Ingredients

The following ingredients have 18 Servings
  • 2 1/2 cups (325 grams) all-purpose flour
  • 3/4 cup (60 grams) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 18 tablespoons (255 grams) unsalted butter, at room temperature (2 1/4 sticks)
  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) packed brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 12 ounces (340 grams) chocolate chunks (about 2 cups)

Instruction

  • Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
  • Whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
  • Add the butter and both sugars to a large bowl. Use a handheld mixer to cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).
  • Scrape the side and bottom of the bowl then add the eggs, one at time, on medium-low speed until incorporated. Mix in vanilla.
  • Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes. The cookie batter will become thick. Stir in the chocolate chunks.
  • Drop 1 1/2 tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading.
  • Bake the cookies, one sheet at a time, for 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
  • Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.