Double Chocolate Chunk Cookies Recipe

rows of double chocolate chunk cookies on a wire rack

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5 from 2 votes

Double Chocolate Chunk Cookies Recipe

Soft, gooey, and decadent, this Double Chocolate Chunk Cookies Recipe is the onl dessert you'll ever need!

Prep Time10

Cook Time14

Total Time23

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate chip cookies, chocolate chunk cookies, dessert, kid-friendly

Servings: servings

Author: Food Dolls

Ingredients

1 ½ cups flour
½ cup cocoa powder
½ teaspoon baking soda
Pinch of salt
1 ½ sticks of melted butter + 2 Tablespoons
1 cup loosely packed brown sugar
½ cup white sugar
1 egg + 1 egg yolk
1 teaspoon vanilla extract
½ cup white chocolate
½ cup dark chocolate chunks

Instructions

Preheat the oven to 325 degrees Fahrenheit.
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
1 ½ cups flour, ½ cup cocoa powder, ½ teaspoon baking soda, Pinch of salt
In a second bowl, add the melted butter, brown sugar, and white sugar. Cream the ingredients together.
1 ½ sticks of melted butter + 2 Tablespoons, 1 cup loosely packed brown sugar, ½ cup white sugar
Add 1 egg to the bowl of wet ingredients. Beat the mixture. Scrape down the sides, and add the egg yolk and vanilla extract.
1 egg + 1 egg yolk, 1 teaspoon vanilla extract
Beat again until the ingredients are light and fluffy.
Add the dry ingredients to the wet ingredients. Do NOT overmix!
Add the white chocolate chips and chocolate chunks to the bowl, and gently fold them into the batter.
½ cup white chocolate, ½ cup dark chocolate chunks
Use a 1/4 cup measuring cup to portion out the dough.
Roll each portion into a ball, and place them on a parchment-lined baking sheet, spacing evenly.
Bake for 13-14 minutes or until the edges are a light golden brown. They will continue to bake once removed from the oven!
Let the cookies cool on the baking sheet.
Once solidified, transfer them to a wire rack to cool completely.
Serve with milk or ice cream!

Notes

Make-Ahead Option: Store the cookie dough in the fridge for up to 1 week or in the freezer for up to 6 months! To freeze the dough we recommend portioning it out into individual cookies. Then, place the portions on a lined baking sheet, and freeze them for 20 minutes or until solid. Then, transfer the dough to a sealable bag, and store in the freezer.

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