If you love chocolate as much as I do, you are in the right place. These Double Chocolate Chunk Cookies have two kinds of chocolate and rich cocoa powder in every bite. Soft, chewy, and totally satisfying, they are the perfect treat for any chocolate craving.
This recipe and post were first published in September 2011. They were updated and republished in September 2025.
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Chocolate has always been my favorite treat. I love that it can instantly turn a boring (or bad) day into a better one. To be honest, I'll eat it any way that I can get it.
Sometimes that means grabbing a handful of baking chips straight from the bag. Other days, it means baking them into a chocolate chip cake or thick chocolate chip cookies. However, I have to admit that when I can create something with double the chocolate, it's pure heaven.
If you're a true chocoholic like me, these double chocolate cookies are about to become your new favorite treat. They have a soft, chewy center with crisp edges, and each bite is filled with gooey chocolate pockets of goodness.
Why You'll Love This Recipe
- Easy to make. Simple ingredients and one mixing bowl mean hot, gooey cookies in no time.
- Fun to customize. Add white chocolate, peanut butter chips, dried cranberries, or nuts to customize the dough to your taste.
- Chocolatey flavor in every bite. Cocoa powder in the dough, combined with chocolate chunks and chips, makes these cookies so decadent and fudgy.
- Soft and chewy texture. The centers stay gooey while the edges bake up slightly crisp, giving it the perfect cookie texture.
Key Ingredients
Create this chocolate cookie recipe using ingredients you may already have in your kitchen pantry.
- Butter: Adds a rich flavor to the dough. We prefer to use unsalted butter to control the amount of salt in each recipe.
- Sugar: This recipe uses granulated and light brown sugar. It makes cookies that are thick and have a soft, gooey center.
- Large Eggs: These add moisture and help bind the ingredients together. I use them cold, straight out of the fridge, to keep the dough chilled.
- Baking Powder: Allows the cookies to puff and rise as they bake.
- All Purpose Flour: Fluff and spoon your flour or use a kitchen scale to measure the correct amount.
- Cocoa Powder: I use Hershey's Special Dark cocoa powder for its dark color and rich flavor. Although any Dutch process cocoa powder will work.
- Mixins: A mixture of semi-sweet chocolate chips and chocolate chunks adds extra goodness to this cookie dough.
How To Make Double Chocolate Chunk Cookies
The dough for these thick chocolate cookies comes together quickly. The best part is that you can bake it right away.
- Mix the wet ingredients. Beat the softened butter and sugar in a large mixing bowl until smooth and creamy. Add the eggs and vanilla extract and mix again.
- Add the dry ingredients. Slowly add the flour, baking powder, salt, and cocoa powder, and mix just until combined.
- Stir in the mixins. Gently stir in the chunks and chips.
- Scoop and bake. Use a cookie scoop to make and roll 14 dough balls. Place 5-6 at a time on a large baking sheet and bake. Let them rest on the hot pan for a few minutes, then remove and place on parchment paper or wire racks.
BruCrew Tip: Press extra chips into the tops of each warm cookie to give them that pretty bakery look.
Storing and Freezing
On the Counter: Store the double chocolate chip cookies in an airtight container at room temperature for 3-4 days. Adding a slice of bread helps they stay soft and chewy.
In the Freezer: Want to save some for later? Wrap the cookies individually in plastic wrap, then place them in a freezer container. Store them in the freezer for up to 3 months.
Freezer Dough: Scoop your cookie dough into balls and then place them on a tray in a single layer to freeze. Once frozen, transfer them to a freezer bag. You can bake them straight from frozen by adding 1-2 minutes to the bake time.
BruCrew Tips
- Use chilled ingredients. Allow the butter to sit out for 20-30 minutes only. You want it to be slightly soft, but still cold, so the cookie dough doesn't spread too much. Use the eggs straight from the fridge.
- Divide the dough evenly. Use a cookie scoop to make 14 balls. I also use a kitchen scale to weigh each ball, so they're all the same size.
- Do not overbake. The dough will continue to bake on the hot cookie sheet and then set up as they cool.
- Fix the edges. As soon as the pan comes out of the oven, place a large cup or cookie cutter around each one and swirl gently to bring the edges back in.
