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- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 3/4 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups semisweet chocolate chunks - 1/2 cup white chocolate chunks To make the best double chocolate chunk cookies, choose fresh ingredients. The butter should be soft but not melted. This helps create a creamy mix with the sugars. Use quality chocolate chunks for rich flavor. I love the mix of semisweet and white chocolate. It adds depth to each bite. A serving has around 150 calories. Each cookie packs about 7 grams of fat, 20 grams of carbs, and 2 grams of protein. This breakdown helps you know what you’re munching on. - Mixing bowls - Cookie scoop - Baking sheets Having the right tools makes baking easy. A cookie scoop gives uniform sizes. This helps the cookies bake evenly. Use non-stick baking sheets for best results. You can find these tools in any kitchen section. For the full recipe, check the detailed instructions above. Happy baking! - Preheat your oven to 350°F (175°C). - Line baking sheets with parchment paper to prevent sticking. - In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until the mixture is light and fluffy. - Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. - In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. - Gradually add this dry mix into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can make the cookies tough. - Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the baking sheets. Space them about 2 inches apart. - Bake in your preheated oven for 10-12 minutes. The edges should be set, while the centers remain soft. They will firm up as they cool. For the Full Recipe, follow each step carefully to create these delightful cookies. Enjoy the rich chocolate flavor and chewy texture! To make cookies chewy, start with soft butter. Soft butter helps mix well and makes the dough smooth. Use a good amount of brown sugar, as it adds moisture. When mixing, don’t overmix the dough after adding the dry ingredients. This keeps your cookies soft. Bake them until the edges are set but the centers look soft. They will firm as they cool. To keep cookies fresh, store them in an airtight container. Add a slice of bread to keep them moist longer. If you want to freeze them, let the cookies cool completely. Place them in a freezer bag or container. They will last for about three months in the freezer. When you want one, just thaw it at room temperature. For serving, arrange the cookies on a pretty plate. You can sprinkle extra chocolate chunks on top for a nice look. Serve them with a glass of cold milk. This classic pairing makes the treat even more enjoyable. For more ideas, check out the Full Recipe for inspiration on how to take your presentation up a notch! {{image_2}} When you make double chocolate chunk cookies, you can change them up in fun ways. Here are some ideas to get you started. You can use different types of chocolate for your cookies. Dark chocolate gives a rich flavor. Milk chocolate adds sweetness. Mix them up for a unique taste. Adding nuts can also change the texture. Walnuts or pecans work well. They add a nice crunch. Dried fruits like cherries or cranberries can add a fruity twist. If you want a gluten-free version, use gluten-free flour blends. They work just as well as regular flour. Almond flour or coconut flour can add a new flavor too. Just make sure to check the measurements. You can add spices to your dough for a new flavor. A dash of cinnamon gives warmth. A pinch of sea salt can enhance the chocolate taste. Extracts can also boost the flavor. Try almond or orange extract for a fun twist. These simple changes can make your cookies even more special. Check out the Full Recipe to create these tasty variations! If you want to skip baking, many tasty store-bought cookies are available. Brands like Tate's Bake Shop and Entenmann's offer great options. Tate's cookies are thin and crispy, while Entenmann's are soft and chewy. Both brands have rich chocolate flavors. Check your local grocery store for these favorites or seek out other popular brands. Finding fresh cookies at local bakeries can be a real treat. Many bakeries make cookies daily. Look for shops that focus on quality ingredients. Ask about their double chocolate chunk cookies. Often, they will let you sample a bite. You can even find unique twists, like sea salt toppings or added nuts. Support your community while enjoying a fresh cookie! Buying cookies online can be fun and easy. Websites like Goldbelly and Insomnia Cookies offer high-quality options. You can find cookies shipped straight to your door. Goldbelly features cookies from famous shops across the country. Insomnia Cookies lets you order warm cookies late at night. Both options provide a delicious cookie experience without leaving home. For a special treat, try these online sources! If you want to create your own, check the Full Recipe for a homemade delight. You can use bread flour, but it will change the texture. Bread flour has more protein. This extra protein makes cookies chewier. All-purpose flour gives cookies a nice balance. It keeps them soft and light. If you want a chewy cookie, go for bread flour. Just know the cookie will be different. Look for a few signs to know if your cookies are ready. The edges should be set, and they will look firm. The centers may still look soft and puffy. This is normal! They will harden as they cool. Don’t overbake them. If you see cracks on top, they’re likely done. Yes, you can prepare the dough ahead of time! This is a great way to save time. Once mixed, cover the dough and keep it in the fridge. It will stay fresh for up to three days. You can also freeze the dough. Just scoop it into balls and freeze. When ready to bake, just add a few extra minutes to the bake time. Eating raw cookie dough is risky. It may contain raw eggs and flour. Raw eggs can have harmful bacteria. Raw flour can also pose a risk. To be safe, it’s best to bake the cookies before eating. If you want to taste the dough, use pasteurized eggs and heat-treated flour. This makes it safer to enjoy! You learned about making delicious double chocolate chunk cookies. We covered the essential ingredients, step-by-step instructions, and handy tips. You now know how to achieve that perfect chewy texture and the best ways to store your cookies. Plus, I shared ideas for variations and where to find great store-bought options. Remember, baking is all about fun and creativity. Enjoy experimenting with these recipes and make them your own! Happy baking!

Double Chocolate Chunk Cookies

Indulge in the ultimate chocolate experience with these decadent double chocolate chunk cookies! With a rich blend of semisweet and white chocolate, these soft and chewy treats are a dream for any chocolate lover. Ready in just 30 minutes, they make the perfect addition to any gathering or a cozy night in. Click through to discover the simple recipe and tips for presentation that will impress your guests!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups semisweet chocolate chunks

1/2 cup white chocolate chunks (for a unique twist)

Instructions
 

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Beat in the eggs, one at a time, ensuring they are fully incorporated, then add the vanilla extract and mix well.

        In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt to combine.

          Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

            Fold in the semisweet chocolate chunks and white chocolate chunks, ensuring they are evenly distributed throughout the dough.

              Using a cookie scoop or tablespoon, drop rounded balls 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 but the centers are still soft (they will firm up as they cool).

                  Remove from the oven and cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies

                      - Presentation Tips: Arrange the cookies on a decorative plate, and sprinkle a few extra chocolate chunks on top for an eye-catching finish. Serve with a glass of cold milk for a classic pairing!