Double Chocolate Chunk Cookies

cookies next to a salt dish

My favorite double chocolate chip cookies. I really really love Valentine’s Day, but more than that, I love Galentine’s Day. An invention by my favorite human, Leslie Knope. Basically a day to celebrate your best gal pals.

But another SUPER important holiday on February 14th? My bestie, Christian’s, birthday. And we used to celebrate each year with lots and lots of chocolate, but especially these cookies (tbh we made these weekly). I originally made this recipe with M&M’s for the blog years ago, but those I would jazz them up with dark chocolate chunks. Because they are my favorite. And Christian loves all things chocolate.

Honestly, girl power is so important and I love Galentine’s Day. But nothing is just better than a best friend who knows women are the future and is one of the biggest feminists you know…Also no one rocks the color pink like this bish..

So, happy birthday Christian! Love you and miss you. COME VISIT ME IN NEWPORT BEACH PLEASE!

Although this isn’t the original recipe we used in college, it’s something that each time I tweak it and make it, I just really get a little emotional thinking about how college brought me one of my best friends for life. Find those friends in life…hopefully they are low maintenance friends. You know the ones you don’t have to talk to daily, or can go months without seeing, but when you do it’s like nothing has changed and you are the best of friends, no matter what. They are the friends you make your family!

For my favorite cooling rack, check here.

Ingredients for making Double Chocolate Chip Cookies:

  • all-purpose flour
  • unsweetened cocoa powder
  • salt
  • baking soda
  • butter, softened to room temp
  • granulated sugar
  • brown sugar, packed
  • eggs, room temperature
  • vanilla extract
  • milk
  • dark chocolate chunks, divided
  • Extra flakey salt for topping cookies, optional

How to make the best cookies:

  1. In a medium-large bowl whisk your flour, cocoa powder, salt and baking soda.
  2. With your standing mixer with a paddle attachment beat the butter until smooth. Then add sugar until fluffy. Beat in the eggs one at a time and vanilla on a medium-high speed. Scrape the sides and mix again.
  3. Slowly pour in the dry ingredients on a low speed. Then add in the milk, one tablespoon at a time. Add in 1 cup of chocolate chunks.
  4. Place bowl in the fridge for 1-24 hours to chill dough.
  5. When you are ready to bake, preheat the oven to 350° F and prepare 3 cookie sheets with parchment paper.
  6. Using a spoon or cookie scoop take about 1.5-2 tablespoons of dough and roll into a ball using your hands. Place a few chocolate chunks onto the top of each ball, roll to make a smooth-ish finish. Place on the baking sheet, chunks side up, each ball a few inches apart.
  7. Bake for 11-13 minutes. Let them rest 5-10 minutes and sprinkle with flakey salt if desired, then remove from the sheet onto a cooling tray.
  8. Enjoy!

Other Cookie Recipes to Try:

cookies on a cooling rack
rack shot of cookies
overhead closeup of cookie
a half eaten cookies
double chocolate chunk cookies next to some measuring cups

Double Chocolate Chunk Cookies

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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 13 minutes
Chill time: 1 hour
Servings: 30 cookies
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

  • 2 cups all-purpose flour
  • 1 1/3 cup unsweetened cocoa powder
  • 1 tsp salt
  • 1 ½ tsp baking soda
  • 1 cup butter room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • 4 Tbsp milk
  • 1 ½ cups dark chocolate chunks divided
  • Extra flakey salt optional, topping cookies

Instructions

  • In a medium-large bowl whisk your flour, cocoa powder, salt and baking soda.
  • With your standing mixer with a paddle attachment beat the butter until smooth. Then add sugar until fluffy. Beat in the eggs one at a time and vanilla on a medium-high speed. Scrape the sides and mix again.
  • Slowly pour in the dry ingredients on a low speed. Then add in the milk, one tablespoon at a time. Add in 1 cup of chocolate chunks.
  • Place bowl in the fridge for 1-24 hours to chill dough.
  • When you are ready to bake, preheat the oven to 350° F and prepare 3 cookie sheets with parchment paper.
  • Using a spoon or cookie scoop take about 1.5-2 tablespoons of dough and roll into a ball using your hands. Place a few chocolate chunks onto the top of each ball, roll to make a smooth-ish finish. Place on the baking sheet, chunks side up, each ball a few inches apart.
  • Bake for 11-13 minutes. Let them rest 5-10 minutes and sprinkle with flakey salt if desired, then remove from the sheet onto a cooling tray.
  • Enjoy!

Notes

– Creaming: Creaming the butter and sugar is an essential part of making cookies and baked goods. I always say do this for like 4-6 minutes. It’s the difference between something having a granular and dense bake or a light and fluffy, clean bake. So take your time when creaming your butter.
 
– Salting: Salting post bake to me is essential for a delicious cookie, but I also understand that some people don’t love a salty dessert. It is essential for the dough to be made with salt, but you can always omit the extra flakey salt on top of course.
 
– Chilling Time: So, chilling the dough is a VERY important part of making any cookie. Most require it, but also this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be. My trick for making them thicker quicker, is to pop the dough into the fridge for 15-30 minutes, ball the dough and place it on a baking sheet with parchment paper, then toss it in the freezer for 1-3 hours. This will help the rise. If you have more time feel free to leave them in the fridge for 24 hours, or freeze the balled dough for 30 minutes, transfer to a freezer-safe bag or Tupperware. More chilling time always equals a fluffier cookie. – Saving Dough: If you decide not to bake all the dough at once, you can ball the dough, place it on parchment paper in the freezer for about 30-ish minutes (should be very cold), then transfer into a freezer-safe bag or Tupperware for up to 2 weeks. It can take a few extra minutes to bake, so keep your eyes on the oven to check.
 
– Bake Time: Now, this is the difference of a gooey or a crispy cookie. I like to bake mine crispy on the edges and gooey in the center. So, you bake for the minimum time below. But if you are a crisp all the way through, do the longer time. Also, each oven/altitude/climate can change your bake, so keep your eyes on the oven and bake to your liking. If your cookies are frozen, they may need an additional 1-3 minutes of baking time. I also check on mine to make sure the edges are brown and I use a spatula to make sure I can pick up the edges.
 
– Puddles of Chocolate: To get those amazing puddles of chocolate on top of your cookies, there are a few tricks. My go-to is balling the dough, then taking extra chocolate chips on top of the ball, rolling again, and placing down onto the baking sheet.
 
– Reusing Parchment Paper: Yes! As long as it’s not completely burned, you can and should reuse the parchment paper during a bake, maybe using just 1-2 sheets for all the cookies.
 
– Cool Baking Sheets: Now, you can reuse the parchment paper and of course you can bake using just 1-2 baking sheets. However, before you place dough or bake it, your baking sheets should always be cooled down. This helps with a good bake and keeping those cookies thick.
 
– Perfect Circle: This is my favorite Cloudy Kitchen tip! Use a round cookie/biscuit cutter that’s just a bit bigger than your cookie. Right when the cookies come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable. This makes for a perfectly circle cookie.
 
– Reheating: If you are left with extra cookies after you bake, be sure to store in an air-tight container. Then when you go to eat them, be sure to heat those cookies before eating. I do about 20-30 seconds in the microwave before eating so they are nice and gooey!

Nutrition

Calories: 156kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 159mg | Potassium: 157mg | Fiber: 2g | Sugar: 16g | Vitamin A: 36IU | Calcium: 32mg | Iron: 2mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes