Chocolate 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.
Servings: 20 cookies
Calories: 279kcal
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
Calories: 279kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 188mg | Potassium: 132mg | Fiber: 2g | Sugar: 23g | Vitamin A: 313IU | Calcium: 29mg | Iron: 1mg
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