Dark Chocolate Chunk Cookies

4.8 from 17 reviews


  • 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


  1. Line a baking sheet with parchment paper.
  2. In a small bowl, combine flour, baking powder, baking soda, and salt together.
  3. 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.
  4. 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.
  5. 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.
  6. With a large cookie/ice cream scoop the dough into equal pieces and space them 2 inches apart on the prepared baking sheet.
  7. Refrigerate for at least 2 hours or up to 12 hours.
  8. 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.


Recipe adapted from Smells Like Home