Double Chocolate Chunk Cookies

Why These Double Chocolate Chunk Cookies Should Go on Your Must-Make List

We all have that short-list of recipes we want to make SOON. You might want to put these cookies at the top!

• Irresistible flavour. If chocolate is your love language, take note! These cookies are packed with rich, deep chocolate flavour, with a cocoa-infused dough, chocolate chips, and chunks of dark chocolate.
• Simple ingredients. We keep it simple with this recipe! If you bake often, you’re likely to have a lot of the ingredients in your pantry already.
• Quick and easy. Cookies are some of the easiest desserts you can make! There’s nothing fussy or complicated about this double chocolate chunk cookie recipe.

Notes on Ingredients

Here’s what you’ll need to make these double chocolate chunk cookies. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• All-purpose flour – Or use a gluten-free flour blend.
• Unsweetened cocoa powder 
• Baking soda 
• Salt – In addition to the salt in the batter, you can sprinkle a little flaky sea salt over the tops of the cookies before baking if you’d like.
• Vegan butter – Store-bought or my homemade Vegan Butter.
• Light brown sugar – Using brown sugar helps make the cookies chewy in addition to sweetening them.
• Unsweetened applesauce – An affordable egg substitute to help bind everything and add moisture.
• Vanilla extract  
• Chocolate – A combination of chocolate chips and chopped dark chocolate.

How to Make Double Chocolate Chunk Cookies

Here’s a quick look at how to make this recipe, step-by-step. You’ll find the full instructions in the recipe card below, but here’s a visual overview of the steps involved.

• Prepare. Preheat your oven to 350°F and line a baking sheet with parchment paper.  
• Mix the dry ingredients. Whisk the flour, cocoa powder, baking soda, and salt in a bowl.
• Mix the wet ingredients. In another bowl, whisk the vegan butter, brown sugar, applesauce, and vanilla.

• Finish the dough. Mix the dry ingredients into wet ingredients, then fold in the chocolate chips and chopped chocolate. Reserve 1 tablespoon of each for topping. Chill the dough for 15 minutes in the fridge.  
• Form the cookies. Scoop 2-tablespoon dough balls and place them 2 inches apart on the baking sheet. Top with the reserved chocolate.  

• Bake. Place the pan in the oven and bake for 12-14 minutes, or until the cookies are set but soft in the middle.  
• Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Tips for Success

• Sift the cocoa powder if needed. Sometimes cocoa powder can be quite lumpy! If you notice a lot of little clumps in yours, sift it into the mixing bowl.
• Chill the dough for at least 15 minutes. Chilling the dough helps it to firm up so it’s easier to shape and doesn’t spread in the oven.
• Don’t overbake. For a fabulous chewy texture, you want to bake the cookies until they’re firmer on the edges but still a bit soft in the centre.

Variations

As long as you keep the overall proportions of dough-to-mix-ins the same, there are a lot of options for making this recipe your own!

• Swap in white chocolate. Instead of using traditional chocolate chips, try swapping in white chocolate chips for a little extra creaminess. (If you love white chocolate, you’ll also love my White Chocolate Macadamia Nut Cookies!)
• Add cinnamon. I love adding a pinch or two of cinnamon to these chocolate cookies for Mexican hot chocolate vibes. (Add a pinch of cayenne too if you’re daring!)
• Give them some crunch. Swap some of the chocolate for chopped hazelnuts, walnuts, or pecans.

How to Store

• Room temperature: Store these double chocolate chunk cookies in an airtight container for up to 4 days.
• Freeze the dough: Portion the dough on a parchment-lined baking sheet, but instead of popping them in the oven, place them in your freezer. Once the dough is frozen through, place it in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to bake, just add a few extra minutes to the baking time.
• Freeze the cookies: Place the cookies in an airtight container or freezer bag and freeze up to 3 months. Warm in the microwave or thaw at room temperature before serving.