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Double Chocolate Chunk Cookies

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“Excellent! Need I say more! From King Arthur Flour.”
3 dozen

Ingredients Nutrition

  • 12 cup unsalted butter, softened
  • 1 13 cups brown sugar
  • 34 teaspoon baking powder
  • 1 12 teaspoons espresso powder (optional)
  • 12 teaspoon salt
  • 2 large eggs
  • 23 cup Dutch-processed cocoa powder
  • 1 12 cups flour
  • 1 cup semi-sweet chocolate chips
  • 1 cup semisweet chocolate chunk (or bittersweet)


  1. Preheat oven to 350. Lightly grease or line with parchment paper two cookie sheets.
  2. In a medium bowl, cream together the butter, brown sugar, baking power, espresso powder and salt.
  3. Add the eggs, beating until smooth. Stir in the cocoa powder, then the flour; the dough will be stiff.
  4. Mix in the chocolate chips and the chunks.
  5. Drop the cookies by the tablespoonfuls onto the prepared baking sheets*, leaving about 1 ½ inches between them.
  6. Bake the cookies for 10 minutes.
  7. Remove from the oven, and allow them to cool on the pan. Makes about 3 dozen.
  8. *Variation: Drop the dough balls into confectioners sugar or coarse sugar, rolling to coat before baking. Or sift confectioners’ sugar over the cookies before baking or drizzle with melted chocolate afterwards.

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