Sometimes chocolate chip cookies just aren’t enough chocolate. Luckily, these cookies are double chocolate, plus a little bonus chocolate, just for good measure. The dough is chocolate, and the chips are a combination of dark chocolate chunks and semisweet chocolate chips. Of course, if you prefer, you could use all of one type or mix in some milk chocolate or even white chocolate.
This dough will keep really well (covered) in the fridge for a week or so, or frozen for up to a few months — so, if you’re worried about them disappearing too quickly, you can bake them a few at a time. Just make sure people aren’t sneaking spoonfuls of dough out of the fridge!
Double chocolate chunk cookies
20
15 minutes
12 minutes
27 minutes
1 cup unsalted butter, softened
1 1/3 cup white sugar
2/3 cup brown sugar, packed
2 eggs, room temperature
2 ½ teaspoons vanilla extract
1 tablespoon milk
2 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons sea salt
1 cup dark chocolate chunks
½ cup semisweet chocolate chips
Preheat the oven to 375 F.
In a large mixing bowl, combine the butter and sugars, and beat until smooth. Add the egg, vanilla and milk, and beat again until smooth.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and sea salt.
Mix the dry ingredients into the wet half at a time, mixing after each addition. Add the chocolate chips, and mix well to incorporate.
Line a baking sheet with parchment paper. Drop dollops about the size of 2-3 tablespoons onto the sheet, with about 1 ½ inches between for them to spread. Bake for 8-12 minutes, until they're crisp around the edges but still slightly gooey in the center. Let them cool on the baking sheet for a minute or two before transferring them to a wire rack to cool completely. Enjoy slightly warm.
