Double Chocolate Rebels
Indulge in pure chocolate decadence with these irresistible Double Chocolate Rebels! Packed with rich cocoa powder, semi-sweet chocolate chunks, and milk chocolate chunks, these cookies offer a heavenly combination of crisp edges and soft, melt-in-your-mouth centers. Perfectly balanced with a touch of salt and the sweetness of both brown and granulated sugar, each bite is a bold celebration of chocolate flavors. Ready in just 30 minutes from start to finish, this quick and easy recipe is ideal for satisfying your sweet tooth or impressing guests at your next gathering. Serve them warm for an extra gooey treat or save them for later—if you can resist! These cookies are a must-try for all chocolate lovers craving a bakery-style dessert at home.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2.25 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chunks
- 1 cup milk chocolate chunks
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, using a hand mixer or stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the bowl one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing, as this can make the cookies too dense.
Fold in the semi-sweet chocolate chunks and milk chocolate chunks evenly throughout the dough.
Using a medium cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft. The cookies will continue to cook on the baking sheet as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm for gooey chocolatey goodness, or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.7 g | 356% | |
| Saturated Fat | 162.2 g | 811% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 919.3 g | 334% | |
| Dietary Fiber | 97.4 g | 348% | |
| Total Sugars | 555.6 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 956 mg | 74% | |
| Iron | 58.4 mg | 324% | |
| Potassium | 5210 mg | 111% | |
*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.
