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double chocolate chunk cookies | sophia's kitchen

Double Chocolate Chunk Cookies

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Prep Time: 4 hours 10 minutes
Cook Time: 12 minutes
Servings: 16 cookies

It really doesn't get any more decadent than these double chocolate chunk cookies. They're everything chocolate cookies should be: rich, buttery, and chock-full of chocolate chunks. These are a totally fail-proof recipe, and a fantastic go-to cookie for when you're told "not to bring anything" - no one can resist them!

They're the ultimate 'freezer cookie' - store the dough in the freezer and cut off as much as you need for a quick sugar hit!

You can switch up the white chocolate chunks for nuts or cranberries or anything else equally as delicious - let your imagination go wild!


  • 150 g unsalted butter in small chunks
  • 130 g light soft brown sugar
  • 80 g caster sugar
  • 2 tsp vanilla bean paste
  • 1 large egg
  • 1 egg yolk
  • 300 g plain flour
  • 1 pinch salt
  • 80 g cocoa powder
  • 30 g almond milk
  • ½ tsp baking powder (optional, they get more gooey without)
  • 300 g white chocolate chunks


To prepare the cookies:

  1. Place the butter in the mixing bowl. Melt 1 Min. / 60°C / Speed 2. Add the sugar, vanilla bean paste, egg, egg yolk, plain flour, salt, cocoa powder, almond milk and baking powder (if using). Mix 20 Sec. / Speed 6. Add the chocolate chunks and use a spatula to incorporate by hand to avoid them getting crushed.

  2. Place the mixture onto a piece of cling film or reusable food wrap and form into a long sausage. Freeze for at least 4 hours, or until needed. The cookies keep well in the freezer, and you can always cut off as much as you need for a quick treat!

To bake the cookies:

  1. Prepare a large baking tray with greaseproof paper and set aside.

  2. Preheat the oven to 170°C / 150°C Fan / Gas Mark 3.

  3. Remove the cookie sausage from the freezer and cut into 1cm thick slices. Place on the prepared tray and bake in the oven for 12 minutes or until soft but baked. They will be soft, but once you remove them from the oven they will firm up quickly. They should stay a little gooey in the middle.

  4. Remove from the oven and leave to cool slightly before removing them from the tray. Eat straight away or store in a cookie jar for up to 1 month.

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