Sharing our favorite Double Chocolate Chip Cookies that make the perfect sweet treat for any and every occasion! Best chocolate cookies ever!
Table of Contents
Double Chocolate Chip Cookies
Everyone needs a chocolate cookie recipe that knocks everyones socks off. This is the chocolate cookie that will be the star of the show during your next cookie baking day. They’re giant and just wait until you break them open. The gooey chocolate chunks are magical. A perfect Valentine’s Day Cookie recipe too! Hope you enjoy!
Try my favorite Brown Butter Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need For Double Chocolate Chip Cookies
- butter– For consistency, I use salted butter in most of my recipes. Unsalted is fine too.
- dark brown sugar– make sure your brown sugar is packed when measuring.
- granulated sugar– This white fine sugar gives sweetness to the cookies.
- 2 large eggs– For consistency I use large eggs in my baking.
- pure vanilla extract– Use pure vanilla extract for best tasting results.
- all-purpose flour– Flour is the main dry ingredient in the cookies.
- dark cocoa powder– Make sure the cocoa powder is unsweetened.
- chocolate fudge instant pudding mix– Find instant pudding mix near the cake mixes in the baking isle.
- baking soda– Baking soda helps the cookies rise during baking.
- kosher salt- Kosher salt is a coarse salt commonly used in cooking and baking.
- chocolate chunks or chocolate chips– Use your favorite chocolate chips, milk or semi-sweet.
How To Make Double Chocolate Cookies
- Preheat oven to 375 degrees F. and line baking sheets with parchment paper.
- Place butter, brown sugar and sugar into a large mixing bowl or stand mixer. Beat until well combined. Add eggs and vanilla mixing well. Add flour, cocoa powder, pudding mix, baking soda and salt, slowly mix until dough forms. Stir in chocolate chips or chunks. Scoop 1/3 cup size dough, roll into balls and place onto baking sheets 2 inches apart. I do 2 per row with 6 balls per sheet. Bake for 10 minutes and remove for soft gooey cookies. Bake for 12-14 minutes for more firm cookies. Let cool completely before transferring to cooling rack.
Once wet ingredients are well combined, add dry ingredients and slowly stir until dough is formed.
What Kind Of Cocoa Powder Should I Use?
You can use regular cocoa powder or dutch-process cocoa. I like to use Hershey’s Dark Cocoa which is usually sold in the baking section of your grocery store.
What is the difference between the two? Regular cocoa powder, is bittersweet. The acidic properties of cocoa powder will counterbalance the alkaline of the baking soda. Dutch-process cocoa is treated with alkaline, which makes it taste less bitter and powerful. Dutch-process cocoa often has a darker, redder color compared to regular cocoa powder.
Where Do I Get Chocolate Chunks?
You can usually buy chocolate chunks already “chunked” in a bag by the other chocolate chips. I prefer to get the big block of Milk Chocolate at Trader Joe’s and chop it myself. It’s creamy and melts like a dream. The whole block is around $5.00 and last for at least 3 batches of cookies. It’s a great deal.
Can I Use Chocolate Chips Instead of Chocolate Chunks?
Yes, you can use your favorite variety of chocolate chips in place of the chocolate chunks.
I use a 1/3 cup measuring cup to scoop my dough to make large cookies. You can definitely make smaller cookies if you’d like too.
When making large cookies like this, I generally only bake 6 at a time per baking sheet to assure they have plenty of room to spread.
For a gooey soft center bake at 375 degrees F. for 10 minutes. For smaller cookies, remove at 8 minutes.
How To Serve
Serve cookies warm or at room temperature at your next event where cookies are needed.
How To Store Leftovers
I store any leftovers in an airtight container or large Ziplock bag for up to 3 days.
Double Chocolate Chip Cookies
Equipment
- Oven
- cookie sheet
- parchment paper
- mixing bowl
- mixing spoon
- measuring cups
- measuring spoons
- cookie scoop
Ingredients
- 2 sticks salted butter softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup dark cocoa powder I use Hershey's Dark
- 1/4 cup Chocolate Fudge Instant Pudding Mix
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups chocolate chunks or chips I use Trader Joe's Milk Chocolate Block and chop it myself
Instructions
- Preheat oven to 375 degrees F. and line baking sheets with parchment paper.
- Place butter, brown sugar and sugar into a large mixing bowl or stand mixer. Beat until well combined. Add eggs and vanilla mixing well. Add flour, cocoa powder, pudding mix, baking soda and salt, slowly mix until dough forms. Stir in chocolate chips or chunks. Scoop 1/3 cup size dough, roll into balls and place onto baking sheets 2 inches apart. I do 2 per row with 6 balls per sheet. Bake for 10 minutes and remove for soft gooey cookies. Bake for 12-14 minutes for more firm cookies. Let cool completely before transferring to cooling rack.
Nutrition
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