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A close-up of a rich, dark Double Chocolate Chunk Chocolate Chip Cookie, broken in half to show the gooey interior.

Double Chocolate Chunk Chocolate Chip Cookies

This recipe makes rich, double chocolate cookies with extra chocolate chunks. The dough requires chilling for the best texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time (Minimum) 3 hours
Total Time 3 hours 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 1/2 cup unsalted butter, softened 8 Tbsp; 113g
  • 1/2 cup granulated sugar 100g
  • 1/2 cup packed light or dark brown sugar 100g
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour 125g, spooned & leveled
  • 2/3 cup natural unsweetened cocoa powder 55g
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 Tablespoon milk 15ml, any kind
  • 1.25 cups semi-sweet chocolate chips 225g, plus more for topping

Equipment

  • Large bowl
  • Hand-held or stand mixer with paddle attachment
  • Separate bowl
  • Large baking sheets
  • Parchment paper or silicone baking mats
  • Medium cookie scoop
  • Cooling rack

Method
 

  1. In a large bowl using a mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed for about 3 minutes until fluffy and light in color.
  2. Add the egg and vanilla extract. Beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
  4. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Beat on low until combined. The dough will be thick.
  5. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky.
  6. Cover the dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling the dough is necessary.
  7. Remove the cookie dough from the refrigerator and let it sit at room temperature for 10 minutes, or about 20 minutes if it chilled longer than 3 hours. This makes the dough easier to scoop.
  8. Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  9. Scoop and roll the dough into balls about 1.5 Tablespoons (35-40g) each. Make the balls taller than they are wide to get a thicker cookie. Arrange them 2-3 inches apart on the baking sheets.
  10. Bake the cookies for 11-12 minutes, or until the edges look set and the centers still look soft.
  11. If the cookies are not spreading by minute 9, remove the baking sheet from the oven and lightly bang it on the counter 2-3 times to help them spread. Return to the oven to finish baking.
  12. Cool the cookies for 5 minutes on the baking sheet. Press a few more chocolate chips into the tops of the warm cookies if desired. Transfer the cookies to a cooling rack to cool completely.
  13. Cover leftover cookies tightly and store them at room temperature for up to 1 week.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 5IUCalcium: 20mgIron: 1mg

Notes

The chilling time directly affects the final cookie thickness. Longer chilling results in thicker cookies. This recipe is designed for home bakers who enjoy rich chocolate flavor.

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