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Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies

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A cookie for chocolate lovers, with big chunks of chocolate in a chocolate cookie.

Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet


  1. PREHEAT oven to 350 degrees F.
  2. COMBINE flour, cocoa, baking soda and salt in a medium bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.
  3. BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Chocolate Heaven - I just couldn't think of two better words to describe these cookies! They're so chocolately and so chewy that it's almost like cookie meets decadent fudge brownie. These cookies stay soft for days - that is if they last that long! I made a few batches for my husband to take to work and people went nuts over these. This recipe is perfect so if you're new to making cookies follow this recipe exactly and you'll come out with perfect cookies that taste incredible. Be sure to have plenty of milk on hand 'cause your gonna need it for these chocolate treats!


I don't think it is much of a surprise that a recipe from Nestle is five stars, but my husband was sure excited to have them and has already asked for them again. They are best when still warm and gooey, but I was surprised to find that even this morning they are still soft. Most cookie recipes will harden over night. I followed the recipe exactly and would not recommend any changes. If you have a choco-holic in your house, this is the recipe for you!


Awesome recipe! It took longer than 10-11 min, more like 15. When the cookies start "cracking" on top (as in visible lines) then you know they're done. Yummy! Edit: I made these cookies again a couple days after the first batch. I realized I forgot the baking soda in the first batch! (above) The major difference is that the first batch was very dense- but soo gourmet! But the second batch (with b.soda) was lighter and spread like a traditional cookie. I think next time I'll leave out the soda!