Thick, chewy double chocolate cookies made with SunButter, dark and milk chocolate chips, and a sprinkle of flaky sea salt on top.
I’m so excited to share this recipe — these giant double chocolate cookies are one of my favorites. The batch makes about eight large cookies, and each one is generously gooey in the center with a slightly crisp exterior. They stayed incredibly tasty even several days later when stored properly. If you love rich, chocolate-forward cookies with a hint of nut-butter creaminess, this recipe delivers.
What Makes These Cookies So Amazing?
These cookies are inspired by the large, bakery-style double chocolate cookie: crisp at the edges, soft and nearly molten in the middle. A small amount of creamy SunButter (or any nut or seed butter) adds extra chew and tenderness without overtly changing the chocolate flavor. Using a mix of semisweet and milk chocolate chips balances deep cocoa bitterness with a touch of sweetness. A final sprinkle of flaky sea salt on top cuts through the richness and highlights the chocolate.
How to Make Giant Double Chocolate Cookies
The technique is straightforward: whisk dry ingredients, cream the butters and sugar, add the egg and vanilla, then combine. Folding in the chocolate chips last helps keep them distributed throughout the dough. For the signature bakery texture, scoop large balls of dough, chill them until firm, then bake at a moderate temperature so the edges set while the centers remain soft. Let the cookies cool briefly on the pan before transferring to a rack so they finish setting without becoming hard.
Cookies
Double Chocolate Cookies Recipe
Equipment
- Large ice cream scoop or cookie scooper
- Baking sheet(s)
- Wire cooling rack
Ingredients
- 1/4 cup (25g) unsweetened cocoa powder, spooned and leveled
- 1 1/2 cups (180g) all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1/4 cup (64g) SunButter (or other nut/seed butter)
- 1 1/4 cups (250g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup (90g) semisweet chocolate chips
- 1/2 cup (90g) milk chocolate chips
- Pinch of flaky sea salt, for topping
Method
- Whisk the cocoa powder, flour, baking soda, and salt together in a medium bowl. Set aside.
- Cream together the softened butter, SunButter, and granulated sugar until smooth. Add the egg and vanilla, and beat until completely combined.
- Mix the dry ingredients into the wet ingredients just until combined. Fold in both types of chocolate chips, reserving a few to press onto the tops of the cookies before baking if you like.
- Using a large ice cream scoop, portion the dough and roll into balls. Place dough balls on a baking sheet and refrigerate for at least one hour, or until firm. Chilling helps control spread and creates that gooey center with set edges.
- Preheat the oven to 325°F (163°C) for convection or 300°F (149°C) for conventional ovens. Bake the chilled cookies for about 16 minutes. The centers will still look soft — they continue to set as they cool. Sprinkle with flaky sea salt while still warm.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature for up to one week.
Notes
Chilling the dough is highly recommended — it improves texture and flavor. Use a mix of chocolate types for depth: semisweet for intensity and milk chocolate for creaminess. These cookies are large and rich, so one satisfying cookie usually does the trick.
Nutrition (approx. per cookie)
Calories: 487 kcal | Carbohydrates: 66 g | Protein: 6 g | Fat: 23 g | Sugar: 44 g
Thank you for supporting Baran Bakery. This post was sponsored by SunButter. All opinions are my own.