My double chocolate chunk cookies are absolutely loaded with melty chocolate! They have an incredible texture (so chewy and fudgy!) and a huge, bakery-style look.
Recipe: sugarspunrun.com/double-chocolate-chunk-cookies/
Ingredients
1 cup unsalted butter, cut into pieces (226g)
½ cup Dutch-process cocoa powder (50g)
1 cup granulated sugar (200g)
⅔ cup light brown sugar, firmly packed (133g)
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract
3 cups all-purpose flour (375g)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon table salt
8 oz semi-sweet chocolate bars, chopped (227g) (or a 10 oz/283g bag of chocolate chunks)
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Instructions
00:00 Introduction
00:25 Preheat oven to 350F (175C) and line cookie sheets with parchment paper, set aside.
01:55 In a large microwave-safe bowl, heat butter in 15-20 second increments (stirring in between) until butter is melted.
02:50 Immediately add cocoa powder and whisk to combine. Allow to cool until no longer warm to the touch (this usually only takes a few minutes after adding the cocoa, the mixture shouldn’t be warm or it could end up melting your sugar).
03:48 Add sugars and stir to combine.
04:21 Stir in eggs and vanilla extract.
04:50 In a separate, medium-sized mixing bowl whisk together flour, baking soda, baking powder, and salt.
05:18 Gradually add the dry ingredients to the wet ingredients (I recommend doing this in 3 or 4 parts), stirring after each addition until all dry ingredients are thoroughly incorporated.
06:25 Stir in chopped chocolate.
07:12 Scoop cookies by 3 Tablespoon-sized scoops (62g) and gently roll between your palms to create a smooth ball. Place on prepared baking sheet, spacing cookies at least 2” apart.
07:52 Transfer to center rack of 350F (175C) preheated oven and bake for 10 minutes. Within a minute or two of removing from the oven, gently flatten with the clean bottom of a measuring cup (the bottom can get a bit messy from the melted chocolate, you may need to carefully wipe it clean with a paper towel between cookies) to gently compress the cookies and give them a flat surface (don’t skip this!). Allow to cool completely on baking sheet before enjoying!
Notes
Chocolate
Semisweet or dark chocolate bars work well here but semisweet is my preference. Chop the chocolate into a blend of nice coarser pieces (slightly larger than store-bought chunks) and then smaller pieces, too. And all those fine bits/fragments of chocolate? Don’t leave them behind! Mix them into your dough, too.
Storing
Store in an airtight container at room temperature for up to 5 days.
The dough may be tightly covered and stored in the refrigerator for up to 3 days before scooping and baking, the dough will get quite firm after a while in the fridge so you will likely need to let it sit (covered) at room temperature a bit before it’ll be scoop-able. If your cookies are staying too round in the oven after refrigerating, you can gently flatten the cookies a bit before baking, too.
Freezing
Cookie dough may be scooped and frozen according to my guide on how to freeze cookie dough.
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