Ingredients Jump to Instructions ↓

  1. 224g (8oz) semisweet chocolate , roughly chopped

  2. 4 tablespoons (56g) unsalted butter

  3. cup (94g) all-purpose flour , spooned and leveled

  4. 1/2 teaspoon baking powder

  5. 1/2 teaspoon salt

  6. 2 large egg s

  7. 3/4 cup (132g) packed light brown sugar

  8. 1 teaspoon vanilla extract

  9. 336g (1 package/12oz) semisweet chocolate chunks

Instructions Jump to Ingredients ↑

  1. Preheat oven to 175°C/350°F; line 2 large baking sheets with parchment or baking paper.

  2. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat – I used a double-boiler for that.

  3. In another bowl, whisk together flour, baking powder, and salt.

  4. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

  5. Refrigerate dough for 5-10 minutes or until firm enough to be scooped and place on baking sheets.

  6. Drop heaping tablespoons of dough 5-7cm (2-3in) apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes.

  7. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

  8. Store them in an airtight container at room temperature for 2-3 days.


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