Print

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

A stack of double chunk chocolate cookies with one cookie broken in half, revealing melted chocolate inside.
Print Recipe

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.

Ingredients

Scale

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

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

Find it online: https://recipesandchill.com/double-chunk-chocolate-cookie/