The double chocolate chunk cookie is a dream for chocolate lovers, packed with rich cocoa and loaded with chunks of semi-sweet chocolate. The result is a decadent cookie with a soft, fudgy center and slightly crisp edges, delivering a deep chocolate flavor in every bite.
Each cookie is studded with generous pieces of melty chocolate, making them irresistibly gooey and indulgent. Whether enjoyed warm from the oven or cooled to perfection, these cookies are the ultimate treat for satisfying your chocolate cravings.
Makes 20 cookies
Prep time: 3 hours
Bake time: 12 minutes
INGREDIENTS
· 1 cup of all-purpose flour
· ½ cup of unsalted butter
· 1 large egg
· ½ cup of granulated sugar
· ⅛ teaspoon of salt
· ½ cup of brown sugar
· 1 teaspoon of baking soda
· 1 teaspoon of pure vanilla extract
· 1 cup of all-purpose flour
· ⅔ cup of natural unsweetened cocoa powder
· 1 teaspoon of baking soda
· 1 tablespoon of milk
· ⅔ cup of natural unsweetened cocoa powder
· 1 ¼ cups of chocolate chips
HOW TO MAKE
Step 1. In a large bowl, use a stand mixer with a paddle attachment or hand mixer or to beat the butter, granulated sugar and brown sugar together on medium-high speed for 2-3 minutes until light and fluffy. Add the egg and vanilla extract, then beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed.
Step 2. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined. The dough will be thick. Increase the speed to high and mix in the milk, followed by the chocolate chips. The dough will be sticky. Cover tightly and refrigerate for at least 3 hours, or up to 3 days. Chilling is essential.
Step 3. After chilling, remove the dough from the fridge and let it sit at room temperature for 10-20 minutes to soften slightly, making it easier to scoop and roll.
Step 4. Preheat the oven to 350°F and line the baking sheets with parchment paper.
Step 5: Scoop the dough into balls, about 1.5 tablespoons each. For even thicker cookies, roll the balls so they are taller instead of wider. Place the dough balls 3 inches apart on the baking sheets. If the dough is sticky, clean your hands after shaping every few balls.
Step 6. Bake the cookies for 12 minutes, or until the edges are set but the centers remain soft. If the cookies aren’t spreading after 10 minutes, take the sheet out, tap it on the counter and return it to the oven to finish baking.
Step 7. Let the cookies cool on the baking sheet for 5 minutes. If you like, push a few extra chocolate chips into the tops while they’re still warm. Move the cookies to a wire rack to cool.
Step 8. Store any leftover cookies in an airtight container at room temperature for up to 1 week.
