Double Down Chocolate Chunk Cookies

Double Down Chocolate Chunk Cookies ~ These wickedly addictive double chocolate chip cookies will have you hovering around the cookie jar like a bee to honey.

Double Down Chocolate Chunk Cookies

Double Down Chocolate Chunk Cookies

Tender and chewy these cookies are a mid-point between a crisp cookie and a soft brownie.  Not only are these awesome-ly (uh, yes, a real word in my kitchen) good they smell delish while baking. In fact, so much so, I was able to bribe my little guy into quiet submission for the 12 minutes they took to bake.

Call me terrible, I call it efficient. Twelve minutes was all I needed to throw the dishes into the dishwasher and get out the glasses of milk and napkins for the taste testing.

Verdict: My family LURVED these bad boys(or girls, if you are going to get PC on me) and so did I. I love the taste, texture, and most of all I love that these Double Down Chocolate Chunk Cookies are the kind of cookie that can rival any top notch bakery.

A few notes:

  • For a more crisp texture bake the cookies for two minutes longer than instructed in the recipe.
  • The 4 ounces of chocolate can be changed out for milk chocolate, if that is your palate preference.
  • These cookies can be kept at  room temperature for 3 days in an airtight container.
  • For a more traditional chocolate chip cookie click here for my recipe to the perfect chocolate chip cookie.

Double Down Chocolate Chunk Cookies

{Printer Version}

Preheat the oven to 325 degrees F. Line cookie sheet with parchment.


4 ounces bittersweet chocolate
8 tablespoon butter, softened
2 large eggs
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla
1 cup (130g) all-purpose flour
1/2 cup Dutch-process cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cup (8 ounces, or 300g) chocolate chunks
1/2 cup walnuts (optional)
1/2 cup white chocolate chips (optional)

1. Whisk together the flour, cocoa, baking soda and salt. Set aside.
2. Melt the butter and bittersweet chocolate over low heat. Remove from heat and add the vanilla.
3. In  a separate bowl, on medium speed beat eggs and sugar until light and fluffy, about 3 minutes. Bring speed down to low and beat in the chocolate mixture until well combined.
4. Add the flour to the mixture and gently fold with a wooden spoon until just combined. Fold in the chocolate chunks and nuts.
5. Drop 1-1/2 tablespoon of dough onto parchment lined cookie sheet.
6. Bake for 10-12 minutes.

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  1. Avatar for Naomi Robinsonalba says

    gostaria de fazer o cookie de chocolate, mas não sei onde achar cacau holandês aqui no Brasil. Posso substituí-lo?

  2. Avatar for Naomi RobinsonLisa says

    I made them the other night for the family and they came out too bitter for my family. I used a stand mixer instead of mixing by hand and the batter came out gritty and too bitter.

  3. Avatar for Naomi RobinsonOjas says

    The recipe and proportions are so perfect that even being a newbie at baking , the cookies came out to be perfect.
    Thanks a lot for such wonderful recipes.

    Thanks from India