Recipe: Double Chocolate Chunk Cookies (a.k.a. The Greatest Chocolate Cookies on Earth)

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Sometimes insomnia can be a blessing.  Once one has learned to stop fighting it and to embrace it instead as an opportunity to get some work done, the possibilities are endless.  It usually hits at a quiet time, so if thinking is necessary, it can actually be accomplished.  Stuff like housework, which is never at the top of my favorites list, can be done without having to encroach upon valuable daylight hours.

It’s probably not the best way to deal with the problem, but it works for me. In between the house work and random insomnia projects, I’ll also think about new material or revisit recipes I haven’t used in ages. This time around, I took a look at my favorite old recipe binder – my former cooking bible, that old ClearVue binder filled with the tried & true recipes I felt comfortable serving to other people before I got off my butt and started this blog. From stuff I’d printed off the internet to old family recipes, this used to be “it” for me. And it still is, in a way.

Double Chocolate Cookies

The following recipe caught my eye because it was one I’d clearly jotted in such haste, it was almost illegible. I don’t recall exactly where it came from, but I remember there was a period of time when they were my signature cookies. If there was a potluck, these were the cookies everyone begged for; and if I needed an easy Christmas gift, a stack of these in a cute container never failed to please.

I’m not sure when or why I stopped making them, but after making a batch this weekend in order to heat up this freezing apartment, I won’t be making that mistake again anytime soon. I call these the greatest chocolate cookies ever for a reason: because they are, and any card-carrying chocoholic should make these at least a couple times a year as a reminder.

Double Chocolate Cookies

To keep costs down on this recipe, try to stay within the modest range when it comes to the chocolate. While the decadent quality of these cookies skyrockets as the quality of the chocolate increases, I usually make these a number of times using regular old Nestlé Toll House morsels. For this batch I finally broke into my Scharffen-Berger stash from this year’s BlogHer Food conference, and let me tell you, the experience is so rich, so downright sinful, there are probably laws being broken as we speak.

But even without the frou-frou chocolate, there’s enough of the good stuff in here to satisfy even the most picky dessert lover. I’ve even used a mix of leftover Halloween chocolate in a moment of sheer desperation. The end result is always the same: rich, chewy, chocolaty goodness. If you absolutely must have the fancy chocolate like Scharffen-Berger or Valrhona (and Christmastime is a good reason to splurge if you can afford to do so), try to look for store specials and coupons, whether they’re the printed kind or social media specials.

Double Chocolate Cookies
‘Tis the season to be baking and these will make perfect Secret Santa gifts or stocking stuffers. When you’re working with a super tiny budget, holiday gift-giving time can seem more daunting than it already is, so to reduce some of that stress, try making some homemade goodies for your loved ones. Most folks are just as happy – if not more so – with a gift that comes from the heart, rather than some store-bought nonsense.

Just don’t say I didn’t warn you when you find yourself covered in chocolaty batter. These are just impossible to resist!

The Greatest Chocolate Chunk Cookies on Earth (makes 2.5 dozen; total cost per dozen: $2.75)

8 oz semisweet or bittersweet chocolate, cut into chunks
½ stick (4 T) butter
2/3 c flour
¼ t baking powder
Pinch of sea salt
¼ t cayenne pepper
2 large eggs
¾ c brown sugar (firmly packed)
1 t vanilla extract
6 oz semisweet or bittersweet chocolate morselsDirections
1. Preheat oven to 350° and prepare a cookie sheet with parchment paper or a silpat. Combine the flour, baking powder & salt in a bowl. Mix well & set aside.

2. In a small saucepan, combine the first 8 oz. of chocolate with the butter and cayenne. Melt slowly over low heat, stirring occasionally until smooth. Do not overcook.

3. Combine the eggs, brown sugar & vanilla in a large bowl and beat with an electric mixer (or a whisk) until light & fluffy. Slowly mix in the melted chocolate. Then, working in small batches, fold in the flour gently, until the mixture thickens to a thick, batter-like consistency.  Lastly, mix in the chocolate chips until completely incorporated into the batter.

4. Using a teaspoon, drop spoonfuls of batter onto the prepared cookie sheet (make sure they’re a couple inches apart). Bake until glossy & crackly on top and soft in the center, about 10-12 minutes (do not over bake!).

5. Cool on a rack for 5-10 minutes, serve with a tall glass of ice cold milk, and enjoy!

written by

singer. writer. artist. champagne taste, 2 buck chuck budget. good cook. kooky. chocoholic. patron saint of cats. talker. listener. thinker. sometimes to a fault.

10 Responses to "Recipe: Double Chocolate Chunk Cookies (a.k.a. The Greatest Chocolate Cookies on Earth)"

  1. Laura says:

    These WILL be made in my kitchen VERY VERY SOON. In fact if I wasn’t a Popsicle right now I would go to the store and get the chocolate my preferred bittersweet chocolate and make them RIGHT NOW. I had just been looking through my own trusty binder for inspiration for a spicy extra chocolaty cookie. Thanks for filling the void! :)

  2. Rebekah says:

    I’m an Aussie living in London and am not sure what you mean by “chocolate morsels” – are these just choc chips by another name?

  3. Wally says:

    These look delicious! I definitely want to try them. (Um, I assume we add the chocolate morsels at the end, after adding the flour mixture, and that the pepper goes in with the flour? They’re on the ingredient list but you don’t mention when to add them….)

  4. KB says:

    Do the cayenne pepper and sea salt change the taste of the chocolate? Can you taste them? I’m interested, but honestly, kind of scared to try them! I don’t tend to branch out when it comes to my sweets! Lol. Thanks for the recipe!


  5. Irina G (Fit Flexitarian) says:

    These look like the chewiest, softest cookies EVER. Very very nice!!!

  6. Brenda says:

    These were terrible. I made the first batch and they did not turn out anything like the
    description or appearance. Thinking maybe I did something wrong I made another batch and still
    horrible. First of all it appeared that 2/3 cp of flour was not enough. Very runny. I really believe that there has to be a type error in this recipe because both batches failed.
    I was very disappointed as I was planning on giving some for gifts.

    • Kimberly Morales says:

      Thanks, everyone! They’re pretty fantastic, aren’t they?

      Brenda, I’m sorry you had trouble with this recipe. As you can see by the other comments here and on Facebook & Twitter, most people have had great success with these (in fact, I just baked 5 dozen more this morning for my coworkers). The flour is supposed to be scant because of the type of cookie this is: chewy, crackly on top, vs. a standard cakey or hard cookie. If you like, feel free to email me at kimberly [at] poorgirleatswell [dot] com and I can see how we can fix this for you!

  7. Rebecca says:

    I made a similar recipe that I had found in the McCormick book. These ones call for Saigon Cinnamon and Ancho Chili powder and are the best cookie I ever ate.

  8. Rachel W. says:

    I just whipped up a batch of these, and they’re amazing! Being an insufferable know-it-all, I baked the first pan a bit too long. The bottoms burned before the tops looked ‘done’– oops! Now I believe the recipe to take ‘em out at the glossy and crackle-y stage!

    Thank you so much for posting these cookies: they’re much easier on the pantry than my normal cookie recipe (hooray, only 1/4 cup of butter)!


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