Ingredients
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2 ¼ cups (280g) all-purpose flour
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½ cup (45g) unsweetened cocoa powder
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1 teaspoon baking soda
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½ teaspoon salt
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¾ cup (170g) unsalted butter, softened
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1 cup (200g) brown sugar, packed
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½ cup (100g) granulated sugar
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2 large eggs, room temperature
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2 teaspoons vanilla extract
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2 cups (350g) semi-sweet chocolate chips
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1 cup (175g) dark chocolate chunks
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Optional: extra chocolate chunks for topping
Instructions
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Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
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In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
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In a separate large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
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Add eggs, one at a time, then vanilla extract, mixing until smooth.
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Gradually fold dry ingredients into wet ingredients until just combined.
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Fold in chocolate chips and chunks gently to distribute evenly.
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Chill dough for at least 30–60 minutes for better texture and to prevent spreading.
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Scoop dough into balls and place on baking sheet, spacing 2 inches apart. Press extra chocolate chunks on top if desired.
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Bake 10–12 minutes until edges are set and centers remain soft.
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Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
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Chilling dough improves flavor and prevents cookies from spreading too thin.
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Slightly underbake cookies for soft, chewy centers.
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Use high-quality cocoa powder and chocolate for richer flavor.
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For thicker cookies, chill dough overnight.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American