- Use a different chocolate. These chocolate peanut butter chip cookies are another one of our favorites.
- Boost the chocolatey flavor. Add one tablespoon of instant coffee to the dry ingredients.
- Add a hint of spice. For a unique flavor, add a touch of cinnamon or cayenne pepper to the dough.
- Microwave day-old cookies. For a soft, fudgy center, place one cookie in the microwave for 10-15 seconds to revive the gooey texture.
More Cookie Recipes
- Reese's Chocolate Cookies
- Chocolate M&M Cookies
- Salted Caramel Brownie Cookies
- Chocolate Blossom Cookies
- Chocolate Walnut Cookies
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Recipe
Double Chocolate Chunk Cookies
These Double Chocolate Chunk Cookies have two kinds of chocolate and rich cocoa powder in every bite. Soft, chewy, and totally satisfying, they are the perfect treat for any chocolate craving.
Ingredients
- 1 cup unsalted butter, softened 30 minutes
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, cold
- 1 teaspoon vanilla extract
- 1 teaspoon table salt
- 2 ½ cups all purpose flour (300 g)
- 1 teaspoon baking powder
- ½ cup special dark cocoa powder
- 1 cup semisweet chocolate chips + extra
- 1 cup semisweet chocolate chunks + extra
Instructions
- Preheat oven to 350°F. Line a sheet pan with a Silpat or parchment paper.
- In a large mixing bowl, beat the butter and sugars until light and fluffy. Add the eggs and vanilla and mix well.
- Combine the dry ingredients and slowly mix them into the batter. Stir in the chocolate gently.
- Use a cookie scoop to form 14 dough balls, each weighing approximately 3.3 oz.
- Place on a baking sheet and bake 10-11 minutes. As soon as the cookies come out of the oven, place a large cup or cookie cutter over each one, and swirl to pull the sides of the cookies in.
- Let the cookies cool on the hot pan for 3 minutes, then remove and place them on parchment paper. Press additional chocolate chunks and chips into the tops of each one while warm.
Notes
- Use chilled ingredients. Allow the butter to sit out for 20-30 minutes only. You want it to be slightly soft, but still cold, so the cookie dough doesn't spread too much. Use the eggs straight from the fridge.
- Divide the dough evenly. Use a cookie scoop to make 14 balls. I also use a kitchen scale to weigh each ball, so they're all the same size.
- Do not overbake. The dough will continue to bake on the hot cookie sheet and then set up as they cool.
- Fix the edges. As soon as the pan comes out of the oven, place a large cup or cookie cutter around each one and swirl gently to bring the edges back in.
- Use a different chocolate. White chocolate or peanut butter chips are excellent options.
- Boost the chocolate flavor. Add one tablespoon of instant coffee to the dry ingredients.
- Add a hint of spice. For a unique flavor, add a touch of cinnamon or cayenne pepper to the dough.
- Microwave day-old cookies. For a soft, fudgy center, place one cookie in the microwave for 10-15 seconds to revive the gooey texture.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 420Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 203mgCarbohydrates: 56gFiber: 3gSugar: 34gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Gina says
Okay- clearly we need to be neighbors. I would be happy to take some of these off your hands. I love the idea of having a cookie instead of doing all the other things - I think I need to do that more often. 🙂
Katie says
ummm these look and sound awesome!!!
The Answer Is Chocolate says
Mwaaaahhhh....wanted to let you know I featured this as part of my link party wrap up! Please feel free to grab a featured button from my side bar if you like!
Amanda says
Guilty of the same! Why don't we learn? 🙂
These are getting a place only to-make list!
Love ur photos!
Amanda
Kalyan says
Just mouthwatering...looks so easy to prepare and delicious!
Aimee says
Me thinks I want a cookie! I don't think you are a procrastinator, I think in my mind you are an over achiever 🙂
The Miller Five says
Yummy! I too am a procrastinator. I have even procrastinated setting the date of my daughter's party! I have started buying and making things for her Paris themed party, but who knows when it will be! LOL
The Answer Is Chocolate says
I will walk the plank and swab the decks for these lovelies. YUM YUM YUM!