Double Chocolate Chunk Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
20 cookies
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Calories
294 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Double Chocolate Chunk Cookies
Description
These cookies start with melting butter and mixing in Dutch-process cocoa powder, which yields a mellow but deep chocolate taste. Both granulated and light brown sugar introduce sweetness and slight chewiness. Eggs and vanilla extract help bind and add flavor. Dry ingredients including flour, baking soda, baking powder, and salt are incorporated gradually to maintain dough consistency. Chopped semi-sweet chocolate bars or chunks provide varied chocolate textures.
Baking at 350°F on parchment-lined sheets, large dough balls shaped by hand produce thick cookies. The result is a cookie with a soft interior and a slight crispness on the edges, rich with cocoa and bittersweet chocolate notes. Cookies can be flattened slightly before baking if dough was chilled to encourage spreading.
These cookies store well at room temperature in airtight containers for up to five days and the dough keeps refrigerated for up to three days. The dough can also be scooped and frozen for later baking. Using a mix of coarser and finer chopped chocolate pieces ensures even melting and texture throughout the cookie.
Ingredients
- 1 cup butter cut into pieces, unsalted
- ½ cup Dutch-process cocoa powder
- 1 cup granulated sugar
- ⅔ cup light brown sugar firmly packed
- 2 egg room temperature preferred, large
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon table salt
- 8 oz semi-sweet chocolate bars chopped (or a 10 oz/283g bag of chocolate chunks)
Instructions
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper, set aside.
- In a large microwave-safe bowl, heat butter in 15-20 second increments (stirring in between) until butter is melted.
- Immediately add cocoa powder and whisk to combine. Allow to cool until no longer warm to the touch (this usually only takes a few minutes after adding the cocoa, the mixture shouldn’t be warm or it could end up melting your sugar).
- Add sugars and stir to combine.
- Stir in eggs and vanilla extract.
- In a separate, medium-sized mixing bowl whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients (I recommend doing this in 3 or 4 parts), stirring after each addition until all dry ingredients are thoroughly incorporated.
- Stir in chopped chocolate.
- Scoop cookies by 3 Tablespoon-sized scoops (62g) and gently roll between your palms to create a smooth ball. Place on prepared baking sheet, spacing cookies at least 2” apart.
- Transfer to center rack of 350F (175C) preheated oven and bake for 10 minutes. Within a minute or two of removing from the oven, gently flatten with the clean bottom of a measuring cup (the bottom can get a bit messy from the melted chocolate, you may need to carefully wipe it clean with a paper towel between cookies) to gently compress the cookies and give them a flat surface (don’t skip this!). Allow to cool completely on baking sheet before enjoying!
Notes
- Use a combination of coarse and fine chopped semi-sweet or dark chocolate for texture and even melting.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- The cookie dough can be refrigerated up to 3 days before baking; allow it to come to room temperature for easier scooping.
- Chilled dough can be gently flattened before baking if cookies do not spread enough.
- Cookie dough balls can be frozen for future baking according to standard freezing methods for cookie dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 294kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 191mg | 8% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 313IU | 6% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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