Double Chocolate Chunk Cookies

Ingredients List

Metric measurements

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

The Dry Ingredients Foundation

All-purpose flour: 120 g
Dutch-processed cocoa powder: 33 g
Cornstarch: 7 g (The chef's secret addition to ensure a soft, gooey bakery-style center)
Baking soda: 3 g
Sea salt: 2.5 mL

The Sugars, Binders, & Fats

Brown sugar: 110 g
White granulated sugar: 66 g
Maple syrup: 45 g (Note: While the video description lists 120 mL, the chef explicitly weighs out and states 45 g in the kitchen)
Brown butter: 113 g
Eggs: 2 large eggs
Vanilla paste: 10 mL

The Mix-Ins

Chopped chocolate: 100 g (Note: The description notes 80 g, but the chef adds 100 g on the scale for a more decadent bite)

Step-by-Step Cooking Instructions

1. Set Up Your Baking Station

Grab your digital kitchen scale and place your primary mixing bowl directly on top.
Remember to turn on and zero out or tare your scale before adding any ingredients to ensure absolute measurement accuracy.
Prepare your mini oven or standard kitchen oven by setting the preheat temperature to a steady 190 °C.

2. Compile the Dry Foundation

Weigh out and add 33 g of Dutch-processed cocoa powder directly into the bowl. Because the cookie dough is remarkably wet, you do not need to sift it beforehand; any tiny cocoa lumps will melt out easily during mixing.
Weigh and add 120 g of all-purpose flour to the cocoa.
Add 2.5 mL of sea salt, 3 g of baking soda, and 7 g of cornstarch. Including cornstarch is a crucial baking trick that blocks excessive gluten development, guaranteeing a gooey texture that stays soft long after baking.

3. Introduce the Sweeteners and Fats

Pour 66 g of white granulated sugar and 110 g of brown sugar straight over the flour. Using a higher ratio of brown sugar adds an extra layer of moisture and deep caramel undertones.
Measure and pour 45 g of pure maple syrup into the bowl to enhance the gooeyness of the dough.
Stream in 113 g of melted brown butter, ensuring you capture all the nutty, toasted milk solids from the bottom of your pan.
Crack your 2 large eggs cleanly into the mixture.
Measure out and add your 10 mL of vanilla paste.

4. Throw in the Chocolate and Mix

Dump 100 g of coarsely chopped chocolate bars or chunks directly into the wet bowl.
Flavor Enhancer Hack: If you want to intensify the chocolate profile to an even higher level, you can choose to fold a splash of brewed coffee or espresso powder into the wet dough during this stage.
Grab a standard electric hand mixer. You can comfortably use a heavy stand mixer or even a simple baking spatula to pull this together by hand, as the dough forms rapidly without mechanical assistance.
Mix on a low speed setting just until the dry powders absorb the wet butter and syrup, forming a completely cohesive, uniform, and glossy cookie dough.

5. Scoop and Freeze the Dough

Lay a sheet of parchment paper over a clean baking tray or dish.
Grab a large 57 g cookie scoop. Avoid using a standard giant 113 g ice cream scoop, as smaller portions ensure a better bake-to-gooey-center ratio.
Plunge the scoop into the rich chocolate dough and drop even mounds onto your prepared sheet, yielding roughly 10 cookies in total.
Mandatory Step: Transfer the tray of scooped cookie dough directly into the freezer. Because the brown butter and maple syrup create a relaxed, highly fluid dough, you cannot bake them straight away. Freezing the portioned dough prevents the cookies from flattening out into thin discs in the oven, keeping them beautifully thick.

6. Bake and Reveal

Slide the frozen cookie dough balls directly into your preheated oven at 190 °C.
Bake the cookies continuously. They require a swift baking duration inside the oven to cook perfectly.
Remove the tray from the oven. The cookies will look extraordinarily shiny and feel incredibly delicate. Let them sit undisturbed on the hot baking sheet for a few minutes to let the fudgy structure set up safely before handling. Serve warm while the chocolate chunks remain melted, molten, and beautifully gooey.