Chocolate Chocolate Chunk Cookies

Chocolate cookies with chocolate chips are cooling on a black wire rack placed on a wooden surface.

Chocolate Chocolate Chunk Cookies

These Chocolate Chocolate Chunk Cookies bake up with rich, fudgy centers, crisp edges, and glossy chunks of melted chocolate. Grab a glass of milk because these are absolutely impossible to stop eating!

Course Dessert

Cuisine American

Keyword chocolate chocolate chip cookies

Prep Time 20

Cook Time 12

Chill Time 1

Total Time 1 32

Servings

Calories 343kcal

Author Lisa O'Driscoll

Ingredients

1 cup unsalted butter room temperature
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour remove 2 tablespoons
3/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup chocolate chunks or chopped chocolate
1 cup chocolate chips

Instructions

Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
1 cup unsalted butter, 1 cup granulated sugar, 3/4 cup light brown sugar
Mix in the eggs and vanilla until fully combined and smooth.
2 large eggs, 2 teaspoons vanilla extract
Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 tablespoons cornstarch, 1 1/2 teaspoons baking soda, 1 teaspoon salt
Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Fold in the chocolate chunks and chocolate chips evenly throughout the dough.
1 cup chocolate chunks or chopped chocolate, 1 cup chocolate chips
Cover the dough and refrigerate for at least 2 hours or freeze for an hour to prevent spreading.
Preheat the oven to 350 degrees and line baking sheets with parchment paper.
Scoop the chilled dough onto the prepared baking sheets, spacing evenly apart.
Bake until the edges are set and the centers look slightly underbaked.
OPTIONAL: You can add a few chocolate chips to the tops of the cookies as soon as the cookies are removed from the oven.
Cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
OPTIONAL: For perfectly round cookies, swirl a cookie cutter around the warm cookies.

Notes

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 will 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.
Do not 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 at least an hour, 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.

Nutrition