Double Chocolate Chunk Cookies

Our supply of baking mixes has dwindled down to the last few cases (there's still some available, see here!!), and I wanted to share a recipe that hasn't been available for a while. These cookies were one of our baking mixes for my first holiday season back in 2015... however they were called "Double Chocolate Peppermint Crunch." I took out the peppermint crunch for sharing purposes here because these cookies should be enjoyed year-round, and it's insanely easy to add the peppermint in if you'd like (I included it as an "optional" step in the recipe). 

Double Chocolate Chunk Cookies

Yields 12-15 cookies


1 1/8 Cup all-purpose flour

1/4 Cup cocoa powder

1/2 tsp baking soda

1/2 tsp salt

1/2 Cup pure cane sugar

1/4 + 1/8 Cup light brown sugar

1/2 Cup unsalted butter, melted

1 large egg

3 oz best quality milk chocolate, chopped into 1/4" chunks

OPTIONAL: 2 Tbsp crushed peppermint candy, for finishing


1. Preheat oven to 375°F. In a medium sized bowl, whisk together four, cocoa powder, baking soda, and salt. Set aside. 

2. In another medium sized bowl, whisk together the sugars and melted butter for a minute or two, until fully combined and lighter in color. Whisk the egg in until fully combined. Fold the flour mixture into the sugar mixture, mixing until just combined. Do not over-mix. Fold the chocolate chunks into the dough until just combined. 

3. Scoop heaping tablespoons of dough onto two baking sheets lined with parchment paper, spacing 2" apart. Flatten the tops slightly with the back of a spoon or the palm of your hand. 

4. Bake for 7-10 minutes, until the edges are golden brown but the middles still look soft. If adding crushed peppermint, sprinkle onto the tops of the cookies after baking, while still hot. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

5. Cookies will store in an air tight container for 3-5 days.

Krista NelsonComment