These double chocolate chunk cookies are the perfect blend of rich, chocolatey goodness with a soft, chewy center and a crisp exterior. Each bite is loaded with gooey chunks of dark chocolate, creating a melt-in-your-mouth experience that chocolate lovers will adore. The cocoa powder deepens the chocolate flavor, while a touch of instant coffee enhances the richness. With a texture that’s chewy on the inside and crispy on the outside, these cookies are a heavenly treat that’s easy to whip up and even easier to devour.
Why You’ll Love This: You’ll love these cookies for their irresistible combination of textures and flavors. The rich cocoa and chopped dark chocolate create a deep, indulgent flavor that pairs perfectly with the soft, chewy center and crisp outer edges. The addition of instant coffee enhances the chocolate, making each bite taste even more decadent. Plus, the cookie dough is easy to prepare and can be refrigerated in advance, making these cookies a convenient go-to dessert when you’re craving something special. Whether you enjoy them fresh out of the oven or after they’ve cooled, these cookies will hit the spot every time.
Perfect Occasion: These cookies are perfect for any occasion, from an afternoon snack to a holiday cookie swap, a casual get-together, or even a movie night treat. They’re also great for gifting, as their rich chocolate flavor is sure to impress anyone lucky enough to receive them. You can bake them in batches and store the dough in the freezer, ready to bake fresh whenever you want a warm, homemade treat. These cookies are the perfect balance of indulgence and comfort, making them an excellent choice for any time of the year.
Decoration Tips: To elevate the look of these cookies, sprinkle a few extra chopped chocolate chunks on top of each dough ball before baking to give the cookies a beautiful, melty appearance once they come out of the oven. If you want to add a touch of elegance, drizzle a little melted chocolate over the top of the baked cookies for a glossy finish. You can also sprinkle a pinch of flaky sea salt on top right before baking for an extra layer of flavor that contrasts beautifully with the sweetness of the chocolate.
Ingredients:
- 1/2 cup (114g) softened butter
- 3/4 cup + 2 tbsp (175g) brown sugar
- 2 tbsp (25g) white sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/3 cup (31g) cocoa powder
- 1 tsp instant coffee powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 180g chopped dark chocolate
Instructions:
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, instant coffee, baking soda, and salt. Set this mixture aside.
- Cream the butter and sugars: In a large mixing bowl, add the softened butter, brown sugar, and white sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy. This should take about 2-3 minutes.
- Add the wet ingredients: Once the butter and sugars are creamed, add the egg and vanilla extract to the mixture. Use a hand whisk to mix everything together until well combined.
- Combine the dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or hand whisk until the dough is just combined, being careful not to overmix.
- Add the chocolate chunks: Fold in the chopped dark chocolate, ensuring the chocolate is evenly distributed throughout the dough.
- Chill the dough: Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour. This step helps the cookies hold their shape during baking and enhances their flavor.
- Bake the cookies: Preheat your oven to 175°C (350°F). Using a 2oz ice cream scoop, portion out the cookie dough into balls and place them on a parchment-lined baking sheet. Be sure to leave enough space between each cookie, as they will spread slightly.
- Bake for 10-11 minutes: Bake the cookies for 10-11 minutes, or until the sides are firm but the centers remain soft and slightly underdone. This will give you that perfect soft, chewy center.
- Cool on the tray: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 15-20 minutes. Allowing them to set on the tray helps the cookies firm up while keeping the inside chewy. Don’t move them too early, or they might fall apart.
Serve these delicious cookies warm and enjoy the gooey, rich chocolate in every bite!
Enjoy your perfectly soft, chewy, and crisp double chocolate chunk cookies!
