Dark Chocolate Chunk Cookies

Salted Dark Chocolate Cookies

Hey chocolate lovers! This isn’t just any old dark chocolate chip cookie recipe. It’s the most amazing cookie with a deep, complex, and satisfying chocolate taste. Are ya’ll in?

Why we LOVE these cookies:

• SOFT and CHEWY – Soft in the middle, crispy on the edges, and chewy all over! The best cookies.
• SWEET – The combo of granulated sugar and light brown sugar adds the perfect amount of sweetness.
• SALTY – While we use unsalted butter, we add a pinch of salt to the dough and another sprinkle on the baked cookies.
• SATISFIES A CRAVING – If you’re into chocolate like we are, these will hit the spot if you’re craving something sweet.

Ingredients used for Chocolate Chunk Cookies Recipe:

• Unsalted Butter – softened to room temperature
• Sugars – a combo of granulated sugar and light brown sugar
• Eggs
• Vanilla Extract
• All-Purpose Flour
• Baking Soda
• Kosher Salt
• Corn Starch
• Ghirardelli Bittersweet Chocolate – You’ll need two four-ounce chocolate bars and chop them into dark chocolate chunks

How to make Dark Chocolate Chunk Cookies:

Step 1
Chop the chocolate. Chop the bittersweet chocolate into small chunks.

Step 2
Mix the wet ingredients. In the bowl of a standing mixer, combine the softened butter with granulated sugar and brown sugar. Secure the paddle attachment and start mixer on low speed. Cream the butter and sugars together until light and fluffy.

Then add the eggs and vanilla and mix again.

What to serve with Chocolate Chunk Cookies:

• A big glass of milk, obviously.
• Some cold brew coffee – our favorite!
• Pumpkin Foam Cold Brew – a fall staple.
• The best Caramel Latte.

Storing and Freezing

• STORE the cookies in an airtight container for 3-4 days.
• FREEZE the baked cookies in a freezer bag for 3-4 months.
• You can also freeze the cookie balls and bring them out to bake fresh whenever the craving arises.

Possible Variations:

• Instead of bittersweet chocolate, feel free to use dark chocolate chips, milk chocolate chips, or white chocolate instead.
• Top the baked cookies with a sprinkle of flaky sea salt instead of kosher salt.

Cookie Baking Tips:

• Use room-temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion that traps air. While baking, this trapped air expands to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
• CAREFULLY MEASURE THE FLOUR! Either use the spoon and level method or a digital kitchen scale to measure your flour. Scooping flour will lead to TOO MUCH flour and the cookies will not turn out.
• Chill your dough. This will allow the fat in the cookies to chill and firm up. When baking, this chilled fat will prevent an over-spreading of the cookies. The resting time will also allow the flour to soak up the liquids in the dough. When the cookies are fully-hydrated, they brown better, bake more evenly, and have a more complex flavor.
• Check your oven. Use an oven thermometer to make sure your oven is cooking at the correct temperature. Adjust accordingly.
• Bake your cookies to YOUR preference. If you like your cookies darker, bake them longer until they are golden brown on top. If you like them gooey, then slightly under-bake them. You do you!
• Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for the best results. If using a convection oven, you can bake two batches at a time.

Kitchen Tools Used: (affiliate links)

• Mixing Bowls
• USA Pan Sheet Pan
• Cooling Rack