A super chewy cookie full of dark and milk chocolate chunks — this double chunk chocolate cookie recipe is about to become your new obsession! 🍪

This is my new favorite chocolate chip cookie recipe!

If you’ve been around Something Swanky for the past year, you know I am on a quest to find the perfect chocolate chip cookie. I’ve been chronicling my quest, sharing each recipe with you and my thoughts on what makes each cookie great or… not so much. If this is your first time here, welcome — you are going to love it! Here are my top 5 favorites so far:

5. Martha Stewart’s Chewy Chocolate Chip Cookies · 4. AllRecipes.com #1 Rated Chocolate Chip Cookie · 3. DoubleTree Hotel Chocolate Chip Cookies · 2. KAF Chocolate Chip Cookies · 1. ???? KAF Chocolate Chip Oatmeal Cookies ????

I’ll be the first to admit that most of the chocolate chip cookie recipes have started to blur together. But this one? Dahlia Bakery’s All-American Double Chocolate Chunk Cookies — a reader recommendation, bless them — might have just shot straight to the top. This is a darn good cookie, you guys. Possibly the best double chocolate chip cookie recipe I’ve tested yet, and that is saying something!

Why This Double Chunk Chocolate Cookie Recipe Works So Well

A lot of why these are the best cookies comes down to the chocolate itself. You need high-quality chocolate — two kinds, actually. I chopped up half of two different Trader Joe’s pound-plus bars to get my dark chocolate chunks and milk chocolate chunks. That combination of chocolate chips and chopped chocolate bar pieces creates a trio of delicious chocolate elements in every single bite. Be still my heart! If you love fudgy cookies with intense chocolate flavor, this double chocolate chunk cookie recipe is absolutely your jam. For more chocolate goodness, check out these Chocolate Truffle Cookies — another wildly delicious recipe in the same spirit.

The Secret Is in the Chocolate Cookie Dough

The chocolate cookie dough itself is everything. You start with butter and sugar — I use a mix of dark brown sugar and light brown sugar for that deep, caramel-y flavor — and cream them together in the bowl of a standing mixer using the paddle attachment for a full five minutes. Yes, five! That’s the good thing about using a stand mixer: it does the hard work while you do literally nothing. The wet ingredients and dry ingredients (hello, baking soda and unsweetened cocoa powder!) come together into the most glorious fudgy chocolate cookies recipe situation. The results of the chilled cookie dough are honestly next level — don’t skip that chill time for best results!

Types of Chocolate Chunks and Mix-In Options

Can we talk about the types of chocolate chunks you can use here?! Semi-sweet chocolate, dark chocolate chunks, white chocolate chips, even peanut butter chips — honestly, go wild. I personally love the melted chocolate swirled into the dough alongside a decorative chunk of chocolate pressed into the top of each cookie right before baking. That’s a sure sign of a top-notch cookie, if you ask me! 😍 You can even swap in dutch process cocoa powder instead of natural cocoa powder if you want an extra-intense chocolate flavor. And if you’re in a fun holiday mood, these make the most amazing christmas cookies and delicious holiday treats — right up there with Saltine Toffee Crack Candy for gifting during the holiday season!

Baking Time, Visual Cues, and Getting Perfect Chewy Centers

These cookies are HUGE — I am not joking. Using a cookie scoop, you scoop about 1/4 cup of dough per cookie, rolling them into dough balls roughly the size of golf balls and placing them on prepared baking sheets. I experimented with bake time quite a bit, and 10 minutes on a cookie sheet in my oven was the sweet spot. Visual cues to watch for: crisp edges turning golden with chewy edges, while the chewy centers still look ever-so-slightly underdone. That chewy texture is everything! The baking time is short, but don’t fuss — pull them and let them finish on the wire rack (also called a cooling rack). That’s where the magic happens. Store leftovers in an airtight container, though let’s be real — will there be any?

Make These Amazing Cookies Your New Favorite Desserts

This guest post inspiration from a reader genuinely changed my cookie game. Whether you bake them as soft chocolate chocolate chip cookies, press them into double chocolate cookie bars in a baking pan, or follow this fudgy chocolate cookies recipe to a T using basic ingredients you already have, they are a big hit every single time. First thing tomorrow, go get your chocolate! For more wonderful recipes and favorite desserts, the blog Chocolate & Carrots-style approach of layering chocolate elements is what makes this the best double chocolate chip cookie recipe around. If you’ve been searching for new favorite cookies — a famous chocolate chip cookie recipe worth the hype — you have to make this. I literally can’t even. 🍫❤️

Know what I love almost as much as double chocolate chunk cookies? Chocolate Chip Oatmeal Cookies. This recipe with M&Ms is my absolute favorite. And if you’re hunting for the softest, most dreamy soft chocolate chip cookies on the planet, these cookies win every taste test of this recipe style, hands down!

These are the cookie recipes I keep coming back to — and honestly, with melty chocolate chips in every bite, a rich chocolate flavor in every crumb, and white sugar plus brown sugar creating the most perfect chew? A kitchen scale, room temperature butter, vanilla extract, and some really great chocolate is all you need. Use a baking pan, a large bowl, and go make these amazing cookies right now. You won’t regret it! 🙌

Super Chewy Double Chocolate Chocolate Chunk Cookies

Yield: 26 cookies

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A super chewy cookie full of dark and milk chocolate chunks.

Ingredients

3 large eggs, room temperature

room temperature

2 tsp pure vanilla
3 1/2 cups (482 grams) all purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp kosher salt
1 cup plus 5 tablespoons (10.5 ounces/298 grams) unsalted butter, softened
1 cup plus 2 tablespoons (25o grams) packed, moist brown sugar
1 1/4 cups (250 grams) granulated sugar
1 1/2 cups (9 ounces/255 grams) milk chocolate chunks
1 1/2 cups (9 ounces/255 grams) bittersweet chocolate chunks

Instructions

Preheat oven to 375ºF.

In a small bowl, whisk together the eggs and vanilla. Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside as well.

Use and electric mixer to cream the butter and both sugars on medium-high for 5 minutes, until very light and fluffy. Stop the mixer and scrape down the sides of the bowl with a spatula.

Continuing to mix on medium, pour in half of the egg-vanilla mixture and beat until incorporated. Scrape down the sides again and mix in the rest of the egg-vanilla mixture.

Mix in the dry ingredients. Scrape down the sides of the bowl with a spatula and mix for a few more seconds, careful not to overmix.

Fold in the chocolate chunks. Use an ice cream scoop (1/4 cup) to portion the cookies in 2.5 ounce balls on to an ungreased cookie sheet (6 to a cookie sheet).

Bake for 10-13 minutes, until cookies look slightly underdone in the center, but completely set and golden around the edges.

Remove and let cool completely on the baking sheet.

Notes

I do NOT recommend chilling this dough. I had various results when I baked this dough after it had been chilled, and I don't feel that it will reliably yield consistent results after it has been chilled.