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Chocolate Chocolate Chunk Cookies Recipe

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4.2 from 12 reviews

These decadent Chocolate Chocolate Chunk Cookies are rich, fudgy, and packed with both chocolate chunks and chips for an irresistible double chocolate experience. The addition of cornstarch creates an ultra-soft, chewy texture, while chilling the dough ensures perfectly thick cookies that won’t spread. Perfect for chocolate lovers seeking a classic homemade treat with an intense cocoa flavor and gooey chocolate bites.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour (remove 2 tablespoons)
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt

Chocolate

  • 1 cup chocolate chunks or chopped chocolate
  • 1 cup chocolate chips

Instructions

  1. Cream Butter and Sugars: In a large mixing bowl, beat the room temperature unsalted butter together with the granulated sugar and light brown sugar until the mixture becomes light, fluffy, and well combined.
  2. Add Eggs and Vanilla: Mix in the eggs one at a time along with the vanilla extract until the batter is smooth and fully homogeneous.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt to ensure they are evenly distributed.
  4. Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
  5. Fold in Chocolate: Gently fold in the chocolate chunks and chocolate chips evenly throughout the cookie dough for bursts of chocolaty goodness.
  6. Chill Dough: Cover the dough and refrigerate it for at least 2 hours or freeze for 1 hour. This step is crucial to prevent excessive spreading while baking and improves texture.
  7. Prepare Baking Sheets and Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for easy cleanup.
  8. Scoop Dough: Using a cookie scoop or spoon, drop scoops of the chilled dough onto the lined baking sheets, spacing them evenly to allow for expansion.
  9. Bake Cookies: Bake the cookies in the preheated oven until the edges are set but the centers still appear slightly underbaked, usually about 10–12 minutes.
  10. Add Extra Chocolate Chips (Optional): Immediately after removing the cookies from the oven, press a few extra chocolate chips onto the tops to enhance the chocolatey look and flavor.
  11. Cool Cookies: Let the cookies cool briefly on the baking sheet to firm up before transferring them to a wire rack to cool completely.
  12. Shape Cookies (Optional): For perfectly round cookies, while still warm, swirl a cookie cutter around the edges to neaten their shape.

Notes

  • Chilling the dough is essential for thick, chewy cookies that hold their shape well during baking.
  • Removing 2 tablespoons of flour helps create a fudgier, less dense cookie texture.
  • Room temperature eggs and butter help create a smooth, even batter and improve cookie texture.
  • Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
  • Adding extra chocolate chips on top is optional but adds appealing melty chocolate spots on finished cookies.
  • Use a cookie scoop for evenly sized cookies to ensure consistent baking.

Find it online: https://cookedbysarah.com/chocolate-chocolate-chunk-cookies-recipe/