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!
And who doesn’t love warm, 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!
— This post was originally published on February 14, 2009. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 25 Minutes
Servings: 18
Primary Ingredients: Flour, Sugar, Chocolate, Butter
Skill Level: Easy
What Makes This Recipe Special
These are some seriously chocolatey cookies. The combination of both melted chocolate and chocolate chunks in the dough gives them a richness that outshines standard chocolate chip cookies by a mile!
These cookies have shiny, lightly crackled tops and soft centers that are almost brownie-like. The chocolate chunks create lovely pockets of melted chocolate throughout, which add to the intensely chocolate experience. When you want the ultimate chocolate lover’s experience in a cookie, this is the one you make.
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 to Make Double Chocolate Chunk Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
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- 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.
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.
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Recipe
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.
I found these surprisingly good, as did the others who had them. I did add a touch more flour, because the cookie dough was more like a batter, very thin. I also only got 14 cookies out of the recipe vs the 18 stated. The flavor is great, but I did find that making the cookies themselves was difficult due to the consistency of the dough.
These look amazing! I tried baking them today, but mine cookies don’t have the crackly top. Why’s that? Help!!
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?!