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Double Chocolate Chunk Cookies in an Asian blue bowl

Double Chocolate Chunk Cookies

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Double Chocolate Chunk Cookies will thrill the chocoholics in your life. The trio of cocoa powder, melted chocolate and chocolate chunks is irresistible!

I make a lot of Chocolate Cookies, but after a taste testing of this recipe with my girlfriends, there were immediate requests for the recipe. Plus my husband had me hide them in the freezer as he’s trying to watch what he eats. That will last a day or two, then he’ll be scrounging for frozen cookies for his bedtime snack! They’re soft, chewy with a trio of delicious chocolate elements.

3 Double Chocolate Chunk Cookies on a white plate

Double Chocolate Chunk Cookies

The first time I made these Soft Chocolate Chocolate Chip Cookies, it was after the hubby was caught foraging in the Oreo canister after dinner. The food blogger wife had failed again. No homemade treats to be found in our kitchen.

I quickly located a Donna Hay recipe for these Double Chocolate Chunk Cookies. Sampling cookie dough is my guilty pleasure, and from one taste, I knew these were going to be outstanding. A sure sign of a top notch cookie is an irresistible dough This batter passed the test. So did the cookies. 

PSA: Much as I talk about my love for cookie dough, please be fully aware that young children, the elderly and immune suppressed should not indulge due to the chance of  food borne illnesses like salmonella. Remember the risk if you decide to sample.

Double Chocolate Chunk Cookies in an Asian blue bowl

Tips for Making This Chocolate Cookie Recipe

Cocoa and chocolate in the batter make these “double” chocolate cookies. Perfect for chocolate lovers.

  • I used semi-sweet chocolate in the batter, but if you like an even deeper, more intense chocolate flavor, feel free to use your favorite bitter-sweet chocolate in the dough instead.
  • Add chocolate chips or chocolate chunks. Vary by trying bittersweet or even white chocolate. I found chocolate chips made the dough easier to roll than chocolate chunks. Both are very tasty!
  • This recipe is best made in a stand mixer due to the long beating times. 8 minutes for the butter and sugar, then 3 minutes when the egg and vanilla are added.
  • The dry ingredients are folded in rather than mixed with the beaters. This helps to prevent any deflating of the batter.
  • The dough is a bit sticky, especially when you need to roll it into balls.
  • PRO-Tip: I found that damp palms helped minimized the sticking issue when rolling. Just repeat the dampening process as needed.
  • PRO-Tip: If you’re making these soft chocolate chip cookies for company or to give away, reserve some of the chocolate chips and press a few into the top of each cookie as they come out of the oven. This must be done while the cookies are still very warm.
  • If your cookies are misshapen after they’re baked, you can use a spatula to tap them into rounds. Do this while the cookies are still hot and pliable.
Two Double Chocolate Chunk Cookies on a square white plate

More Chocolate Cookies You’ll Love:

Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies

A double dose of chocolate make these cookies extra enticing!

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Yield 16 cookies


  • 4 ounces semi-sweet chocolate, chopped
  • 1 stick (4 ounces) butter, at room temperature
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour, sifted
  • 1/4 cup cocoa, sifted
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 ounces semi or bittersweet chocolate, chopped (or you may use chocolate chips)


  1. Preheat the oven to 325°. Line baking sheets with parchment and set aside.
  2. Place the chocolate in a heatproof bowl and microwave at 30 second increments, stopping and stirring till smooth and melted Set aside. Place the butter and sugar in the bowl of an electric mixer and beat for about 8 minutes or until light and creamy. Add the egg and vanilla and beat for an additional 3 minutes. Stir through the flour, cocoa, baking soda, salt and melted chocolate. Add the extra chopped chocolate and stir to combine.
  3. Using slightly damp palms, roll tablespoons of dough into balls. Place on baking sheets, leaving about 2 inches between dough balls. Bake for 10-12 minutes or until slight cracks form across the tops. Cool on baking sheets for a few minutes, then remove to wire racks to finish cooling.


Recipe adapted from Donna Hay.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 196 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 12mg Sodium: 123mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 3g Sugar: 12g Sugar Alcohols: 0g Protein: 4g
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41 comments on “Double Chocolate Chunk Cookies”

  1. Just happen to have some bittersweet chocolate in my pantry. Luscious chocolate cookies courtesy of Liz may now be filling the cookie jar in the Ninja Baker’s kitchen! =)

  2. Sounds like a winner to me:@)

  3. I think I would be visiting you very often if you would be making such delicious cookies!

  4. The more chocolate the better in my opinion! These are some great cookies.

  5. I am going to have to make these, yummm!!

  6. i want those cookies. Double chocolate is the best! they look utterly delicious

  7. It’s always fun to make a batch of fancy cookies but drop cookies like this are everybody’s favorite, especially when they are loaded with chocolate. Those rolo brownie cookies are going onto my “must make it” list.

