Another Double Chocolate Chunk Cookies Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe I really the flavor of these chocolate chunk cookies. I feel like the recipe came together easily. But the problem: I’m not actually a THICK chocolate chip cookie kind of girl. I like a cookie to be thick enough to have a slightly underbaked and gooey center. But the most important part of a cookie to me is the golden, buttery, crinkly edge that has just a little hint of a crisp to it. And really thick, puffy cookies decidedly do not have buttery, crinkly edges. I took my Thick and Chewy Brown Sugar Chocolate Chip Cookies and made them slightly less thick with a double dose of chocolate (and white chocolate) chunks!– Ashton So with a little minor tweaking and a major increase in chocolate, I made these exactly the way I like them– crinkly edges with gooey centers and an exorbitant amount of chocolate. Looking for the perfect chocolate chunk cookie? Congrats. You’ve found it! A FEW THINGS TO NOTE ABOUT THIS RECIPE: This recipe calls for chocolate CHUNKS, not chocolate chips. Believe it or not, the distinction does matter. Will the cookie still taste good with chocolate chips? Of course! But you’ll end up with a different thickness. True story. And since it will bake at a different thickness, you’ll also end up with a slightly different texture (which I would characterized as more cake-y).My FAVORITE chocolate to use for chocolate chunk cookies is the Pound Plus bar from Trader Joe’s. It is ????????????. But when I don’t have that on hand, I just use Baker’s Premium Baking Bar (it’s in every chocolate chip section of every grocery store everywhere… more or less). This recipe calls for both white and dark chocolates.I like really salty chocolate chip/chunk cookies. So I always use salted butter, salt in the dough, AND a little additional flaked salt on top. But I’ll leave that up to your discretion and personal taste ????. Continue to Content Double Chocolate Chunk Cookies Yield: 18-20 I took my Thick and Chewy Brown Sugar Chocolate Chip Cookies and made them slightly less thick with a double dose of chocolate (and white chocolate) chunks! Print Ingredients 1 cup butter 1 1/2 cups brown sugar 1 egg + 1 egg yolk 1 egg + 1 egg yolk 1 tbsp vanilla 1 tbsp vanilla 1/4 cup milk 1/4 cup milk 3 cups flour 1 tsp baking soda 1/2 tsp salt 12 ounces dark chocolate, chopped 12 ounces white chocolate, chopped Instructions Preheat oven to 350ºF. Melt the butter in a medium saucepan over medium-high heat. Stir in the brown sugar. Remove from heat and let the mixture sit for 5 minutes. Transfer the butter-sugar mixture to a large mixing bowl. Whisk in the egg and the egg yolk. Add the vanilla, milk, flour, baking soda, and salt. Mix just until dough forms. Fold in the chocolate. Scoop 1/4 cup portions of dough and place 2 inches apart on an ungreased cookie sheet (I baked 6 cookies on a sheet at a time). Bake for 9 minutes. Let cool on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely. Notes Nutrition Information calories 293 % Daily Value * Total Fat 14 g 22 % Saturated Fat 9 g 45 % Monounsaturated Fat 3 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 44 mg 15 % Sodium 138 mg 6 % Potassium 55 mg 2 % Total Carbohydrate 40 g 13 % Dietary Fiber 2 g 6 % Sugars 22 g Protein 3 g Obsessed with Chocolate Chip Cookies? Me too. EXPLORE THESE CHOCOLATE CHIP COOKIE RECIPES! Pan Banging Chocolate Chip Cookies Chocolate Chip Cookies made with Coconut Oil Nutella Stuffed Browned Butter Chocolate Chip Cookies