Small Batch Double Chocolate Chunk Cookies

With crisp edges and a chewy center studded with a mix of white and dark chocolate, these are the best double chocolate chunk cookies ever! These cookies have all the elements that make the perfect chocolate chip cookie.

These cookies are the perfect balance of salty and sweet. Using more brown sugar than granulated lends a richer flavor and chewier texture. Freshly chopped chocolate is plentiful in the dough and pressed onto the top of the cookies with a sprinkle of sea salt. No chilling time is needed for these cookies. Baked until the edges are golden brown in minutes, this recipe delivers quick cookies when the craving for the best chocolate chunk (or chip) cookie hits!

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This cookie recipe was one I created and baked repeatedly decades ago when Grant and I lived in Los Angeles. We didn’t own a stand mixer back then so I used to make these by hand, and had to whisk the heck out of the first stages of the dough!

I had brought these cookies in to work one day. And my boss at the time called me that evening because he had loved the cookies so much that he wanted me to make dozens of these for him to serve at a big meeting. And he wanted them early the next morning. My hands got so tired from mixing the dough by hand that I had to get Grant to help me. Because when you do this recipe by hand you have to add an extra 10 minutes to the mixing stages. Thank goodness for mixers!

Then people started asking me for more cookies. So I used to donate boxes of these for charity auctions and I baked these particular cookies for anyone who asked for them. If a baker has a signature chocolate chip cookie, then this was definitely mine. The only big change I have made since then is moving from chopped chocolate chips to chopped baking chocolate and I’ll explain why.

*The following small batch cookie recipe will give you about 12 cookies if you use a medium cookie scoop. If you use a small cookie scoop, you will get a few more cookies and need to reduce the baking time by 2-3 minutes.

Chips Vs. Baking chocolate

Nothing beats a homemade chocolate chunk cookie when you use freshly chopped baking bars!

Why use chopped chocolate? Chocolate baking bars make these cookies extra delicious. And that’s because they create a beautiful flavor and consistency throughout the cookie. Every shard, chunk, and stray dust of chocolate is mixed into the cookie dough. These cookies can be made into your perfect chocolate chunk cookie by using any chocolate you choose.

And if you aren’t a dark or white chocolate fan, then feel free to use milk or semi-sweet chocolate, or even caramelized white chocolate. But for the best double chocolate chunk cookies, please use baking bars! You will notice how soft, smooth, and silky the chocolate is. And it magically melts throughout the cookie creating the best cookie ever! Want to add more texture? Sprinkle some extra chocolate chunks on top of the cookies right after baking.

So what’s the difference between chocolate chips and baking chocolate? Chocolate chips contain stabilizers so the chip holds the shape. Additionally, you will notice they have a texture that requires longer time and effort to melt than baking chocolate. Chocolate chips have less cocoa butter and sometimes contain more sugar than baking chocolate.

Making The Best Chocolate Chunk Cookies

To make these double chocolate chunk cookies, simply use room temperature ingredients and a stand mixer fitted with a paddle attachment. These cookies are simple and quick to make. They don’t require any chilling time. And you can eat them warm. So this is an easy cookie recipe whenever a dessert craving hits.

Salted butter – I love using salted butter in most of my baking recipes due to the flavor it gives. However, if you prefer to use unsalted butter, then just add an extra 1/3 teaspoon of salt with each unsalted stick.

Dark brown sugar – The extra brown sugar ratio will give you a chewy cookie with a richer flavor that gives a hint of caramel. It also gives a softer, chewier cookie.

Baking chocolate- see above for chocolate chips vs. chopped baking chocolate. The combo of these cookies is white chocolate and dark chocolate. And it’s an awesome combo of bittersweet and sweet delight in every bite! *Please note that the bars I use for these cookies are a 4 ounce bar. It is easily marked and measured, so you know how many ounces to use and I do use a kitchen scale. The cup measurements I have given are approximate.

Fine sea salt and flaky sea salt – It doesn’t get any better than sweet and salty! Salt balances out the sweetness, compliments the richness, and adds an extra oomph to these cookies.

All- purpose flour – You don’t need any special flour for these cookies! AP is the best flour for chocolate chip cookies, in my opinion.

Vanilla- Half a tablespoon, you ask. YES! Trust me.

Baking soda & baking powder – using both helps with leavening and texture.

Thanks for baking these chocolate chunk cookies! I hope you love them! XO, Sarita