Chocolate Chunk – Chocolate Chip Cookies are crazy good with chocolate chunks and chocolate chips for a decadent double chocolate cookie. I’ve added a secret ingredient that gives these cookies extra crunch on the outside, leaving them soft and chewy on the inside.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
This chocolate chunk-chocolate chip cookie recipe won the biggest box of chocolate chips I’ve ever owned: a 25-pound box. That’s right, this recipe won first prize in a chocolate chip cookie contest. I had no idea what the first prize was. I was awarded the box of chocolate chips, my first thought was what am I going to do with all of these chocolate chips. However, it didn’t take me long to figure it out. Visions of chocolate danced in my head. There is Ganache, Chocolate nut clusters, Hot Fudge Sauce, Chocolate cream pie, and lots more batches of chocolate chunk – chocolate chip cookies. Never, will I have too much chocolate.
What Makes This Recipe First Prize Worthy?
These cookies are loaded with chocolate, soft, and chewy. The recipe is from my mom, who also always put walnuts in them. Personally, I like pecans better. Mom only used chocolate chips. I love a warm cookie with melted chunks of chocolate. I chop up one and a half, four-ounce bars of Semisweet Baking Chocolate into chunks for an extra decadent chocolate chunk-chocolate chip cookie. The chocolate chunks and the chocolate chips give these cookies lots of gooey chocolaty goodness. What is the secret ingredient I teased you about: a quarter of a cup of maple syrup. The maple syrup keeps the cookies soft for several days after they are baked and gives just a hint of maple flavor to the cookies. Growing up, we didn’t have maple syrup, mom used Rogers Golden Syrup instead. The brown sugar gives the cookies a little crunch to the outside. This chocolate chunk – chocolate chip cookie is crunchy on the outside soft and chewy on the inside, packed with chocolate chunks and chocolate chips. YUM If you’re going nuts over this recipe, throw a cup of chopped walnuts or pecans into the dough.
Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply to you by name.
- stand mixer
- 1 cup butter softened (226 g)
- 3/4 cup brown sugar packed (160 g)
- 1 cup white sugar (200 g)
- 2 eggs large
- ¼ cup maple syrup (60ml)
- 1 tbsp vanilla extract
- 2 cups rolled oats old fashioned (200 g)
- 2½ cups all-purpose flour (300 g) use the sprinkle and sweep method to measure if you don't weigh the flour.
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1½ cup chocolate chips (150g)
- 1½ cup chocolate chunks (150g)
- Preheat oven to 375°F
- In a stand mixer on medium, or by hand, mix together the butter and sugar until creamy.
- Add the eggs, vanilla, and maple syrup. Mix on medium until incorporated. Scrape the bowl
- Add the rolled oats and mix in. Add the flour, salt, baking soda, and baking powder. Mix on low for 30 seconds, then mix on medium until well mixed. 1 - 2 minutes. Scrape bowl.
- Chop one and a half bars of semisweet baking chocolate into chunks. You will need 1 1/2 cups.
- Add the chocolate chips and chocolate chunks and mix on low, until just mixed in.
- Use a scoop or form the cookies by hand into 2-inch balls. Place on a parchment-lined baking sheet. Leave two to three inches of space between the cookies. Freeze the unbaked cookies for 30 minutes.
- Bake 375 degrees for 8-10 minutes. These cookies don't spread a lot, so flatten the cookie a bit before baking to give a thinner cookie.