Guaranteed 18 Double Chocolate Chunk Cookies

Oh, I know that feeling, that deep, dark craving that only an intense chocolate fix can cure! Sometimes you just need a cookie that screams decadence, right? That’s exactly why I perfected these Double Chocolate Chunk Chocolate Chip Cookies. They are intensely rich, fudgy, and just absolutely loaded. I still remember the first time I tried nailing this recipe late one Friday night; I was channeling my inner child, trying to bring back that pure joy cookies used to give me. Armed with my usual low-carb staples—almond flour and dark cocoa—I wanted that cozy feeling my grandmother used to bake into everything. The smell that filled my kitchen was pure happiness, and tasting those cookies, soft and loaded with chunks, confirmed it: nostalgia can totally meet innovation! I’m Isabella Moore, and trust me, these are the best chocolate cookies you’ll ever make.

Why You Will Love These Double Chocolate Chunk Chocolate Chip Cookies

Honestly, what’s not to love? This isn’t some light, airy dessert, my friend. This is pure chocolate indulgence! When you bite into these, you’re getting the works:

• They come out perfectly chewy around the edges but stay wonderfully soft and almost gooey right in the center.
• The double dose of cocoa ensures a truly intense, deep chocolate flavor hits you immediately.
• We pack them with so many chocolate chunks that you’re guaranteed a melted pocket of chocolate in almost every bite.
• They freeze beautifully, so you always have a secret stash of decadent desserts waiting!

Essential Equipment for Perfect Double Chocolate Chunk Chocolate Chip Cookies

You don’t need a fancy bakery setup, but having the right mixing tools really makes the difference between a good cookie and a mind-blowing one. Since we’re dealing with thick dough, having something sturdy helps a lot! I’ve cooked up a list of the things you need to get ready before you even think about turning on the mixer.

Here is my quick list of equipment I always have on hand for these babies:

• Large bowl: You need space for creaming that butter and sugar without it flying everywhere!
• Hand-held or stand mixer with paddle attachment: This is crucial for getting that fluffy base early on. If you use a stand mixer, keep it on medium speed.
• Separate bowl: This is just for whisking your dry ingredients together so they incorporate smoothly later.
• Large baking sheets: We need space between these cookies so they spread nicely without crashing into each other.
• Parchment paper or silicone baking mats: Seriously, don’t skip this part for easy cleanup and perfect bottoms!
• Medium cookie scoop: This is the secret to uniform size so they all bake at the same time.
• Cooling rack: The final stop! This lets the air circulate so the bottoms don’t get soggy while they finish setting up.

Gathering Ingredients for Decadent Double Chocolate Chunk Chocolate Chip Cookies

Okay, before we even *think* about mixing anything, we have to talk about the stars of the show! These aren’t just any cookies; they are chocolate bombs, so the quality of what you start with matters so much. Since we are going for pure decadence, make sure your cocoa powder is rich and your chocolate chips are high quality. Trust me, these chocolate lover recipes depend on it! If you are looking for more ways to treat yourself, check out my collection of amazing keto desserts.

Don’t stress about gathering everything at once; just lay it out. Remember that room temperature for the egg means it blends much better into that creamy butter mixture we are about to make. Having everything measured and ready makes the actual mixing so much calmer!

For the Double Chocolate Chunk Chocolate Chip Cookies Dough

Here is everything you’ll need for the dough itself. Pay attention to those notes—they are my little secrets!

• Cookie Dough (Group):
• 1/2 cup unsalted butter, softened (That’s 8 Tbsp, or 113g if you weigh it out!)
• 1/2 cup granulated sugar (100g)
• 1/2 cup packed light or dark brown sugar (100g). The brown sugar really helps with that chew!
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour (125g, and remember to spoon & level it into your cup!)
• 2/3 cup natural unsweetened cocoa powder (55g)
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 Tablespoon of milk (15ml, any kind works here)
• 1.25 cups semi-sweet chocolate chips (225g, we are adding extra on top later, too!)

Expert Tips for Making the Best Double Chocolate Chunk Chocolate Chip Cookies

I’ve learned a few things over the years about getting these chocolate cookies just right. They have a tendency to spread, but we can fight that! First off, make sure that butter and your egg are actually at room temperature. If your butter is too cold, it won’t cream properly, and you miss out on those vital air pockets. If your butter is too warm, well, you just end up with soup. Room temperature is your sweet spot for maximum fluffiness before we add the dry stuff.

Also, don’t forget the little trick for getting those gorgeous tops! Around the 9-minute mark, if your dough balls aren’t really puddling out yet, carefully pull the baking sheet out and give it a firm bang or two on the counter. This immediate temperature shock settles the dough down and helps you get those perfectly crinkled edges and those coveted extra chocolate chunks peeking out. It sounds weird, but it works wonders!

