Double Chocolate Chunk Cookie Recipe

There are times when a chocolate craving is so strong that only a Double Chocolate Chunk Cookie will suffice! I will give you fair warning: This Cookie is Dangerous!  It’s the type of cookie recipe you can’t get out of your mind once you’ve tried it, the kind that will get you out of bed once the house is asleep to sneak another bite!

It’s the combination of its chewy texture mixed with a rich chocolate flavor, balanced out with the tartness of the dried cherries, and the buttery crunch of walnuts! For a simpler cookie recipe that’s great as a Christmas cookie try my Chewy Chocolate Cookie Recipe.

a double chocolate cookie crumbled on a cooling rack

Quick, Easy and Delicious!

Another great thing about this recipe is that it can be made in one bowl which means less washing up! Simply prepare your wet and dry ingredients then combine them as instructed below. This double chocolate cookie recipe is also a quick one because there is no chill time. Serve these yummy cookies during the holidays or when you are in the mood for something chocolatey.

The Ingredients:

  • Butter For cookie recipes I prefer to use Salted Land O’ Lakes Butter. It’s not salty, just more flavorful than unsalted. And I leave the addition of the salt the same. But if you are outside the U.S.A I would use unsalted butter since international salted butters can be pretty salty! 
  • Bittersweet Chocolate I like the Ghirardelli Premium Baking Chocolate 60% Cacao. I find it has the right bittersweet flavor without being too bitter. You’ll use it in the dough as well as they chunks. 
  • Unsweetened Cocoa Powder For added chocolate flavor and richness. Chocolate bars will only get you so far, for the really deep chocolate flavor you’ll need some unsweetened cocoa powder too! 
  • Sugar This recipe takes quite a bit of sugar because the unsweetened cocoa powder is so bitter. 
  • Vanilla Extract For sweetness and flavor
  • Eggs I use two eggs in this recipe for more richness and lift. 
  • All-Purpose Flour All my recipes use all-purpose flour unless otherwise noted.
  • Baking Soda For a little lightness.
  • Salt to heighten the flavors of the chocolate
  • Dried Cherries The dried cherries are a great combination against the chocolate but you could also substitute them for dried cranberries too. 
  • Walnuts Add a wonderful buttery crunch to these cookies, but you could also swap them out for pecans too. 


ingredients laid out on a counter
These cookies can be made with basic ingredients you probably have in your pantry already!

Why is it called double chocolate?

It is referred to as double chocolate cookies because it includes unsweetened cocoa powder and chocolate chunks or chips. Normal cookies do not include unsweetened cocoa powder but have chocolate chips or chunks.

A Cookie Dough That Needs No Electric Mixer

  • The thing you’ll love best about this cookie recipe, is the fact that the dough can be made without a mixer!
  • All you’ll need is a bowl and a whisk or wooden spoon. Or even better my favorite whisk for doughs is a Danish Dough Whisk
  • It allows you to whisk up doughs without too much of the dough clumping in the whisk, the way that it would with a regular whisk. 
  • It also prevents you from over-mixing your doughs, which is key to creating a flakey scone like my Blueberry Lemon Scones or Pumpkin Scone Recipes. 
a scoop of chocolate cookie dough
Use a standard ice cream scoop for 3″ cookies or a smaller scoop for 2″ cookies

Tips For Baking the Cookies

  • Use a standard size cookie scoop (4 tablespoons) for large 3-inch cookies. I think these cookies work best as large cookies because of the added mix-ins of cherries, chocolate chunks and walnuts.
  • But you could also chop the walnuts (I normally leave them as whole halves) and go with a Medium Ice Cream Scoop (2.6 Tablespoons) which would create a 2-inch cookie.
  • Use parchment paper on your cookie sheet to prevent overly browning the bottoms of the cookies.
  • Bake on the lower-third part of your oven to prevent the tops from overly baking and the walnuts from burning.
  • Take them out once the cookies start to crack a bit.
chocolate cookie scoop dough placed on a sheet tray with parchment paper lining
Line your baking sheet with parchment paper to avoid over-browning on the bottons

Storage and Freezing

  • These cookies are best eaten a day or two after they are made. Keep them in the refrigerator and then pop in the microwave for :10 (wrapped in a paper towel)  for that freshly baked appeal.
  • The cookie dough also freezes beautifully! My favorite way to freeze it is with the Souper Cubes Cookie Dough Tray. 
  • You can portion out the dough into single servings and freeze it. Then when the chocolate craving strikes you can bake off 1-2 cookies or more! 

a stack of chocolate cookies on a plate


a double chocolate cookie with a bit taken out on a cooling rack

Double Chocolate Chunk Cookies

Yield: 1 dozen 3-inch cookies
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes

I will give you fair warning: This Cookie is Dangerous!  It's the type of cookie you can't get out of your mind once you've tried it, the kind that will get you out of bed once the house is asleep to sneak another bite!


