Fudgy Double Chocolate Chunk Cookies

Why You’ll Love This Recipe

These cookies are soft in the center, slightly crisp at the edges, and bursting with melted chocolate chunks throughout. They’re easy to make with pantry staples and deliver that bakery-style decadence right from your home kitchen. Whether served warm with a glass of milk or cooled as a lunchbox treat, these cookies always impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter (softened)
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Semi-sweet or dark chocolate chunks
• Optional: flaky sea salt for topping

Directions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then add vanilla extract.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients until fully combined.
6. Fold in chocolate chunks, reserving some for topping.
7. Scoop dough onto prepared baking sheets, spacing cookies a few inches apart.
8. Press additional chocolate chunks into the tops and sprinkle with sea salt if desired.
9. Bake for 10–12 minutes, or until the edges are set and the centers are still soft.
10. Allow to cool on the baking sheet for 5 minutes, then transfer to wire racks.

Servings and Timing

Servings: 18–20 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 30 minutes

Variations

• Use white chocolate or peanut butter chips for a twist.
• Add chopped nuts like walnuts or pecans for crunch.
• Stir in espresso powder for a mocha flavor.
• Use a mix of milk and dark chocolate chunks for variety.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 5 days.
Reheating: Briefly microwave for 10–15 seconds for a fresh-from-the-oven texture.

FAQs

Can I chill the dough?

Yes, chilling for 30 minutes to 1 hour will intensify the flavor and control spreading.

Can I freeze the dough?

Absolutely. Freeze dough balls and bake directly from frozen, adding 1–2 minutes to baking time.

What’s the difference between chocolate chips and chunks?

Chunks melt more unevenly, creating rich pockets of chocolate. Chips retain shape for consistent bites.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend. Check all ingredients for gluten content.

Do I need to use brown sugar?

Brown sugar adds moisture and chewiness. You can substitute with more white sugar, but the texture may change.

Why are my cookies dry?

Avoid overbaking and measure flour carefully. Too much flour can dry out the dough.

Can I make these dairy-free?

Yes, use plant-based butter and dairy-free chocolate.

Why didn’t my cookies spread?

This could be due to overly cold dough or too much flour. Allow dough to warm slightly before baking.

Can I double the recipe?

Yes, it doubles well. Be sure to bake in batches for even cooking.

Can I use a stand mixer?

Yes, a stand mixer makes creaming butter and sugar easier and faster.

Conclusion

Fudgy Double Chocolate Chunk Cookies are a chocolate lover’s dream—soft, rich, and packed with melty chocolate in every bite. Whether enjoyed as a casual snack or served as part of a dessert spread, these cookies are guaranteed to delight with their perfect chewy texture and deep cocoa flavor.

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