- 2 1/2 cups all-purpose flour 325 grams
- 3/4 cup unsweetened cocoa powder 60 grams
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 18 tablespoons unsalted butter 255 grams , at room temperature (2 1/4 sticks)
- 1 cup granulated sugar 200 grams
- 1 cup packed brown sugar 200 grams
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 12 ounces chocolate chunks 340 grams (about 2 cups)
Making The Batter
- Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
- Whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
- Add the butter and both sugars to a large bowl. Use a handheld mixer to cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).
- Scrape the side and bottom of the bowl then add the eggs, one at time, on medium-low speed until incorporated. Mix in vanilla.
- Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes. The cookie batter will become thick. Stir in the chocolate chunks.
Baking The Cookies
- Drop 1 1/2 tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading.
- Bake the cookies, one sheet at a time, for 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.