These double chocolate chunk cookies are soft and moist. No mixer needed for these deliciously rich and thick white chocolate chunk cookies!
My chocolate cookie with cocoa powder is one of the most popular recipes on my blog. Although they don’t have any chocolate, you feel as if you are eating cookies with rich chocolate.
Cocoa powder gives you all the chocolate you want. When people taste those cookies, many times I am asked if I use too much chocolate in my moist chocolate cookies. This question makes me happy as I can give that feeling with cocoa powder only and my answer makes them happy as not everyone has chocolate in their pantry all the time.
I am inspired by those cookies and make them with white chocolate chunks. The sugar and butter amounts are different so it’s not all about adding white chocolate to my moist chocolate cookies.
The steps are very easy just like my cocoa powder cookies, no mixer needed!
How to Make Easy Double Chocolate Chunk Cookies
First, melt the butter halfway, take it from the heat and stir until all melted. This halfway melting makes the cooling process faster. I use melted butter for the moisture.
Then place the flour, cocoa powder and baking soda in a small bowl and mix. Set aside.
After these steps, put the sugar in a big bowl, add the melted butter and whisk until combined well. Then add the egg and vanilla, whisk until totally mixed.
Next, add the flour mixture in 2 batches and stir until incorporated. You can use a spatula or a spoon after the first batch to easily stir the mixture. Finally, stir in the chopped white chocolate and distribute evenly.
Later, roll the dough into 52-53 gram balls which makes 12 cookies. You can divide the dough into 12 pieces and roll each into a ball. If you want to make smaller cookies you can roll the dough into 30 gram balls and make 21 cookies.
Place them on the baking sheet. Bake for 8-9 minutes for the big cookies and almost 7 minutes for the smaller cookies or until the cookies just slightly set. Don’t overbake, they should be hard to handle when they are out of the oven. They will be firm as they cool on the baking sheet for 10 minutes. Please read the tips!
The cookies will be puffy. You can slightly press them with your hand or the back of a spoon. If you want, you can add some chocolate on top when they are still hot. Enjoy these deliciously moist cookies!
- The butter shouldn’t be hot so it won’t cook the egg. Melting the butter halfway and then removing from the heat and stirring help the butter to cool easily.
- You shouldn’t overbake! This is very important. They will be done when they are slightly set. These cookies will be hard to handle but they will be firm as you keep them on the baking sheet for almost 10 minutes. If they are easy to handle once you remove them from the oven, then it means you overbaked!
- These chocolate chunk cookies will be puffy when you remove them from the oven. You should slightly press the cookies with the back of a spoon or with your hand to give their shape.
- You can keep these cookies in an airtight container up to a week at room temperature and up to 3 months in the freezer. You can keep well-wrapped cookie dough in the fridge up to 3-5 days and in the freezer for up to 3 months.
If you like chocolate cookies you should also try my triple chocolate chip cookies!
Double Chocolate Chunk Cookies
- 140 g (1 cup) all-purpose flour (dip and sweep)*
- 50 g (½ cup) cocoa powder
- ½ teaspoon baking soda
- 115 g (½ cup) unsalted butter, melted and cooled
- 155 g (¾ cup) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 130 g (4,5 oz) white chocolate, roughly chopped
- Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Put the butter in a small pan and melt over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. Set aside.
- Place the flour, cocoa powder and baking soda in a small bowl and mix well. Set aside.
- Place the sugar in a big bowl and add the cooled melted butter, mix well. Then add the egg and vanilla, stir until combined.
- Add the flour mixture in 2 batches and mix until incorporated.
- Stir in the chopped white chocolate and distribute evenly with a spatula or with your hands.
- Roll the dough into 52-53 gram (2 and ½ tablespoon) balls and place them on the baking sheet. Alternatively, you can divide the dough into 12 pieces and roll each into a ball as this recipe makes 12 cookies. If you want to make smaller cookies you can roll the dough into 30 gram balls and make 21 cookies.
- Bake for 8-9 minutes for the big cookies and almost 7 minutes for the smaller cookies or until the cookies just slightly set. The cookies will be too soft to handle. Remove the cookies from the oven so that they can keep their moistness. Let them cool on the baking sheet for 10 minutes or until the bottom of the cookies are firm enough. You can keep these cookies in an airtight container up to a week at room temperature and up to 3 months in the freezer. You can keep well-wrapped cookie dough in the fridge up to 3-5 days and in the freezer up to 3 months.
Update Notes: I published this post first on March 19, 2017. Today I only update the pictures, I haven’t changed the recipe.