Double Chunk Chocolate Cookie
Indulge in the ultimate double chunk chocolate cookie with rich, gooey chocolate pockets in every bite. Perfect for any occasion—easy, delicious, and irresistible!
Ingredients
Essential Ingredients:
- 1 cup unsalted butter softened: This creates the rich, buttery base for the cookie dough and helps give the cookies that perfect, chewy texture.
- 3/4 cup granulated sugar: Provides the right amount of sweetness and contributes to a crisp edge.
- 3/4 cup packed brown sugar: For a deeper caramel-like sweetness and to keep the cookies soft.
- 2 large eggs: These help bind the dough together and add to the cookies’ moist tender texture.
- 2 teaspoons vanilla extract: A must-have to bring out the natural sweetness of the chocolate and enhance the overall flavor.
- 2 1/4 cups all-purpose flour: The backbone of the cookie dough giving it structure and allowing it to hold up when baking.
- 1 teaspoon baking soda: Helps the cookies rise and achieve the perfect texture without being too thick or too flat.
- 1/2 teaspoon sea salt: Just a pinch to balance out the sweetness and bring out the depth of the chocolate.
- 2 cups chocolate chunks and/or chips: The star ingredient! Use a combination of dark chocolate chunks and milk chocolate chips for the best texture and flavor.
Optional Add-Ins:
- 1/2 cup chopped nuts optional: Walnuts, pecans, or almonds add an extra crunch and flavor contrast to the rich chocolate.
- 1/2 cup dried fruit optional: Try cranberries or cherries for a tart burst that complements the chocolate perfectly.
Instructions
Step-by-Step Instructions:
Preheat the Oven
- Start by preheating your oven to 350°F (175°C). This is the perfect temperature for achieving crispy edges and a soft, chewy center in your cookies.
Prepare Your Baking Sheets
- Line your baking sheets with parchment paper or silicone mats. This helps prevent sticking and ensures the cookies bake evenly.
Cream the Butter and Sugars
- In a large bowl, beat the softened butter together with granulated sugar and brown sugar until the mixture is light and fluffy. This will give your cookies that perfect soft texture.
Add the Eggs and Vanilla
- Add the eggs one at a time, making sure each one is fully mixed before adding the next. Stir in the vanilla extract to give your cookies a delicious flavor boost.
Mix the Dry Ingredients
- In a separate bowl, whisk together all-purpose flour, baking soda, and sea salt. Gradually incorporate the dry mixture into the wet ingredients, mixing gently until combined. Don’t overmix—this will help keep your cookies soft and tender.
Fold in the Chocolate Chunks
- Now it’s time for the best part—adding the chocolate chunks! Gently fold them into the dough, making sure they’re evenly distributed. The chunks will create pockets of gooey chocolate in every bite.
Scoop the Dough
- Use a cookie scoop or tablespoon to portion out the dough, placing balls about 2 inches apart on the prepared baking sheets. This allows the cookies to spread out nicely while baking.
Bake the Cookies
- Pop the baking sheets in the oven and bake for about 10-12 minutes, or until the edges are golden brown. The centers should be set but soft to the touch. If you prefer your cookies chewy, err on the side of slightly underbaking.
Cool and Enjoy
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This gives them time to firm up without falling apart.
Pro Tip:
- For chewier cookies, refrigerate the dough for 30 minutes before baking. The cold dough will spread less, resulting in thicker cookies.
Notes
Nutrition Information (Per Serving)
- Calories: 220 kcal
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Fiber: 2g
- Sugar: 18g
- Protein: 2g
- Cholesterol: 25mg
- Sodium: 130mg
- Potassium: 90mg
- Iron: 2%