Prepare to embark on a mouthwatering journey that will make your taste buds dance with pure chocolatey bliss! These Dual Chocolate Chunk Cookies aren't just another ordinary cookie recipe - they're a decadent experience that combines the rich intensity of semi-sweet chocolate with the creamy smoothness of white chocolate chunks. Imagine biting into a cookie that's perfectly crisp on the edges, soft in the center, and loaded with TWO types of chocolate that melt in your mouth. Whether you're a serious chocolate enthusiast or just looking to impress your friends and family, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chunks
- 1 cup white chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and mix until well combined.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the semi-sweet and white chocolate chunks using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough after adding dry ingredients, as this can make cookies tough.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- For extra chocolatey cookies, slightly press additional chocolate chunks on top of each dough ball before baking.
- Let cookies cool on the baking sheet for 5 minutes to help them set properly.
- For maximum freshness, store cookies in an airtight container with a small piece of bread to maintain softness.
- Experiment with different chocolate chunk sizes for varied texture and visual appeal.
- Chill the dough for 30 minutes before baking for even more concentrated flavors and less spread.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
