Dark Chocolate Chunk Cookies
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Recipe adapted from Smells Like Home