Chocolate Chipper Cookie Recipe

Cookie Dough

1. 1

   Prep

   Remove butter from the refrigerator 30–60 minutes before starting so it softens to room temperature. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

2. 2

   Dry ingredients

   In a medium bowl whisk together all-purpose flour (2.5 cups), unsweetened cocoa powder (0.5 cups), baking soda (1 tsp), kosher salt (1 tsp), and cornstarch (2 tsp) until evenly combined. Set aside.

3. 3

   Cream butter and sugars

   In the bowl of a stand mixer fitted with the paddle (or using a large bowl and a hand mixer), add softened unsalted butter (1 cup), granulated sugar (0.5 cups), and packed light brown sugar (0.75 cups). Beat on medium speed for 2–3 minutes until mixture is pale, light, and fluffy, scraping down the sides as needed.

4. 4

   Add eggs and vanilla

   Add eggs (2, one at a time), beating well after each addition until fully incorporated. Add vanilla extract (2 tsp) and mix until combined.

5. 5

   Combine wet and dry

   With the mixer on low speed, add the dry ingredient mixture to the butter-sugar-egg mixture in two additions, mixing just until no streaks of flour remain. Avoid overmixing to keep cookies chewy.

6. 6

   Fold in chocolate

   Using a spatula, fold in dark chocolate chunks (2 cups) and optional dark chocolate chips (0.5 cups) evenly through the dough. Scrape the bowl to ensure an even distribution.

7. 7

   Chill (optional for thicker cookies)

   For thicker, chewier cookies, cover the bowl and chill the dough in the refrigerator for 30–60 minutes. If you prefer thinner cookies, skip chilling and proceed to scoop.

8. 8

   Portion dough

   Scoop dough using a 2-tablespoon cookie scoop (approximately 1.25 oz / 35 g) or form 2-inch diameter balls. Place dough balls on prepared baking sheets, spaced 2 inches apart to allow for spreading.

9. 9

   Bake

   Bake in the preheated 350°F (175°C) oven for 9–12 minutes. Rotate pans halfway through if needed. Cookies are done when edges are set and slightly firm but centers still look slightly underbaked — this yields a chewy center.

10. 10

    Cool and finish

    Remove baking sheets from the oven and let cookies cool on the sheet for 5 minutes to finish cooking, then transfer to a wire rack to cool completely. While still warm, optionally sprinkle a tiny pinch of sea salt flakes (0.5 tsp divided across batches) on top of each cookie to enhance the dark chocolate flavor.