Double Chunk Chocolate Cookies

Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 20
Ingredients
  • • 1/2 cup unsalted butter, softened (1 stick)
  • • 1/2 cup brown sugar, packed
  • • 1/4 cup granulated sugar
  • • 1 large egg
  • • 1 teaspoon pure vanilla extract
  • • 1 cup all-purpose flour, spooned and leveled
  • • 1/2 cup Dutch-process cocoa powder
  • • 1/2 teaspoon baking soda
  • • 1/4 teaspoon salt
  • • 1/2 cup dark chocolate chunks
  • • 1/2 cup milk or white chocolate chunks
  • • Extra chunks for topping
Instructions
  1. 1

     Preheat oven to 350°F. Line sheet pans with parchment.

  2. 2

     Cream butter and both sugars until lightened.

  3. 3

    Add egg and vanilla; mix until smooth.

  4. 4

    Add flour, cocoa, baking soda, and salt. Stir until just combined.

  5. 5

     Fold in chocolate chunks, reserving some for topping.

  6. 6

    Scoop into 1 1/2-tablespoon portions, 2 inches apart. Press extra chunks on top.

  7. 7

    Bake 10–12 minutes. Cool on pan 5 minutes before transferring to a rack.

Note

For a stronger chocolate punch, use a mix of bittersweet and milk chunks. These double chunk chocolate cookies also freeze well for up to 2 months.

Keywords: double chunk chocolate cookies
Read it online: https://www.showergourmet.com/recipe/double-chunk-chocolate-cookies/