Double Chocolate Chunk Cookies

Chewy and rich, these Double Chocolate Chunk Cookies have a shiny, crackly top and a soft, fudgy center—like a perfect mix of a brownie and a cookie!

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

▢ 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

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.

Store leftover cookies in a closed container at room temperature for 3-4 days. May also be frozen for 1-2 months.