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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
Yield

Ingredients

Directions

Cook's Notes

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

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  • ALR9189587DW
    25 JAN, 2018
    I love this recipe and have been making it for years. I recently had to go gluten-free and made some adjustments that worked really well. I increased the cocoa powder to 3/4 of a cup and decreased the all purpose flour to 3/4 of a cup. I substituted the all purpose flour for king Arthur flower I love this recipe and have been making it for years. I recently had to go gluten-free and made some adjustments that worked really well. I increased the cocoa powder to 3/4 of a cup and decreased the all purpose flour to 3/4 of a cup. I substituted the all purpose flour for king Arthur flour’s gluten free flour and I also added 1/4 of a teaspoon of xanthan gum. The cookies turned out almost identical. They were slightly more crispy and a little less to even normal, but my kids thought they were identical. I noticed the difference, but it was totally subtle.
    Reply
  • 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.
    Reply
  • nikko317
    18 AUG, 2011
    You can always make alterations while cooking but not with baking. So it helps to read the reviews first and see if you can pick up some pointers. True enough-you need to refrigerate the batter until it becomes easier to scoop and mold. I used 1/2 c. semi-sweet chocolate chips and reduced the sugar by 1/4 cup. Around 12-14 mins. in the oven will do. Chewy and just the right sweetness. I love this recipe
    Reply
    • navyseawitch
      23 DEC, 2017
      I don't chill my cookie doughs, but I do let them "rest" for about 20-30 min. so the dry ingredients, especially cocoa, absorb the moisture well.
  • cec145
    15 DEC, 2012
    Yum! The only change I made was to use Ghiradelli milk chocolate chips instead of bars and they look just like the picture. Just watch your baking time - ovens vary and my cookies only needed 13-14 minutes. I did not get the predicted number of cookies (double recipe made 55) and I think I used the scoop size that they recommended. I did not need to refrigerate the dough - it was nice and thick and scoop-able. Make sure you use Dutch process cocoa powder; that might be the reason for runny dough
    Reply
    • navyseawitch
      23 DEC, 2017
      So true. Real cocoa absorbs moisture. Maybe some are using drinking cocoa? I love using the Hershey DARK cocoa and how dark the cookies come out.
  • Aisha Amal
    13 FEB, 2013
    I have to agree with dwboston. I made this recipe just as described, and the cookies fell apart. The taste was good, but I made them for my daughter to take to school for valentines day and they will not work. This recipie is too sensitive. I am wondering if it was the humidity where I live (Georgia). I though I had undercooked them so I put the next tray in for longer and ended up with mushy centers and burned bottoms. I will not try this one again.
    Reply
    • navyseawitch
      23 DEC, 2017
      That sounds more like an oven temp problem. I would get an oven thermometer and check it. Then you can adjust from there.
  • 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.
    Reply
    • navyseawitch
      23 DEC, 2017
      Odd...batch I am making right now I'm getting carpal tunnel because the batter is so heavy.
  • 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...
    Reply
    • 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
  • navyseawitch
    23 DEC, 2017
    Just made for second time. First time I used
    Reply
    • 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.
  • 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: https://youtu.be/VsQBpYTsNXI I just had to share this with the world. Martha, you get an A+ from me.
    Reply
    • myladef
      4 NOV, 2017
      It was delicious my family &friends love it.
  • colepacheco_1y
    6 JAN, 2017
    They're delish!!
    Reply

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