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If there is one thing in my house that brings the family together, it’s the smell of homemade cookies. Last week I treated the girls to something new and they loved them so much that I had to share the recipe for these double chocolate chunk cookies.
These cookies are super gooey and packed with lots of yummy chocolate. Even a couple of days after I made them, they were still chewy in the center without microwaving them.
Can I use chocolate chips?
You definitely can! I have found that using chocolate chunks in these double chocolate chunk cookies makes them extra gooey and chocolatey, so that’s what we prefer.
Do I have to use dark and milk chocolate?
Of course not! You can choose any one or two flavors you like the best. We love how dark and milk compliment themselves in this cookie so that’s what we chose.
What if I can’t find chocolate chunks?
I was only able to find dark and semi-sweet chunks in our local grocery stores, so because I knew I wanted milk chocolate, I just purchased a couple of bars of chocolate and chopped them up. That works just as well.
Do I have to use a scoop and if so, what type should I use?
While you don’t have to use a scoop, I find that it makes the cookies the same size and guarantees that they will all bake evenly. I purchased my cookie scoop years ago and I absolutely love it!
Why should I leave the double chocolate chunk cookies on the baking sheet to cool first?
Your cookies will continue to cook as they sit outside of the oven, on the baking sheet. This will ensure that the cookies are cooked all the way through but still have a yummy, chewy center.
Why do the eggs need to be at room temperature?
I learned years ago that room-temperature eggs mix better with your batter. The temperature can affect the baking time as well.
Can I melt the butter?
Melted and softened butter will give you different results. If you like a chewier cookie, you can melt it, though I don’t recommend melting it all the way if possible. Melt halfway and let the rest melt on its own as it sits. If the butter is too hot, it could change the results of your cookies.
How do I know how long to bake my double chocolate chunk cookies?
Since every oven is different, I recommend setting it at 10 minutes at 350º and after they sit to cool for 5 minutes (remember, they will continue to cook a bit), test one out. You can gauge whether or not you need to leave them in longer or take them out sooner.
What if I prefer flatter cookies?
Once you scoop out the batter onto your lined baking sheet, press each one down with the back of a spoon or your fingers. This will help your cookies to flatten out while baking. Alternatively, you can press them down a bit after they have baked, when you first remove them from the oven. Test both out and see which outcome you like best.
The steps in the photos above, show exactly how I make these delicious double chocolate chunk cookies.
Step 1: Whisk together sugars, salt, and butter.
Step 2: Combined ingredients from step 1.
Step 3: Whisk in egg and vanilla extract.
Step 4: Combined ingredients from step 3.
Step 5: Sift in flour and baking soda and fold into mixture.
Step 6: Combined ingredients from step 5.
Step 7: Fold in chocolate chunks.
Step 8: Combined ingredients from step 7.
Step 9: Using an ice cream or cookie scoop, scoop out cookie dough onto a parchment paper-lined baking sheet and bake.
Step 10: Allow cookies to cool for 5-7 minutes before removing them to a cooling rack.
Now that you know a little bit about these double chocolate chunk cookies, I’m excited to share our recipe.
double chocolate chunk cookiesPrint
Packed with two different types of chocolate chunks, these chewy double chocolate chunk cookies are going to be your new favorite!
- 1/2 cup granulated sugar
- 1 1/2 cups dark brown sugar, packed
- 1 cup unsalted butter, softened
- 2 tsp salt
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 cup dark chocolate chunks
- 1 cup milk chocolate chunks
- Using the whisk attachment in your stand mixer, whisk together both sugars, butter, and salt.
- Add in eggs and vanilla extra and whisk until combined.
- Sift in flour and baking soda and fold to combine.
- Add chocolate chunks and fold to combine.
- Refrigerate dough for 30 min – 1 hour.
- Bake at 350º on a parchment paper-lined baking sheet for 10-11 minutes.
- Remove from the oven and allow to cool on the baking sheet for at least 5 minutes before moving to a cooling rack.
If you make our double chocolate chunk cookies, we’d love to hear your thoughts. If you post it on social media, we’d love for you to tag @thesupermomlife! Don’t forget to check out all of our favorite cookie recipes and other family-friendly recipes!