Double Chocolate Chunk Cookies Recipe
These Double Chocolate Chunk Cookies are rich, fudgy, and loaded with semi-sweet chocolate chunks that melt into every bite. Perfectly soft with slightly crispy edges, these cookies are an irresistible treat for chocolate lovers. The dough can be chilled for thicker cookies, and a sprinkle of flaky sea salt adds a gourmet touch to balance the sweetness.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 23-25 minutes (including optional chilling time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup (226 grams) unsalted butter, room temperature
- 1 1/2 cups (297 grams) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1/2 cup (42 grams) Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340 grams) chocolate chunks, semi-sweet or bittersweet
Optional Topping
- Flaky sea salt, if desired
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and help with even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or by hand until the mixture becomes light and fluffy, which usually takes about 3-5 minutes. This step helps to incorporate air into the dough, resulting in tender cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until the mixture is well combined and smooth, making sure not to overmix.
- Add Dry Ingredients and Chocolate Chunks: Gradually beat in the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt until just combined. Then fold in the chocolate chunks, reserving a handful to press on top of the cookies later for a decorative and melty chocolate finish.
- Shape Cookies and Optional Chill: Using a 2 tablespoon cookie scoop or spoon, roll the dough into balls and place them 2 inches apart on the prepared baking sheet. For thicker cookies, refrigerate the dough balls for 30 minutes before baking. Press the reserved chocolate chunks on top of each dough ball for an attractive presentation.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain slightly soft. Baking times may vary slightly depending on your oven, so keep an eye on the cookies starting at 8 minutes.
- Cool and Add Sea Salt: If desired, immediately sprinkle flaky sea salt over the warm cookies as soon as they come out of the oven to balance the sweetness and enhance the chocolate flavor. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely for best texture.
Notes
- For thicker cookies with a chewier center, chill the dough balls for 30 minutes before baking.
- Use high-quality semi-sweet or bittersweet chocolate chunks for best flavor and texture.
- Adding flaky sea salt on top after baking enhances the chocolate and adds a gourmet finish.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: Double Chocolate Chunk Cookies, chocolate cookies, homemade cookies, soft cookies, easy cookie recipe, chocolate baking
