double chocolate chunk cookies
These rich and chewy double chocolate cookies are packed with cocoa and chunks of semi-sweet chocolate. Perfect for chocolate lovers!
Equipment
- Cookie sheet
- Mixing bowls
Ingredients
- 1 cup unsalted butter cut into pieces
- 1/2 cup Dutch-process cocoa powder
- 1 cup granulated sugar
- 2/3 cup light brown sugar firmly packed
- 2 large eggs room temperature preferred
- 1 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp table salt
- 8 oz semi-sweet chocolate bars chopped
Instructions
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper.
- In a large microwave-safe bowl, melt the butter in 15-20 second increments, stirring in between.
- Immediately add cocoa powder to the melted butter and whisk to combine. Let cool until just warm.
- Add granulated and brown sugar to the butter mixture and stir to combine.
- Stir in eggs and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet, stirring until well combined.
- Stir in chopped chocolate.
- Scoop dough into 3-tablespoon balls (62g), roll gently, and place 2 inches apart on baking sheets.
- Bake on center rack for 10 minutes. Flatten gently with a measuring cup and cool on the baking sheet.
Notes
Use semisweet or dark chocolate bars and include even the tiny bits. Store in an airtight container for up to 5 days. Dough can be refrigerated for 3 days or frozen.