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    Classic Dark Chocolate Chunk Cookies

    clock-icon750 minutes
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    Pixicook editorial team

    Rich and chewy dark chocolate chunk cookies with a perfect balance of sweetness and a hint of sea salt.

    Ingredients for Classic Dark Chocolate Chunk Cookies

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    units in
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    serves
    14 peoplechevron
    serves
    14 peoplechevron

    Unsalted Butter, softened

    cups

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    Dark Brown Sugar

    cups

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    Superfine Sugar

    cups

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    Large egg

    each

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    All Purpose Flour

    cups

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    Baking Powder

    teaspoons

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    Baking Soda

    teaspoons

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    Maldon Sea Salt

    teaspoons

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    Dark Chocolate, chopped into large chunks

    0 oz

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    How to Make Classic Dark Chocolate Chunk Cookies

    1. Cream Butter and Sugars

    Begin by creaming together the softened butter, dark brown sugar, and superfine sugar in a large mixing bowl. Use a stand mixer with a paddle attachment, a handheld electric whisk, or even a wooden spoon. This should take about 1-2 minutes, just until the mixture is paler but not fluffy. This step is crucial to avoid over-beating, which can deflate your cookies.

    2. Add Egg

    Next, add the large egg to the butter and sugar mixture, and beat until evenly combined.

    3. Combine Dry Ingredients

    In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, and Maldon sea salt. Once combined, fold these dry ingredients into the butter mixture using a rubber spatula until just mixed.

    4. Fold in Chocolate

    Fold in the chopped dark chocolate chunks, ensuring they are evenly distributed throughout the dough.

    5. Portion and Refrigerate Dough

    Using a cookie scoop or a heaping 1/4-cup measure, portion the dough into balls, each about 60 grams. Place these dough balls on baking sheets lined with parchment paper and cover them with plastic wrap. Refrigerate the dough for at least 12 hours; this resting period develops the flavors and improves the cookie's texture.

    6. Preheat Oven and Arrange Dough

    When ready to bake, preheat your oven to 350 degrees Fahrenheit. Arrange the chilled dough balls on baking sheets, ensuring they are evenly spaced to allow for spreading.

    7. Bake Cookies

    Bake the cookies for 13 minutes, or 15 minutes if baking from frozen, until the edges are golden and the centers are slightly underdone. This gives the cookies that perfect chewy texture once they cool.

    8. Cool Cookies

    Allow the cookies to cool on the baking sheet, where they will continue to firm up.

    Variations

    Sea Salt Topped Cookies

    Sprinkle a bit of flaky sea salt on top of the cookies before baking to enhance the chocolate flavor and add a gourmet touch.

    Peanut Butter Chocolate Chunk Cookies

    Include peanut butter in the dough or add peanut butter chips along with the chocolate chunks for a classic flavor combination.

    Double Chocolate Cookies

    Add cocoa powder to the dry ingredients to create a chocolate dough base. Pair it with white chocolate chunks for a striking contrast in flavors and colors.

    Mocha Cookies

    Add a teaspoon or two of instant espresso powder to the dough to create a mocha-flavored cookie, perfect for coffee lovers.

    Chocolate Chip Variations

    Swap dark chocolate chunks for milk chocolate chips, white chocolate chips, or a mix of chocolate types to suit different tastes.


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