Double Chocolate Chunk Cookies
These Double Chocolate Chunk Cookies are rich, chewy, and full of melty chocolate chunks. They’re quick to whip up, perfect for a weekend bake or for Christmas cookie trays with their deep cocoa flavor and soft centers that make them hard to resist, especially when served warm.
If you’re planning a Christmas baking day, or a just-because baking day, these cookies deserve a spot on your list. They’re simple to make, easy and quick, and have that festive, bakery-style look when you press a few extra chocolate chunks on top before baking.
For more holiday baking ideas, check out my Christmas Sugar Cookies, Gingerbread Man Cookies , and Coconut Snowball Cookies. They all pair perfectly with these chocolatey favorites.
Why you’ll love these Double Chocolate Chunk Cookies
Christmas Baking in My Kitchen
When the holidays roll around, I always bake a mix of my favorites like Sugar Cookies, Gingerbread Cheesecake Cookies, and something extra chocolatey like these. They remind me of rich, chocolate desserts I loved growing up, only now they fill the house with that unmistakable smell of Christmas baking. I’ll often make a batch for our neighbors or pack them up with my Chocolate Christmas Trees for easy homemade gifts.
Ingredients Needed for Double Chocolate Chunk Cookies
- Butter: Melted butter keeps these cookies soft and chewy, just what you want for holiday cookie exchanges.
- Dark brown sugar: Adds moisture and a deep flavor that makes them rich and fudge-like.
- Sugar: Helps balance the intensity of the dark chocolate.
- Eggs: Give structure and a bit of shine to the dough.
- Vanilla extract: Enhances all that chocolate flavor.
- All-purpose flour: Provides just enough structure without making the cookies dense.
- Cocoa powder: Adds deep chocolate flavor and that rich brown color.
- Baking soda: Helps the cookies puff up slightly and stay soft in the center.
- Salt: Balances all the sweetness.
- Dark chocolate chunks: Use a quality brand like Ghirardelli for those gorgeous, melty pockets of chocolate. You can use whatever chocolate you love.
- Chocolate chips: Round out the texture with little bursts of chocolate throughout.
How to make Double Chocolate Chunk Cookies
**For more detailed instructions, please refer to the printable recipe card below.**
Whisk melted butter, dark brown sugar, and sugar together until smooth.
Add eggs and vanilla, whisking until fully combined.e crust firmly and evenly into the pan, then chill while you make the filling.
In another bowl, whisk flour, cocoa powder, baking soda, and salt.
Stir dry ingredients into wet mixture until just combined. Do not overmix.
Fold in chopped dark chocolate and chocolate chips, reserving a handful for topping.
Scoop dough onto prepared baking sheets.
Press the reserved chocolate chunks and chips gently into the tops.
Bake 9 to 10 minutes, until edges are set but centers look soft.
Variations
- Festive M&M Cookies: Add red and green M&Ms to the tops before baking for a colorful Christmas version. They melt slightly into the dough and make the cookies look perfect for holiday cookie trays.
- White Chocolate Peppermint: Swap the dark chocolate chunks for white chocolate chips and stir in crushed candy canes. The combo of mint and chocolate feels extra festive and looks beautiful sprinkled with peppermint dust.
- Salted Caramel Twist: Drizzle caramel over the baked cookies and sprinkle with flaky sea salt. The salty-sweet mix takes these to the next level and adds that bakery-style finish.
- Nutty Chocolate Chunk: Stir in chopped pecans or walnuts for a little crunch. The nuts bring a nice contrast to all the rich chocolate and make them taste a bit like brownie cookies.
- Triple Chocolate Overload: Use a mix of dark, milk, and white chocolate chips for extra chocolate flavor and texture. It’s a fun way to use up what you have in the pantry and makes every bite a little different.
Serving Suggestions
- Christmas Cookie Platters: These cookies look amazing next to my Turtle Thumbprint Cookies. The mix of caramel, nuts, and chocolate gives your cookie trays that perfect holiday variety.
- Holiday Dessert Bar: Pair them with my Samoas Cookies and Coconut Macaroons. The mix of chewy coconut, caramel, and double chocolate is always a hit at Christmas parties.
- After-Dinner Treat: Warm a few cookies and serve with hot chocolate or coffee. The melted chocolate centers are pure bliss when they’re just out of the oven.
- Gift Boxes: Wrap them in parchment, tie with string, and pair with a few Christmas Sugar Cookies or Santa Nutter Butter Cookies for an easy, homemade gift that looks straight from a bakery.
- With Ice Cream: These cookies are amazing served warm with a scoop of vanilla or peppermint ice cream. The chocolate chunks stay slightly gooey, and the cold ice cream makes every bite perfect.
Storage and Freezing
- How should I store Double Chocolate Chunk Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them extra soft, add a slice of bread to the container. It keeps the moisture balanced and the cookies chewy.
- Can I freeze Double Chocolate Chunk Cookies?
Yes, absolutely. You can freeze either the baked cookies or the dough. For baked cookies, let them cool completely and store in a freezer bag for up to 3 months. If you want to freeze the dough, scoop it into balls, place on a tray to firm up, and then transfer to a freezer-safe bag. Bake straight from frozen, adding a minute or two to the baking time.
Don’t forget to pin this for later!
Tips & Tricks
- Use good chocolate: High-quality chocolate makes a big difference in the flavor. Ghirardelli or Lindt dark chocolate gives a rich, smooth taste that stands out in every bite.
- Measure flour carefully: Too much flour can make the cookies dense. Spoon and level your flour instead of packing it into the cup for the best texture.
- Don’t skip the salt: Salt helps balance all the sweetness and really brings out the chocolate flavor. A pinch of flaky salt on top before baking is a nice touch too.
- Keep an eye on the bake time: These cookies bake quickly. Pull them out when the edges are set but the centers still look soft. They’ll finish cooking on the hot pan.
- Add extra chocolate on top: Pressing extra chunks or chips into the tops before baking gives them that pretty bakery look and ensures melty chocolate in every bite.
Recommended
More Yummy Cookies
Looking for more meal inspiration?
Browse my Holiday Recipes or check out my Desserts for more yummy ideas.
FAQ
Double Chocolate Chunk Cookies
Ingredients
- 1 cup unsalted butter melted and cooled
- 1 cup dark brown sugar
- ½ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped dark chocolate I used Ghirardelli (reserve a small handful for topping)
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk melted butter, dark brown sugar, and sugar together until smooth.
- Add eggs and vanilla, whisking until fully combined.
- In another bowl, whisk flour, cocoa powder, baking soda, and salt.
- Stir dry ingredients into wet mixture until just combined. Don’t overmix.
- Fold in chopped dark chocolate and the chocolate chips, reserving a handful of chopped chocolate for topping.
- Scoop dough onto prepared baking sheets. Press the reserved chocolate chunks and chips gently into the tops of each dough ball.
- Bake 9–10 minutes, until edges are set but centers look soft.
- Cool on the pan for a few minutes before transferring to a wire rack.
