Ultimate Chocolate Chip Cookie Recipe – Cocoa & Chocolate Chunks

Last Updated on 6 months ago by Neha Deshmukh

Ultimate Chocolate Chip Cookie Recipe – Cocoa & Chocolate Chunks

Hey everyone! If you’re anything like me, a warm, gooey chocolate chip cookie is pure happiness. I remember the first time I baked these – it was a rainy afternoon, and the smell filled the whole house. It instantly felt like a hug from the inside out! Today, I’m sharing my go-to recipe for the ultimate chocolate chip cookies – packed with cocoa for a deeper flavour and loaded with both milk and dark chocolate. Trust me, these are seriously good.

Why You’ll Love This Recipe

These aren’t just any chocolate chip cookies. We’re taking things up a notch with a generous dose of cocoa powder, which gives them a rich, intense chocolate flavour. Plus, the combination of milk chocolate chips and dark chocolate chunks? Chef’s kiss. They’re easy to make, require no fancy equipment, and are guaranteed to disappear fast. Perfect for a cozy night in, a little pick-me-up, or a sweet treat to share with loved ones.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 ½ cups (192g) plain flour or whole wheat flour
• 1 cup (200g) granulated sugar
• ⅔ cup (48g) unsweetened cocoa powder
• ¼ cup (57g) butter or margarine, softened
• 2 tablespoons (30ml) rapeseed/canola oil
• 4 tablespoons (60ml) milk
• 1 teaspoon (5ml) vanilla extract
• ½ teaspoon (2.5g) salt
• ½ teaspoon (2.5g) baking soda
• ½ teaspoon (2.5g) baking powder
• 90 grams milk chocolate chips
• 90 grams dark chocolate chunks (54% cocoa)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Flour Power: You can use plain flour (all-purpose flour) for a classic cookie texture, or swap in whole wheat flour for a slightly nuttier flavour and a bit more fibre. I often use half and half!
• Chocolate Choices: Don’t skimp on the chocolate! The mix of milk and dark chocolate is key. The milk chocolate adds sweetness, while the dark chocolate provides a lovely depth of flavour. Feel free to experiment with different percentages of dark chocolate to suit your taste.
• Oil vs. Butter: I love using a combination of softened butter and rapeseed/canola oil. The butter gives richness and flavour, while the oil keeps the cookies soft and chewy. You can use all butter if you prefer, but the texture will be slightly different. Rapeseed or canola oil are great because they have a neutral flavour.
• Cocoa Quality: A good quality cocoa powder really shines through. I prefer Dutch-processed cocoa for a smoother, less acidic flavour.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C/350°F. Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a mixing bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Give it a good mix to make sure everything is evenly distributed.
3. In a separate bowl, cream together the softened butter, sugar, and oil until it’s light and fluffy. This usually takes a few minutes with an electric mixer, or a little elbow grease if you’re doing it by hand!
4. Stir in the vanilla extract, then gradually add the dry ingredients to the wet ingredients. Mix until just combined – don’t overmix!
5. Now for the best part: fold in those glorious chocolate chips and chunks.
6. Using your hands, divide the dough into lemon-sized balls.
7. Place the dough balls about 2 inches (5cm) apart on the prepared baking sheet.
8. Bake for 12-15 minutes. The centres will still look a little soft, but they’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. (If you can resist eating them all straight away, that is!)

Expert Tips

• Don’t Overbake: Slightly underbaked cookies are the best cookies! They’ll continue to cook on the baking sheet as they cool.
• Chill Out: If your dough feels too soft, pop it in the fridge for 30 minutes before baking. This will help prevent the cookies from spreading too much.
• Even Baking: Rotate the baking sheet halfway through baking to ensure even browning.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the milk for almond or soy milk.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. Make sure it contains xanthan gum for binding.
• Spice Level: Add a pinch of cinnamon or even a tiny pinch of chili powder to the dough for a warm, subtle kick. My friend Priya loves adding a dash of cardamom!
• Festival Adaptations: These cookies make wonderful gifts! Package them up in pretty boxes with ribbons for Diwali or Christmas. You could even add a sprinkle of festive sprinkles.

Serving Suggestions

These cookies are perfect with a cup of chai, a glass of cold milk, or a steaming mug of coffee. They’re also delicious on their own!

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just pop them in a freezer-safe bag or container.

FAQs

1. Can I use different types of chocolate in these cookies?

Absolutely! Feel free to experiment with white chocolate, peanut butter chips, or even chopped-up chocolate bars.

2. What’s the best way to get chewy cookies versus crispy cookies?

For chewy cookies, use more brown sugar than granulated sugar, and don’t overbake them. For crispy cookies, use more granulated sugar and bake them a little longer.

3. Can I make the dough ahead of time? If so, how long can it be stored?

Yes! You can make the dough ahead of time and store it in the fridge for up to 3 days, or in the freezer for up to 2 months.

4. My cookies spread too much – what did I do wrong?

Your butter might have been too soft, or you might have used too much sugar. Chilling the dough before baking can also help.

5. Can I freeze these cookies?

Yes, you can! Store them in an airtight container or freezer bag for up to 2 months.

6. What is the best type of flour to use for this recipe?

Plain flour (all-purpose flour) works great for a classic cookie. Whole wheat flour adds a nice nutty flavour, or you can use a blend of both!

Enjoy baking (and eating!) these delicious chocolate chip cookies. Let me know how they turn out in the comments below!