Double Chocolate Chunk Cookies
When it comes to baked goods, I love to whip up these easy and delicious double chocolate chunk cookies. They come together super quickly and are actually super simple, guaranteed to be doable by even the most clueless baker. There are just a few straightforward steps and some simple logic behind the makeup of the cookies. I’m also going to give you a few tips on how to change the cookies to match your preferences.
First, the directions. You follow the basic steps for making cookies: cream together the butter and sugars, then add eggs, vanilla, salt, and surprisingly, apple cider vinegar. Trust me, it seems weird but it helps balance out the cookies. Next, you add baking soda, flour, cocoa powder, and tons and tons of chocolate chips or chunks. Then, you chill the cookie dough, before making small balls and smushing them down on a baking sheet. You press in additional chocolate chunks and sprinkle with flaky salt. Bake them for ten minutes, then let them settle and cool. They’re absolutely delicious.
I like my cookies to be more flat/chewy rather than tall/cakey, so I use melted and cooled butter, and less flour. If you want a more cakey cookie that spreads less, use 1/2 cup more flour and use softened butter (room temperature). If you do choose melted butter, you have to make sure that it is cooled first. Melt it in the microwave or in a pan, but then let it sit at room temperature for 10-15 minutes before starting.
You can also alter the recipe by adding different types of chocolate chunks (milk, white, or dark chocolate) and even nuts if you’d like. I also definitely would recommend not skipping the apple cider vinegar, however weird it sounds. It truly brings the cookies to another level. But, if you don’t have it, you technically don’t need it to still make yummy cookies.
Ingredients:
- 1 cup butter, melted and cooled
- 1 cup white sugar
- 1 cup light or dark brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1/2 tsp apple cider vinegar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/3 cup all purpose flour
- 2/3 cup cocoa powder
- 2 cups chocolate chunks/chips, semisweet or bittersweet, divided
- flaky salt
Instructions:
- Place the melted and cooled butter into the bowl of a stand mixer fitted with a whisk or paddle attachment. Add the white and brown sugars, then cream on high speed for 2-3 minutes. You are looking for it to have a lighter color and have a whipped appearance/texture.
- Add the eggs one at a time, mixing on medium speed until just combined. Add the vanilla, salt, apple cider vinegar, and baking soda.
- Then, add the flour and cocoa powder and mix by hand until just combined. It is important not to over-mix here. Add 1 1/2 cups chocolate and mix.
- Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes. This allows the flavor of the cookie dough to develop, but also lets it rest and prepares it for entry into a hot oven.
- Preheat your oven to 350ºF. Line two baking sheets with parchment paper.
- Use an ice cream scoop to scoop the cookie dough out onto the baking sheet. Leave 3″ between each cookie dough ball. Press the balls down until they’re about 1 cm thick. Push in some of the remaining chocolate chunks/chips and sprinkle with the flaky sea salt.
- Bake for 10 minutes. The cookies will not look done, but take them out anyways. As they cool on the baking sheet, they will settle and become deliciously chewy. Let them cool down for at least 30 minutes on the baking sheet. Enjoy!
Double Chocolate Chunk Cookies
Ingredients
- 1 cup butter melted and cooled
- 1 cup white sugar
- 1 cup brown sugar light or dark
- 2 tsp vanilla extract
- 2 eggs
- 1/2 tsp apple cider vinegar
- 1/2 tsp salt
- 1 tsp baking soda
- 2 1/3 cup flour all purpose
- 2/3 cup cocoa powder
- 2 cups chocolate chunks or chips, semisweet or bittersweet, divided
- flaky salt
Instructions
- Place the melted and cooled butter, white sugar, and brown sugar into the bowl of a stand mixer. Mix with the whisk attachment for 2-3 minutes on high speed.
- Add the eggs one at a time on low/medium speed, beating just until combined.
- Add the vanilla, salt, baking soda, and apple cider vinegar.
- Switch to a paddle attachment, then add the flour and cocoa powder and mix on low speed until there are no more traces of dry mixture remaining. Don't overmix, just mix until it's combined.
- Add 1 1/2 cups of chocolate chunks and mix to combine.
- Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
- Use an ice cream scoop to scoop the cookie dough onto the parchment paper. Leave 3" between each scoop.
- Smush them down with your finger until they are 1 cm thick. Press in chocolate chunks and sprinkle with flaky sea salt.
- Bake for 10 minutes. The cookies will look underbaked, but they will continue to bake in the residual heat and settle after you take them out.
- Let them cool for at least 30 minutes. Enjoy!
Notes
- Macros: 13.3 g fat, 35.8 g carbohydrates, 3.3 g protein
- See the recipe for more tips on the ingredients, the chocolate you can use, and more detailed instructions.