Double Chocolate Chunk Cookies – a delicious recipe with flour, Dutch, baking soda, salt, milk chocolate, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325F.
2
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
3
Melt the coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
4
Transfer the chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment.
5
Add the sugar, eggs, and vanilla; mix on medium speed until combined.
6
Reduce speed to low; gradually mix in the flour mixture.
7
Fold in the chocolate chunks by hand.
8
Scoop the batter using a 1 1/2-inch ice-cream scoop; place 2 inches apart on parchment-lined baking sheets.
9
Bake until the cookies are flat and the surfaces begin to crack, about 15 minutes.
10
Transfer on the parchment to wire racks.
11
Let cool 5 minutes.
12
The cookies can be stored in an airtight container at room temperature for up to 3 days.
1005
kcal
Calories
47
g
Fat
138
g
Carbs
16
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 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup unsweetened Dutch-process cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.
Yes, Double Chocolate Chunk Cookies 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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