Chocolate Chunk Cookies

Chocolate Chunk Cookies are pure chocolate nirvana. The rich chocolate dough is studded with chunks of milk and white chocolate in every chewy, delicious bite.

Why you’ll love this recipe

Crispy on the edges and soft in the middle, Chocolate Chunk Cookies produce audible mmmmm’s from everyone that tries one.

These are definitely cookies for chocolate lovers. There are several ingredients that ensure deep color and flavor.

The recipe specifies Dutch process cocoa, which is cocoa processed with an alkaline solution to neutralize the acidity of the cocoa. This process gives the cocoa a rich, mellow flavor and a darker color.

Adding espresso powder brings out even more chocolaty flavor!

When you mix a variety of chocolate chunks into an already super chocolaty dough, the result is an amazing cookie you will want to savor and share.

Recipe ingredients

Instructions

1. This dough requires chilling for a minimum of 3 hours before baking.
2. In a medium mixing bowl, whisk together the flour, cocoa, baking soda, salt, and espresso powder. Set aside.
3. In the bowl of an electric mixer, cream together the butter and sugars until light (about 3 minutes).
4. Beat in the eggs, one at a time. Mix in the vanilla.
5. Gradually add the flour mixture until just combined.
6. Set aside a small handful of the white and milk chocolate chunks for decorating. Fold the remaining chocolate chunks into the dough.
7. Cover with plastic wrap and refrigerate to firm the dough, for at least 3 hours (up to 3 days).
8. WHEN READY TO BAKE: .
9. Use a 2 tablespoon scoop to portion the dough into balls and place 2” apart on a parchment lined baking sheet.
10. Gently press a few of the reserved chocolate chunks onto the top of each dough ball.
11. Bake at 350° F for about 11 minutes or until set. 

Tips

1. For cookies that are all the same size and shape, use a cookie scoop. The cookies will all contain the same amount of dough and will all cook evenly.
2. If for some reason a cookie looks less that perfectly round, use the edge of a spatula to gently push the edges of the cookie into place immediately after removing from the oven, when it will be soft and pliable.
3. For eye appeal, set aside some of the chocolate chunks. Instead of mixing the chunks into the dough, add a few on top of each cookie before baking. The flavor is exactly the same whether a chocolate chunk is inside the cookie or on top, but who can resist a cookie covered in pools of melted chocolate?

Storage

Once completely cool, store the cookies at room temperature in an airtight container for up to 1 week.

Some people have had success extending the softness of cookies by placing a slice of sandwich bread in the container with the cookies. The bread will get hard and stale, but the cookies often absorb the moisture from the bread slice.

Frequently asked questions

More chocolate cookie recipes

Chocolate Chip Mocha Cookies combine coffee and chocolate for a heavenly flavor combination.

Super chocolaty, melt in your mouth Chocolate Shortbread Cookies can be enjoyed plain or get fancy and dip them in chocolate for parties and gifts.

Soft Chocolate Toffee Cookies are chewy chocolate cookies coated in crunchy toffee bits. These are definitely comfort food cookies.

Chocolate Peanut Butter Cup Cookies satisfy cookie and candy cravings at the same time! These chewy chocolate cookies are filled with chunks of peanut butter cup candy.

My experience with this recipe

I used poetic license to temporarily change the name of this super chocolaty treat for a Harry Potter care package. In the package, the cookies are labeled, “Anti Dementor Chocolate Bar Cookies”.

In the Harry Potter series, Professor Lupin gives Harry chocolate after his Dementor encounter. Madam Pomfrey also uses chocolate as a Dementor antidote in the Hospital Wing.

Dementors suck the hope and happiness out of their surroundings. The cocoa in chocolate causes our brains to release serotonin, which makes us feel happier.

As an antidote or as a snack, these cookies definitely promote happiness. Bake and share some chewy Chocolate Chunk Cookies for a delicious mood boosting treat.

Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

Chocolate Chunk Cookies

These triple chocolate chunk cookies have a rich chocolate dough studded with milk chocolate and white chocolate chunks. The perfect cookie with a chewy center and crisp edges.

5 from 1 vote

Print Rate

Course: “The Good Cookie” by Trish Boyle

Cuisine: American

Prep Time: 30 minutes

Cook Time: 11 minutes

Chilling time: 3 hours

Total Time: 3 hours 41 minutes

Servings: 34

Calories: 172kcal

Author: Wendy Sondov

Equipment

• medium cookie scoop
• baking sheet

Ingredients

• 1 ½ cups all-purpose flour
• 6 tablespoons Dutch processed cocoa I use Whole Foods 365 brand ethically sourced cocoa powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• 2 teaspoons espresso powder
• 1 cup unsalted butter room temperature
• ¾ cup dark brown sugar
• ¾ cup granulated white sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 7 ounces about ¾ cup white chocolate, chopped into ¼” chunks
• 7 ounces about ¾ cup milk chocolate, chopped into ¼” chunks

Instructions

This dough requires chilling for a minimum of 3 hours (up to 3 days) before baking

• In a medium bowl, combine flour, cocoa, baking soda, salt, and espresso powder. Set aside.
• In the bowl of a stand mixer, beat butter and sugars until light (about 3 minutes).
• At medium speed, beat in the eggs, one at a time. Mix in the vanilla.
• At low speed, add the flour mixture until just combined.
• Set aside a small handful of the white and milk chocolate chunks for decorating. Fold the remaining chocolate chunks into the dough.
• Cover with plastic wrap and refrigerate to firm the dough, for at least 3 hours (up to 3 days).

When ready to bake

• Preheat oven to 350° F. Line cookie sheets with parchment paper.
• Using a medium (1 ½ tablespoon) scoop, portion balls of dough and place 2” apart on the prepared baking sheet. Leave room for the dough to spread into flat cookies.
• Gently press a few of the reserved chocolate chunks onto the top of each dough ball.
• Bake for about 11 minutes or until set. The cookies will still look a little wet and will be soft.
• Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
• Once completely cool, store Chewy Chocolate Chunk Cookies at room temperature in an airtight container for up to 1 week.

Notes

1. For cookies that are all the same size and shape, use a cookie scoop. The cookies will all contain the same amount of dough and will all cook evenly.
2. If for some reason a cookie looks less that perfectly round, use the edge of a spatula to gently push the edges of the cookie into place immediately after removing from the oven, when it will be soft and pliable.
3. For eye appeal, set aside some of the chocolate chunks. Instead of mixing the chunks into the dough, add a few on top of each cookie before baking. The flavor is exactly the same whether a chocolate chunk is inside the cookie or on top, but who can resist a cookie covered in pools of melted chocolate?
4. This dough freezes well. Place cookie dough balls on a lined baking sheet. Freeze until solid, then store in a freezer weight ziplock plastic bag.
5. When using frozen dough, bake straight from the freezer without defrosting. Add 2-3 minutes to the baking time.
6. Whether wrapping for care packages or storing at home, the best way to maintain chewy cookies is to keep the cookies as airtight as possible. In addition, many people have had success keeping a slice of white bread on top of the cookies in the cookie jar to help keep the cookies soft and chewy.

Packing tips

Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place snugly in an airtight container or freezer weight ziplock bag.

Nutrition

Calories: 172kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 29mg | Potassium: 67mg | Fiber: 1g | Sugar: 16g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

First published November 5, 2017. Last updated August 5, 2021 for a better user experience.

You might also like:

Flourless Chocolate Crinkle Cookies Cranberry White Chocolate Cookies