Double Chocolate Chunk Cookies
Indulge in the rich, chocolatey goodness of these Double Chocolate Chunk Cookies. I’ve been using this chocolate cookie recipe for over 10 years, and it’s my go-to favorite. It’s incredibly simple, makes a large batch, and is perfect for larger gatherings.
INGREDIENTS NEEDED:
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
- Butter, softened
- Granulated sugar
- Brown sugar
- Vanilla extract
- Eggs
- Chocolate chunks
HOW TO MAKE DOUBLE CHOCOLATE CHUNK COOKIES:
1. Preheat your oven to 180°C (350°F).
2. Sift together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat together the butter, granulated sugar, and brown sugar until creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition.
4. Gradually beat in the flour mixture until well combined.
5. Stir in the chocolate chunks.
6. Drop spoonful of dough onto a baking sheet.
7. Bake for 9 to 11 minutes, or until the edges are set.
8. Cool the cookies for a few minutes on the baking sheet, then transfer them to wire racks to cool completely.
Storing Cookies:
Room Temperature: Store the cookies in an airtight container at room temperature for up to one week.
Refrigeration: If you prefer a chewier texture, refrigerate the cookies. This can help retain their moisture.
Freezing Cookies:
Before Baking: Scoop the dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a Ziploc bag. When ready to bake, simply add a couple of minutes to the baking time.
After Baking: Allow the cookies to cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To enjoy, let them thaw at room temperature or warm them in a preheated oven at 150°C (300°F) for 5-10 minutes.
Double Chocolate Chunk Cookies
Ingredients
- 260g (2 cups) All-purpose flour
- 95g (¾ cup) Cocoa powder
- 1 tsp Baking powder
- ½ tsp Salt
- 225g (1 cup) Butter
- 85g (⅔ cup) Granulated sugar
- 85g ( ⅔ cup) Brown sugar
- 1 tsp Vanilla extract
- 2 Eggs
- 300g (11.5 oz) Chocolate chunks
Instructions
- Preheat your oven to 180°C (350°F).
- Sift together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat together the butter, granulated sugar, and brown sugar until creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Gradually beat in the flour mixture until well combined.
- Stir in the chocolate chunks.
- Drop spoonful of dough onto a baking sheet.
- Bake for 9 to 11 minutes, or until the edges are set.
- Cool the cookies for a few minutes on the baking sheet, then transfer them to wire racks to cool completely.
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