Chocolate Chocolate Chunk Cookies

These homemade Chocolate Chocolate Chunk Cookies have rich, fudgy centers, crisp edges, and melty chocolate chunks in every bite. Grab a glass of milk because these decadent cookies are absolutely impossible to stop eating.

Double Chocolate Chip Cookies

It’s hard to beat homemade chocolate chunk cookies unless, of course, they’re Chocolate Chocolate Chunk Cookies. I make the dough with both cocoa powder and two full cups of chocolate chips and chunks. Think somewhere between a chewy brownie and a bakery-style cookie, and you’ll understand why I can’t wait for them to cool.

I have absolutely no self-control when these cookies come out of the oven. Every time I make them, I tell myself I’ll let them cool first…and every single time I end up sneaking one while it’s still warm. The edges are just slightly crispy while the centers stay soft, fudgy, and almost gooey. Add in those melty pockets of chopped chocolate and honestly, they’re pretty hard to resist!

If you’re really in the mood for chocolate, you have to try my Chocolate Milkshake too. It’s cold, creamy, and the perfect excuse to dunk one of these warm cookies.

Ingredients

• Unsalted butter, room temperature: Room temperature butter creams up beautifully and gives the cookie dough that light, fluffy base you want.
• Granulated sugar: White sugar helps the edges get that satisfying little crisp.
• Light brown sugar: Brown sugar adds moisture and makes these cookies extra chewy.
• Eggs: Room temperature eggs blend in more evenly, so set them out ahead of time.
• Vanilla extract: Vanilla rounds out all that intense chocolate flavor.
• All-purpose flour: Creates the base for the cookie dough.
• Unsweetened cocoa powder: This is where the deep, dark chocolate dough comes from.
• Cornstarch: This little addition is what gives you that perfectly chewy, thick center.
• Baking soda: Baking soda (not baking powder) gives just the right amount of lift.
• Salt: Balances all that sweetness and actually makes the chocolate taste more chocolatey.
• Chocolate chunks or chopped chocolate: Creates those melty pockets in the cookies.
• Chocolate chips: Semi-sweet chocolate chips or dark chocolate chips both work great here.

How To Make Double Chocolate Chip Cookies

Step 1. Add the room temperature butter, granulated sugar, and brown sugar to a large mixing bowl.

Step 2. Cream the butter and sugar together with a mixer or stand mixer until the mixture looks light and fluffy. Then add the eggs and vanilla extract, then mix until fully combined and smooth.

Step 3. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.

Step 4. Gradually add the dry ingredients to the wet ingredients, mixing just until the chocolate dough comes together.

Step 5. Fold in the chocolate chunks and chocolate chips until they are evenly mixed through the cookie dough. Cover the bowl and chill the dough for at least 2 hours. For a faster option, freeze the dough for 1 hour.

Step 6. Preheat oven to 350 degrees and line a baking sheet or cookie sheet with parchment paper. Use a cookie scoop to scoop the chilled dough onto the prepared baking sheet, placing the dough balls about 2 inches apart.

Step 7. Bake the cookies for about 10 to 12 minutes, or until the edges are set and the centers still look slightly underbaked. I like to press a few extra chocolate chips onto the tops as soon as they come out of the oven for that bakery-style finish.

Optional step: For perfectly round cookies you can swirl a round cookie cutter around the cookies when they come out of the oven.

Step 8. Let the cookies cool on the baking sheet for a few minutes, then move them to a wire rack to cool completely.

Storage Instructions

• Room temperature: Store cookies in an airtight container at room temperature for up to 4 days.
• Fridge: These cookies can be refrigerated in an airtight container for up to 1 week, but they’ll taste softer and richer at room temperature.
• Freezing baked cookies: Freeze baked cookies in a freezer safe bag or container for up to 2 months.
• Freezing cookie dough: Scoop the dough into balls, freeze until firm, then store in a freezer bag for up to 2 months.
• To bake frozen dough: Place frozen dough balls on a prepared cookie sheet and bake straight from frozen, adding a couple of extra minutes if needed.

Variations And Add-ins

• Chocolate options: Add white chocolate chips if you want a sweet contrast against the dark chocolate cookies. Use dark chocolate chips for a deeper chocolate flavor that’s slightly less sweet.
• Nuts: Stir in chopped pecans or walnuts for a little crunch with all that melty chocolate.
• Salt: Add a small sprinkle of flaky salt on top before baking for a sweet and salty finish.
• Espresso: Add a little espresso powder to the dry ingredients if you want the chocolate flavor to taste deeper without making the cookies taste like coffee.
• Peppermint: Mix in peppermint chips during the holidays for a fun double chocolate cookie with a cool mint flavor.

Tips For The Best Chocolate Chip Cookies

• Don’t overmix: Overmixing the dough develops too much gluten and leads to dense, tough cookies instead of soft and chewy ones.
• Chill the dough longer if you can: The recipe calls for a couple of hours chill time, but chilling overnight gives you the best results. The chocolate flavor deepens and the cookies bake up thicker and chewier.
• Avoid overbaking: Baked cookies continue to set on the hot baking sheet after they come out of the oven, so trust the process and resist the urge to leave them in longer.
• Bake one tray at a time: This keeps the heat even all the way around and gives you those perfectly crispy edges with soft centers every single time.
• Let the cookies cool before stacking: Warm cookies are soft and fragile, and stacking them too early will cause them to stick together and lose their shape.

FAQs

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