Double Chocolate Chunk Cookies
In short: Rich cocoa cookies packed with chopped dark chocolate chunks, with crisp edges and a soft, fudgy middle that stays tender for days. It takes about 32 min in total and makes 16 servings.
- Prep
- 20 min
- Cook
- 12 min
- Resting
- 30 min
- Total
- 32 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 220 kcal
For people who find a plain chocolate chip cookie not chocolatey enough, this one doubles down: cocoa powder in the dough and big chunks of chopped dark chocolate throughout. Brown sugar keeps the middle soft, and pulling the tray a minute early leaves it fudgy. Chopping a bar gives uneven pieces that melt into glossy pools, which look better than uniform chips. Let the cookies cool a little before eating, because the chunks stay molten for several minutes.
Instructions
- Beat the butter and both sugars for 2 minutes until fluffy. Beat in the egg, milk and vanilla.
- Sift the flour, cocoa, baking soda and salt into the bowl, then stir until just combined. The dough will be soft and dark.
- Fold in the chocolate chunks. Chill the dough for 30 minutes so it is easy to scoop.
- Heat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
- Scoop heaped 3-tablespoon portions (about 45 g) onto the sheets, 6 cm (2 1/2 in) apart. Push a few extra chunks onto each top.
- Bake for 10 to 12 minutes, until the edges are set but the centers look soft and slightly shiny. They will not look fully done, and that is right.
- Cool the cookies on the sheet for 10 minutes, then move them to a wire rack.
Tips
- Chop the chocolate with a serrated knife. It makes a mix of chunks and fine shavings, and the shavings melt into the dough.
- Browning is hard to see in a cocoa dough. Go by the clock and by touch: the edges should feel firm and the centers soft.
Questions and answers
How do I know when double chocolate cookies are done?
The edges should look set and slightly matte while the centers are still shiny and soft. They finish cooking on the hot sheet as they cool.
Can I use chocolate chips instead of chopped chocolate?
Yes, use the same weight. Chopped bar chocolate melts into glossy pools, while chips hold their shape more.
Can I make the dough ahead?
Yes. Chill it for up to 3 days, or freeze scooped dough for 3 months. Bake from frozen for 1 to 2 minutes longer.
How long does it take to make Double Chocolate Chunk Cookies?
About 32 min in total: 20 min of preparation and 12 min of cooking.
How many calories are in Double Chocolate Chunk Cookies?
About 220 kcal per serving, with 3 g of protein, 26 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 26 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 15 g |
| Sodium | 130 mg |
Estimated values, calculated from the ingredients.
