Introduction
If there’s one cookie that truly satisfies a chocolate craving, it’s the Double Chocolate Chunk Cookie with Cocoa. Imagine a rich, fudgy dough infused with cocoa powder, studded with chunks of semi-sweet and dark chocolate that melt into gooey pockets with every bite. These cookies are decadent yet approachable, giving you bakery-quality results straight from your home oven.
Unlike ordinary chocolate chip cookies, these double chocolate cookies celebrate chocolate in two ways: the deep cocoa base and the generous chocolate chunks. They’re chewy at the center, slightly crisp at the edges, and irresistibly indulgent. Perfect for chocoholics, these cookies are a treat that feels luxurious while still being simple to make with pantry staples.
Why I Love This Recipe
I love this recipe because it brings out the very best of chocolate without being overly complicated. The cocoa-rich dough has a deep, bittersweet flavor that pairs perfectly with melty chocolate chunks, creating a cookie that feels indulgent but not cloying.
I also love that this recipe is versatile—you can use a mix of chocolate types (dark, milk, or even white) to create a layered flavor profile. Plus, the dough comes together quickly, making it perfect for last-minute baking when the chocolate craving hits. Every bite feels satisfying, with a balance of chewiness and richness that makes you want just one more.
Why It’s a Must-Try Dish
This recipe is a must-try because:
- Ultimate Chocolate Experience: Two kinds of chocolate make it extra indulgent.
- Perfect Texture: Soft and chewy in the center with lightly crisp edges.
- Crowd-Pleasing: A hit at parties, bake sales, or as gifts.
- Customizable: Swap chunks for chips, add nuts, or drizzle with caramel.
- Beginner-Friendly: No advanced baking skills needed—just simple steps for amazing results.
Recipe Information
- Preparation Time: 15 minutes
- Chilling Time (optional): 30 minutes
- Cooking Time: 10–12 minutes per batch
- Total Time: 25–30 minutes (plus optional chilling)
- Servings: 24 cookies
- Calories: ~160 per cookie
- Course: Dessert / Snack
- Cuisine: American
Ingredients
For the Cookie Dough
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (250g) chocolate chunks (mix of semi-sweet and dark recommended)
Cooking Directions
Step-by-Step Preparation Method
- Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, followed by vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Combine: Gradually add dry mixture into wet ingredients until just combined.
- Fold in chocolate chunks: Stir in chocolate chunks with a spatula until evenly distributed.
- Chill dough (optional): Refrigerate for 30 minutes for thicker cookies.
- Scoop dough: Use a tablespoon or cookie scoop to portion dough balls, placing them 2 inches apart on baking sheets.
- Bake: Bake for 10–12 minutes, until edges are set but centers still look slightly soft.
- Cool: Allow cookies to rest on the baking sheet for 2 minutes before transferring to a wire rack.
How to Serve
- Serve warm with a glass of cold milk for the ultimate comfort.
- Pair with espresso or hot chocolate for an indulgent coffee break.
- Use as the base for ice cream sandwiches.
- Arrange on dessert platters for holidays or parties.
Recipe Tips
- For richer flavor, use Dutch-process cocoa powder.
- Don’t overbake—cookies should look slightly underdone when removed from the oven.
- Mix chocolate varieties (dark, milk, and white) for complexity.
- Chill the dough if your kitchen is warm to prevent excess spreading.
Variations
- Triple Chocolate Cookies: Add white chocolate chunks for a three-chocolate delight.
- Nutty Double Chocolate Cookies: Stir in ½ cup chopped walnuts, pecans, or hazelnuts.
- Salted Chocolate Cookies: Sprinkle flaky sea salt on top before baking.
- Mocha Cookies: Add 1 teaspoon espresso powder to the dry mix for a coffee kick.
- Mint Chocolate Cookies: Replace vanilla extract with peppermint extract for a refreshing twist.
Freezing & Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezing Dough: Scoop dough balls onto a tray, freeze, then transfer to freezer bags for up to 2 months. Bake from frozen, adding 1–2 minutes.
- Freezing Baked Cookies: Freeze cooled cookies for up to 3 months in airtight containers.
Special Equipment Needed
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone mats
- Wire cooling rack
Conclusion
Double Chocolate Chunk Cookies with Cocoa are the ultimate indulgence for chocolate lovers. With their fudgy, cocoa-rich dough and pockets of melty chocolate, these cookies deliver the perfect balance of richness, texture, and sweetness. They’re simple enough for everyday baking yet decadent enough to serve at special gatherings. Whether you enjoy them warm from the oven or save some in the freezer for later, these cookies are guaranteed to satisfy even the deepest chocolate cravings.
Double Chocolate Chunk Cookies with Cocoa
Description
If there’s one cookie that truly satisfies a chocolate craving, it’s the Double Chocolate Chunk Cookie with Cocoa. Imagine a rich, fudgy dough infused with cocoa powder, studded with chunks of semi-sweet and dark chocolate that melt into gooey pockets with every bite.
Ingredients
For the Cookie Dough
Instructions
-
Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
-
Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
-
Add eggs and vanilla: Beat in eggs one at a time, followed by vanilla extract.
-
Mix dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
-
Combine: Gradually add dry mixture into wet ingredients until just combined.
-
Fold in chocolate chunks: Stir in chocolate chunks with a spatula until evenly distributed.
-
Chill dough (optional): Refrigerate for 30 minutes for thicker cookies.
-
Scoop dough: Use a tablespoon or cookie scoop to portion dough balls, placing them 2 inches apart on baking sheets.
-
Bake: Bake for 10–12 minutes, until edges are set but centers still look slightly soft.
-
Cool: Allow cookies to rest on the baking sheet for 2 minutes before transferring to a wire rack.
