Description
These Double Chocolate Chunk Cookies feature a soft, chewy center with chunks of dark chocolate and milk chocolate chips, making them a delightful treat for any chocolate lover.
Ingredients
Units
Scale
- 2 1/2 cups (600 ml) all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) (225 g) unsalted butter, softened
- 1/2 cup (120 ml) granulated sugar
- 1 cup (240 ml) light brown sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup (170 g) chopped dark chocolate
- 1 cup (170 g) milk chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper or a silicone baking mat and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped dark chocolate and milk chocolate chips until evenly distributed.
- Drop rounded tbsp of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For a different flavor, try using white chocolate chips or adding nuts.
- Ensure butter is softened for easy mixing.
- Chilling the dough for 30 minutes before baking can enhance the flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Sodium: 115
- Fat: 9
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 30