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Double Chocolate Chunk Cookies

Recipe photo courtesy of Antonis Achilleos

These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.

Source: Martha Stewart Living, June 2005



Cook's Notes

Cookies can be stored in an airtight container at room temperature for up to 3 days.

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How would you rate this recipe?
  • deliriumdeligh
    17 JAN, 2018
    I've made these at least five times, and had them banned from the office, they were so good... :) I don't have an issue with runny batter at all -- in fact, the batter is incredibly thick every time I make it! I chop dark chocolate for both the melting and the chunks, make sure to use Dutch cocoa, and mix by hand, so not sure whether any of that contributes. They turn out soft inside, sturdy outside, and very very rich.
  • navyseawitch
    23 DEC, 2017
    Just made for second time. First time I used
    • navyseawitch
      23 DEC, 2017
      Whoops! First time I used a 2" scoop..gorgeous...but these got hard instead of crispy by the next day. Made again today, cooked 1-1/2" balls 15 min. By the time they were cooled, they were already getting hard. Will try less time next time. I also threw in some white chocolate chips, because I was trying to replicate the new Pepperidge Farm crispy chocolate cookies. These are practically the same, except they do not stay crispy throughout. Maybe because of different shortening. No matter what, they are delicious and deeply chocolate.
  • colepacheco_1y
    6 JAN, 2017
    They're delish!!
  • sunshinesarahtv
    12 DEC, 2016
    These cookies were AMAZING. I used dark chocolate chips instead of the chunks ( It's cheaper this way) and they were so rich and delicious. I cannot complain. I made a video of how I made these here: I just had to share this with the world. Martha, you get an A+ from me.
    • myladef
      4 NOV, 2017
      It was delicious my family &friends love it.
  • Jomaco
    12 MAR, 2015
    I have recently made these biscuits and had a great result. They are easy to make and are delicious. I baked one batch for 15 mins. and one at about 12 min. Both delicious with some more crunchy and some chewy - both good. I have made them far too large but have been breaking them into 1/4's very easily. Will reduce size next time which will make a very large amount of smaller biscuits. Great recipe thank you.
  • rebecca_m
    9 JUL, 2014
    I live in France and used french ingredients so several changes were made: I used bread flour (or white whole wheat pastry flour), reduced the butter by 1 T to 100 grams, reduced the sugar to 150 g (3/4 cup), half of which was unrefined brown sugar, and used half semi sweet chocolate and half milk chocolate instead of all milk chocolate. The cookies came out chewy and reminded us of brownies. They were very well received and devoured by all.
  • Rensgry
    19 MAY, 2014
    I read the reviews and became very skeptical of this recipe... However, I'm glad I decided to make them despite the negative reviews. These cookies are delicious. I used semi-sweet & white chocolate (Ghiradelli) because I didn't have milk chocolate. I even goofed up and melted all of the chocolate. My batter was thick, and cookies are deliciously gooey. I also had some cream cheese icing in the freezer that I thined out & added peanut butter to and drizzled the cookies with. Delicious!
  • Amy is in the kitchen
    5 APR, 2014
    I made some adjustments and these turned out to be crunchy on the outside and cake-like on the inside- just like I like my cookies. 1st, I made a half batch... I only used 1/2c of sugar (that would be 1c for a full batch), and I added in about 1 heaping tablespoon of flour. I'm all for a chocolaty cookie without going overboard on the sweet. I feel like it takes away from the chocolate. So instead of the milk chocolate, I went with semi-sweet chocolate chips! They turned out very good!
  • Kym_J
    7 FEB, 2014
    I found the batter okay but when I baked them they came out thin and crispy on the outside with a kind of gooy centre. Flat as pancakes... Good taste but not a fan of the flatness...
    • navyseawitch
      23 DEC, 2017
      ?? But that is what they are supposed to be...thin and crispy. You might try their chocolate chocolate chip cookie recipe.
    • cathynkeller
      11 MAY, 2017
      I had the same experience. Did you ever try playing successfully with the recipe where you may have some good tips? Thx
  • Balancing1021
    24 AUG, 2013
    Disappointed. The taste was good but the batter was too thing. The cookies were completely deflated. I attempted to cook them for 13 minutes to hopefully help them along but they were greasy. I would try to increase the flour to maybe 2 cups of flour. I didn't add the melted chocolate because the batter was too thin added a cup of coconut and a cup of white chocolate chips to try to thicken things up.
    • navyseawitch
      23 DEC, 2017
      Odd...batch I am making right now I'm getting carpal tunnel because the batter is so heavy.

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