These Dark Chocolate Chunk Cookies are so rich but not too sweet! Perfect to pair with anything — even a tall glass of chocolate milkshake!
I was always sleepy during the first trimester of my pregnancy. I’d indulge in a thousand of nap times during the day and I’d really enjoy it. Savoring every minute that my eyes are closed and I’d feel relaxed. I’d sleep in late during the weekends sometimes waking up after 8am — time you’d never find me in bed had I not been carrying a sweet bun in my oven.
It’s different now that I’m approaching my last trimester. I can’t sleep. I would find my self sleepy all through out the day and at night but I’m having trouble sleeping. I’d feel sluggish and sleepy and sad.
I don’t know if I want to keep myself busy, relax myself, or tire myself to sleep but last night, I prepared the dough for these cookies so that they are ready to bake in the morning plus the hope that it would make me sleep well. It was no use. I lay in bed half awake all through the night… sob.
Today, it was the same. Good thing I had this Dark Chocolate Chunk Cookies to keep me company… even if I can eat just one….
BTW, this is made with Kablon Farms All Natural Dark Chocolate.
These deliciously healthy All Natural Dark Chocolate from Kablon Farms came from 1780 by Sari-Sari.
1780 By Sari-Sari brings focus and creates demand for Philippine heritage products that have yet to make an impact in te market, highlighting the sheer variety of regional delicacies and crafts available in the Philippines and making these products easily accessible for Filipino families across the country.
By highlighting the best that the Philippines has to offer in terms of gastronomy and craftsmanship, it looks forward to contributing to the economic growth of the whole country.
- 3 cups plus 2 tbsp all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 ½ tsp kosher salt
- 1 cup unsalted butter, cold and cut into cubes
- ¾ cup brown sugar
- ½ cup white sugar
- 2 eggs, cold, lightly beaten in a separate bowl
- 1 tsp vanilla extract
- 2 cups bittersweet chocolate, roughly chopped, I used Kablon Farms All Natural Dark Chocolate
- Line a baking sheet with parchment paper.
- In a small bowl, combine flour, baking powder, baking soda, and salt together.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until it starts to break down and reform into a ball, about 1 minute. Add the white sugar and brown sugar to the bowl and beat for 2 minutes.
- Mix in the eggs and vanilla at medium-low speed until it turns into a lumpy batter. Scrape down the sides and bottom of the bowl.
- With the mixer on low, gradually stir in the flour mixture. When no streaks of flour remain, stir the chocolate chunk in on low speed.
- With a large cookie/ice cream scoop the dough into equal pieces and space them 2 inches apart on the prepared baking sheet.
- Refrigerate for at least 2 hours or up to 12 hours.
- Preheat the oven to 350ºF (175ºC) with a rack in the center of the oven. Bake for 18-22 minutes, rotating the pan halfway through, just until the tops are golden brown and you can just about lift the edges up with a spatula without the cookie falling apart. Do not overbake - the cookies will continue to cook on the baking sheet while they cool. Transfer the baking sheet to a wire rack and allow the cookies to cool for 5 minutes before transferring them directly to the rack.
Other Products at 1780 By Sari-Sari
Ormoc Uphill Delights Pineapple Marmalade, Kablon Farms Coco Jam, McNester Mango Ketchup, and EJT Bongga Atchara.
South Tropics Lanzones Wine, Cozy Tops Choco gems and White Choco Gems, Charito’s Delights Hopia De Pili, and Charito’s Delights Corioso.
If you want to check out more products, hop on over to: 1780 by Sari-Sari