Name: Double Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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

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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.

Double Chocolate Chunk Cookies By Tessie's Table. — Photo Credit: Tessie’s Table.

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

Rich chocolate flavor:
Packed with cocoa powder, dark chocolate chunks, and chocolate chips, these cookies are a chocolate lover’s dream.
Soft and chewy texture:
Melted butter gives these cookies a fudgy, brownie-like center with lightly crisp edges.
Perfect for Christmas baking:
They bake in just 10 minutes and look beautiful on holiday dessert platters or in cookie boxes for gifting.

Stack of Double Chocolate Chunk Cookies with melted chocolate centers, surrounded by chocolate pieces and blue ribbon.

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.

Ingredients for Doouble Chocolate Chunk Cookies Tessie's Table.

How to make Double Chocolate Chunk Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Melted butter mixed with brown and white sugar until smooth in a glass bowl for Double Chocolate Chunk Cookies.

Whisk melted butter, dark brown sugar, and sugar together until smooth.

Two eggs and vanilla extract added to the creamed butter and sugar mixture for Double Chocolate Chunk Cookie dough.

Add eggs and vanilla, whisking until fully combined.

Dry ingredients for Double Chocolate Chunk Cookies in a glass bowl with flour, cocoa powder, baking soda, and salt on a wooden surface.

In another bowl, whisk flour, cocoa powder, baking soda, and salt.

Cocoa and flour mixture poured into the wet cookie batter to make Double Chocolate Chunk Cookie dough.

Stir dry ingredients into wet mixture until just combined. Do not overmix.

Double Chocolate Chunk Cookie dough with chopped dark chocolate and chocolate chips ready to fold together.

Fold in chopped dark chocolate and chocolate chips, reserving a handful for topping.

Scoops of Double Chocolate Chunk Cookie dough spaced on a parchment-lined baking sheet before baking.

Scoop dough onto prepared baking sheets.

Cookie dough balls topped with extra dark chocolate chunks on a parchment-lined baking tray ready for the oven.

Press the reserved chocolate chunks and chips gently into the tops.

Freshly baked Double Chocolate Chunk Cookies with melty dark chocolate chunks cooling on a baking sheet.

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.

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Double Chocolate Chunk Cookies featuring Ghirardelli dark chocolate bars and chips, styled with blue napkins.

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.

More Yummy Cookies

Looking for more meal inspiration?

Browse my Holiday Recipes or check out my Desserts for more yummy ideas.

FAQ

Can I make these cookies ahead of time?
Yes, you can make the dough up to two days in advance and keep it covered in the fridge. Let it sit at room temperature for about 15 minutes before baking.
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate works great if you prefer a sweeter cookie. It softens the flavor and pairs nicely with cocoa-based dough.
Why did my cookies spread too much?
If your cookies spread a lot, the butter was probably too hot when mixing making the dough too soft. Let the melted butter sit for a few minutes before mixing, or pop the dough in the fridge for about 10 minutes to help it firm up a bit before baking. That quick chill keeps the cookies thick and chewy instead of flat.
Can I freeze the dough?
Yes, scoop the dough into balls, freeze on a tray until solid, then store in a freezer bag. Bake straight from frozen for an easy treat later.
What’s the secret to soft, chewy cookies?
Melted butter and dark brown sugar help lock in moisture. Be sure not to overbake and let the cookies cool on the pan for a few minutes before moving them.
Can I add nuts or caramel?
Yes, both work beautifully. Chopped pecans or a drizzle of caramel sauce can give them a brownie-like flavor with a little extra crunch.
Do I need to chill the dough?
No chilling is needed for this recipe. The dough bakes perfectly as is, which makes it great for quick holiday baking.
Can I double the recipe for gifting?
Yes, just double all the ingredients and bake in batches. These make excellent edible gifts during Christmas.
Can I use Dutch-processed cocoa powder?
Yes, Dutch cocoa gives the cookies a deeper flavor and darker color. It’s a great option for anyone who loves that intense chocolate taste.