Double Chocolate Chunk Cookies ~ When a cookie meets a brownie and it yields a sweet & salty combo with a chewy center, crispy edge and a body rippled with chocolate pools and dusted with flaky salt.
I know the world is like a big open wound right now and everyone is heavy with hurt and anger. I’m hoping that in this space we can come together— as we always have—to enjoy some sweets and laugh. That is not to say I’m asking anyone to put a pause on our collective activity towards being a better ally to black people and the Black Lives Matter movement.
There’s just no right way to transition from that to cookies, but to just do it and tell you I’m super excited about these Double Chocolate Chunk Cookies. A recipe that I’ve been meaning to post, but waited until I could tweak the recipe to an inch of perfection.
I know, I know . . . if there was ever an award I deserved, it would be Best Procrastinator with an overlap for Worst Excuse Maker.
But I’m “living” in the real world that is dictated by the likes of my 6-year-old who finds it necessary that I sit outside of the bathroom while he occupies it because there’s a ghost living in there. Worst yet, is his insistence that I (or his dad – if I’m lucky) make a funny face as he exits. If that isn’t bad enough, he told me last night all my faces are the same. I think about explaining to him that the muscles in my face just aren’t that pliable and the elasticity in my skin isn’t all that stretchy anymore, but I know that it will be returned with 3 “huhhhhhs” followed by a “I don’t even know what e-vasicity is”. I ignore this passing thought and focus on the funny face exercise and the why of it —maybe it’s a bathroom reset— you know, something to shake off the ghostly whispers. Who knows, but you see what occupies my mind – pure nonsense.
Given that, I should pivot back to what I do best: baking.
I’m covering a few questions you might have before getting started with this Double Chocolate Chunk Cookies recipe:
How do I get those dreamy puddles and pools of chocolate?
Avoid using chocolate chips. They are coated to maintain their shape, so while they will melt, they don’t melt as well in cookies.
What’s the best chocolate to use in cookies?
That is a post in of itself, but for the sake of brevity, let’s focus on what was used for this recipe. I used Scharffen Berger’s Semi-Sweet Baking Chunks. If you are able to source Valhrona Caraibe 66% try it – I PROMISE you won’t regret it.
What unsweetened cocoa powder should be used for best results?
I use a few, but I always go back to Hershey’s Special Dark. It’s my favorite. I know a lot of people have strong feelings on which is the best, but you really need to discover this for yourself. A close second that I really love is Valhrona Cocoa Powder
How do I get a CHEWY cookie?
OMG – this is my biggest and best cookie secret. Are you ready? HONEY. All it takes is 1 1/2 teaspoons to achieve that coveted chewy cookie finish! And it works in nearly every cookie recipe. If you try it with any of your recipes, let me know in the comments section how it worked for you.
More cookies you might enjoy:
- ¾ (90g) cup all purpose flour
- ½ (42g) cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (198g) packed dark brown sugar
- 1 large egg
- 1 1/2 teaspoon honey
- 1 1/2 teaspoon vanilla extract
- 1 cup (170g) semi-sweet chocolate chunks
- Flaky salt
- Heat oven to 350 degrees F. Set aside two baking sheets (no need to line with parchment).
- In large bowl, sift together all purpose flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside.
- In a stand mixer bowl, fitted with a paddle attachment, cream the butter and dark brown sugar until combined. Scrape down the bowl and add the egg, honey and vanilla, mix until just combined.
- Scrape down the bowl once more and add the flour and cocoa mixture all at once. Mix on low until just combined and no flour streaks are visible. Turn off the mixer and fold in the chocolate chunks.
- Scoop batter using a 1 1/2-inch ice cream scoop. Drop batter on baking sheet 2-inches apart. Bake for 12 minutes or until cookies are flat and surfaces begins to crack. Remove from oven. Sprinkle with flaky salt. Let cookies rest on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.
- To achieve the heavy chocolate chunk finish as seen in the photos, halve the 1 cup (170 g) of semi sweet chunks. Fold one half into the batter while reserving the remaining half to press onto the top of each cookie dough scoop before baking.
- For the flaky salt, I prefer Maldon.
- For the unsweetened cocoa powder Hershey's Special Dark was used.
- The chocolate chunks used are Sharffen Berger semi sweet chunks.