Chewy double chocolate chunk cookies that will satisfy your chocolate cravings – soft, succulent and chocolatey with huge chunks of dark chocolate.
I have a very specific cookie preference. First, I want them soft and chewy. Like they’re always freshly baked.
And if they’re chocolate chip, I want them to be very chocolatey. No middle of the road for me. Those teeny tiny chocolate chips just won’t do.
I want my cookies to have giant chunks of chocolate in them (so I guess me liking chocolate chip cookies is not entirely accurate. Anyway).
If you’re hard-core like me, you will love this chewy double chocolate chunk cookie recipe.
Tips for perfectly chewy cookies every time
When I was first learning to bake cookies, I was always disappointed about how much they spread and how they are more often crispy than chewy (though nothing wrong with crispy cookies).
Over time, I’ve learned that for perfectly chewy cookies:
- Always use room temperature ingredients. No way around this one (and this is true for 99.9% of baking).
- Correctly measure ingredients. I love my kitchen scale. If you don’t have one, here’s a great illustration of how to correctly measure flour by volume.
- Make sure your oven temperature is accurate too. Invest in a simple oven thermometer. They are inexpensive and you may be surprised at how off your oven temperature is.
- Do not grease your cookie sheet. This will prevent your cookies from spreading and thinning out. I usually just line with parchment paper or use my Silpat mat.
- Space the cookies evenly apart. So in case they do spread a little, they don’t become one massive cookie (though again, nothing wrong with a massive cookie!)
- It also helps to use a cookie scoop. This gives you evenly sized cookies that bake evenly.
- Under baking cookies is better than over baking them. The residual heat from your baking pan will continue to cook the cookies as they cool. So consider the baking time on the recipe more as a suggestion. Check your cookies a few minutes before and decide if they need to be taken out earlier.
Some recipes also require you to chill your dough before baking, especially if the batter is very soft and sticky), like these Soft and Chewy Ginger Molasses Cookies.
How to store chewy double chocolate chip cookies
So you’ve baked the perfect batch of chewy double chocolate chip cookies. How do you keep them that way?
I keep my cookies in an airtight cookie jar and to keep them nice and soft, I place a piece of white bread in there with them. The cookies absorb the moisture from the bread, helping keep them chewy longer.
I’ve heard other bakers put an apple wedge instead of bread. I haven’t tried this method though, I’m afraid the apple flavour will infuse my chocolate chip cookies with apple flavour! Have you tried it?
Chewy double chocolate chunk cookies
These chewy double chocolate chunk cookies though, these are special. I actually like to place them in a ziploc bag and chill them in the fridge. They stay wonderfully chewy and are lovey chilled!
Quick and easy to make too. Check out the video!
Holiday cookie swap recipes
Looking for more cookie recipes for holiday cookie swaps? Check these out:
- Double Chocolate Chewy M&M Cookies. Made with Christmas M&Ms, they are fun, festive and so good.
- White Chocolate Chip Pistachio Cookies. Delightfully sweet and salty in one delicious bite.
- Very Chocolatey Chocolate Crinkles. Soft, chewy and very chocolatey, they’re on everyone’s favourite Christmas cookie list.
- Double Chocolate Meringue Cookies. Crispy outside, chewy and chocolatey inside, light as a cloud.
Chewy Double Chocolate Chunk Cookies (Video)
- 1 cup all-purpose flour
- 1/3 cup cocoa powder I used Dutch-processed
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- pinch salt
- 1/2 cup unsalted butter room temperature
- 3/4 cup brown sugar packed
- 1 pc large egg room temperature
- 1 tsp vanilla extract
- 5 oz dark chocolate roughly chopped into chunks
- Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
- In a large bowl, whisk 1 cup flour, 1/3 cup cocoa powder, 1/4 tsp baking soda, 1/4 tsp baking powder and a pinch of salt until incorporated. Set aside.
- Using an electric handheld mixer or a stand mixer fitted with the paddle attachment, beat 1/2 cup butter, 3/4 cup brown sugar, 1 egg and 1 tsp vanilla extract until combined. The mixture will look a little grainy and that's OK.
- Pour your flour mixture into your butter mixture and gently stir until combined. Fold your chocolate chunks until evenly distributed.
- Scoop a heaping tablespoon of cookie batter and place on your prepared cookie sheet, making sure there's at least 1-2 inches of space around each cookie. Take a piece of chocolate chunk and place it on top of each cookie while slightly flattening your cookie (don't flatten too much because it will spread on its own).
- Bake for 8-10 minutes or until just set (see note 1)
- Cool your cookies on the cookie sheet until they are sturdy enough to move to a cooling rack to cool completely (see note 2).
- It is better to under-bake than over-bake these cookies so check at about 6 minutes and decide. See the post for more tips.
- Don't move the cookies from the cookie sheet too early - they will fall apart. Don't wait too long either though because they will continue cooking on the warm cookie sheet.
- I used a 1.5 TBSP cookie scoop and ended up with 15 cookies.
- Try these cookies chilled, the next day!
Did you make chewy double chocolate chunk cookies? I’d love to hear from you in the comments section below.
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