Double Chocolate Chunk Cookies
Indulge in rich, decadent double chocolate chunk cookies, featuring a soft and chewy texture complemented by generous chunks of dark chocolate.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chunks
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chunks, distributing them evenly throughout the dough.
- Use a cookie scoop or two tablespoons to drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie to allow for spreading.
Baking
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the tops are slightly cracked.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
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Notes
For a chewier texture, chill the dough for at least 30 minutes before baking. Feel free to experiment with add-ins like nuts or different types of chocolate for variety.