Dive into the rich and indulgent world of these Double Chocolate Chunk Cookies, a heavenly blend of milk and white chocolate embedded in a soft, cocoa-rich dough. These cookies are perfect for chocolate lovers, featuring a deep cocoa flavor complemented by the creamy textures of two different types of chocolate chunks. With their soft centers and slightly crisp edges, these cookies are a dream come true, guaranteed to satisfy your sweet tooth and elevate any dessert table.
Why You’ll Love This: These cookies offer a decadent treat with their rich blend of flavors and satisfying texture. The combination of milk and white chocolate provides a beautiful contrast not just in taste but also in appearance, making these cookies as beautiful to look at as they are to eat. The use of cornstarch in the dough ensures that each cookie has a tender, melt-in-your-mouth texture that remains soft even after cooling.
Perfect Occasion: These Double Chocolate Chunk Cookies are ideal for any occasion. They make a wonderful addition to holiday cookie trays, are perfect for school bake sales, or can be packaged beautifully as a thoughtful homemade gift. Serve them at casual gatherings or during coffee breaks to turn a simple moment into a special one.
Decoration Tips: Before baking, top each cookie dough ball with a few extra chunks of chocolate to ensure they look as good as they taste. A light sprinkle of sea salt on top before baking can add a gourmet touch, enhancing the sweet chocolate flavor with a hint of saltiness. Serve them on a colorful plate or a rustic wooden board for a charming presentation.
Ingredients:
- 4.2 oz (120g) soft butter
- 3.5 oz (100g) brown sugar (slightly less than 1 cup)
- 1.8 oz (50g) sugar (about 1/2 cup)
- 0.5 oz (15g) cornstarch
- 1 medium egg
- 1.4 oz (40g) cocoa powder (about 4 heaping tablespoons)
- 0.2 oz (5g) baking powder
- 5.3-5.6 oz (150-160g) flour
- 3.5 oz (100g) milk chocolate, chopped
- 3.5 oz (100g) white chocolate, chopped
- In a large mixing bowl, cream together the soft butter, brown sugar, and granulated sugar with a mixer for about 1 minute. Add the egg and continue mixing for another minute.
- Sift in the cornstarch, cocoa powder, baking powder, and gradually add the flour, folding it gently with a spatula to form a thick dough.
- Cover the dough with plastic wrap and refrigerate for 30-40 minutes to firm up.
- Preheat your oven to 338°F (170°C) and line a baking sheet with parchment paper.
- Chop the milk chocolate into chunks; keep them a bit chunky for texture.
- Remove the dough from the refrigerator and fold in the chopped milk chocolate by hand until evenly distributed.
- Form the dough into 10-12 balls. Flatten each slightly, place two pieces of chopped white chocolate in the center, fold the dough over to enclose the chocolate, and roll it back into a ball. Place the balls on the prepared sheet, spaced apart as they will spread.
- Press a few more milk chocolate pieces into the tops of the dough balls for added visual appeal.
- Bake for 12-13 minutes or until just set. They will be soft when freshly baked but will firm up as they cool.
- Let the cookies cool on the baking sheet for 15 minutes before transferring them to a serving plate.
Enjoy these luscious Double Chocolate Chunk Cookies, where each bite brings a burst of chocolatey bliss that’s sure to delight anyone who tries them!
