Dark Chocolate Chunk Cookies

5 from 3 votes

Dark Chocolate Chunk Cookies are soft in the center and crispy on the edges with an intense chocolate flavor. The dark chocolate adds a touch of nutritional value (antioxidants!), so I recommend cookies for breakfast!

Course Cookies, Dessert

Cuisine American

Keyword best chocolate chip cookies, dark chocolate chunk cookies

Prep Time 20

Cook Time 12

Chill Time 2

Total Time 2 32

Servings cookies

Calories 262kcal

Author Sue Ringsdorf

Ingredients

wet ingredients:

1 cup unsalted butter - softened to room temp
3/4 cup granulated sugar (150 grams)
3/4 cup brown sugar (165 grams)
2 large eggs - at room temp
1 large egg yolk - at room temp
1 Tablespoon vanilla extract - we love Watkins brand

dry ingredients:

3 cups all-purpose flour (360 grams)
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cornstarch
8 oz. Ghirardelli Bittersweet baking bar - chopped

Instructions

Chop the chocolate. Chop the bittersweet chocolate into small chunks.
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.
1 cup unsalted butter, 3/4 cup granulated sugar (150 grams), 3/4 cup brown sugar (165 grams), 2 large eggs, 1 large egg yolk , 1 Tablespoon vanilla extract
Add dry ingredients. Then add the flour, baking soda, kosher salt, and cornstarch. Mix until the flour is just combined. Then add the chopped dark chocolate (reserving some for the tops) and mix again.
3 cups all-purpose flour (360 grams), 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons cornstarch, 8 oz. Ghirardelli Bittersweet baking bar
Form cookie balls. Use a large cookie scoop to form cookies. You should get about 22 cookie balls. Press a few chocolate chunks on the top of the cookies.
Chill cookies in the refrigerator for at least two hours.
Prep. Preheat oven to 350-degrees. Add parchment paper to sheet pans.
Bake cookies. Place six cookie balls on each parchment-lined baking sheet, spacing them evenly apart. Bake cookies for approximately 12 – 14 minutes (cooking time will vary) or slightly browned on top. Add a little bit of extra salt to the top of the cookies.
Cool. Let the cookies sit on pans for five minutes. Then use a spatula to carefully transfer cookies to cooling racks.

Notes

The dough can be refrigerated for 24 hours before baking.

You can freeze cookie dough balls up to three months.

Nutrition