Chocolate Chunk Recipe

Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk together the flour, baking soda, and 3/4 teaspoon salt until evenly combined. Set aside.

In the bowl of a stand mixer (or using a handheld mixer), cream the softened butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add the eggs one at a time, mixing 30 seconds after each addition. Scrape down the bowl, then mix in 1 1/2 teaspoons vanilla extract until incorporated.

With the mixer on low speed, gradually add the dry flour mixture and mix just until combined. Do not overmix.

Fold in 2 cups semisweet chocolate chunks with a spatula so they are evenly distributed throughout the dough.

Using a 3-tablespoon scoop (or two spoons), portion dough into rounded mounds about 1 1/4–1 1/2 inches high and place them 2 inches apart on the prepared baking sheets. Press a few extra chocolate chunks onto the top of each mound for a rustic look.

Bake in the preheated oven for 10–12 minutes, until the edges are set and lightly golden but the centers are still soft. Rotate pans halfway through baking if needed for even browning.

Remove cookies from oven and let them cool on the baking sheet for 5 minutes to finish cooking, then transfer to a wire rack. For the dessert, serve cookies warm; if cookies cool completely, rewarm briefly in a 300°F oven for 3–4 minutes or microwave 10–15 seconds before assembling.

While cookies bake, make the hot fudge: in a small saucepan whisk together 1/4 cup unsweetened cocoa powder and 1/2 cup granulated sugar until combined.

Add 1/2 cup heavy cream and 2 tablespoons butter to the pan. Warm over medium-low heat, stirring constantly, until the butter melts and the mixture comes just to a gentle simmer (about 3–4 minutes). Do not boil vigorously.

Simmer for 1–2 minutes until slightly thickened, stirring constantly. Remove from heat and whisk in 1/2 teaspoon vanilla extract and 1/8 teaspoon fine salt. Taste and adjust if you prefer sweeter or richer sauce (add up to 1 tablespoon sugar or a splash more cream). Keep warm until ready to serve. If it thickens too much, whisk in a tablespoon of hot water or warm cream to loosen.

Scoop: Place one warm chocolate chunk cookie on a serving plate or shallow bowl. Top with one generous scoop (about 1/2 cup) of vanilla bean ice cream.

Drizzle: Spoon 2–3 tablespoons of the warm chocolate hot fudge over the ice cream and cookie, allowing some to cascade down the sides.

Whip: Add about 2 tablespoons of whipped cream atop the ice cream (or 2 large dollops if using the cup quantity) and sprinkle a tiny pinch (about 1/16–1/8 tsp) of coarse sea salt over the whipped cream and fudge if desired to enhance flavor.

Garnish: Tuck 1–2 fresh mint leaves beside the whipped cream for aroma and a fresh pop of color.

Serve immediately while the cookie is warm and the hot fudge is flowing.