Decadent Double Chocolate Chunk Cookies

There is nothing quite like cookies and a glass of milk is there?  Just seeing a cookie with a tall glass beside it reminds me of my childhood.  And if the cookies are double chocolate chunk, the memory turns into an adult occasion.

Double chocolate chunk cookiesDon’t get me wrong, the kids will loves these double chocolate chunk cookies, but the soft and slightly chewy cookies with big chunks of chocolate in them takes the term chocolate chip to a whole new level.

To make these cookies, I used large chunks of chocolate.  (If you can’t find the chocolate chunks at your grocery store, Amazon sells several varieties of them – affiliate link.)  There really is no substitute for them in this recipe. The cookies don’t taste quite the same with chocolate chips.

Double chocolate chunk cookiesThese cookies are both husband and kid approved and so easy to make.  I rarely buy cookies at the store these days, when it is so easy to whip up a batch at home, even some decadent double chocolate chunk cookies like these!

These rich chocolate cookies with chunks of chocolate will satisfy any chocolate craving in a flash!

Double chocolate chunk cookies

Decadent Double Chocolate Chunk Cookies
 
Prep time
Cook time
Total time
 
Serves: 40
Ingredients
  • 2 cups all-purpose flour
  • ¾ cup unsweetened Dutch cocoa powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 11.5 ounces of good-quality dark chocolate chunks (not chocolate chips)
  • 2 sticks unsalted butter at room temperature
  • ⅔ cups granulated sugar
  • ⅔ cups brown sugar
  • 2 large eggs (I use free range eggs)
  • 1 tsp pure vanilla extract
Instructions
  1. Preheat your oven to 350 degrees. Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl and set aside. Put the sugars, eggs, and vanilla extract into the bowl of a stand mixer fitted with a paddle attachment; mix on medium speed until well combined. Reduce the speed to low; gradually mixing in the flour mixture. Fold in chocolate chunks.
  2. Scoop the batter using a 1½-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. (I use my silicone baking sheet for best results but parchment paper works fine.)
  3. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer the cookies to wire racks. Let cool for 5 minutes. The cookies seem quite soft when they are done, but will harden slightly. Be careful not to over cook them.
  4. Store the cookies in an airtight container at room temperature for up to 3 days. They also freeze well. Makes 40 cookies
 

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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