Awesome double chocolate cookies loaded with creamy white chocolate chunks and sprinkled with sea salt flakes! Make a double batch of these for the whole family!

Being at home more lately has made me crave some things and cookies are one of them, and maybe wine. For a while now I’ve always turned to this great recipe for one chocolate cookie from Cooking Classy. But let’s get real, it’s just one cookie, albeit a large cookie. It’s much easier if you make a batch and they last (sometimes) a couple of days. This recipe for double chocolate cookies has been on my blog for years, in fact way back when I began blogging but I knew it was a good recipe and would be a top contender for a remake. So with a few tweaks and nicer pictures, here they are, all soft and warm and delicious, just how a cookie should be! If you’re not a huge fan of double chocolate cookies, try these peanut butter and jelly cookies, these are a perfect alternative!
Ingredients needed for your double chocolate cookies
- All purpose flour.
- Baking soda, make sure yours isn’t too old or it’ll lose its oomph, I keep mine n the fridge.
- Cocoa powder, not the hot chocolate kind bit the unprocessed bitter stuff.
- Chocolate chips. I like using Ghirardelli large chips.
- Butter, softened and unsalted.
- Sugar, regular granulated is perfect.
- Eggs, large.
- Vanilla extract.
- White chocolate, Lindt white chocolate in bar from and not chips is better so you can cut to into big chunks.
how to make the best chocolate cookies
- Creating dry and wet ingredients
Mixing the flour, baking soda and cocoa powder will set you up with your dry ingredients. Set them aside for the second part of the recipe.
- Mixing the first stage of the cookie dough
Make sure your butter is at room temperature to create a nice light texture when it gets mixed on high speed with the sugar. This is called creaming and is a common step in cake making or baking.
- Final step of the cookie dough
Combine the dry ingredients with the wet and mix until your perfect cookie dough forms.
- Scooping the cookie dough
I use a 1.5 inch diameter cookie dough scoop and use it twice for each cookie. That means you place the first scoop onto your prepared baking tray and then place another scoop right on top of it. That’s why the cookies look like they are raised in the center.
- Adding the white chocolate
The white chocolate chunks need to ne hand folded into the dough with a spatula or the beater from the mixer will break them down into small pieces. We want to see big melted chunks of white chocolate after the cookies are baked.
- Baking your cookies
I baked mine for 14 minutes which gave me a slightly crispy edge and soft center. You can go a minute or two either way depending on how you prefer your cookies.
Yes! Let it thaw at room temperature and then bake as directed or bake from frozen adding five minutes bake time.
No, I recommend using parchment paper.
5-10 seconds in the microwave should do it.
You can mix them by hand but be prepared to beat the dough for a long time. You can also use a food processor or blender.


Double Chocolate Cookies with White Chocolate Chunks
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 cup cocoa podwer
- 2 cups chocolate chips divided
- 1 stick softened butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 4.4oz bar white chocolate
Instructions
- In a bowl combine the flour, baking soda and cocoa powder, set aside.
- Melt 1 cup of the chocolate chips in the microwave and set aside.
- In the bowl off a stand mixer, beat the butter and sugar until light and creamy.
- Add the eggs one at a time scraping down the bowl afterwards.
- Add the vanilla.
- Add the melted chocolate to the batter and mix through.
- On low speed add the flour mixture until the dough comes together.
- Add the remaining chocolate chips and chopped bar of white chocolate and fold through the cookie dough with a spatula.
- Place the cookie dough into the fridge while you preheat ypur oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- Scoop the cookie dough onto the pan and then press another scoop onto the top of the first cookie to make a double size.
- Bake for 14 minutes and then let cool for two minutes before transferring to a wire rack.
OMG, those pics are so hard to resist. delicious :)
YUM! Do they sell the white chocolate chunks at regular markets? Also what kind of good milk chocolate? Chips – if so which brands do you think are best?
Miranda, I usually buy bars of Lindt white chocolate at Cost Plus. I prefer my cookies to be chunky and I find that chips solidify quicker after cooling but chunks will still stay gooey even after the cookie has cooled down. Chunks forever!!
Fantastic looking cookies! I could dive into those.
You asked about carbalose flour…it’s a specialty low carb flour and I use it because I am diabetic. I buy it at netrition.com. It’s useful, but it’s not a perfect replacement for AP flour.
Oh my! This looks beyond delicious!! YUM!! :D
The white chocolate chunks in the dark choccie cookie look funky! All the better that you use the excellent stuff, i.e. Lindt, as a chocolate chip cookie can really be ruined using those fake-tasting “baking” chocs supermarkets try to convince people is real chocolate!
Dear lord, those are some sexy cookies. Who’s blog needs the smellometer? Sheesh
Well done!
Gorgeous looking cookies and fantastic pics! Thanks for visiting and following you for more great ideas!
wickedly, sinfully, decadently delicious cookies!!!!glad I stopped by… first impression is sweet :) hope you will stop by my blog and would love for you to follow me back – hope you like sumptuous vegetarian recipes :)) cheers, priya
now that is a chocolate cookie! talk about gooey goodness.
Oh, those small bits of milk chocolate are so inviting in these lovely-looking cookies!! Send me some here, please!
I just love the look of these, especially the huge chunks of white chocolate. Just marvellous!
Mmmmmm, those are some deliciously decadent looking cookies. I could eat a whole stack with an ice cold glass of milk. And my hubby loves white chocolate so I’ll have to make them soon. Thanks for stopping by!
All you had to do was waive cookies around to get me over here. Love the huge chunks in these. Nice to meet you.
-Gina-
This looks so delicious. The white chocolate chips looks beautiful in the brown cookies.
THESE LOOK SO FRIGGIN DELICIOUS!
Love your blog…Will have to try these..I have Grandchildren with a sweet tooth!
Ohhh, can I have a cookie? They look perfect. Great pictures, great blog. Thanks for posting.