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Warm chocolate chunk cookies on a cooling rack with a colorful hot pad underneath

Double Chocolate Chunk Cookies Recipe

Soft Double Chocolate Chunk Cookies


  • 1 Stick 1/2 cup unsalted butter, softened
  • 1/4 Cup canola oil
  • 3/4 Cup packed light brown sugar
  • 1/4 Cup sugar
  • 1 Egg
  • 2 teaspoons vanilla extract
  • 1 Cup white whole wheat flour
  • 1 Cup unbleached bread flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 Ounces dark chocolate roughly chopped into bite size pieces
  • 6 Ounces milk chocolate roughly chopped into bite size pieces


  • In the bowl of your stand mixer, beat the butter until creamed (about 2 minutes) with your paddle attachment.
  • Add in the canola oil, brown sugar, and sugar. Beat until nicely incorporated (about 1 minute).
  • Beat in the egg and vanilla until light and fluffy (about 3 minutes).
  • Add in the flours, corn starch, baking soda, and salt. Beat until just combined.
  • Fold in the chocolate.
  • Chill the dough in the fridge for at least 1 hour.
  • Preheat the oven to 350°F.
  • Separate the dough into balls. I did 2" (about 2-2.5 oz) balls, but I also did some with 1" (1 oz) balls. Just take your pick!
  • Place the balls in the fridge until you're ready to bake.
  • Place the dough balls 2" apart for the 2 oz balls or 1" for the 1 oz balls on a silpat or parchment paper covered baking sheet. With the 2" balls, I fit 5 on a baking sheet.
  • Bake for 10-12 minutes (12 was my magic number with the 2" balls) until lightly browned around the bottom edges.
  • Allow to cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
  • Store in an airtight container.