Double Chocolate Chunk Cookies
These decadent Double Chocolate Chunk Cookies are loaded with rich, fudgy flavor, and are an easy bakery-style treat you can make at home. They’re the perfect crowd-pleasing cookie everyone loves.
Calling all chocoholics, this is the recipe for you! These thick, soft-baked Chocolate Chocolate Chunk Cookies are insanely rich, indulgent, and filled with chunks of melty chocolate in every bite. Super simple to make with an impressive bakery-style look, this easy cookie recipe has become our family’s new favorite.
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With crisp edges, a fudgy, chewy center, and pools of melty chocolate throughout, these Double Chocolate Chunk Cookies are pure decadence and the ultimate indulgent treat. We love serving these at family parties, during the holidays, and we always keep extra dough on hand for a quick dessert. Double the chocolate, double the fun…and deliciousness! Just add a glass of ice cold milk and enjoy.
If you’re a chocolate lover, be sure to try this Chocolate Gooey Butter Cake and these Double Chocolate Chip Zucchini Muffins for even more sweet treats.
Table of Contents
Why You’ll Love This Recipe
- Deep, rich chocolate flavor. These cookies are loaded with indulgent chocolatey flavor in every single bite.
- Made with chocolate chunks. Thick chunks of rich chocolate create gooey pockets of melted chocolate in the cookies. You can’t get that with just chips!
- Crisp edges with a soft, fudgy center. These cookies are the perfect textural balance. They’re crunchy and crisp on the outside but soft on the inside.
- Minimal mixing required. These cookies are so simple to make. Just mix together the wet and dry ingredients separately, then combine and your dough is ready!
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Butter: For richness, we like salted to balance out the sweetness from the chocolate.
- Sugar: Granulated sugar works perfectly.
- Brown Sugar: Adds a deep, rich, caramel-like flavor.
- Eggs: To bind the dough together.
- Vanilla: Use good-quality, pure vanilla extract.
- All-Purpose Flour: Gives the cookie their texture.
- Unsweetened Cocoa Powder: For an extra chocolatey base.
- Baking Soda & Baking Powder: To help the cookies rise just so.
- Salt: Just a pinch, for balance.
- Semi-Sweet Chocolate Bar: Chopped pieces for the perfect texture and bite.
- Milk Chocolate Chips: For even more chocolatey goodness.
Tools You’ll Need
- 12″x17″ Cookie Sheet
- Hand Mixer or Stand Mixer
- Mixing Bowls
- Liquid Measuring Cups
- Measuring Cups and Spoons
- Spatula
- Large Scoop
- Chef’s Knife
- Cutting Board
- Parchment Paper
How To Make Double Chocolate Chunk Cookies
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in eggs and vanilla until smooth and fully combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Stir in 3 ounces of the chopped chocolate bar and 3/4 cup of the chips.
- Scoop 3-tablespoon portions into a plastic container or sheet pan. Cover and refrigerate at least 30 minutes.
- When ready to bake, preheat to 350°F. Line a baking sheet with parchment paper. Place the chilled cookie dough balls 2–3 inches apart on the baking sheet. Lightly press the reserved chocolate bar and chips on top of the cookie dough.
- Bake 8-10 minutes, until edges are set but centers look slightly soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Expert Tips
- Pull cookies when centers still look slightly underbaked. You might feel like they’re undercooked, but pulling them out of the oven at this stage is essential for a fudgy texture.
- Chill dough if the kitchen is warm. Keep the dough in the fridge, covered, until you’re ready to bake to prevent excess spreading. Warm cookie dough can spread and create thin cookies once baked.
- Use a mix of chocolate chunks and chips. The big chunks are key for gooey pockets of melted chocolate, while the chips create a nice chocolate balance throughout the cookie. Both are ideal for varied texture.
- Press extra chocolate chunks on top. Do this with a few extra before (and after) baking, for that bakery-style appearance.
Variations
Some of our favorite variations include:
- Add espresso powder. A tablespoon will deepen the chocolate flavor, but won’t add a “coffee” taste.
- Mix in nuts. Crunchy walnuts or pecans add nice flavor and texture.
- Use white chocolate chunks. Just as delicious and extra sweet, these add a nice flavor and visual contrast.
- Sprinkle with flaky sea salt after baking. For the perfect salty-sweet finishing touch.
Storage
Store leftover cookies in an airtight container at room temperature for up to 5 days.
You can freeze unbaked cookie dough in scooped portions to bake later. Store individually wrapped balls or in a single layer in an airtight container, and bake straight from frozen. Just add an extra minute or two to the bake time.
Frequently asked questions
This can happen if the cookies are over-baked, or if they were made with too much flour or cocoa powder. Be sure to measure the ingredients carefully, and pull the cookies out of the oven when the centers still look slightly underbaked. This will give them the perfect fudgy texture.
Chocolate chips hold their shape once baked, so you’ll get a distinct bite of chocolate when you bite into the cookie if you use them. Chocolate chunks do not contain stabilizers like chips do, so they melt when baked, resulting in gooey, melted pools of chocolate in the cookie when you bite into them.
Yes, you can, but the baked cookie will have a slightly different texture and flavor. Natural cocoa powder helps the cookies rise, where as Dutch-process won’t, so you may end up with a flatter, more spread out cookie. Natural cocoa powder also has a more traditional chocolate flavor whereas Dutch-process has a richer, smoother, more intense brownie-like chocolate flavor. Both can work.
More Delicious Cookie Recipes
- Gooey Butter Cookies
- Strawberry Shortcake Cookies
- Steel Cut Oat Cookies
- Chewy Oatmeal Raisin Cookies
Chocolate Chocolate Chunk Cookies
Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounce semi-sweet chocolate bar (roughly chopped) divided
- 1 cup milk chocolate chips divided
Instructions
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in eggs and vanilla until smooth and fully combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Stir in 3 ounces of the chopped chocolate bar and 3/4 cup of the chips.
- Scoop 3-tablespoon portions into a plastic container or sheet pan. Cover and refrigerate at least 30 minutes.
- When ready to bake, preheat to 350°F. Line a baking sheet with parchment paper. Place the chilled cookie dough balls 2–3 inches apart on the baking sheet. Lightly press the reserved chocolate bar and chips on top of the cookie dough. Bake 8-10 minutes, until edges are set but centers look slightly soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
Storage
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- You can freeze unbaked cookie dough in scooped portions to bake later. Store individually wrapped balls or in a single layer in an airtight container, and bake straight from frozen — just add an extra minute or two to the bake time.
Tips
- Pull cookies when centers still look slightly underbaked. You might feel like they’re undercooked, but pulling them out of the oven at this stage is essential for a fudgy texture.
- Chill dough if the kitchen is warm. Keep the dough in the fridge, covered, until you’re ready to bake to prevent excess spreading. Warm cookie dough can spread and create thin cookies once baked.
- Use a mix of chocolate chunks and chips. The big chunks are key for gooey pockets of melted chocolate, while the chips create a nice chocolate balance throughout the cookie. Both are ideal for varied texture.
- Press extra chocolate chunks on top. Do this with a few extra before (and after) baking, for that bakery-style appearance.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
