I’m about to share my absolute favorite cookie recipe with you, and if you’re a chocolate enthusiast like me, you’re in for a treat. These double chocolate chunk cookies strike the perfect balance—crispy edges with soft, chewy centers packed with melty chocolate chunks that’ll make your taste buds dance. The secret lies in using Dutch-process cocoa for that deep chocolate flavor that store-bought cookies just can’t match. Ready to discover what makes these cookies impossible to resist?
Why You’ll Love these Double Chocolate Chunk Cookies
If you’re a chocolate lover like me, these Double Chocolate Chunk Cookies will absolutely rock your world.
They’re decadent in every possible way – rich cocoa in the dough, plus generous chunks of semi-sweet chocolate that create pockets of melty goodness in each bite.
What makes these cookies special? The Dutch-process cocoa adds depth that regular cocoa just can’t match.
The texture is perfection, too. Crisp edges, chewy centers, and those chocolate chunks throughout.
Trust me, they’re impossible to resist when they’re fresh from the oven.
Can you think of anything better than a warm, chocolatey cookie with a glass of cold milk?
What Ingredients are in Double Chocolate Chunk Cookies?
These double chocolate chunk cookies require simple ingredients you might already have in your pantry, with the star being that rich Dutch-process cocoa powder.
- 1 cup (226g) unsalted butter
- ½ cup (50g) Dutch-process cocoa powder
- 1 cup (200g) granulated sugar
- ⅔ cup (133g) light brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 8 ounces (227g) semi-sweet chocolate, chopped
For the best results, make sure your butter is at room temperature before starting, and consider splurging on high-quality chocolate chunks rather than chocolate chips—those irregular pieces create the most amazing melty pockets throughout each cookie.
How to Make these Double Chocolate Chunk Cookies
Step 1: Preheat and Prepare
Preheat your oven to 350°F and line baking sheets with parchment paper. Nothing worse than realizing you forgot to turn on the oven when your cookie dough is ready to go.
Step 2: Melt the Butter and Add Cocoa
Melt 1 cup (226g) of unsalted butter in a medium saucepan over low heat, then whisk in ½ cup (50g) Dutch-process cocoa powder until smooth.
This chocolatey mixture needs to cool slightly before moving forward—hot butter will cook your eggs, and nobody wants scrambled eggs in their cookies.
Step 3: Add Sugars and Wet Ingredients
Once the butter mixture has cooled a bit, add 1 cup granulated sugar and ⅔ cup light brown sugar, whisking until well combined.
Then whisk in 2 large eggs and 1½ teaspoons vanilla extract until the mixture looks glossy and smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and 1 teaspoon salt.
The careful measuring here really matters—too much flour and you’ll end up with cakey, dry cookies instead of that perfect chewy center.
Step 5: Mix Wet and Dry Together
Gradually add the dry ingredient mixture to the chocolate mixture, stirring until just combined.
Over-mixing is the enemy of tender cookies, so stop once you don’t see any more flour streaks.
Step 6: Fold in Chocolate Chunks
Gently fold in 8 ounces (227g) of chopped semi-sweet chocolate until evenly distributed.
Those hand-chopped chocolate chunks create the most wonderful melty pockets throughout the cookies—much better than uniform chips.
Step 7: Scoop and Place Dough
Using a cookie scoop or spoon, portion the dough into 3-tablespoon balls, rolling them smooth between your palms.
Place the dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
Step 8: Bake and Cool
Bake for about 10 minutes until the edges are set but the centers still look slightly underdone.
When you remove them from the oven, gently flatten each cookie slightly with the back of a spoon, then let them cool completely on the baking sheets.
Having a set of premium baking essentials makes all the difference when creating perfect homemade cookies like these.
What to Serve with Double Chocolate Chunk Cookies
These deeply chocolatey cookies are perfect on their own, but why stop there? A cold glass of whole milk is the classic pairing—that creamy richness cuts through the intense chocolate beautifully.
For grown-up gatherings, try serving them with a smooth espresso or even a ruby port that complements the cocoa notes.
Want to transform them into a proper dessert? Sandwich vanilla ice cream between two cookies while they’re still slightly warm, or serve alongside fresh raspberries for a bright contrast.
They’re ideal for afternoon snacks, after-dinner treats, or even midnight raids to the kitchen (we’ve all been there).
And honestly, sometimes the best accompaniment is just… another cookie.
Double Chocolate Chunk Cookies Substitutions and Variations
- Seasonal fun: Mix in crushed candy canes for holidays, or swap half the chocolate for peanut butter chips.
- Lower sugar option: Reduce each sugar by ¼ cup and add 2 Tbsp honey.
- Fancy finish: Sprinkle flaky sea salt on warm cookies, or drizzle with white chocolate after cooling.
Leftovers and Storage for these Double Chocolate Chunk Cookies
These indulgent cookies stay remarkably fresh when stored properly. Here’s how to keep them at their chocolatey best:
- Counter storage: Place completely cooled cookies in an airtight container with parchment between layers. They’ll maintain their chewy texture for up to 5 days.
- Freezer option: These cookies freeze beautifully! Arrange in single layers separated by parchment in a freezer-safe container for up to 3 months.
- Refreshing tip: To revive cookies that have begun to firm up, microwave for 8-10 seconds. That melty chocolate chunk magic returns instantly.
- Dough storage: You can refrigerate cookie dough balls for 3 days or freeze for up to a month. No need to thaw before baking—just add 1-2 minutes to bake time.
While delicious immediately, these cookies actually develop deeper flavor overnight as the cocoa blooms.
Even better the next day!
Final Thoughts
These Double Chocolate Chunk Cookies represent comfort in its most decadent form—rich cocoa in the dough itself, studded with generous pieces of chopped chocolate that create those irresistible melty pockets.
What makes them special is their versatility: crisp edges with soft centers that somehow manage to satisfy every cookie texture preference.
They’re perfect for holiday cookie exchanges, weekend baking projects with kids, or those moments when only something deeply chocolatey will do.
The contrast between the cocoa-infused dough and chunks of semi-sweet chocolate creates a depth of flavor that reminds us why homemade cookies will always have a special place in our hearts.