Double Chocolate Chunk Cookies

Ingredients

• 227 g (1 cup)butter, softened
• 165 g (¾ cup), packedlight brown sugar
• 150 g (¾ cup)granulated sugar
• 5 ml (1 tsp)pure vanilla
• 2 largeeggs
• 250 g (2 cups)all-purpose flour
• 96 g (3.4 oz)chocolate fudge or chocolate instant pudding mix
• 43 g (½ cup)cocoa powder
• 4 g (1 tsp)baking powder
• 1 g (¼ tsp)baking soda
• 1.5 g (¼ tsp)salt
• 326 g (11.5 oz)semi-sweet chocolate chunks

Instructions

1. 1

   Cream the butter

   Using an electric mixer on medium-high, beat the butter, brown sugar, granulated sugar and vanilla for 2 minutes, until light beige and fluffy.

2. 2

   Add the eggs

   Beat in the eggs one at a time, mixing well after each addition. Pause occasionally to scrape down the sides of the bowl.

3. 3

   Combine dry ingredients

   In a medium mixing bowl, whisk together the flour, pudding mix, cocoa powder, baking powder, baking soda and salt.

4. 4

   Mix the dough

   Reduce the mixer to medium speed and gradually add the flour mixture to the wet ingredients. Once it is all added, beat for 15–30 seconds, just until incorporated.

5. 5

   Fold in chocolate

   Fold the chocolate chunks into the dough by hand until they are evenly distributed.

6. 6

   Chill the dough

   Transfer the dough to an airtight container and chill for 30–60 minutes.

7. 7

   Prepare the oven

   Heat the oven to 190°C (375°F). Line 2 baking sheets with baking parchment or a silicone mat.

8. 8

   Shape the cookies

   Roll the dough into balls about 4 cm (1½ inches) across. Arrange them on the prepared sheets at least 5 cm (2 inches) apart, then flatten the centre of each with your palm.

9. 9

   Bake and cool

   Bake for 10–12 minutes. Leave the cookies on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.

10. 10

    Store the cookies

    Keep the cookies in an airtight container at room temperature for up to 3 days.

What are double chocolate chunk cookies?

These American-style cookies use cocoa in the dough as well as chunks of chocolate, giving them chocolate flavour throughout with larger melted pockets in each bite. This version also uses instant pudding mix in the dry ingredients.

Creaming the butter and sugars until fluffy, then chilling the dough, helps make a dough that can be shaped into individual cookies before baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 198 calories, 2g protein, 37g carbs, 9g fat.

The flour and sugars provide most of the carbohydrates, while butter and chocolate contribute much of the fat. Eggs and chocolate add some protein, though the cookies are not a substantial protein source; pair one with yoghurt or fruit for a more balanced snack.

The key ingredients

Butter and sugars: softened butter creams more readily, while the two sugars bring sweetness and help give the cookies their familiar tender texture.

Cocoa and pudding mix: cocoa supplies the chocolate base, and the pudding mix is part of this recipe’s dry blend. Use either chocolate fudge or chocolate instant pudding mix, as listed.

Chocolate chunks: folding them in by hand spreads the pieces through the dough without breaking them up with the mixer.

Creaming and mixing

Cream the butter, sugars and vanilla for the full 2 minutes, looking for a fluffy mixture that has turned light beige. Add the eggs one at a time and scrape the bowl so the ingredients mix evenly.

Once the dry ingredients go in, stop as soon as they are incorporated. The method calls for only 15–30 seconds of beating at this stage.

Why chill the dough?

The 30–60 minute rest makes the dough firmer to handle when you roll it into balls. Keep it covered in an airtight container while it chills.

The recipe specifies this chill even though its stated total time is 27 minutes, so allow extra time if you are following the method as written.

Shaping and spacing

Roll the dough into balls about 4 cm across, then flatten each centre with your palm. This gives the cookies the shape described in the method.

Leave at least 5 cm between dough balls on the baking sheets. If they are too close together, the cookies may run into one another as they bake.

How to tell when they are done

Bake at 190°C for 10–12 minutes, using the shorter end of the range as a first check. The recipe does not give a visual doneness cue, so use the stated baking time and avoid leaving the cookies in beyond the range.

Let them sit on the baking sheet for 2–3 minutes before moving them to a wire rack. They are delicate when hot, so this brief rest makes them easier to transfer.

Serving ideas

Serve the cookies once fully cooled, or enjoy one while the chocolate chunks are still a little soft. A glass of milk or a cup of tea makes a simple accompaniment.

For a dessert plate, pair a cookie with fresh fruit or a scoop of ice cream. Keep any extras sealed at room temperature for up to 3 days.

Recipe notes & tips

• Use softened rather than melted butter for creaming.
• Scrape down the bowl as you add the eggs.
• Whisk the dry ingredients together before adding them to the wet mixture.
• Stop mixing once the flour mixture is incorporated.
• Chill the dough in a sealed container for 30–60 minutes.
• Leave at least 5 cm between the dough balls on the baking sheets.

Variations

• Chocolate choice: Use either chocolate fudge or chocolate instant pudding mix.
• Chunk size: Break larger chocolate chunks into smaller pieces for a more even distribution.
• Smaller cookies: Roll smaller dough balls and check them earlier, as baking time may change.
• Baking parchment: Line the sheets with baking parchment if you do not have a silicone mat.

Common mistakes to avoid

• Using melted butter: Start with softened butter so it can cream with the sugars.
• Adding both eggs together: Beat them in one at a time and mix well after each addition.
• Overmixing the flour: Stop after 15–30 seconds, once the dry mixture is incorporated.
• Skipping the chill: Give the dough 30–60 minutes in an airtight container before shaping.
• Crowding the tray: Leave at least 5 cm between the dough balls.
• Moving them too soon: Leave baked cookies on the sheet for 2–3 minutes before transferring.

How to store

Store the completely cooled cookies in an airtight container at room temperature for up to 3 days. The method does not specify a reheating step.

Frequently asked questions