If you’re looking for even more foundational baking knowledge, I wrote a little piece on foolproof dinner ideas that shares some general prep mindset that applies here too. And if you’re curious about other cookie experts, this recipe is also fantastic!

The Critical Role of Chilling Dough for Double Chocolate Cookies

This is the step I absolutely cannot stress enough! If you try to bake these immediately, you’ll end up with thin, flat chocolate hockey pucks, and nobody wants that. Chilling the dough gives the flour time to fully hydrate, which means less spreading in the oven. It also lets those complex cocoa and sugar flavors really mingle and deepen.

You absolutely must chill these for a minimum of 3 hours—seriously, set a timer. If you can manage to leave them chilling for a full 24 hours, the results are even more spectacular; they bake up thicker, chewier, and they taste way richer. It’s definitely worth the wait for the absolute best double chocolate cookies.

Step-by-Step Instructions for Your Double Chocolate Chunk Chocolate Chip Cookies

Alright, let’s get mixing! This is where all the prep work pays off. We start by building that glorious texture by properly mixing the wet stuff first. Don’t rush this creaming step; it’s the backbone of a fantastic cookie.

First things first, grab that mixer with the paddle attachment. In your big bowl, beat together the butter, that granulated sugar, and the dark brown sugar. You want to whip this hard on medium-high for a solid 3 minutes! Keep going until it looks genuinely fluffy and the color lightens up a lot. This is where we trap the air!

Now, drop in your room temperature egg and the vanilla extract. Give it a good mix on high speed until everything looks uniform, making sure to scrape down the sides of the bowl so no buttery bits get left behind.

While that’s happening, take a moment in your separate bowl to just whisk your flour, cocoa powder, baking soda, and salt. Just give them a quick swirl so they are friendly before we introduce them to the wet ingredients.

Turn that mixer speed way down low—we don’t want a cocoa cloud explosion! Slowly pour in your dry mix until it’s *just* combined. Once that’s done, switch it up to high, add in your milk, and finally, toss in all those semi-sweet chocolate chips. Mix until they are just incorporated. The dough will be super sticky! If you’re looking for more baking inspiration, check out all my favorite recipes here.

Now, the most important part for texture: cover that dough tightly and pop it into the fridge. You need a minimum of 3 hours chilling time, but honestly, overnight is even better for flavor. Once it’s chilled, let it sit on the counter for about 10 to 20 minutes—just long enough so you can actually scoop it!

Get that oven preheated to 350°F (177°C) and line those baking sheets with your parchment. Scoop out balls roughly 1.5 Tablespoons each—make them taller than they are wide for a nice thick middle. Bake them for 11 to 12 minutes. As I mentioned before, if they don’t look like they are spreading by minute 9, just bang that sheet on the counter a couple of times—it helps them settle perfectly! After the baking time, let them hang out on the hot sheet for 5 minutes before moving them to the rack to cool completely. You can press a few extra chips on top while they are still warm, just because you can!

Ingredient Spotlight: Achieving Extra Chocolate Chunks in Your Double Chocolate Cookies

We can’t talk about double chocolate cookies without spending a moment praising the chocolate itself! This isn’t the time to be shy with the chips, especially if you’re aiming for epic puddles of melted goodness. Remember, the goal here is maximum chocolate impact.

So, what’s the trick to those amazing, beautiful pockets of molten chocolate? Using a mix! I put 1.25 cups of semi-sweet chocolate chips right into the dough, which gives you a great baseline throughout the cookie.

But here is my little trick for achieving truly spectacular extra chocolate chunks: right after the cookies come out of the oven, while the tops are still soft and shiny, I grab a handful of extra chocolate chips or, even better, some roughly chopped chocolate bar pieces and gently press them right on top. They melt beautifully in the residual heat and look stunning.

Why chopped chunks instead of just chips for the topping? When you chop a good quality chocolate bar, you get irregular shapes—big, satisfying chunks mixed with shard-like edges. This variety means you get a massive, fudgy bite sometimes, and other times you get that delicate melt. It makes every single one of these chocolate lover recipes feel handcrafted and totally unique. Trust me, sacrificing one chocolate bar for decoration is totally worth the resulting gooey magic!

Storing and Reheating Your Decadent Desserts

The hardest part about baking these incredible double chocolate cookies is usually not eating them all in one sitting! Luckily, because the dough hydrates so well from the chilling process, these cookies hold up fantastically well after baking, too. They are designed to be sturdy, fudgy treats that last.

If you somehow manage to have any leftovers, storing them is super simple. Just keep them piled up in a container at room temperature. Don’t put them in the fridge unless your house is unbelievably hot, because the cold air can sometimes make them feel a little too hard or dry out faster. Keep the container sealed tightly—your recipe notes said they last up to a week, and I find that’s true if they stay covered!

