Victor
Why You’ll Love These Chocolate Chocolate Chunk Cookies
If you’re a chocolate lover, these cookies are about to become your new obsession! With both melted semi-sweet chocolate and chunks of chocolate folded into the dough, each bite is a rich, chocolatey explosion. The dark brown sugar adds a caramel-like depth of flavor, while the buttery base ensures a perfectly chewy texture. These cookies are quick to prepare and even quicker to disappear!
The Inspiration Behind the Recipe
I was craving something sweet, rich, and full of chocolate, so I set out to create the best chocolate chocolate chunk cookie. My inspiration came from flipping through the Ultimate Cookbook series Desserts, a book that never fails to spark new ideas. I love taking inspiration from existing recipes and adding my own twist to create something uniquely delicious. After a few trials and tweaks, I’m proud to share this chocolate-packed cookie recipe that hits all the right notes.
Variations of the Recipe
There are countless ways to change up this recipe based on your preferences:
- Chocolate Variety: Swap the semi-sweet chocolate for dark chocolate for a richer flavor, or try white chocolate for a sweeter, creamier result.
- Mix-ins: Add chopped nuts like pecans or walnuts for a crunchy contrast. You could also fold in dried cherries or toffee bits for extra texture and sweetness.
- Special Diets: For gluten-free cookies, use a 1:1 gluten-free flour blend. You can also adapt the recipe to be vegan by using a plant-based butter and egg substitute.
Common Mistakes to Avoid
- Overmixing the Dough: Once you add the dry ingredients, be gentle. Overmixing can result in tough cookies instead of soft, chewy ones.
- Baking Too Long: Pull the cookies out when the edges are set but the centers still look slightly underdone. They will continue to cook as they cool, resulting in a perfectly chewy center.
- Skipping the Cooling Time: Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack. This prevents them from breaking apart and helps them firm up.
Ingredient Spotlight
- Dark Brown Sugar: Using dark brown sugar instead of white sugar adds moisture and depth to the cookies, giving them a slightly caramelized, chewy texture. It’s what makes these cookies extra special.
- Semi-Sweet Chocolate: Melting chocolate into the dough adds richness, while the chocolate chunks scattered throughout give you those gooey pockets of chocolate in every bite. Using high-quality chocolate makes a noticeable difference!
Nutritional Information
Each cookie contains approximately:
- Calories: 250
- Fat: 12g
- Sugar: 18g
- Protein: 3g
If you’re looking to reduce sugar or fat, you can try using sugar alternatives or a lower-fat butter option, though it may alter the texture slightly.
Baking Tips for Perfect Results
- Chill the Dough: For thicker, chewier cookies, chill the dough for at least 30 minutes before baking.
- Use Room Temperature Ingredients: Let your butter and eggs come to room temperature before mixing for a smoother, more consistent dough.
- Measure Precisely: Weighing your flour ensures accurate measurements, which helps prevent dry or overly dense cookies.
Reader Q&A
- Can I freeze the dough? Yes! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag. You can bake them straight from frozen—just add an extra 1-2 minutes to the bake time.
- What can I substitute if I don’t have dark brown sugar? You can use light brown sugar or even granulated sugar in a pinch, though the flavor will be a bit lighter. To mimic the depth of dark brown sugar, you can mix a tablespoon of molasses into your sugar.
- How do I know when the cookies are done? Look for set edges and a soft center that still looks slightly underbaked. This gives you that perfect balance between chewy and gooey.
Pairing Ideas
These cookies pair perfectly with a cold glass of milk or a hot cup of coffee. If you want to take things up a notch, serve them with a scoop of vanilla ice cream, or enjoy with a warm cup of hot cocoa for the ultimate indulgence.
Behind the Scenes
While perfecting this recipe, I’ve made these cookies countless times—much to the delight of my family. Once, I discovered I was out of granulated sugar, so I swapped it for powdered sugar, and surprisingly, the cookies still came out amazing! On another occasion, I used only brown sugar because I didn’t have enough of the white stuff, and the results were fantastic. That’s why you’ll find only brown sugar in the final recipe—it adds richness and depth that make these cookies unforgettable.
Recipe Notes
- Chilling the Dough: Chilling the dough helps prevent the cookies from spreading too much during baking and gives them a chewier texture.
- Add a Pinch of Salt: If you love the contrast of sweet and salty, sprinkle a pinch of sea salt on top of each cookie before baking. Learn more about Salt
- Cookie Size: Adjust the size of the cookies to your liking, but remember that smaller cookies will bake faster.
Serving Suggestions
These cookies are best served warm when the chocolate chunks are still melty. They make a great dessert on their own, but you can also sandwich ice cream between two cookies for a decadent ice cream sandwich.
Storing and Reheating
Store any leftovers in an airtight container at room temperature for up to 5 days. If you want to reheat them, a quick 10-second zap in the microwave will make the chocolate gooey again. You can also freeze the baked cookies for up to 3 months.
External Links
Chocolate Chocolate Chunk Cookies
Equipment
- 1 Stand Mixer It can be done by hand in a mixing bowl and spoon
- 1 Scale You can use measuring cups instead
- 2 Mixing Bowls
- 2 Sheet Pans, half size
Ingredients
Dry Ingredients
- 8 ounces Flour All Purpose
- .5 tsp Baking Soda
- 1 tsp Kosher Salt Morton Brand
Wet Ingredients
- 8 ounces Butter Unsalted, Grassfed
- 8 ounces Brown Sugar Dark
- 8 ounces Semi Sweet Chocolate Melted
- 2 tsp Vanilla Extract
- 2 ea Eggs Large
Mix Ins
- 8 ounces Semi Sweet Chocolate Chunks
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or greasing it lightly.
Sift the Dry Ingredients
- In a medium bowl, sift together the flour (8 ounces), baking soda (0.5 tsp), and kosher salt (1 tsp, omit if using salted butter). Set aside.8 ounces Flour, .5 tsp Baking Soda, 1 tsp Kosher Salt
Prepare the Wet Ingredients
- In a separate large bowl, combine the unsalted butter (8 ounces, softened) and dark brown sugar (8 ounces). Beat together until the mixture becomes light and fluffy, about 2-3 minutes.8 ounces Butter, 8 ounces Brown Sugar
Add Eggs and Vanilla
- To the butter and sugar mixture, add the eggs (2 large) one at a time, beating well after each addition. Then, mix in the vanilla extract (2 tsp).2 ea Eggs, 2 tsp Vanilla Extract
Incorporate Melted Chocolate
- Slowly pour in the melted semi-sweet chocolate (8 ounces), stirring until fully incorporated into the wet mixture.8 ounces Semi Sweet Chocolate
Combine Wet and Dry Ingredients
- Gradually add the sifted dry ingredients into the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough.
Mix in the Chocolate Chunks
- Gently fold in the semi-sweet chocolate chunks (8 ounces) until they are evenly distributed throughout the dough.8 ounces Semi Sweet Chocolate Chunks
Scoop and Bake
- Using a spoon or cookie scoop, portion the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake
- Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden but the center is still soft.
Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious chocolate chunk cookies!
