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Freshly baked double chunk chocolate cookies with gooey melted chocolate chunks, stacked on a rustic wooden tray with a glass of milk beside them.
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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!
Course Dessert, Snack
Cuisine American
Keyword bakery-style cookies, chewy chocolate cookies, double chunk chocolate cookies, homemade cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings 24 cookies
Calories 220kcal
Author C. Sophie

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