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Ultimate Double Chocolate Chunk Cookies

Let’s be real: when a regular chocolate chip cookie just isn’t cutting it, it’s time to bring in the big guns. I’m talking about double chocolate chunk cookies—super fudgy, loaded with chocolate, and honestly kind of dangerous if you’re trying to save room for dinner.

These cookies are rich, soft in the middle, a little crispy around the edges, and absolutely packed with melty chocolate chunks. Yes, chunks, AND chips—because bigger and more is better when it comes to chocolate.

So What Makes Them the “Ultimate”?

Big chocolate chunks – Forget the chips. Chopped chocolate or baking chunks melt into pockets and puddles of pure joy.
Soft & chewy texture – Thanks to brown sugar and the perfect bake time.
Golden edges, gooey centers – Pull them out just before they look done.
Just the right balance of sweet and salty – A little sea salt on top makes all the difference.

Why You’ll Love these Ultimate Chocolate Chunk Cookies

They’re not overly fancy. No browned butter (though that’s fun too – and I do that over here), no chilling the dough for 48 hours (unless you want to). Just a tried-and-true, outrageously good cookie recipe that you can whip up anytime the craving hits!

Check out my other Chocolate Chip Cookie Recipes Here:

Ultimate Chocolate Chunk Cookies – Flavor Highlights

The combination of semi-sweet and milk chocolate creates a depth of flavor that’s irresistible, while a touch of vanilla and a pinch of sea salt elevate the taste to a whole new level. This cookie brings together everything that is delicious about sweet & salty, vanilla & buttery, chewy & gooey! Whether you’re enjoying them with a glass of milk or savoring them on their own, these cookies are the ultimate indulgence for any chocolate lover.

Cookie Tips You’ll Thank Me For

Don’t overmix the dough. We’re baking cookies, not bread. Don’t knead or over mix, it’ll result in tougher cookies.
Chop your own chocolate. This recipe calls for a mix of chocolate chips AND a chopped milk chocolate bar. You get a mix of big chunks, little shards, and it melts beautifully.
Want thicker cookies? Chill the dough for 30–60 minutes.
Freezer tip: Scoop and freeze the dough balls, then bake straight from the freezer. Add a minute or two to the bake time

*Ultimate Double Chocolate Chunk Cookie Dough*

Ingredients

3/4 cup salted butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg, plus 1 egg yolk
1 tbsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups all purpose flour
1 cup semi sweet chocolate chips, plus more for topping cookies
2 Hershey’s milk chocolate bars
Coarse sea salt

Directions

Preheat oven to 350 degrees. Chop the Hershey’s bars.
With an electric mixer, cream together butter and sugars in a mixing bowl until it is light and fluffy
Add in eggs and vanilla extract, mix until combined
In a separate bowl, combine dry ingredients
Add dry ingredients into the butter and sugar mixture. Mix until just combined
Fold in chocolate chips and chopped milk chocolate. Save some of each for topping your cookies with!
Using an ice cream sized scoop, scoop 5 cookies to a baking sheet. Top the dough balls with extra chocolate chips and chopped chocolate.
Bake for 10-12 minutes. You want to pull the cookies out of the over before they look like they’re done. They will continue to bake on the baking sheet as they cool. I prefer pulling them out at 10 minutes, and letting them rest on the cookie sheet. This results in a super chewy cookie that stays soft for days!
Using a round cookie cutter, a cup, or a spoon, shape the edges of the cookies so they’re perfectly round. Top cookies with a sprinkle of coarse sea salt. Allow cookies to cool on baking sheet for 10-15 minutes before transferring them to parchment paper to cool completely.
Enjoy!