These double chocolate chunk cookies are the ultimate treat for chocolate lovers. Loaded with rich cocoa and big chunks of chocolate, they offer a perfect balance of chewy texture and intense, melt-in-your-mouth chocolate flavor. Whether you’re baking for a special occasion or satisfying a sweet tooth, these cookies deliver a decadent, indulgent experience in every bite. Perfect for those who can never get enough chocolate, they’re sure to become a favorite dessert or snack.
Makes 20 cookies
Prep time: 3 hours
Bake time: 12 minutes
INGREDIENTS
· 2 ¼ cups of all-purpose flour
· 1 teaspoon of baking soda
· 1 large egg and 1 egg yolk
· ½ teaspoon of salt
· ½ cup of granulated sugar
· ¾ cup of unsalted butter
· 1 ½ teaspoons of cornstarch
· 2 teaspoons of pure vanilla extract
· ¾ cup of brown sugar
· 1 ¼ cups of chocolate chips or chocolate chunks
HOW TO MAKE
Step 1. In a large bowl, whisk together the flour, baking soda, salt, and cornstarch until fully combined.
Step 2. In a separate medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and no lumps remain. Add the egg and egg yolk, whisking until fully incorporated. Then, whisk in the vanilla extract. The mixture will be thin. Gradually pour the wet ingredients into the dry ingredients, and use a spatula or large spoon to mix until a thick, soft, and slightly greasy dough forms. Fold in the chocolate chips.
Step 3. Cover the dough tightly and refrigerate for at least 3 hours. After chilling, let the dough sit at room temperature for 10-12 minutes to soften slightly before shaping.
Step 4. Preheat your oven to 325°F and line baking sheets with parchment paper.
Step 5. Using a cookie scoop or tablespoon, portion out 2 tablespoons of dough for medium cookies or 3 tablespoons for large cookies. Roll the dough into balls, shaping them so they are taller than they are wide to help the cookies maintain thickness during baking. Arrange 8-10 dough balls on each prepared baking sheet, spacing them apart.
Step 6. Bake the cookies for 13 minutes (or closer to 15 minutes for larger cookies). The centers will appear soft, but the cookies will set as they cool. Let the cookies cool on the baking sheet for 10 minutes. While still warm, press a few extra chocolate chips into the tops if desired. After 10 minutes, transfer the cookies to a wire rack to cool completely.
Step 7. Store the cookies in an airtight container at room temperature for up to 1 week.
