Is there anything more satisfying than biting into a warm, chewy chocolate cookie loaded with gooey chocolate chunks? These bakery-style double chocolate cookies are every chocolate lover’s dream crispy on the edges, fudgy in the center, and packed with rich dark and milk chocolate in every bite.
Whether you’re craving a cozy treat with a glass of milk, looking to impress guests, or just indulging in some homemade chocolate goodness, this recipe has you covered. Best of all, it’s easy to make with simple pantry staples, so you can whip up a batch anytime.
Ready to bake the ultimate chocolate indulgence? Let’s get started!
Table of Contents
Why You’ll Love These Double Chunk Chocolate Cookie
There’s something undeniably satisfying about a chewy, double chunk chocolate cookie fresh from the oven. This recipe is designed for chocolate lovers who crave an indulgent, bakery-style treat with a perfect balance of crispy edges and a fudgy center.
Here’s why these cookies deserve a spot in your baking rotation:
- Rich, Decadent Flavor – A blend of dark chocolate chunks and milk chocolate chips creates an intense chocolate experience in every bite.
- Perfect Texture – These cookies are soft and chewy, thanks to brown sugar and melted butter, with just the right amount of crispiness on the edges.
- Easy to Make – No complicated techniques required—just mix, scoop, and bake.
- Customizable – Add nuts, swap chocolate varieties, or even try stuffing them for an extra gooey surprise.
- Better Than Store-Bought – These homemade chocolate cookies rival any bakery version at a fraction of the cost.
These cookies are perfect for dessert, gifting, or a cozy night in with a glass of milk. Get ready to bake the ultimate chocolatey indulgence!
Ingredients for Double Chunk Chocolate Cookie
Great cookies start with quality ingredients. This recipe balances rich chocolate flavors with the perfect blend of pantry staples to create chewy, bakery-style double chunk chocolate cookies.
What You’ll Need:
Dry Ingredients:
- All-purpose flour (2 ¼ cups) – Provides structure while keeping the cookies soft.
- Unsweetened cocoa powder (½ cup) – Adds deep, chocolatey richness.
- Baking soda (1 teaspoon) – Helps the cookies spread properly.
- Salt (½ teaspoon) – Enhances the chocolate flavor.
Wet Ingredients:
- Unsalted butter (1 cup, melted and slightly cooled) – Creates that soft, chewy texture.
- Brown sugar (1 cup, packed) – Adds moisture and a subtle caramel flavor.
- Granulated sugar (½ cup) – Helps balance sweetness and structure.
- Eggs (2, room temperature) – Binds the ingredients and ensures a soft texture.
- Vanilla extract (2 teaspoons) – Enhances the overall flavor profile.
Chocolate Additions:
- Dark chocolate chunks (1 cup) – Melts into gooey pools of chocolate.
- Milk chocolate chips (¾ cup) – Adds a creamy, sweet contrast to the dark chocolate.
Ingredient Tips & Substitutions:
- Want an extra fudgy texture? Replace ½ cup of flour with finely ground almond flour.
- Prefer a deeper cocoa flavor? Swap regular cocoa powder for Dutch-process cocoa.
- Dairy-free option – Use vegan butter and dairy-free chocolate chips.
- For extra crunch – Add ½ cup of chopped toasted walnuts or pecans.
If you love experimenting with different types of cookies, you might also enjoy this pancake mix cookies recipe for a fun and easy twist on classic baking.
With all your ingredients prepped, it’s time to move on to the fun part—mixing and baking!
How to Make Double Chunk Chocolate Cookies
Baking the perfect chewy chocolate chunk cookies is all about the right technique. Follow these step-by-step instructions to achieve crispy edges, a soft center, and gooey chocolate pockets in every bite.
Step 1: Prepare the Dough
- Mix the dry ingredients – In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution and prevents over-mixing later.
- Melt the butter – Let it cool slightly before mixing to avoid scrambling the eggs.
- Cream the sugars and butter – In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined. This step gives the cookies their signature chewy texture.
- Add the eggs and vanilla – One at a time, mix in the eggs, followed by the vanilla extract, until fully incorporated.
Step 2: Combine & Add Chocolate
- Incorporate the dry ingredients – Slowly fold the flour mixture into the wet ingredients using a spatula or mixer on low speed. Stir just until combined; overmixing can make the cookies dense.
- Fold in the chocolate – Gently mix in the dark chocolate chunks and milk chocolate chips. For even distribution, reserve some chunks to press on top before baking.
Step 3: Chill the Dough
- Refrigerate for at least 30 minutes – Chilling helps develop the flavors and prevents excessive spreading in the oven. If you’re short on time, 10 minutes in the freezer works as a quick fix.
Step 4: Shape & Bake
- Preheat the oven to 350°F (175°C) – Line a baking sheet with parchment paper for easy cleanup.
