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Double Chocolate Chunk Cookies

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A soft, chewy double chocolate chunk cookie – a perfect treat for the holidays.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 2/3 of a cup Hershey’s Cocoa
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 sticks of butter at room temperature
  • 1 cup of white sugar
  • 1/2 cup of brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 cup of chocolate chips
  • 1 cup of dark chocolate chunks
  • extra dark chocolate chunks to add to the top of each cookie – about 50

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix together flour, cocoa, baking soda and salt in a bowl and set aside.
  3. In a large mixing bowl, beat together butter, sugar, brown sugar, eggs and vanilla until creamy. I used a electric hand mixer and beat the ingredients on medium for 3 minutes.
  4. Gradually add in flour and cocoa mixture a bit at a time, beating to incorporate with the sugar/butter/egg mixture until all the flour and cocoa mixture is incorporated. It should be a dense, fudgy batter.
  5. Stir in chocolate chips and dark chocolate chunks with a wooden spoon.
  6. Drop cookie dough onto a parchment lined cookie sheet. Each cookie should be one rounded teaspoon in size. Add one chocolate chunk to the top of each cookie and press down to set.
  7. Bake cookies for 10 to 12 minutes or until set. Mine took about 12 minutes. Remove from oven, let cool slightly (about 2 minutes) and then transfer to a wire rack to cool completely.
  8. Makes about 45 cookies.

Find it online: https://greenvalleykitchen.com/double-chocolate-chunk-cookies/