This is by far THE BEST double chocolate chunk cookies for so many reasons! For starters there’s double chocolate in this chocolate chunk cookie recipe! This dough does not need to be chilled! (yay!). You can mix by hand or with a hand mixer and they come out perfect each time. These chocolate chip cookies have the perfect blend between sweet and salty. The bakers chocolate adds a slight hint of salt to the mixture. It makes the finished cookies taste like they have a hint of sea salt to them. These cookies are thick, chewy, melty, and so soft in the middle.
What makes these the Best Double Chocolate Chunk Cookies?
To me, chocolate chip cookies need to taste as good as they look. I need to taste the melty, gooey, warm chocolate I think of when I think of a chocolate chip cookie. They need to be crunchy on the outside and soft on the inside and spread just enough when baked in the oven. Thick and soft, not thin and too crunchy (coffee cookies as my mother-in-law calls them). Don’t get me wrong, we like coffee cookies, but I don’t want them when I eat chocolate chip cookies.
And let’s not forget they need to be LOADED with chocolate!
This recipe is quick to make. You can even freeze the dough to make them when the kiddos –or you– want them on demand.
What equipment do I need for these Double Chocolate Chunk Cookies?
This recipe is SO SIMPLE you don’t need any fancy baking equipment. All you need is a medium bowl, large bowl, whisk, and rubber spatula or wooden spoon. If you have a hand mixer, you can use that to make the mixing process a little easier for you.
Why do I use cornstarch in this Double Chocolate Chunk Cookie Recipe?
Cornstarch is that ingredient that is helpful, but not talked about. Ha. Most of us are familiar with cornstarch as a thickening agent when added to soups; however, baking it with your baked goods creates great texture as well.
Cornstarch is used in baking to help create a light and chewy dessert. The cornstarch in this recipe keeps the cookies light, fluffy, and thick when baking so there is no spreading.
How long do Double Chocolate Chunk Cookies keep?
These cookies will last a little longer than most. Keep them in an airtight container at room temperature for 3-5 days.
How do I Freeze Chocolate Chunk Cookies?
There are two different ways you can freeze these cookies.
- After mixing the dough, but before you bake, scoop out the cookie dough on a parchment paper lined cookie sheet. Freeze for 1-2 hours. After the dough is hard, move them to a ziplock bag. Keep sealed in the freezer for 1 month.
- After baking the cookies and they are completely cooled, transfer the cookies to an airtight container. Eat within 1 month.
- Use a large scoop. Other than the fact that I love a large scoop and a large cookie, using at least a 2 oz scoop will help your cookies bake better. Larger cookies bake better because it takes longer for the heat from the oven to reach the center. So what does that mean? That means that the outside will get nice and crispy and the inside will stay soft and chewy.
- Don’t over bake. This rule of thumb is great for really any cookie. You will find that perfect gooey center when you bake your cookies just enough. You want the edges to be slightly golden brown. SLIGHTLY golden brown. Cookies continue to bake outside of the oven.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make these double chocolate chunk cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
Coffee and Brownies,
- 2 Cups all-purpose flour
- 1 TBS Cornstarch
- 1 TSP Baking Soda
- 3/4 TSP Salt
- 3/4 Cup Unsalted butter, room temperature
- 3/4 Cup brown sugar
- 1/2 Cup White Sugar
- 1 egg
- 1 TBS Vanilla extract
- 1 Bakers chocolate bar- chopped
- 1 Cup chocolate chips
- Preheat oven to 350' F
- Line a baking sheet with parchment paper
- Cut Bakers chocolate bare into small chunks.
- In a medium bowl, whisk flour, cornstarch, baking soda, and salt.
- Set aside
- In a large bowl, using a hand mixer or standig mixer, cream together butter, brown sugar, and white sugar until light and fluffy.
- Add vanilla and egg. Mix until smooth.
- Turn mixer to low and add flour just until the ingredients come together.
- Stir in the chocolate chips and bakers chocolate chunks
- Using a large cookie scoop, drop cookies 2 inches apart on prepped cookie sheet.
- Bake 14-16 minutes. Just until the edges are golden brown. Don't over bake.
- Allow to cool for 5-10 minutes before enjoying
- Store in a airtight container at room temp for 2-3 days.
The dough will look crumbly when mixing. This is normal. Move dough around in hands to keep together.