- Scoop the dough – Use a cookie scoop or a spoon to portion the dough into 2-tablespoon-sized balls, spacing them about 2 inches apart.
- Bake for 10-12 minutes – The cookies should be set around the edges but slightly underbaked in the center. They will continue to firm up as they cool.
- Cool on a wire rack – Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Troubleshooting Tips for Perfect Cookies
- Too flat? Your butter might have been too warm. Ensure the dough is properly chilled before baking.
- Too thick? You may have added too much flour. Spoon and level your flour instead of scooping directly from the bag.
- Want gooier cookies? Pull them from the oven when the centers still look slightly soft.
If you enjoy thick and gooey cookies, you might also love this best NYC stuffed cookies recipe for another decadent treat.
With your cookies fresh from the oven, it’s time to explore pro tips and creative variations to make them even more irresistible.
Pro Tips and Variations
Baking the perfect double chunk chocolate cookies is about more than just following the recipe—it’s about knowing a few insider tips to get that chewy, gooey, and flavorful result every time. Whether you want to customize flavors or avoid common baking pitfalls, these expert tips will help you take your cookies to the next level.
Pro Tips for Perfect Cookies
- Use high-quality chocolate – Opt for real chocolate chunks rather than just chocolate chips. Chopped dark chocolate bars melt better, creating those pools of gooey chocolate.
- Don’t overmix the dough – Overworking the batter can develop too much gluten, leading to tough cookies instead of soft, chewy ones. Stir until just combined.
- Chill the dough for deeper flavor – If time allows, refrigerate the dough for at least 30 minutes or up to 24 hours. This helps the flavors develop and prevents cookies from spreading too much.
- Room temperature eggs work best – Cold eggs won’t mix as smoothly into the batter. Let them sit at room temperature for 10-15 minutes before using.
- Measure flour correctly – Spoon and level the flour instead of scooping directly from the bag. Too much flour leads to dry cookies.
- Underbake slightly for the perfect texture – Take the cookies out when the edges are set, but the center still looks a little soft. They’ll firm up as they cool.
Fun Variations to Try
Want to get creative? Here are a few ways to customize your cookies:
- Triple Chocolate Cookies – Add ½ cup of white chocolate chips for an extra indulgent twist.
- Espresso Chocolate Cookies – Stir in 1 teaspoon of espresso powder to enhance the rich chocolate flavor.
- Nutty Crunch – Mix in ½ cup of toasted walnuts, pecans, or almonds for a crunchy texture.
- Sea Salt Finish – A sprinkle of flaky sea salt on top before baking adds a gourmet touch.
- Stuffed Cookies – Wrap the dough around a mini peanut butter cup or caramel square for a delicious surprise inside.
If you love experimenting with flavors, check out this cookie and cream cake pop recipe for another fun and indulgent treat.
With these pro tips and variations, you can personalize your cookies to match your taste preferences. Next, let’s explore the best ways to serve and enjoy these irresistible chocolate chunk cookies.
Serving Suggestions
Now that your double chunk chocolate cookies are baked to perfection, it’s time to enjoy them. Whether you’re indulging in a warm, gooey bite fresh from the oven or serving them at a gathering, these cookies pair beautifully with a variety of accompaniments.
Best Ways to Serve These Cookies
- Classic & Cozy – Enjoy them warm with a cold glass of milk for the ultimate comfort treat.
- Ice Cream Sandwiches – Take two cookies and sandwich them with a scoop of vanilla, chocolate, or caramel ice cream. Let them set in the freezer for 15 minutes before serving.
- Dipped in Coffee or Hot Chocolate – The rich chocolate flavors are enhanced when paired with a bold espresso, latte, or hot cocoa.
- Crumbled Over Desserts – Crush a cookie and sprinkle it over yogurt, pudding, or a bowl of ice cream for extra texture and flavor.
- Gourmet Presentation – Serve cookies on a dessert platter with fresh berries, whipped cream, or a drizzle of warm chocolate sauce.
Storage & Make-Ahead Tips
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh and chewy.
- Freezing Baked Cookies: Place cooled cookies in a sealed container or freezer bag and freeze for up to 3 months. Let them thaw at room temperature or warm them in the oven for a freshly baked taste.
- Freezing Cookie Dough: Roll dough into balls and freeze them on a baking sheet. Once solid, transfer them to a freezer bag. When ready to bake, place frozen dough balls on a tray and bake—just add 2 extra minutes to the baking time.
For another delicious treat that’s perfect for serving at parties or gifting, check out this chocolate cream cheese pound cake for a rich and decadent dessert.
No matter how you serve them, these cookies are guaranteed to satisfy your chocolate cravings. Now, let’s wrap things up with some final thoughts.
Conclusion
Baking a batch of double chunk chocolate cookies is more than just making a sweet treat—it’s about creating a warm, indulgent experience that brings people together. With their chewy centers, crisp edges, and gooey pools of melted chocolate, these cookies are a must-have for any chocolate lover.
