Double-Chocolate Chunk Cookies


Double-Chocolate Chunk Cookies

Get your chocolate fix on with these simple drop cookies. With cocoa powder for a rich chocolate cookie dough and sweet white chocolate chunks, there’s plenty of chocolate flavor to go around. Not to mention macadamia nuts add a little crunch, too.


about 2 dozen cookies

Total Time

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Test Kitchen Tip

Dutch-process cocoa is treated with an alkali to neutralize its acidity for a darker, richer cocoa. For this recipe, substitute regular unsweetened cocoa powder in a pinch.


Preheat oven to 350°. Line baking sheets with parchment paper.

Whisk together flour, cocoa, baking powder, salt, and ginger.

Cream butter, brown sugar, and granulated sugar in a large bowl with a mixer on medium speed until fluffy, about 3 minutes.

Add eggs, one at a time, beating after each addition. Beat in vanilla. Mix flour mixture into creamed mixture until flour is no longer visible.

Stir in white chocolate and nuts until distributed.

Drop dough by #20 scoop (about 3 Tbsp.) onto prepared baking sheets. Bake cookies until edges are set, 1215 minutes. Let cookies cool 5 minutes on baking sheet, then transfer to a rack to cool completely.


So you control the size of the chunks, buy bar chocolate instead of chunks and chop it yourself.

Nutritional Facts

Nutritional Facts

Per cookie

Calories: 276

% Daily Value*

Total Fat 16g 24%

Saturated Fat 8g 40%

Cholesterol 34mg 11%

Sodium 133mg 5%

Carbs 33g 11%

Fiber 1g 4%

Protein 3g

*Percent Daily Values are based on a 2,000 calorie diet.

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