Double Chocolate Chunk Cookies
Indulge in the ultimate chocolate lover's dream with these decadent Double Chocolate Chunk Cookies! Featuring a rich, fudgy base made with unsweetened cocoa powder and perfectly balanced sweetness from both granulated and brown sugar, every bite delivers a delightful chew. Packed with irresistible chunks of semisweet and milk chocolate, these cookies are a textural masterpiece—gooey, soft, and bursting with chocolatey goodness. This quick and easy recipe, requiring just 15 minutes of prep time and a mere 12 minutes in the oven, is perfect for satisfying those sweet cravings. Ideal for bake sales, dessert platters, or as an indulgent treat with a glass of milk, these cookies are sure to become a household favorite. Bake up a batch today and experience the magic of double chocolate delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 tsp Baking soda
- 0.25 tsp Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 Large egg
- 1 tsp Pure vanilla extract
- 1 cup Semisweet chocolate chunks
- 0.5 cup Milk chocolate chunks
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is well blended.
Fold in the semisweet chocolate chunks and milk chocolate chunks using a spatula or wooden spoon.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Remove the baking sheets from the oven and let the cookies cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
4289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.6 g | 282% | |
| Saturated Fat | 134.3 g | 672% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 602.6 g | 219% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 385.6 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 606 mg | 47% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 3286 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