  8. I think these would be on my favorite list. They look quite wonderful, especially warm from the oven I imagine they’re irresistible!

  9. These sound like triple chocolate cookies to me and they look like chocolate heaven!!

  10. What? no homemade treats at one time in your house? thankfully these beauties came to the rescue, I’ll go with triple.

  11. They look utterly decadent, Liz! Almost can taste all that goooey, chocolaty goodness….

  12. Oh my, these woowey, goooey, chocolaty treats are irresistible Liz.

  13. These cookies look ooey gooey delicious! Bill is so lucky to always have homemade cookies, especially ones with so much chocolate packed inside. yum 🙂

  14. This looks really good!
    Do you think it’s possible to omit the egg?

    • Thanks, Michal. I’m not an expert in food science, but I’d think if you skipped the egg, you’d need an egg substitute. I know you can make one with flax seed, but I’m not sure how well that works in baking. Good luck if you try it!

  15. Mmmm yes to double chocolate cookies, I am so on board with this!

  16. Lizzy,
    Love these cookies. Who could resist all that chocolaty goodness.

  17. SO MUCH CHOCOLATE!!!! yayyyy *happy Kayle dance*

  18. Hi Liz, chocolate chip cookies are my favorite, love this twist!

  19. These sound like something I could use now! Unpacked only to get ready to pack tomorrow and go help the parents. Want to send a care package?

  20. Oh Liz, these cookies look so good…I just had dinner and these a couple of these would be perfect.
    Enjoy your week 🙂

  21. My cookie jar is empty too because I eat them. I don’t think I can resist making AND eating these. How wonderful they look.

  22. I plan on celebrating BIG next week. The chocoholic in me says I should definitely start with these cookies! Oh my goodness!!!

    Thanks for sharing, Liz…

  23. These cookies are definitely dying to be eaten, they look so delicious 😀

    Choc Chip Uru

  24. “Add the extra chopped chocolate and stir to combine.” Extra chopped chocolate??? What extra??? Did I miss something???

    • No, I missed something! Thanks for pointing out my omission, Karen. There should be 8 ounces of chopped chocolate (semi or bittersweet) or chocolate chips mixed in at the end. I’ve corrected the recipe. Have a great evening 🙂

  25. Liz,
    you had me on DOUBLE & Chocolate & Chunk!! xx

  26. Amazing looking (and of course also – tasting) cookies Liz! Panos is been bugging me for some time now to make something like this, but I’m trying to resist (we’re trying to lose a couple of pounds) 🙂
    We just saw your post, and now he won’t stop telling me “we must try those Liz’s cookies”:)
    Well, I think we ought to try them, they really look fantastic.
    Thank you dear,

  27. This would be a welcome change of pace for me. I’ve done so many cutouts in the last couple of weeks that I’ve lost count. Will put these on my Thanksgiving list. Gabbi will be thrilled!

  28. I love these cookies, they look delicious! I have a recipe that is similar that I have not made in a while. My kids always wanted to add the mini marsh mellows for rocky road cookies. We always had to add more chips too!! 🙂 I could eat 3-4 of your cookies and dunk in milk too!!


  29. I haven’t baked in a very, very long time! But these Double Chocolate Chunk Cookies are very motivating! hee..hee…

  30. Great, I would love one now! The chocolate addicts here would love one too, they look and sound delicious, Liz! Perfect, any time!

  31. Liz, you have us drooling over here… These cookies are soft and chewy and I know we could not stop at just one. Great hint to reserve a few chocolate chips to stud the cookie at the end.

  32. nice chocolate cookies recipe, I liked it very much, very innovative and ideal recipe, I will try to make it at my home. thanks for sharing

  33. I’d start watching what I ate after I finished this batch of cookies. Wow, what an incredible recipe! LOVE chocolate chips or chunks in cookies, and this looks fantastic. Thanks!

  34. Irresistible indeed! i am pinning these to make them for my daughter who is a freaking chocoholic. Thanks for sharing

  35. The soft, chewy texture sounds so good! They must be amazing still warm from the oven.

  36. Congratulations on the Liz website, amazing recipes I was in doubt for which start now I found. Will these cookies look wonderful!

  37. Double chocolate = double delectable. Seriously, these look amazing! 🙂 ~Valentina

  38. That is a long beating time but the results are worth it. I could get by on a dessert table piled high with these!

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