Double Chocolate Chunk Cookies
These double chocolate chunk cookies are absolutely delicious, and a great collection of rich, creamy chocolate, chewy cookie, and flaky sea salt. And best of all, they're super simple and easy to put together. They're doable for even the most clueless of bakers, and are highly impressive to share with friends, family, or to enjoy by yourself.
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.