Sinful Double Chocolate Chunk Cookies in Just 12 Minutes

Okay, chocolate lovers, gather ’round! Are you ready for the ULTIMATE chocolate experience? I’m talkin’ Double Chocolate Chunk Cookies that are so rich, so fudgy, and so easy to make, you’ll wonder where they’ve been all your life. Seriously, these are a chocolate lover’s dream come true! I’ve always been a sucker for chocolate cookies, especially after a long day. And trust me, I’ve tried a LOT of recipes. But this Double Chocolate Chunk Cookies recipe? It’s a total game-changer. It’s become a family favorite, and now I’m sharing the secret with you!

Why You’ll Love These Double Chocolate Chunk Cookies

Okay, let me tell ya, these aren’t just *any* cookies. These Double Chocolate Chunk Cookies are seriously special. You’ll love them because they’re:

• Insanely rich and fudgy – like, melt-in-your-mouth amazing.
• Super chewy with those glorious chocolate chunks in every bite.
• Easy peasy to whip up – no fancy equipment needed!
• Quick to bake, satisfying your chocolate cravings FAST.

Seriously, what’s not to love?

Ingredients for the Best Double Chocolate Chunk Cookies

Alright, let’s talk ingredients! Here’s what you’ll need for these amazing Double Chocolate Chunk Cookies. Don’t skimp – quality counts! You’ll need:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (but not melted!)
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chunks (the bigger, the better, I say!)

Got ’em all? Great! Let’s get baking!

How to Make Double Chocolate Chunk Cookies: Step-by-Step

Okay, ready to get your chocolate on? Here’s how we’re gonna make these Double Chocolate Chunk Cookies. Don’t worry, it’s easier than you think! Just follow along, and you’ll have warm, gooey cookies in no time.

1. First things first: Preheat your oven to 350°F (175°C). This is super important! You want that oven nice and hot before the cookies go in.
2. Grab a bowl and whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This is our dry dream team! Whisking gets rid of any lumps and evenly distributes everything.
3. In a separate, larger bowl (we need space!), cream together 1/2 cup of softened unsalted butter, 3/4 cup of granulated sugar, and 1/4 cup of packed brown sugar until it’s light and fluffy. I like to use an electric mixer for this, but you can totally do it by hand – just takes a bit more elbow grease!
4. Beat in 1 large egg and 1 teaspoon of vanilla extract. Make sure everything’s well combined.
5. Now, gradually blend in the dry ingredients from step two into the wet ingredients. Don’t dump it all in at once! Add it little by little until *just* combined. Overmixing = tough cookies, and nobody wants that!
6. Stir in 1 cup of chocolate chunks. I like to use a mix of dark and milk chocolate, but you do YOU!
7. Drop by rounded tablespoons onto baking sheets. I usually use parchment paper to prevent sticking and make cleanup a breeze, but greasing the sheets works too!
8. Bake for 10-12 minutes. Watch them carefully! You want them to be set around the edges but still a little soft in the center. That’s the key to a chewy cookie!
9. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely (if you can resist eating them straight away, that is!).

And there you have it! Your very own batch of amazing Double Chocolate Chunk Cookies!

Tips for Perfect Double Chocolate Chunk Cookies

Want to take your Double Chocolate Chunk Cookies from “good” to “OMG AMAZING!”? I’ve got you covered! Here are a few of my top tips for cookie perfection.

• **Room Temperature Butter is Key:** Make sure your butter is *actually* soft. Not melted! It should be soft enough to press a finger into easily, but still hold its shape.
• **Don’t Overmix!:** Seriously, I can’t stress this enough. Overmixing develops the gluten in the flour, which leads to tough cookies. Mix until *just* combined.
• **Chill the Dough (If You Have Time):** Popping the dough in the fridge for 30 minutes before baking helps prevent spreading and intensifies the flavor. But hey, if you’re impatient (like me!), they’re still amazing without chilling.
• **Underbake Slightly:** Trust me on this one! Slightly underbaking the cookies keeps them soft and chewy in the middle.

Follow these tips, and you’ll be a Double Chocolate Chunk Cookie pro in no time!

Ingredient Spotlight: Choosing the Right Chocolate Chunks for Double Chocolate Chunk Cookies

Okay, let’s get serious about chocolate, because when you’re making Double Chocolate Chunk Cookies, the chocolate *really* matters! You’ve got options, people! Dark chocolate will give you a deep, intense flavor. Milk chocolate brings sweetness and creaminess. Semi-sweet is a great middle-ground. My personal fave? A mix! But whatever you choose, please, PLEASE use good quality chocolate. It makes all the difference, trust me!

Storing Your Double Chocolate Chunk Cookies

Alright, you’ve made your Double Chocolate Chunk Cookies… now how do you keep them tasting amazing? Here’s the lowdown! For short-term storage, an airtight container at room temperature is perfect. They’ll stay soft and chewy for a few days… *if* they last that long! Want to keep them longer? The fridge will extend their life a bit. And for serious long-term storage? Freeze ’em! Just pop them in a freezer bag, and they’ll be good for a month or two. Just thaw before enjoying (if you can wait!).

Frequently Asked Questions About Double Chocolate Chunk Cookies

Got questions about these glorious Double Chocolate Chunk Cookies? I’ve got answers! Here are a few FAQs to help you bake with confidence:

Can I use chocolate chips instead of chocolate chunks?

Absolutely! Chocolate chunks give you those big, melty pockets of chocolate, but chocolate chips work just fine in these Double Chocolate Cookies. Just be aware the texture will be slightly different. Consider using a mix of different chocolate chips to add complexity to your Double Chocolate cookies.

Can I make the Double Chocolate Chunk cookie dough ahead of time?

You betcha! In fact, chilling the dough can actually improve the flavor and texture of your cookies! Just wrap the dough tightly in plastic wrap and store it in the fridge for up to 2 days. Let it sit at room temperature for about 15 minutes before scooping and baking. This softens the dough, making it easier to handle.

How do I prevent my Double Chocolate Chunk Cookies from spreading too thin?

Ah, the dreaded spreading cookie! Several factors can contribute to this. Make sure your butter isn’t *too* soft (it should be softened, not melted). Also, avoid overmixing the dough. And if you’re still having issues, try chilling the dough for 30 minutes before baking. The cooler dough will spread less in the oven. Trust me, these tips make all the difference for achieving that perfect, thick Double Chocolate Chunk cookie!

What can I do if my Double Chocolate cookies are too dry?

Oh no, dry cookies aren’t fun! A common reason behind that is that you’ve over-baked them, or used too much flour. Be sure to measure flour correctly by spooning it loosely into your measuring cup instead of scooping. And always, always err on the side of underbaking if anything, since the cookies will continue baking a bit on the hot baking sheet after you pull them from the oven.

Nutritional Information for Double Chocolate Chunk Cookies

Please note: Nutritional information is an estimate only and can vary based on specific ingredients and brands used. So, you know, don’t take it as gospel!

Enjoyed This Recipe? Leave a Comment!

Loved these Double Chocolate Chunk Cookies as much as I do? Let me know in the comments below! Don’t forget to rate the recipe and check out my other recipes! Share it with your friends on social media too!

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