Double Chocolate Chunk Cookies are a delightful treat that brings together the rich intensity of dark chocolate with the comforting texture of classic cookies. Every bite offers a perfect balance of chewy and crispy, with the molten chocolate chunks melting in your mouth. Whether you bake these cookies for a family gathering, a special occasion, or just because, they’re sure to satisfy your chocolate cravings and impress your friends and loved ones.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 210
- Protein: 2.5 grams
- Carbohydrates: 29 grams
- Fat: 10 grams
- Fiber: 1 gram
- Sugar: 15 grams
- Sodium: 150 mg
Why Make This Double Chocolate Chunk Cookies
These Double Chocolate Chunk Cookies are perfect for chocolate lovers and are incredibly easy to make. The unique combination of brown and granulated sugars results in a cookie that’s not only delicious but also has a lovely texture. With chunks of rich chocolate in every bite, they offer a decadent experience that both children and adults adore. Plus, they come together quickly, making them an ideal choice for busy weeknights or impromptu dessert cravings.
How to Make Double Chocolate Chunk Cookies
Step 1: Preparation
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out chewy on the inside with just the right amount of crispiness on the edges.
Step 2: Mixing
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. This step incorporates air, contributing to the cookie’s texture. Then, beat in the eggs one at a time, making sure to fully mix each egg before adding the next. Finally, stir in the vanilla extract, adding a lovely aroma and flavor to your mix.
Step 3: Cooking
In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the dry ingredients. Gradually add this mixture to the creamed butter and sugars, mixing just until combined. Be careful not to over-mix to maintain a soft and tender cookie. Gently fold in the chocolate chunks, ensuring they are evenly distributed throughout the dough.
Step 4: Finishing
Drop tablespoonfuls of the cookie dough onto ungreased baking sheets, spacing them a couple of inches apart. Bake in your preheated oven for 10-12 minutes or until the edges look set but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
How to Serve Double Chocolate Chunk Cookies
These cookies are best enjoyed straight from the oven when they’re still warm and the chocolate is gooey. Serve them with a glass of cold milk for the ultimate treat experience! They’re also great for dessert platters at parties, cookie exchanges, or as a thoughtful gift for a friend.
How to Store Double Chocolate Chunk Cookies
To store your cookies, let them cool completely, then place them in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, freeze them by placing them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Thaw them at room temperature when you’re ready to enjoy again!
Expert Tips for Perfect Double Chocolate Chunk Cookies
- Use room temperature butter for easier creaming and better texture.
- For a richer flavor, consider using dark cocoa powder.
- You can substitute chocolate chunks with chocolate chips or even mix in nuts or dried fruit for added texture.
- Avoid over-baking; undercooked cookies will firm up as they cool, keeping them soft and chewy.
- If you find your dough too sticky, chill it for about 30 minutes before baking.
Delicious Variations
Feel free to customize your cookies! Try adding peppermint extract for a festive twist, or mix in some chopped nuts or caramel bits for added flavor. You can also drizzle the cooled cookies with white chocolate for a decorative touch.
Frequently Asked Questions
- Can I use unsweetened cocoa powder instead of Dutch-process?
Yes, unsweetened cocoa powder works perfectly! Just keep in mind that Dutch-process cocoa will give a milder flavor. - How do I know when my cookies are done baking?
Look for firm edges with slightly soft centers. The cookies will continue to cook on the baking sheet after removing them from the oven. - Can I halve the recipe?
Absolutely! Simply divide all ingredients in half, and you’ll still get delicious cookies. - What can I substitute for eggs?
You can use one tablespoon of ground flaxseed mixed with three tablespoons of water per egg as a vegan substitute. - What’s the best way to reheat cookies?
Place them in a microwave for about 10 seconds or in a preheated oven at 300°F (150°C) for a few minutes to regain their warmth.
Conclusion
These Double Chocolate Chunk Cookies embody the essence of what a cookie should be: rich, chocolatey, and utterly satisfying. They’re simple enough to whip up anytime you need a treat and sure to please a crowd. Whether enjoyed fresh out of the oven or stored for later, each bite promises chocolatey goodness. Give this recipe a try, and you’re bound to fall in love with these delightful cookies! Enjoy your baking adventure!
Print
Double Chocolate Chunk Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these rich and chewy Double Chocolate Chunk Cookies, combining dark chocolate with a classic cookie texture for an irresistible treat.
Ingredients
- 1 cup softened butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this mixture to the creamed butter and sugars, mixing until just combined. Gently fold in the chocolate chunks.
- Drop tablespoonfuls of dough onto ungreased baking sheets, spacing them apart. Bake for 10-12 minutes until edges look set but centers are slightly soft.
- Let cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Best enjoyed warm with a glass of milk. Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 30mg
