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.
Key Takeaways:
- Double the Chocolate: Each cookie is packed with both chocolate chips and chopped semisweet chocolate chunks for extra gooey richness.
- Award-Winning Recipe: This cookie recipe won first prize in a baking contest—earning a massive 25-pound box of chocolate chips!
- Secret Ingredient: A touch of maple syrup adds subtle flavor and keeps the cookies soft for days.
- Perfect Texture: The cookies are crispy on the outside and soft, chewy on the inside.
- Family Tradition with a Twist: Based on a classic mom’s recipe but upgraded with chocolate chunks and optional pecans.
- Nut Friendly Option: Customize your batch by adding chopped walnuts or pecans for extra crunch and flavor.
Overview
If you’re craving the ultimate chocolate chip cookie, look no further than these Chocolate Chunk – Chocolate Chip Cookies—a double chocolate dream that’s crunchy on the outside and irresistibly soft and gooey on the inside. This award-winning recipe, which once scored a 25-pound box of chocolate chips as first prize, combines rich semisweet chocolate chunks with classic chocolate chips for layers of melty indulgence in every bite. A nostalgic recipe passed down from the author’s mom and given a personal twist with pecans (or walnuts, if you prefer), the cookies are elevated by a surprise ingredient: maple syrup. Not only does it add a delicate maple note, but it also helps keep the cookies tender for days. Whether you’re baking for a contest, a party, or just to treat yourself, these cookies are a chocolate lover’s must-try.
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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.
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FAQ:
Q: What makes these cookies different from regular chocolate chip cookies?
A: These cookies combine both chocolate chips and chopped semisweet chocolate chunks, giving them an ultra-rich and gooey texture. They also use maple syrup, which adds flavor and keeps them soft longer.
Q: Can I substitute the maple syrup?
A: Yes, you can use golden syrup (like Rogers Golden Syrup) as a substitute, especially if that’s what you grew up with or have on hand.
Q: Do I have to add nuts?
A: Not at all! Nuts are optional. The recipe is delicious with or without them. Pecans or walnuts both work well if you want extra crunch.
Q: How should I store these cookies?
A: Store in an airtight container at room temperature. Thanks to the maple syrup, they’ll stay soft for several days.
Q: Can I freeze the dough?
A: Absolutely! Portion the dough into balls and freeze them. Bake straight from the freezer—just add a couple of minutes to the baking time.
Q: What kind of chocolate bars should I use for the chunks?
A: Use good-quality semisweet baking chocolate bars. Chop them roughly to get a mix of gooey pockets and melty streaks.
Chocolate Chunk - Chocolate Chip Cookies
Equipment
Ingredients
- 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)
Instructions
- 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.
