DOUBLE CHOCOLATE CHUNK COOKIES

These double chocolate chunk cookies are your go-to when you want a quick, one-bowl cookie fix with maximum flavor. With both white and dark chocolate chunks and chips, every bite is filled with contrast—creamy, bold, sweet, and slightly spiced. The touch of cinnamon gives it a warm, unexpected depth, making them feel a little special. They’re perfect for sharing (or not), and bake in under 15 minutes.

INGREDIENT DETAILS

Butter (melted)
Gives a rich base and helps with the chewy texture.

White Sugar
Adds crispness and sweetness.

Brown Sugar
Adds moisture and a soft, fudgy center.

Egg
Binds everything and adds richness.

Vanilla Extract
Enhances the chocolate and adds aroma.

All-Purpose Flour
Gives structure to the cookie dough.

Baking Soda
Leavens slightly for a chewy rise.

Salt
Balances the sweetness and boosts chocolate flavor.

Cinnamon Powder
Adds a warm, spiced undertone that complements the chocolate.

Dark Chocolate Chunks + Chips
Deep, intense chocolate flavor and gooey texture.

White Chocolate Chunks + Chips
Adds creamy sweetness to balance the dark chocolate.

INGREDIENT ALTERNATIVES

Butter (melted):

Coconut oil for a slight coconut note

Vegan butter for a dairy-free version

Brown Sugar:

Coconut sugar for a deeper, less refined option

All white sugar (cookies will be crispier)

Egg:

Flax egg (1 tbsp flaxseed + 2.5 tbsp water)

1/4 cup plain yogurt for a softer cookie

Flour:

Gluten-free 1:1 baking flour blend

Half whole wheat for a nuttier flavor

Chocolate Mix-ins:

Use all one type (just dark or just white)

Swap in peanut butter chips, butterscotch chips, or chopped nuts for variety

Print Recipe

DOUBLE CHOCOLATE CHUNK COOKIES

Author: 3bcc10 Courses: Desserts Recipe Keys: Soy Free

Difficulty: Intermediate Prep Time 10 mins Cook Time 12 mins Total Time 22 mins

Servings: 12

Description

These cookies bring together white and dark chocolate for the ultimate sweet-and-rich combo. Crispy edges, gooey centers, ready in just 12 minutes.

Ingredients

Servings

• 1 ¹⁄₂ cup 2 tbsp all-purpose flour — 200 g

• ³⁄₄ cup brown sugar — 150 g

• ¹⁄₄ cup white sugar — 50 g

• ¹⁄₂ cup butter, melted & cooled— 113 g

• 1 egg at room temp

• 1 ¹⁄₂ tsp vanilla extract

• ¹⁄₂ tsp baking soda

• ¹⁄₄ tsp salt

• ¹⁄₄ tsp cinnamon powder

• ¹⁄₄ cup dark chocolate chunks

• ¹⁄₄ cup white chocolate chunks

• ¹⁄₄ cup dark chocolate chips

• ¹⁄₄ cup white chocolate chips

• Plus more chunks and chips for topping

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
2. In a large bowl, mix the melted butter with white and brown sugar, cinnamon and vanilla until smooth.
3. Add the egg and whisk until fully combined.
4. Stir in the flour, baking soda, salt, until a soft dough forms. Fold in all the chocolate chunks and chips.
5. Scoop the dough onto the tray using a tablespoon or small cookie scoop, spacing them 2 inches apart.
6. Add a few chunks and chips to the top of the cookies, keep them in place by pressing them in slighty.

7. Bake for 12 minutes until the edges are just golden and the centers are slightly soft or for 15 mins for a chewier cookie. They are misshapen use a small bowl or mug thats the same size or slightly larger and gently shake around in a cirle to form the shape.

8. Let cool on the tray for 5 minutes, then transfer to a wire rack.

Keywords: double chocolate chunk cookies, easy chocolate chip cookies, chewy cookie recipe, quick homemade cookies.