time. The aroma of fresh baked cookies wafting through your kitchen is unbeatable, and they taste so much better when you know you’ve made them with love (and a lot of chocolate).

If you haven’t already, print out this recipe or save it to your bookmarks. Trust me, it’s going to become your go-to in no time.

FAQs About Double Chunk Chocolate Cookie

Final Thoughts on Double Chunk Chocolate Cookie

Honestly, double bite chocolate cookies are the form of treat that simply makes lifestyles higher. They’re wealthy, indulgent, and ridiculously gratifying—like a hug in cookie form. Whether you’re baking for a loved one or treating yourself, those cookies are a guaranteed hit.

So grab your apron, preheat your oven, and get geared up to bake a batch (or ). Don’t forget about to snag one even as they’re warm—they’re simply too properly to withstand!

If you’ve got any questions or recommendations of your very own, drop them within the comments beneath. Let’s share the cookie love!

Double Chunk Chocolate Cookie Recipe: Chewy, Gooey, and Loaded with Chocolate

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Let’s be honest—when it comes to cookies, double chunk chocolate cookies are in a league in their personal. Imagine biting right into a warm cookie with a chewy center, crisp edges, and melty chunks of chocolate in each single bite.

• Author: Amélie
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Desserts
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dry Ingredients:

• 2 ¼ cups all-purpose flour
• ½ cup cocoa powder (unsweetened, because we’re sweet enough already, right?)
• 1 teaspoon baking soda
• ½ teaspoon salt

For the Wet Ingredients:

• 1 cup unsalted butter (softened—don’t skip this step!)
• 1 cup brown sugar (packed)
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

The Chocolate:

• 1 cup semi-sweet chocolate chunks
• 1 cup milk chocolate chunks (or any combo you like)

Instructions

1: Prep and Preheat
Preheat your oven to 350°F (a hundred seventy five°C). Line two baking sheets with parchment paper or silicone baking mats. It’s like giving your cookies a cosy mattress to bake on.

2: Mix Dry Ingredients
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it apart. This step ensures your dry elements are frivolously dispensed—no random clumps of salt!

3: Cream the Butter and Sugars
In a massive blending bowl, beat the softened butter, granulated sugar and brown sugar until light and fluffy. This takes about 2-three mins with a hand mixer. If you’re doing it by hand, you’re basically getting your arm workout for the day.

4: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. Your kitchen probably smells amazing right about now.

5: Combine Wet and Dry
Gradually upload the dry elements to the moist substances. Mix on low speed to keep away from turning your kitchen right into a cocoa-powder snowfall. Stop blending as quickly as there are no streaks of flour left.

6: Fold in the Chocolate Chunks
Gently stir in the chocolate chunks. Pro tip: Save a handful of chunks to press into the top of the cookies right before baking. It makes them look bakery-worthy!

7: Scoop and Bake
Using a cookie scoop (or a spoon), drop dough balls onto your prepared baking sheets. Space them about 2 inches apart—they’re going to spread a little. Bake for 9-11 minutes, or until the edges are set but the centers still look slightly underbaked.

8: Cool (If You Can Wait)
Let the cookies cool at the baking sheet for about 5 mins, then transfer them to a wire rack to cool absolutely. Or, you already know, consume one right away due to the fact heat cookies are basically magic.

Notes

1. Don’t Overbake: The cookies will continue to set as they cool, so pull them out when the centers look slightly soft.
2. Chill the Dough (Optional): If you have got time, relax the dough for about 30 minutes earlier than baking. It enhances the taste and stops spreading.
3. Use Good Chocolate: The better the chocolate, the better the cookie. Splurge a little if you can.
4. Measure Properly: Scoop your flour into the measuring cup and level it off with a knife. Too much flour can make cookies dry.

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 18g
• Fat: 12g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 2g

Keywords: Double Chunk Chocolate Cookie, Double Chocolate Cookie, Gooey Chocolate Cookie