This recipe is perfect for family gatherings, gifting, or simply satisfying your own cravings. Plus, with all the customization options, you can make them your own by adding nuts, stuffing them with caramel, or sprinkling them with flaky sea salt.
Recap: Why You’ll Love This Recipe
- Rich, deep chocolate flavor from dark cocoa and real chocolate chunks
- Perfectly chewy texture with a slight crisp around the edges
- Easy-to-follow recipe with simple pantry ingredients
- Make-ahead and freezer-friendly for effortless treats anytime
If you loved making these cookies, you might also enjoy trying this braided chocolate chip brioche for another chocolate-infused baked good that’s just as indulgent.
Now, it’s time to preheat your oven and experience the joy of homemade chocolate chunk cookies. Happy baking!
FAQs
Baking the perfect double chunk chocolate cookies might bring up a few questions, especially if you’re trying this recipe for the first time. Here are answers to some common concerns to ensure your cookies turn out perfectly chewy, chocolatey, and delicious every time.
1. How much is the Double Chunk Chocolate Cookie at Costco?
Costco’s pricing can vary by location, but their Double Chunk Chocolate Cookies typically come in a bulk pack and range between $8 to $12 for a dozen. For the most accurate price, check with your local Costco bakery section.
2. How good is the Double Chunk Chocolate Cookie?
Costco’s Double Chunk Chocolate Cookie is known for its soft, chewy texture and rich chocolate flavor, featuring both dark and milk chocolate chunks. Many people love it for its bakery-style quality and generous chocolate content, making it a popular choice among cookie lovers.
3. What is the difference between chocolate chip and chocolate chunk cookies?
The main difference lies in the size and texture of the chocolate:
Chocolate chip cookies use small, uniform chocolate chips, which hold their shape when baked.
Chocolate chunk cookies use larger, irregular chocolate pieces, which melt into gooey, pools of chocolate for a richer bite.
4. How do you say “Double Chunk Chocolate Cookie”?
You would pronounce it as “duh-buhl chungk chawk-lit ku-kee” in English. If you’re looking for a more refined or international pronunciation, you could emphasize the “chocolate” as “shok-oh-late” in some regions.
5. What do the French call cookies?
In French, cookies are commonly referred to as “biscuits” or “petits gâteaux” (small cakes). However, American-style cookies are often just called “cookies” in France, especially in bakeries and cafés.
6. What is the name of the Costco cookie?
Costco’s signature chocolate cookie is often called the “Double Chocolate Chunk Cookie” and is part of their Kirkland Signature bakery line. They also sell other varieties, including chocolate chip and oatmeal raisin cookies.
7. Why are chocolate chunks better than chocolate chips?
Chocolate chunks provide a richer, more indulgent experience because:
They melt better, creating gooey chocolate pockets in every bite.
They offer more intense chocolate flavor, since they are often made with higher-quality chocolate than standard chips.
The varying sizes of chunks create a better texture contrast between crispy and soft cookie bites.
8. What do the English call chocolate chip cookies?
In the UK, chocolate chip cookies are sometimes referred to as “chocolate chip biscuits”, but American-style cookies are usually just called “cookies” in British supermarkets and bakeries.
9. Do chocolate chunks melt in cookies?
Yes, chocolate chunks melt more easily than chocolate chips because they are made with fewer stabilizers. This results in those gooey, melted chocolate pockets that make chunk cookies extra indulgent.
These FAQs should help clear up any questions you might have about double chunk chocolate cookies. Now that you’re armed with all the knowledge, it’s time to bake up a batch and enjoy every chocolate-filled bite!
double chunk chocolate cookie
Ingredients
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter melted and slightly cooled
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
Chocolate Mix-Ins:
- 1 cup dark chocolate chunks
- ¾ cup milk chocolate chips
Instructions
Step 1: Prepare the Dough
- Mix the dry ingredients – In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.
- Cream the butter and sugars – In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla – Stir in the eggs one at a time, followed by the vanilla extract, ensuring a well-mixed batter.
Step 2: Combine & Add Chocolate
- Incorporate dry ingredients – Gradually fold the dry mixture into the wet mixture using a spatula or mixer on low speed.
- Fold in chocolate – Gently mix in the dark chocolate chunks and milk chocolate chips, saving some to press on top before baking.
Step 3: Chill the Dough
- Refrigerate for at least 30 minutes – This step enhances flavor and prevents excessive spreading while baking.
Step 4: Shape & Bake
- Preheat oven to 350°F (175°C) – Line a baking sheet with parchment paper.
- Scoop the dough – Use a cookie scoop or tablespoon to form 2-tablespoon-sized dough balls, spacing them 2 inches apart.
- Bake for 10-12 minutes – The cookies should be set around the edges but slightly soft in the center.
- Cool & Serve – Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition Information (Per Serving)
- Calories: 220
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 90mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 18g
- Protein: 3g
