Double Chocolate Chunk Cookies

4.1

(286)

There's twice the chocolate in every bite!

Servings:

36

Yield:

3 dozen

Can a cookie be too chocolatey? We don’t think so. These double chocolate cookies are a decadent treat. They have a rich dough made with both cocoa and chopped milk chocolate, and then there are chunks of the same milk chocolate studded in each cookie. They are essentially a chocolate chunk cookie with a chocolate dough. Make sure the cookies are still a little bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them. You’ll be glad to hear they only need to cool for five minutes before you can enjoy one—or two!

Directions

Preheat oven and combine dry ingredients:

Preheat oven to 325°F. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
Melt chocolate and butter:

Melt coarsely chopped chocolate with butter in a small heatproof bowl set over a pan of simmering water.
Mix chocolate mixture with sugar, eggs, and vanilla:

Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined.
Add dry ingredients and fold in chocolate chunks:

Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
Form cookies and bake:

Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.