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A close-up shot of a freshly baked Double Chocolate Chunk Chocolate Chip Cookie with melted chocolate pools.

Double Chocolate Chunk Chocolate Chip Cookies

Make rich, chewy double chocolate chunk cookies. This recipe yields a decadent dessert perfect for chocolate lovers.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 3 hours
Total Time 3 hours 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup unsalted butter, softened 8 Tbsp; 113g
  • 1/2 cup granulated sugar 100g
  • 1/2 cup packed light or dark brown sugar 100g
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour 125g, spooned & leveled
  • 2/3 cup natural unsweetened cocoa powder 55g
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 Tablespoon milk 15ml, any kind
  • 1.25 cups semi-sweet chocolate chips 225g, plus more for optional topping

Equipment

  • Large Bowl
  • Hand-held or stand mixer with paddle attachment
  • Separate bowl
  • Large baking sheets
  • Parchment paper or silicone baking mats
  • Medium cookie scoop
  • Cooling rack

Method
 

  1. Chill the cookie dough for at least 3 hours, or preferably overnight. Colder dough results in thicker cookies.
  2. In a large bowl, use a mixer fitted with a paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until the mixture is fluffy and light in color, about 3 minutes.
  3. Add the egg and vanilla extract. Beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  4. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
  5. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Beat on low speed until combined. The dough will be thick.
  6. Switch the mixer to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky.
  7. Cover the dough tightly and chill in the refrigerator for a minimum of 3 hours and up to 3 days. Chilling is required.
  8. Remove the cookie dough from the refrigerator. Let it sit at room temperature for 10 minutes if chilled less than 3 hours, or about 20 minutes if chilled longer. This softens the dough for scooping.
  9. Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  10. Scoop the dough into balls, using about 1.5 level Tablespoons (35-40g) per cookie. Shape the balls to be taller than they are wide, like a cylinder, for a thicker cookie. Arrange them 2-3 inches apart on the baking sheets.
  11. Bake the cookies for 11-12 minutes, or until the edges look set and the centers still appear soft.
  12. If the cookies are not spreading by minute 9, remove the baking sheet from the oven and gently tap it on the counter 2-3 times to encourage spreading. Return the sheet to the oven to finish baking.
  13. Cool the cookies on the baking sheet for 5 minutes. Press a few extra chocolate chips onto the tops of the warm cookies if desired. Transfer the cookies to a cooling rack to cool completely. They will deflate slightly as they cool.
  14. Cover leftover cookies tightly and store them at room temperature for up to 1 week.

Notes

The chilling time is important for cookie thickness. If you are new to keto baking, remember that almond flour behaves differently than wheat flour, but this recipe provides a classic, satisfying cookie texture.

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