Double Chocolate Chunk Cookie – a delicious recipe with chocolate, butter, eggs, brown sugar, flour, cocoa powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt half of the chocolate and the butter in a double boiler. In a medium bowl, beat the eggs and sugar with the whisk of an hand mixer and beat until thick and creamy. Stir in the melted chocolate and butter.
2
Sift together the flour, cocoa and baking powder and stir well. Add the remaining chopped chocolate to the flour mixture, then slowly add the dry mixture to the wet, stirring well then combining with your hands.
3
Preheat the oven 325u00b0F. Line 3 baking sheets with parchment paper. With an ice cream scoop, scoop up balls of dough that are filled about 2/3 full and lay out over the baking sheet. Leave at least an inch between each cookie.
4
Bake, one tray at a time for 10 -12 mins. Remove and allow to cool before removing from the baking sheet.
1882
kcal
Calories
106
g
Fat
210
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 20 ounces dark chocolate coarsely chopped, 1 1/8 cups butter, 4 medium eggs, 1 cup brown sugar, and more.
Yes, Double Chocolate Chunk Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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