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–+ servings
Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies – Rich, Chewy Bliss Awaits

Indulge in rich Double Chocolate Chunk Cookies featuring fudgy cocoa and gooey chocolate chunks, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter provides moisture and richness; substitute with margarine for a dairy-free option.
  • 1.5 cups Granulated Sugar sweetens the cookies and contributes to their chewy texture.
  • 2 large Eggs bind ingredients together and add moisture; flax eggs can be used for a vegan option.
  • 1 tsp Vanilla Extract enhances the overall flavor of the cookies.
  • 3 cups All-Purpose Flour provides structure; consider a gluten-free flour blend for gluten-free cookies.
  • 0.5 cup Dutch-Process Cocoa Powder adds a deep chocolate flavor; natural cocoa can be substituted, but it will change the taste profile.
  • 1 tsp Baking Soda helps to leaven the cookies.
  • 0.5 tsp Salt balances the sweetness and enhances flavors.
For the Chocolate Goodness
  • 2 cups Chocolate Chunks offer gooey texture and rich chocolate flavor; opt for semi-sweet or bittersweet chocolate.
  • Flaky Sea Salt a sprinkle on top enhances the sweetness and adds an exquisite touch.

Equipment

  • oven
  • mixing bowl
  • Electric mixer
  • baking sheet
  • parchment paper
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions for Double Chocolate Chunk Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar. Beat until light and fluffy, about 2-3 minutes.
  3. Add 2 large eggs and 1 teaspoon of vanilla extract to the creamed mixture. Mix on low speed until well combined.
  4. In a separate bowl, whisk together 3 cups of all-purpose flour, ½ cup of Dutch-process cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this to the wet ingredients.
  5. Gently fold in 2 cups of chocolate chunks, reserving a handful for topping.
  6. Roll about 2 tablespoons of dough into balls and place them on the prepared baking sheet, allowing space for spreading.
  7. Bake for 8 to 10 minutes until the edges are set but centers remain soft.
  8. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 400IUCalcium: 20mgIron: 1mg

Notes

For thicker cookies, refrigerate the dough for 30 minutes before baking. Store baked cookies in an airtight container for up to 5 days or freeze for up to 3 months.

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