I don’t know about you but, for us, a trip to Magic Kingdom is not complete without, at least, one stop at the Main Street Bakery. We just love dropping in to see what wonderful sweet treats they’ve conjured up each day. Well, today, we have a Disney Dish for you straight from their kitchen. Better yet, it’s chocolate on top of chocolate! I mean, could you do better than that? They are the Double Chocolate Chunk Cookies from Main Street Bakery!
I know, right?
Let’s get baking!
If you’ve baked your share of cookies, the components for our Double Chocolate Chunk Cookies from Main Street Bakery should seem pretty familiar.
You’ll find a fair amount of Butter along with it’s usual accompaniment, Sugar. If you’re used to making more standard chocolate chip cookies, then you’d expect this would mostly consist of Brown Sugar. However, since this is a really Chocolate forward recipe, the amount of Brown Sugar is cut significantly and replaced by Granulated Sugar.
Also, since Chocolate is the focus of these cookies, I would suggest splurging a little on some of the better quality products. As you can see, above, I used Ghiradelli for both the Cocoa Powder and the Semi-Sweet Chocolate.
Please note, as well, these are Chocolate “Chunk” Cookies. So, while you can use Chocolate Chips, I would suggest you use something a little more substantial.
But, enough about the components. Let’s get baking…
That way we can get eating!
Sweet, Creamy & Chocolatey
As with many cookies, the first step is to “cream” together the Butter and Sugars. The difference in this recipe is, you’ll also be adding the Cocoa Powder, as well.
Begin by placing the pre-softened Butter, Brown Sugar, Granulated Sugar, Cocoa Powder, and Vanilla in a large bowl and cream them together until well blended. I’m lazy, so I used a electric mixer with a paddle attachment. However, you can certainly do it by hand if you’re more ambitious than me.
Once the Butter, Sugars and Cocoa are well combined, add the eggs and mix until well blended.
While the Butter and Sugars are creaming together, place the All-Purpose Flour, Baking Powder, and Salt into a medium-sized bowl and whisk to combine. Add the Flour Mixture to the Creamed Butter/Sugar Mixture and stir until well combined.
Choco, Choco, Chocolate!!
Now comes the part that actually takes these cookies to the next level. That’s the giant chunks of Chocolate you find throughout them in every bite. It really is what makes these baked beauties special. That’s why I recommend you using pieces that are really more substantial. If you prefer (or can only find) Semi-Sweet Chocolate Chips, those will work just fine. But there’s just something about those LARGE chunks! So, that’s what I used. As you can see from the photo above, I cut the Chocolate into fairly large pieces.
Whatever you choose to do with the Semi-Sweet Chocolate, your next step will be to add it to the Cookie Dough and stir until well combined.
Once the Chocolate is fully incorporated, cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
While your dough is chilling (or is it chillin’?) in the fridge, it’s time to get that oven going. Preheat it to 375ºF.
Once your dough has chilled for at least 30 minutes, it’s time to spoon out our cookies. First, line a couple of baking sheets with parchment paper.
Now, I like my cookies to be a little large, so I used scoops that measured about 2 tablespoons. (This will make cookies at are about 5″ in diameter) Drop them on the baking sheet, at least 2 inches apart. If, like me, you’re making the larger cookies, you’ll want to use the back of a spoon or spatula, coated lightly with non-stick spray, to press them down. That way they’ll bake a little more evenly.
- You may have noticed, I said “at least” 2 inches apart. That’s because, that is what the recipe said and so, that’s what I did. However, as you can see from the picture of the baked cookies, below, they still tended to spread into one another. So, you may want to go ahead and give them 3 or more inches of distance between them.
If you choose to make the larger cookies, like me, then you’re going to want to bake them for about 8 – 10 minutes at 375ºF. If you, instead, decide to go a little smaller, you’ll be looking at baking them for about 6 – 8 minutes.
Once the cookies have completed baking, remove from the oven and allow to cool slightly, on the baking sheet, for a few minutes. Enjoy warm or remove to a wire rack to finish cooling. Store in an airtight container until you’re ready to serve.
These cookies are outstanding. One bite will whisk you right back to the Magic Kingdom.
They have this brownie-like texture to them in that they’re slightly soft in the middle but have a wonderful, caramelized crunch around the edges.
When you first sample them, you get this lovely, well-balanced cocoa flavor, throughout. Then you run into one (or more) of the chunks and you get this luxurious explosion of Chocolate.
These are a Chocolate Lovers dream!
Make them today and bring a little piece of Main Street U.S.A. to your home!
- Just a little extra serving note for you. Michelle enjoyed these cookies all on their own but also found them as a great vessel for ice cream. It totally makes sense with their brownie like make-up, right? She place a scoop of her favorite ice cream between two cookies to make a homemade ice cream sandwich. We highly recommend this as a option!
If you have any questions about this or any of our recipes, just hit us up below in the comments. You can also reach us through our Contact Us page or through email.
Double Chocolate Chunk Cookies from Main Street Bakery
Makes Approximately 2 Dozen – 5″ Cookies
- 1 cup – Unsalted Butter – Softened
- 1 tbls – Brown Sugar
- ¼ tsp – Pure Vanilla Extract
- 1 cup – Granulated Sugar
- ¼ cup – Cocoa Powder
- 2 Eggs
- 1 ½ cups – All-Purpose Flour
- ¼ tsp – Baking Soda
- ¼ tsp – Salt
- 12 oz – Semi-Sweet Chocolate Chunks
- Preheat oven to 375ºF
- Add the Unsalted Butter, Brown Sugar, Granulated Sugar, Vanilla, and Cocoa Powder to a large bowl and cream together with an electric mixer or by hand
- Next, add the Eggs to and stir until well combined
- Place the All-Purpose Flour, Baking Soda and Salt in a medium-sized bowl and whisk to combine
- Stir the Flour Mixture into the Butter Mixture
- Add the Chocolate Chunks and stir until well combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes
- Drop dough by rounded spoonfuls (I used about 2 tablespoon sized drops) on to a baking sheet covered with parchment paper; leaving at least 2 inches between each cookie. For larger cookies, press down lightly on the dough to help each cook more evenly
- Bake at 375ºF for about 8 – 10 minutes (6 – 8 minutes for smaller cookies)
- Remove from the oven and allow to cool slightly on the baking sheet
- Eat warm or cool completely on a wire rack. Store in an air-tight container until ready to serve.
Be sure to check out our other Disney Dishes sweet treats:
Pumpkin Mickey Waffles with Oven “Fried” Chicken and Candied Pumpkin Seeds
Jolly Holiday Bakery Café’s Pumpkin Muffins
The Pumpkin Cheesecake from Disney Cruise Line
Pumpkin Beignets from Café Orleans
Croissant Doughnuts from Epcot
Cocoa Brownies with Browned Butter