“Indulge in the ultimate chocolate lover’s dream with this Double Chunk Chocolate Cookie recipe! These cookies are a perfect balance of crispy edges and chewy centers, loaded with two types of chocolate chunks for that extra dose of richness. Whether you’re a baker looking to impress or simply craving a sweet treat, these cookies are sure to satisfy your taste buds. With every bite, you get a burst of melt-in-your-mouth chocolate and a texture that’s simply irresistible. Let’s dive into the secret behind making the perfect batch of Double Chunk Chocolate Cookie goodness!”
Here’s a detailed recipe for your Double Chunk Chocolate Cookies:
Double Chunk Chocolate Cookie Recipe
Get ready to indulge in the ultimate chocolate experience with these Double Chunk Chocolate Cookies! With two types of chocolate chunks, crispy edges, and chewy centers, these cookies are a treat for chocolate lovers. Whether you’re baking for a special occasion or just a sweet craving, this recipe will deliver soft, gooey, and delicious cookies that will melt in your mouth.
Ingredients:
- 1 cup (2 sticks) unsalted butter – softened to room temperature
- 3/4 cup brown sugar – packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chunks
- 1 1/2 cups milk chocolate chunks – for extra chocolatey goodness
- 1/2 cup chopped walnuts or pecans (optional) – for added texture
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Cream the Butter and Sugars:
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer or a whisk. Beat until the mixture is light and fluffy, which will take about 2-3 minutes.
- Add the Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract and continue mixing until everything is well combined.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can affect the texture of your cookies.
- Add the Chocolate Chunks:
- Gently fold in the semi-sweet chocolate chunks and milk chocolate chunks. If you want to add walnuts or pecans, fold them into the dough as well.
- Scoop the Dough:
- Use a cookie scoop or tablespoon to drop heaping spoonfuls of dough onto the prepared baking sheets. Make sure to space the cookies about 2 inches apart, as they will spread while baking.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. For chewier cookies, you can take them out of the oven when they look slightly underdone and allow them to finish cooking on the baking sheet.
- Cool and Enjoy:
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your warm, gooey Double Chunk Chocolate Cookies with a glass of milk or a hot drink!
Tips for Perfect Double Chunk Chocolate Cookies:
- Softened Butter: Make sure your butter is softened to room temperature. This will help it blend more smoothly with the sugar and create a fluffy dough.
- Chill the Dough: For thicker cookies, you can chill the dough for 30 minutes before baking. This helps the dough hold its shape and prevents spreading too much during baking.
- Don’t Overbake: The key to a chewy, soft texture is to not overbake the cookies. They should look a bit underdone when you take them out. The residual heat will finish the cooking process.
- Double the Chocolate: The star of the show in this recipe is the Double Chunk Chocolate Cookie. Make sure you use high-quality chocolate chunks for the best flavor. You can also experiment with other chocolate varieties, like dark chocolate or white chocolate chunks, for a unique twist.
Storage Tips:
- Store the Double Chunk Chocolate Cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, you can freeze the dough balls before baking. Just scoop the dough and place it on a baking sheet. Freeze for 1-2 hours, then transfer the dough balls to a freezer-safe bag. Bake them directly from the freezer, adding an extra 1-2 minutes to the baking time.
Nutritional Information (per cookie):
- Calories: 210-250 (depending on size and chocolate type)
- Fat: 12g
- Carbohydrates: 28g
- Protein: 2g
- Fiber: 1g
Enjoy baking these Double Chunk Chocolate Cookies—they’re perfect for sharing or enjoying with a cup of coffee or tea. With the right balance of sweetness and chocolate, they’re sure to become a family favorite!
