Double Chocolate Chunk Cookies

My double chocolate chunk cookies are absolutely loaded with melty chocolate! They have an incredible texture (so chewy and fudgy!) and a huge, bakery-style look.

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 294kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (226 g) unsalted butter cut into pieces
½ cup (50 g) Dutch-process cocoa powder
1 cup (200 g) granulated sugar
⅔ cup (133 g) light brown sugar firmly packed
2 large eggs room temperature preferred
1 ½ teaspoons vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon table salt
8 oz (227 g) semi-sweet chocolate bars chopped (or a 10 oz/283g bag of chocolate chunks)

Instructions

Preheat oven to 350F (175C) and line cookie sheets with parchment paper, set aside.
In a large microwave-safe bowl, heat butter in 15-20 second increments (stirring in between) until butter is melted.
1 cup unsalted butter
Immediately add cocoa powder and whisk to combine. Allow to cool until no longer warm to the touch (this usually only takes a few minutes after adding the cocoa, the mixture shouldn’t be warm or it could end up melting your sugar).
½ cup Dutch-process cocoa powder
Add sugars and stir to combine.
1 cup granulated sugar, ⅔ cup light brown sugar
Stir in eggs and vanilla extract.
2 large eggs, 1 ½ teaspoons vanilla extract
In a separate, medium-sized mixing bowl whisk together flour, baking soda, baking powder, and salt.
3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon table salt
Gradually add the dry ingredients to the wet ingredients (I recommend doing this in 3 or 4 parts), stirring after each addition until all dry ingredients are thoroughly incorporated.
Stir in chopped chocolate.
8 oz semi-sweet chocolate bars
Scoop cookies by 3 Tablespoon-sized scoops (62g) and gently roll between your palms to create a smooth ball. Place on prepared baking sheet, spacing cookies at least 2” apart.
Transfer to center rack of 350F (175C) preheated oven and bake for 10 minutes. Within a minute or two of removing from the oven, gently flatten with the clean bottom of a measuring cup (the bottom can get a bit messy from the melted chocolate, you may need to carefully wipe it clean with a paper towel between cookies) to gently compress the cookies and give them a flat surface (don’t skip this!). Allow to cool completely on baking sheet before enjoying!

Video

Notes

Chocolate

Semisweet or dark chocolate bars work well here but semisweet is my preference. Chop the chocolate into a blend of nice coarser pieces (slightly larger than storebought chunks) and then smaller pieces, too. And all those fine bits/fragments of chocolate? Don’t leave them behind! Mix them into your dough, too.

Storing

Store in an airtight container at room temperature for up to 5 days.
The dough may be tightly covered and stored in the refrigerator for up to 3 days before scooping and baking, the dough will get quite firm after a while in the fridge so you will likely need to let it sit (covered) at room temperature a bit before it’ll be scoopable. If your cookies are staying too round in the oven after refrigerating, you can gently flatten the cookies a bit before baking, too.

Freezing

Cookie dough may be scooped and frozen according to my guide on how to freeze cookie dough.

Nutrition