A double chocolate cookie is the perfect cookie when you want to bring something decadent to a friend or party, but don't want to make it overly complicated.
It feels a bit more special and indulgent than a classic chocolate chip... and a bit fancier than a brownie.
The trick to making to-die-for chocolate chunk cookies is to use very good quality chocolate. My rule of thumb: If you use good chocolate, it's going to taste good. I prefer Bissinger's, my local favorite, or Ghirardelli chocolate.
This is definitely a cookie for a chocolate-lover!
Double Chocolate Chunk Cookies
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 ounces good-quality bittersweet chocolate, roughly chopped (or semi-sweet), you will melt this chocolate
- 4-5 ounces good-quality bittersweet chocolate, chopped into chunks (I also like to use dark chocolate with almonds in it for a fun twist!)
- 1 stick (8 tablespoons) unsalted butter
- 1 1/2 cups white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- In a small bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside.
- In the microwave, melt the first 5 ounces of bittersweet chocolate with the butter in 30 second increments until it is almost melted, stirring after each 30 seconds. When it is almost melted, stir until smooth.
- In a large bowl, whisk the eggs with the white sugar and eggs. Add in the melted chocolate and vanilla. Then, with a wooden spoon, stir it until well combined. Slowly add in the flour mixture and stir until combined. (You can also do this all in a mixer)
- Pour the remaining 4-5 ounces of chocolate chunks into the batter and stir to combine.
- Using a cookie scoop, scoop tablespoon-sized balls on to a cookie sheet lined with parchment paper. Sprinkle a bit of white sugar over the top of the dough ball.
- Bake at 325 degrees for 12-15 minutes, rotating sheets halfway through baking.
- Let cool on the cookie sheets for 5-10 minutes then remove to a wire rack to cool completely.
- Store in an airtight container or freeze for up to 3 months.
Whomever you gift these to will be veeeeery happy... :)