Double Chocolate Chunk Cookies
Indulge in these rich and delightful double chocolate chunk cookies filled with gooey pockets of melted chocolate, perfect for satisfying your sweet tooth.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Use room-temperature butter for best results.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour For a healthier option, replace half with whole wheat flour.
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chunks Feel free to use different types of chocolate.
- ½ cup semi-sweet chocolate chips (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chunks and semi-sweet chocolate chips, if using.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them a few inches apart.
Baking
- Bake in the preheated oven for 10 to 12 minutes, until the edges look firm but the centers remain soft and slightly underbaked.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
For serving, stack cookies in a glass jar, serve with vanilla ice cream, or make ice cream sandwiches. Store in an airtight container for up to a week or freeze for up to three months.