Double Chocolate Chunk Cookies
Double Chocolate Chunk Cookies
Ingredients
For the Dry Ingredients
- 1 1/2 cups gluten-free flour blend
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Mix-ins
- 1 cup semi-sweet chocolate chunks
- 1 cup milk chocolate chunks
Instructions
- 1
Preheat your oven to 350°F. Line two large baking sheets with parchment paper. This recipe typically yields 12-16 cookies.
⏱️ 2 min•🌡️ 350
- 2
In a medium bowl, whisk together the gluten-free flour blend, unsweetened cocoa powder, baking soda, and salt until well combined. Set this dry mixture aside.
⏱️ 3 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 5 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
⏱️ 3 min
- 6
Fold in the semi-sweet chocolate chunks and milk chocolate chunks using a rubber spatula until they are evenly distributed throughout the cookie dough.
⏱️ 2 min
- 7
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. For best results, you can chill the dough for 30 minutes to 1 hour before baking.
⏱️ 5 min
- 8
Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still appear slightly soft and gooey. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 350
- 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Double Chocolate Chunk Cookies
Ingredients
For the Dry Ingredients
- 1 1/2 cups gluten-free flour blend
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Mix-ins
- 1 cup semi-sweet chocolate chunks
- 1 cup milk chocolate chunks
Instructions
- 1
Preheat your oven to 350°F. Line two large baking sheets with parchment paper. This recipe typically yields 12-16 cookies.
⏱️ 2 min•🌡️ 350 - 2
In a medium bowl, whisk together the gluten-free flour blend, unsweetened cocoa powder, baking soda, and salt until well combined. Set this dry mixture aside.
⏱️ 3 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 5 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
⏱️ 3 min - 6
Fold in the semi-sweet chocolate chunks and milk chocolate chunks using a rubber spatula until they are evenly distributed throughout the cookie dough.
⏱️ 2 min - 7
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. For best results, you can chill the dough for 30 minutes to 1 hour before baking.
⏱️ 5 min - 8
Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still appear slightly soft and gooey. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 350 - 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
⏱️ 5 min