double chunk chocolate cookie
Indulge in the ultimate double chunk chocolate cookie crispy edges, a chewy center, and gooey chocolate in every bite. Easy, rich, and bakery-style!
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
