Rich, chewy, and packed with deep chocolate flavor, these Double Chocolate Chunk Cookies are a chocolate lover’s dream. With a shiny, crackly exterior and a soft, fudgy center, they’re very much like a cross between a brownie and a cookie!
There’s chocolate chip cookies… and then there’s Double Chocolate Chunk Cookies, loaded with melted chocolate in the dough and big pockets of chocolate chunks in every bite. If you’re looking for the ultimate soft and fudgy chocolate cookie, you just found it.
These cookies are a perfect weekend baking project, or a sweet treat for the holidays, or a special dessert for Valentine’s Day. And since they come together in under 30 minutes, there’s no need to wait long before enjoying all the chocolatey goodness.
These cookies are chocolate through and through. They’re soft and chewy with a slight crunch on the outside. Kind of a cross between a brownie and a cookie and so good with a glass of milk!
There is something so warm and comforting about homemade cookies fresh out of the oven. Whether making these for your family or to brighten the day of a coworker, neighbor, or friend, you’ll have a hard time finding a better or more well-received cookie than these!
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 25 Minutes
Servings: 18
Primary Ingredients: Flour, Sugar, Chocolate, Butter
Skill Level: Easy
What You’ll Like About This Recipe
- These cookies are so simple to make. Everyone can be successful with them, even beginner bakers!
- Chocolate lovers are going to fall in love with this recipe! Packed with chocolate, soft, melty, and delicious.
Ingredient Notes
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- Semisweet Chocolate – I use Baker’s Semi-Sweet chocolate bars, but you can also use semisweet chips and skip the chopping step.
- Butter – Salted butter is best, even in cookies.
- Flour – Well, of course, you’ll need flour. All-purpose flour is used for these cookies.
- Baking Powder – Make sure your baking powder is fresh!
- Light Brown Sugar – If you want a bolder flavor with a stronger taste of molasses, use dark brown sugar instead.
- Semisweet Chocolate Chunks – Chips will also work here, but chunks are better for those big, gooey bites of chocolate.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Double Chocolate Chunk Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Melt the butter and chocolate in 20-second increments in a microwave. Do not overheat.
- Whisk together the flour, salt, and baking powder.
- Beat the eggs, brown sugar, and vanilla until the mixture is light and fluffy.
- Beat in the melted chocolate to the mix on low speed.
- Stir in the flour. Mix until it is just combined.
- Add the chocolate chunks and stir until just combined.
- Drop the dough onto the prepared baking sheets in heaping tablespoons.
- Bake for 12-15 minutes rotating the baking sheets halfway through.
- Cool on the baking sheets for 10 minutes, Transfer to a wire rack to finish cooling.
Recipe Tips
👉 PRO TIP: If you don’t feel like chopping up blocks of chocolate, using chips is an easy solution that will allow you to skip that step!
Serving Suggestions
These cookies are so good with a big ice-cold glass of milk! They also work great on a cookie platter. Try them with our Graham Cracker Cookie Bars, Forgotten Cookies, or these Chocolate Crinkle Cookies!
Storing Leftovers
Store leftover cookies in a covered container on the counter for 3-4 days. These cookies can also be frozen for 1-2 months.
Questions About Double Chocolate Chunk Cookies
Using a mixer is optional, but it definitely helps make it easier. You can use a whisk and some muscle and still get good results!
Yup! The dough can be made in advance, and then you can bake it the next day. The cookies can also be made a day ahead, but they taste best fresh out of the oven.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Double Chocolate Chunk Cookies
Ingredients
- 8 ounces semisweet chocolate roughly chopped (or use semisweet chips and you won’t need to chop the chocolate)
- 4 tablespoons butter
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup light brown sugar packed
- 1 teaspoon vanilla
- 12 ounces semisweet chocolate chunks
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Heat chopped chocolate and butter in a microwave safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat.8 ounces semisweet chocolate, 4 tablespoons butter
- In another bowl, whisk together flour, baking powder, and salt.⅔ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy.2 eggs, ¾ cup light brown sugar, 1 teaspoon vanilla
- Reduce speed to low; beat in melted chocolate.
- Mix in flour mixture until just combined.
- Add the chocolate chunks. Stir well to combine.12 ounces semisweet chocolate chunks
- Drop heaping tablespoons of dough 2 to 3 inches apart onto prepared baking sheets.
- Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers. 12 to 15 minutes.
- Cool on baking sheet 10 minutes; transfer to a wire rack to cool completely.
Notes
- Store leftover cookies in a closed container at room temperature for 3-4 days. May also be frozen for 1-2 months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on 02/14/2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
These look amazing! I tried baking them today, but mine cookies don’t have the crackly top. Why’s that? Help!!
Sounds fabulous! I’ve included them in today’s Friday Recipe post :) http://oldtips.blogspot.com/2009/08/friday-recipes-chocolate-chip-cookies.html
These look great!
These look stupendous. Have never tried these, but after seeing them, I would love to. So delicious!!
Do try them…they are soooo good. And, as you said, how can you possibly go wrong with chocolate?!?
I havn’t tried these cookies before – they look great! I will have to bookmark them and try them soon! I made World Peace Cookies on my blog last week, and they were a tasty chocolate cookie. I will have to try these and compare! Can you ever go wrong with chocolate?!