Double chocolate chunk cookies

Posted on November 6, 2013


How are we in November already? Time must really fly when you’re having fun. Since we’re approaching the festive season, I’m in a giving mood. And what better to give than a batch of homemade cookies?


This recipe is based on one I found on Inspired taste, because frankly, I was inspired by those chewy double chocolate cookies. I made a few changes to suit my tastes; I used slightly less sugar, less cocoa powder, substituted some of the chocolate chunks for nuts and used dark chocolate (70% cocoa) instead of milk chocolate. Don’t be fooled, just because I used less sugar and less chocolate, it doesn’t mean these cookies are tame. You could tell yourself that they’re marginally more healthy since I’ve used dark chocolate and incorporated some nuts, but really, these are a sinful treat. The cookies are super soft and chewy, rich, decadent and packed with luxurious chocolate chunks and plenty of nutty crunch. A chocolate lover’s delight for sure. The only negatives about this recipe…it’s so hard to stop at only one, and they are a little too easy to make! Don’t say I didn’t warn you :p


Double chocolate chunk cookies (makes 36 medium sized cookies)

Based on recipe from Inspired taste


  • 250g softened butter
  • 200g white sugar
  • 200g brown sugar
  • 2 eggs
  • 1 teaspoon vanilla paste
  • 350g plain flour
  • 30g cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 200g dark chocolate, chopped
  • 150g unsalted roasted nuts, chopped (I used 100g walnuts and 50g peanuts, but you could use any combination of nuts preferred.)IMG_7640


  1. Preheat oven to 180°C.
  2. In a large bowl, cream butter and both types of sugar using an electric beater until fluffy. Add eggs one at a time beating well in between to ensure they are well combined. Add vanilla paste in with the second egg.IMG_7639
  3. In a separate bowl, mix together dry ingredients (flour, cocoa, salt, baking powder). Add dry ingredients to the wet mixture in 2 batches. Mix only enough to combine (you do not want to over work the flour). The batter will be quite thick.
  4. Lastly stir in chopped chocolate and nuts with a spoon.
  5. To bake, scoop ~1 heaped tablespoon of cookie batter onto baking trays lined with baking paper, and flatten slightly to form a disc shape. The cookies will spread a little as they are cooking so be sure to allow a few centimetres of gap between them.
  6. Bake cookies for ~10 minutes or until tops of cookies are dry. Allow to cool completely before storing in airtight containers. (I’m not sure how long these will keep, cookies have a funny way of disappearing in my house!)IMG_7651

Did I mention that these babies are also fantastic out of the oven? They are so dense and brownie-like. Yum! Think I’ve just died and gone to chocolate heaven. Next stop is presumably exercise hell to work these babies off.