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Another Double Chocolate Chunk Cookies Recipe

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!

When I made these Thick and Chewy Brown Sugar Chocolate Chip Cookies over on Keat’s Eats last week, I knew that they were almost perfect.

I really liked the flavor. And I felt like the recipe came together easily. But the problem was… 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. 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. 😍

CHECK OUT MY COOKIES RECIPE ALBUM ON FACEBOOK!

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!

MY LATEST VIDEOS

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!

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 😋.

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!

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!

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!

SEE MY RECIPE VIDEOS 🎥.

Double Chocolate Chunk Cookies

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!

Ingredients:

  • 1 cup butter
  • 1 1/2 cups brown sugar
  • 1 egg + 1 egg yolk
  • 1 tbsp vanilla
  • 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

Directions:

  1. Preheat oven to 350ºF.
  2. Melt the butter in a medium saucepan over medium-high heat.
  3. Stir in the brown sugar. Remove from heat and let the mixture sit for 5 minutes.
  4. Transfer the butter-sugar mixture to a large mixing bowl. Whisk in the egg and the egg yolk.
  5. Add the vanilla, milk, flour, baking soda, and salt. Mix just until dough forms.
  6. Fold in the chocolate.
  7. 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).
  8. Bake for 9 minutes. Let cool on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely.

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

All images and text ©Something Swanky 2018

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.