Double Dark Chocolate Chunk Cookies
These decadent, bakery-style cookies feature a rich cocoa base loaded with pools of melted dark chocolate chunks and a hint of sea salt. Perfectly chewy in the center with crisp edges, they are the ultimate indulgence for true chocolate lovers.
Ingredients
Ingredients
- 1 cup all-purpose flour spooned and leveled
- 0.5 cup unsweetened Dutch-process cocoa powder sifted to remove lumps
- 0.5 cup unsalted butter softened to room temperature
- 0.5 cup light brown sugar packed
- 0.25 cup granulated white sugar
- 1 large egg room temperature
- 1 tsp vanilla extract pure extract preferred
- 0.5 tsp baking soda
- 0.25 tsp sea salt plus extra for sprinkling
- 6 oz dark chocolate bar 70% cocoa, chopped into large chunks
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For the best 'melted chocolate' effect, reheat in the microwave for 10 seconds before serving. You can freeze the unbaked dough balls for up to 3 months; bake directly from frozen for an extra 2 minutes.