Dark Chocolate Chunk Cookies



I am personally not a big fan of eating dark chocolate straight however when combined in desserts that is an entirely different story. I absolutely adore the way dark chocolate taste in recipes and this cookie recipe is one of those. You should have smelled my house after they cooked it smelled like a bakery for a full day and I was loving it.

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 pound good-quality dark chocolate: 4 ounces coarsely chopped and another 4 ounces cut into 1/4-inch chunks
1/2 cup chocolate chips
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

1. Begin by chopping one of your 4 oz. chocolate bars into chunks. Meanwhile, prepare your double boiler by filling a medium sized pot with a little water. Fill about 2 inches from the bottom. Then place your pot on the stove top at medium/high heat until water begins to boil, lower your heat to medium/low so that the water is at a low simmer. A simmer is a less aggressive boil containing very small bubbles. Put the chocolate and butter in a large bowl and place on top of the pot so it sits comfortably and the heat from the water is trapped in between the pot and the bowl. Whisk the chocolate and butter until it has completely melted. This method gently heats and melts your chocolate and butter together. Remove the chocolate from the pot and set aside to cool for 10 minutes.

2. Meanwhile, combine your flour, cocoa powder, baking soda, and salt in a small bowl. Whisk until combined and set aside. In an electric mixer, combine the melted chocolate mixture, sugar, eggs, and vanilla. Beat with the paddle attachment on medium speed until the ingredients are combined. Reduce speed to low and gradually mix in the flour mixture. Beat until thoroughly mixed.

3. Meanwhile, chop your other 4 oz. chocolate bar into little 1/4 inch chunks. Add the chocolate chunks and chocolate chips to your batter. Manually stir them into your batter.

4. Preheat your oven to 325 degrees. Grease 2 cookie sheets with butter. With a spoon, drop the batter, spacing 2 inches apart. Your dough should be about 1.5 inches in diameter. Bake for 15 minutes or until cookies are flat, soft, and surfaces have cracked. Allow to cool on a wire rack for 10 minutes. Then serve and enjoy!

Yields: 2 dozen

5 Responses to Dark Chocolate Chunk Cookies

  • From Yeast to Zest says:

    Oh, you know I’m a sucker for dark chocolate. I would love this for sure. <3

  • Luv'n Spoonfuls says:

    We must’ve been feeling the same chocolate vibe this week, and I totally agree with you about how wonderful dark chocolate bakes up (although I confess I do love it straight as long as it isn’t too dark). Looks like a great recipe…I can’t wait to try these cookies!

  • urbanmayberry says:

    These were too good to pass up and they are cooling on my counter as I type!! I can vouch for their awesome deliciousness already!! :) Super easy recipe!! It’s warm here today in Anaheim, CA, so I had to put it in the fridge to get it scoopable and it it worked great! I can also vouch that the dough is pretty darn good, too!! ;) Thanks for sharing this recipe!! It’s going in the Keeper folder!! :)

  • Noor says:

    I am glad that you all liked them I sure I wish I had some right now with all this talk :p

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