Double Chocolate Chunk Cookies

April 27, 2009 | By andrea | Filed in: Baking, Chocolate, Cookies & Bars, Dessert.


I like to call these cookies “Little Bites of Chocolatey Heaven”. They’re moist, delicious and loaded with chocolate. Need I say more?

Instead of using both chocolate chips and chocolate chunks,  I used 1 bag of Guittard Semi-Sweet Chocolate Chips (my favorite brand). I also used 1/2 teaspoon Nielsen-Massey Coffee Extract instead of the espresso powder because that’s what I had on hand. I made three different versions from the same cookie dough: Some plain, some rolled in powdered sugar and some rolled in Wilton Sparkling Sugar (as seen in the photo). Although the sparkling sugar is pretty and adds a slight crunch to the moist cookie, my favorite was the plain version (pure unadulterated chocolate). The cookies are best after they’ve cooled. Mmmmm, chocolate!

Double Chocolate Chunks
-recipe from
Break open these dense, brownie-like drop cookies hot from the oven to find pools of melting chocolate inside. Once they’re completely cooled, the chocolate pools solidify into nuggets; either way, they’re oh-so-chocolatey-good!

1/2 cup (4 ounces) unsalted butter
1 cups (7 1/2 ounces) brown sugar
3/4 teaspoon baking powder
1 teaspoon espresso powder
1/2 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2/3 cup (2 ounces) Dutch-process cocoa
1 3/4 cups (7 1/4 ounces) King Arthur 100% Organic White Whole Wheat Flour or King Arthur Unbleached All-Purpose Flour
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) semisweet or bittersweet chocolate chunks

Preheat the oven to 350°F. Lightly grease or line with parchment two cookie sheets.

In a medium bowl, cream together the butter, sugar, baking powder, espresso powder, and salt. Add the eggs and vanilla, beating until smooth. Stir in the cocoa powder, then the flour; the dough will be stiff. Mix in the chocolate chips and chunks.

Drop the cookies by tablespoonfuls (about 1 1/2″ balls) onto the prepared baking sheets*, leaving about 1 1/2″ between them. Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan. Yield: 3 dozen cookies.

*Variation: Drop the dough balls into confectioners’ sugar or coarse sugar, rolling to coat, before baking. Or sift confectioners’ sugar over the cookies before baking, or drizzle with melted chocolate afterwards—or go wild, and do it all!

*Reader Mrs. M. says she makes a “Chunky bar” variation of these with 4 ounces (2/3 cup) chocolate chips, 4 ounces (3/4 cup) raisins, and 4 ounces (3/4 cup) peanuts, instead of all chocolate chips and chunks. We found that these cookies will be VERY soft coming out of the oven, but don’t panic; they’ll firm up nicely as they cool. Thanks, Mrs. M!

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