Chewy Double Chocolate Chocolate Chunk Cookies
A super chewy cookie full of dark and milk chocolate chunks.
If you’ve been around Something Swanky for the past year, you know that 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 recipe great or… not so much.
If you need a refresher (I know these posts have been getting father and father apart), here are my top 5 favorites:
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. While I haven’t tried a recipe yet that I didn’t enjoy, those five have really stood out among the others.
And where does this recipe fall?
This recipe, Dahlia Bakery’s All-American Chocolate Chunk Cookies (a recommendation from one of my readers), might have just made it to my new favorite. Or at least my second. I’ll need to do a few more batches to know for sure, but either way– this is a darn good chocolate chip cookie.
A lot of the reason these cookies are so good is because you need to use a really good, high quality chocolate. Two high-quality chocolates, actually. I chopped up 1/2 of two different Trader Joes pound plus bars for my cookies. I use TJ’s chocolate in my cookies whenever I can. Most other bakers I’ve talked to agree it is the best in cookie baking.
As the title implies, there’s double the chocolate in this recipe! Milk chocolate and semi-sweet chocolate chunks really take over the dough. This is a seriously chocolate-y cookie, in the best of ways. Be sure you have a tall glass of milk on hand!
Another thing I really like about these cookies: you cream the butter and sugar together for a full 5 minutes. What does this mean?
It means you are seriously aerating these cookies. Adding that extra air ultimately helps them puff up in the oven. Which in turn leads to a bigger “deflate” after they’ve been removed from the heat. Which means thicker, chewier edges.
And that makes me really happy.
The last thing that I really love about these cookies? They.are.huuuuuuuge.
I’ve said it before a million times, but I’ll say it again. When I eat a chocolate chip cookie, I want it to be the size of my face. And if it’s not the size of my face, it had better at least be the size of my hand. I don’t like small cookies!
Honestly. Why do small cookies even exist?
Anyway. THESE cookies are not small. Using an ice cream scooper, you scoop 1/4 cup of dough for each cookie! That’s about as big as you can go without having to get drastically creative with the bake time and temp. I experimented with a few bake times for these cookies, and I was really happy with 10 minutes in my oven. It kept the centers soft and slightly underdone with golden, chewy edges.
If you’re a chocolate chip cookie freak like I am, put this recipe on your must-make list right away! It will be an instant favorite in your kitchen 🙂
- 3 large eggs, 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
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.
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.
Know what I love almost as much as I love chocolate chip cookies? Chocolate Chip Oatmeal Cookies. This recipe with M&MS is my favorite.
And if you’re looking for the softest chocolate chip cookies on the planet, these cookies would have to win!