Loaded with two types of chocolate (white and dark), these delectable Double Chocolate Chunk Cookies cookies are truly for chocoholics! Very moist, tender, and chewy these are perfect cookies for your holiday cookie swap or when you fancy something sweet and chocolaty.
You can never have enough Christmas cookies. My kids love cookies so occasionally I indulge them by making a batch of choco chip cookies that they truly love.
I was about to bake another set of cookies when I thought of adding some Christmas colors to them – still chocolate cookies but with specks of red and green.
Thankfully, it’s the time of year when holiday M&Ms are aplenty so I grabbed a pack from the store for baking and for nibbling, too. To double the chocolate goodness I added a bar of Ghirardelli dark chocolate which I coarsely chopped and lovingly folded into the cookie batter.
The result is luxurious and truly scrumptious Double Chocolate Chip Holiday Cookies. Crisp on the edges, soft and chewy in the middle, full of chocolate goodness that practically melts on your mouth – see below for proof….need I say more? Please enjoy in moderation. 🙂
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
WHAT ARE THE INGREDIENTS FOR Double Chocolate Chunk Cookies?
- 2 cups all-purpose flour
- 1 teaspoon baking soda – make sure it is still fresh and not expired.
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 sticks unsalted butter – softened.
- 3/4 cup light brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 4 oz dark chocolate bar (60-70%) – coarsely chopped.
- 4 oz white chocolate bar – coarsely chopped.
Handy tool: Cookie scoop
HOW TO MAKE Double Chocolate Chunk Cookies?
- Line a large baking sheet with parchment paper. You can use 2 baking sheets so the cookies aren’t cramped in one. Mix the flour, salt, ground cinnamon, and baking soda. Set aside
- Cream the butter with the sugar using an electric mixer until light and fluffy. Add the egg and vanilla extract and beat just until combined.
- Adjusting the speed to low, slowly add the flour mixture and stir lightly until combined. Fold in the chocolate chunks.
- Using a big cookie scoop, spoon the cookie dough and place in the prepared baking sheet spacing them about 2 inches apart. You’d be able to produce about 16 pieces. Preheat the oven to 350 F. Chill the cookies in the refrigerator as you wait for the oven to heat up.
- Bake in the preheated oven for 12 minutes or just until brown on the edges though still looking pale in the middle. Do not overbake. Allow to cool in the sheet for 5 minutes.
- Transfer to a rack to cool completely.
- If not eating right away, keep the cookies in an airtight container. It retains a moist and chewy quality even after a day or two though am sure it will be gone during the first day! Guaranteed. 🙂
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Double Chocolate Chunk Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¾ cup (1½ sticks or 6 oz) unsalted butter, softened
- ¾ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 4 oz dark (60-70%) or milk chocolate bar, coarsely chopped.
- 4 oz white chocolate bar, coarsely chopped.
Instructions
-
Line a large baking sheet with parchment paper. You can use 2 baking sheets so the cookies aren’t cramped in one. Mix the flour, salt, ground cinnamon, and baking soda. Set aside
-
Cream the softened butter with the sugar using an electric mixer until light and fluffy. Add the egg and vanilla extract and beat just until combined.
-
Adjusting the speed to low, slowly add the flour mixture and stir lightly until combined. Fold in the chocolate chunks.
-
Using a big cookie scoop, spoon the cookie dough and place in the prepared baking sheet spacing them about 2 inches apart. You’d be able to produce about 16 pieces. Preheat the oven to 350 F. Chill the cookies in the refrigerator as you wait for the oven to heat up.
-
Bake in the preheated oven for 12 minutes or just until brown on the edges though still looking pale in the middle. Do not overbake. Allow to cool in the sheet for 5 minutes.
-
Transfer to a rack to cool completely. So yummy to eat while still warm-ish.
-
If not eating right away, keep the cookies in an airtight container. It retains a moist and chewy quality even after a day or two though am sure it will be gone during the first day! Guaranteed. 🙂
Recipe Notes
TIPS & TRICKS
If you want more texture in the cookies, replace 3/4 cup of flour with instant oatmeal.
