There’s nothing quite as comforting as a freshly baked chocolate chip cookie. This recipe for Double Chocolate Chunk Cookies takes the classic treat to the next level by incorporating both dark and white chocolate chunks, creating a decadent contrast of rich, bittersweet chocolate and creamy sweetness. The combination of butter, brown sugar, and a hint of vanilla gives the cookies a soft, chewy texture with slightly crisp edges. Whether you’re looking to satisfy your chocolate cravings or bake something special for a gathering, these cookies are sure to be a hit. Let’s dive into the recipe!

Full Recipe:

Ingredients

• 150g Butter (softened)
• 150g Brown Sugar (or a mix of brown and white sugar)
• 2 Eggs
• 200g All-purpose Flour
• 1 tbsp Liquid Vanilla Extract
• 1/2 tsp Baking Powder
• 100g Dark Chocolate (cut into small chunks)
• 50g White Chocolate (cut into small chunks)
• 1 Pinch of Salt

Instructions

Step 1: Prepare the Ingredients

1. Soften the butter: If your butter isn’t already softened, take it out of the fridge and let it sit at room temperature for about 30 minutes. Soft butter will blend more easily into the sugar, creating a smooth, creamy dough.
2. Chop the chocolate: While the butter softens, chop both the dark chocolate and white chocolate into small, bite-sized chunks. This ensures the chocolate is distributed evenly throughout the cookie dough.

Step 2: Cream the Butter and Sugar

1. Mix the butter and sugar: In a large mixing bowl, combine the softened butter with 150g of brown sugar (or a mix of brown and white sugar). Using an electric mixer or a whisk, beat the butter and sugar together until light and fluffy. This process incorporates air into the dough, giving the cookies a light texture.
2. Add the eggs and vanilla: Crack the two eggs into the bowl and add 1 tablespoon of liquid vanilla extract. Continue beating the mixture until the eggs are fully incorporated and the mixture is smooth.

Step 3: Combine the Dry Ingredients

1. Mix the flour and baking powder: In a separate bowl, sift together 200g of flour, 1/2 teaspoon of baking powder, and a pinch of salt. Sifting the dry ingredients ensures they are evenly distributed, and it helps avoid any lumps in the dough.
2. Add the dry ingredients to the wet mixture: Gradually add the dry ingredients to the butter-sugar-egg mixture, stirring gently with a spatula or wooden spoon until the dough just comes together. Be careful not to overmix, as this can make the cookies tough.

Step 4: Add the Chocolate Chunks

1. Fold in the chocolate: Once the dough is smooth, gently fold in the chopped dark and white chocolate chunks. Make sure the chocolate is evenly distributed throughout the dough for bursts of chocolatey goodness in every bite.

Step 5: Chill the Dough

1. Chill the dough: For best results, cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much during baking.

Step 6: Preheat the Oven and Bake

1. Preheat the oven: While the dough chills, preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper or lightly grease them.
2. Scoop the dough: Once the dough is chilled, use a cookie scoop or a spoon to scoop out balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets. Make sure to leave some space between each cookie, as they will spread slightly as they bake.
3. Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown but the centers are still slightly soft. The cookies will firm up as they cool, so it’s better to slightly underbake them for a chewier texture.

Step 7: Cool and Serve

1. Cool the cookies: Once the cookies are baked, remove them from the oven and let them cool on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely.
2. Serve: Enjoy the cookies warm for a gooey chocolate experience, or at room temperature with a glass of cold milk.

Nutrition Facts (Per Serving)

• Calories: 200 (per cookie, based on 20 cookies)
• Total Fat: 11g
• Saturated Fat: 6g
• Carbohydrates: 25g
• Fiber: 1g
• Sugars: 16g
• Protein: 3g
• Sodium: 80mg

Note: These values are approximate and may vary depending on the exact ingredients used.

FAQs

1. Can I substitute the dark or white chocolate with other types of chocolate?
Yes, you can customize this recipe to your liking. You can use milk chocolate, semi-sweet chocolate, or even add flavored chocolates like caramel or mint. You can also substitute with chocolate chips if you prefer a more uniform texture.

2. Can I add nuts or other mix-ins to these cookies?
Absolutely! Chopped nuts like walnuts, pecans, or almonds can add a delightful crunch. You can also add dried fruit such as cranberries or raisins for extra texture and flavor.

3. How do I prevent my cookies from spreading too much?
Chilling the dough before baking is key to preventing cookies from spreading. If your cookies are still spreading too much, you can add a little more flour to the dough to create a firmer texture.

4. Can I make this dough ahead of time?
Yes, you can make the dough ahead of time and store it in the fridge for up to 3 days before baking. You can also freeze the dough in individual cookie-sized portions for up to 3 months. When ready to bake, simply place the frozen dough on a baking sheet and add a couple of minutes to the baking time.

Tips for Making the Perfect Double Chocolate Chunk Cookies

1. Don’t overmix the dough: Once you’ve combined the wet and dry ingredients, avoid overmixing as this can make the cookies dense and tough. Mix just until the flour is incorporated.
2. Chill the dough: Chilling the dough for at least 30 minutes helps the cookies hold their shape and enhances the flavor. It also prevents the cookies from spreading too much during baking.
3. Use room temperature ingredients: Softened butter and room-temperature eggs blend together more easily, resulting in a smoother dough and a more uniform texture in the cookies.
4. Check the cookies at 10 minutes: For soft and chewy cookies, take them out of the oven when the edges are set but the centers are still slightly undercooked. The residual heat will finish cooking the cookies as they cool.

Storage Tips

1. Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep the cookies soft and fresh.
2. Freezing the dough: To freeze the cookie dough, scoop out portions onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. The dough will keep in the freezer for up to 3 months. When ready to bake, add a minute or two to the baking time.
3. Freezing baked cookies: You can also freeze the baked cookies. Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature before serving.

Conclusion

These Double Chocolate Chunk Cookies are the perfect indulgence for any chocolate lover. With chunks of both dark and white chocolate, every bite is a delicious mix of sweet and rich flavors. The soft, chewy center and slightly crispy edges make them irresistible. Whether you’re baking for a party, a weekend treat, or simply to satisfy your sweet tooth, this recipe is sure to impress. Enjoy these delightful cookies with a cup of coffee, tea, or a cold glass of milk!