Now, if you have one lying around the next day and you want that just-out-of-the-oven experience? Oh, I have the fix for you. This works like magic for bringing back that soft, gooey center and melting those interior chocolate chunks just a touch.

Pop one or two cookies on a microwave-safe plate. Zap them for just 8 to 10 seconds. Seriously, watch them! Any longer and you’ll end up with warm, melted chocolate lava, which is great, but not what we’re aiming for here. When they come out, they’ll be soft, warm, and taste like you just pulled them off the sheet moments ago. It’s the perfect way to save one for a late-night treat!

Frequently Asked Questions About Double Chocolate Cookies

I get so many wonderful questions about my recipes! Since this is one of my most popular chocolate lover recipes, I thought I’d compile the most common things people ask so we can troubleshoot before you even start! Baking is fun, but sometimes it’s nice to know the cheat codes ahead of time.

First off, to address the question I get constantly since my background is in keto exploration: while this specific recipe uses traditional flour and sugar, the technique (like chilling the dough!) is 100% transferable if you want to play around with keto flour blends like almond flour next time. It takes careful balancing, but it’s doable!

What if I want thicker Double Chocolate Chunk Chocolate Chip Cookies?

This is the number one question for any cookie recipe! If you want that skyscraper-thick look, you have two main levers to pull, and you should always do both! First, chill that dough longer. If the recipe calls for 3 hours, try 12! The colder the fat is when it hits the oven, the less it melts and spreads. Secondly, I sometimes drop the oven temperature down by just 10 or 15 degrees F and bake them for a minute or two longer. A lower oven temperature sets the outside slowly, keeping the centers fudgy and thick before they have a chance to flatten out. You want them tall!

Can I substitute the chocolate chips for different types?

Absolutely! This is your cookie, so make the chocolate exactly how you like it. We use semi-sweet because I find it balances the sweetness of the sugars we use, but feel free to go full-on dark chocolate! If you use milk chocolate instead, be aware that it has a lower melting point, so these cookies will naturally spread just a bit more while baking. To maximize that melt factor, make sure you are using a mix of chips *plus* larger chunks of chopped chocolate bar for that real payoff when you bite in!

If you want to learn more about my background and why I love exploring baking methods, check out my About Me page!

Nutritional Estimates for These Chocolate Lover Recipes

Okay, now let’s get down to the nuts and bolts—the numbers! I know some of you amazing bakers are watching those macros, and even though these are definitely my favorite decadent desserts, it’s good to have a general idea of what’s in them. Since we are using standard measurements for the butter, flour, and sugar, these numbers are pretty solid, but you know how it goes in the kitchen!

Remember, every ingredient swap you make—especially if you’re experimenting with low-carb alternatives like I often do—will change these values! These estimates are based on one generous cookie, assuming the recipe yields 18 cookies total. I’ve gathered the main stats for you below:

• Calories: About 250 per cookie. Yes, they’re worth every single one!
• Fat: Around 14 grams. That’s where that amazing chewiness comes from!
• Carbohydrates: Roughly 30 grams. Because of all that rich cocoa and sugar content.
• Protein: About 3 grams.
• Sugar: We’re looking at about 18 grams from the sugars and the chocolate itself.

For those of you tracking closely or looking for ways to keep things lighter, I highly recommend browsing my collection of calorie-smart recipes—though sometimes, you just need a true, deep chocolate hit, and these fit the bill perfectly!

A little disclaimer from the kitchen: These totals are just helpful guides based on the ingredients listed. If you use premium dark chocolate chunks versus standard chips, or if your butter brand varies slightly, the final count might shift a tiny bit. But hey, for cookies this good, a little wiggle room is totally okay, right?

Share Your Perfect Double Chocolate Chunk Chocolate Chip Cookies Experience

And there you have it! We’ve successfully navigated the path to ultimate chocolate bliss. I really hope you’ve enjoyed bringing this recipe to life in your own kitchen. Making perfect Double Chocolate Chunk Chocolate Chip Cookies is such a satisfying feeling, isn’t it?

I always get so excited when I hear from people who tried my recipes. Did you think they were fudgy enough? Did you try adding sea salt flakes on top like I sometimes do? Or maybe you stuck to the plan and ended up with a dozen perfect cookies waiting on the counter.

Please, don’t be shy! Head down to the comments section below. I want to know everything—your baking timing, how happy your family was when they smelled the cocoa filling the house, or any little twists you added. Don’t forget to give the recipe a proper rating, too, so other chocolate lovers know these are the ones to try next time a serious sweet tooth strikes!

Happy baking, friend. Enjoy every single soft, gooey, chocolate-packed bite!