  • ½ cup (120 g) butter
  • 4 ounces (113 g) bittersweet chocolate
  • 1 ¼ cup (250 g) sugar
  • 2 eggs
  • ¾ tsp (3.75 ml) vanilla
  • 1 cup (120 g) flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • ½ tsp (2.5 ml) baking soda
  • ½ tsp (2.5 ml) salt
  • ½ cup (75 g) chopped bittersweet chocolate
  • ½ cup (75 g) dried cherries
  • ½ cup (75 g) walnuts


  1. Pre-Heat oven to 350F (175C)
  2. Melt butter and 4 ounces (113 g) bittersweet chocolate in a large bowl in the microwave at :30 increments until melted. Stir to cool.
  3. Add sugar, eggs and vanilla. Set aside.
  4. In a smaller bowl whisk together flour, cocoa powder, baking soda and salt. Add dry ingredients to the chocolate mixer in thirds and stir to combine.
  5. Add in chopped chocolate, cherries and walnuts. Stir to combine.
  6. Scoop out batter with an ice cream scoop onto a baking sheet lined with parchment paper. Only place 6 cookies to a tray allowing room to spread.
  7. Bake 350F 15-17 mins. Allow to cool slightly and then transfer to a cooling rack. Then devour.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 478Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 379mgSodium: 173mgCarbohydrates: 43gFiber: 4gSugar: 34gProtein: 17g


Brownie cake scooped into a mug with ice cream

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  1. BEST chocolate cookies ever! I followed your wonderful and easy-to-follow instructions and tips. The cookies came out perfectly. Our taste buds thank you Beth!

  2. Beth, thank you for repeating this post as I only discovered your recipe posts in the last year as well as your posts about your lovely summer home in France. Your comment about this cookie, “ the kind (cookie) that will get you out of bed once the house is asleep to sneak another bite!” made me laugh and want to make these cookies. This recipe sounds decadent but oh, so good. I truly appreciate the work you put into your recipe posts…the exactness, the details and the presentation. Your YouTube posts from France were like a Sunday (or was it Saturday?) morning getaway from reality. Haha, they made me want to pack my bags.

    Linda from California

    1. Ha! Aw so glad you enjoyed them! I’ll be going back this summer and will be sure to share some more French adventures! Hope you enjoy the cookies as much as we do ha!! They really are addictive ha! 🙂


  4. Made these today. Only changes I did was replace egg with a flax egg (only because I do not eat eggs), add half white + half brown sugar, and omit the cherries just because I did not have them on hand. It is THE BEST COOKIE I have ever had in my life. So rich and decadent, but so worth it! Hands down my favorite recipe. Thank you for everything you do Beth!

    1. YAY! I’m so glad they worked with the flax egg! Aren’t they the best?! These cookies are my kid’s favorites too! So rich and chocolatey!

  5. How do you measure your flour? The spoon and fluff method or straight from the bag/container?

    1. Good question! I do straight from the container, and then shake the cup to level off 🙂

  6. Hi,
    Just discovered your website , such amazing recipes! Living in UK, we use grams instead of cups, so my question is did you actually weigh the ingredients to have the weight in your recipe for example 1 cup of flour = 120 g or did you use a converting calculator, because for me 1/2 cup butter= 113 g and not 120 g. I just wanted some clarification because I so want to try this recipe for this double chocolate chunk cookies, they look amazing and so chunky whereas my chocolate cookies normally are flat! Also, I only have dutch processed cocoa powder, will the cookies rise with the baking soda or should I use baking powder instead and how much? Thank you.

    1. Hi Caitlin! So glad you enjoy the site! I actually use a converting calculator so good to know it may not be that accurate! I would use baking soda for cookies instead of baking powder. The baking soda will make them chewier than the powder which will make them more cake like. 🙂 Hope that helps!

  7. Hi,
    1. can we substitute the shortening for butter?
    2. the bittersweet chocolate is what %? I mean should we take 70 or 80%

    1. I’ve never actually baked with shortening but it’s it’s a common 1:1 ratio when swapping with butter you should be fine. I prefer 70% bittersweet chocolate. Hope you enjoy!

  8. Hi, can I use 3/4 cup of sugar instead of 1 1/4 and replace the bitter sweet with semi sweet chocolate? Will the cookies still turn out nice and soft?

  9. Wow, words fail me… Plus, I’m waay too busy eating cookies to say much more 🙂 SO impressed. Why did I only just discover this recipe…. I whipped these cookies up in five minutes, using just white and milk choc chips, and they turned out gooey, chewy and DELICIOUS!!! Seriously the best and easiest cookie recipe I’ve ever seen. Go great with a glass of milk. Thanks 🙂

    1. Ha! Aren’t these easiest most dangerous cookies! Because they are so quick it’s really habit forming! Ha! So glad you enjoyed! 🙂