Dark Chocolate Chunk Cookies

caution: consume only with milk

Can you ever have too much chocolate in one cookie? Some would say not, although I would argue that it depends on how much you love chocolate and what your definition of a “cookie” is. These Dark Chocolate Chunk Cookies might not fall into the “too much” category, but they definitely have an intense chocolate taste and are more than enough to satisfy any chocolate craving.

The cookies themselves are made with cocoa powder, rather than melted chocolate. I far prefer to make recipes – especially cookie recipes - that call for cocoa powder for a number of reasons. For one thing, I find that the chocolate flavor is often more intense with cocoa and, perhaps more importantly, cocoa powder is much easier to work with. Melted chocolate has a time and place, but who wants to have an extra step of melting and cooling chocolate when you can just sift in a dry ingredient and go? I like drop cookies to be quick and easy whenever possible, and this recipe fits the bill.

These cookies are delicious. They are baked only until they are just set, which gives them a slightly chewy, brownie-like quality at the center. The edges of the cookies are a bit crisp, which helps them hold their shape even when piled up in the cookie jar. Don’t overbake them or you’ll loose the contrast between the center and the edges. Cocoa does contribute a welcome intensity to the cookie, but the chocolate chunks are what take it over the top.

For the chocolate chunks, you can either buy a bag of the pre-chunked semisweet chocolate that most grocery stores seem to carry in the baking aisle or you can chop up a bar or two of your favorite dark chocolate (70% or so) to get the necessary chunks. Given the name of the cookies, I obviously lean a bit towards the latter method, but semisweet chocolate is absolutely fine and will still turn out a great cookie.

Dark Chocolate Chunk Cookies
1 cup butter, soft
1 1/2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup (unsweetened) cocoa powder
2 cups dark or semisweet chocolate chunks

Preheat oven to 350F.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla and mix until smooth.
In a medium bowl, sift together flour, baking soda, salt and cocoa powder. Working with the mixer on a low speed, gradually incorporate flour mixture into butter mixture until well combined and no streaks of flour remain. Stir in chocolate chunks.
Drop rounded tablespoons of dough (approx 1″ balls) onto parchment-lined baking sheets.
Bake for 11 minutes at 350 F, until set and just firm at the edges. Cookies should still appear moist. Allow to cool on the baking sheet for 4-5 minutes, then remove to a wire rack to cool completely.

Makes about 4 dozen.

19 comments

  1. No, you can never have too much chocolate! These cookies look absolutely amazing. I’m reaching for a cold glass of milk right now.

  2. Oh yum, they sound great, but I think when I make them I may throw in some walnuts. I love the contrast between chewy rich dark brownies/cookies, and cruncy earthy nuts.

  3. Hi Nicole – I too prefer chunks of dark or bittersweet chocolate – it’s usually a nice contrast to the sweetness that is already in the cookie dough.

  4. Is it okay to use dutch process cocoa or did you use regular cocoa?

  5. Debbie – Dutch process should work fine here.

  6. Hi, I was wondering if you use regular butter or unsalted? I’m trying out this recipe as I’m emailing you, they look good coming out of the oven I can’t wait to try them. I used Trader Joe’s Cocoa baking powder I hope it doesn’t hurt them. My cookies do appear lighter in color than yours I’m a bit worried by that. They are cooling on the rack. Let me know about the butter.

  7. Yum, yum, yum. All you need is a cold glass of milk with those and you have the perfect evening.

  8. Don’t worry too much about the color. Different brands of cocoa can make a big difference, as can putting cookies under bright lights for photos!
    I used unsalted butter. It’s generally considered to be the standard for baking, although salted butter shouldn’t cause any problems (unless it’s very unusually salty).

  9. I sent my Mom this recipe and she made them for me. They are delicious. Thanks for the recommendation.

    Love your site. I read a lot of blogs – food and entertainment mostly – and I think you have a really good perspective. Fun and interesting, but not trying too hard. Kudos!

  10. This recipe is excellent! The cookies came out so moist and yummy! Of course I also used Ghirardelli semi sweet chocolate chunks so it was extra yum! Thanks for sharing all these great recipes! They are def keepers!

  11. fantastic recipe! i am new here and very new to baking..i dont have one of those fancy machine mixers so everything i bake has to be done by hand. any recommendations on what tools that are absolutely essential to baking? and is it right to say the all purpose flour is really for all purposes? I really soud very inexperienced, please dont mind me. I’m a teenager with a growing passion for baking!!!

  12. Hi Nic,

    Love your site – the only thing I like more than baking is knowing how and why things come out the way they do.
    With that in mind, I’ve got a question — how do you know whether a recipe for cookie dough can be halved (or doubled for that matter) with similar or preferentially equal results?

    Also, I noticed you’ve got some specific slice and bake cookie recipes. Can any cookie recipe be adapted to make it so convenient?

    Thanks!

  13. Can brown sugar be subsituted? What will be the effect?

  14. I like this recipe. My child , my sister’s children ,my sisters , my neighbours, my church’s friends , all of them like this very much. My niece said ,”It’s really good, they have so many chocolate.” Thanks.

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  17. Dear Author bakingbites.com !
    Should you tell it — a lie.

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