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Ingredients
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Cookie Dough
Finishing & Bake
Method
Cookie Dough
- 1
Prep dry ingredients
Whisk together 1.75 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 0.75 tsp baking soda, and 0.5 tsp fine salt in a medium bowl. Set aside.
- 2
Cream butter and sugars
In a large bowl or stand mixer fitted with the paddle attachment, beat 0.75 cup softened unsalted butter, 0.5 cup granulated sugar, and 0.5 cup packed light brown sugar on medium speed for 2–3 minutes until light and fluffy and sugars are fully incorporated.
- 3
- 4
Combine wet and dry
With the mixer on low, gradually add the dry ingredient mixture to the butter mixture in two additions, mixing just until no streaks of flour remain. Do not overmix; the dough will be thick and slightly glossy.
- 5
Fold in chocolate
Using a spatula, fold in 1 cup semisweet chocolate chips and 0.5 cup dark chocolate chunks until evenly distributed.
Finishing & Bake
- 6
Portion cookies
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Portion the dough into 3 equal large cookies (this recipe makes a 3-pack: approximately 3 large cookies). For even portions, divide dough into thirds (about 150–170 g per cookie depending on exact yield). If dough is sticky, lightly dust your hands or the portioning spoon with a little of the reserved 0.25 cup flour.
- 7
Shape and add chunks
Gently shape each portion into a round disk about 3 to 3.5 inches wide and 1/2 to 3/4 inch thick. Press a few extra chocolate chips or chunks on top of each cookie for a bakery look.
- 8
Bake
Bake one sheet at a time in the center of the preheated oven for 12–15 minutes. Cookies should look set around the edges but still slightly soft in the center — they will continue to set as they cool.
- 9
Finish and cool
Remove the baking sheet from the oven and immediately sprinkle each cookie with a light pinch (about 1/8 to 1/4 tsp total per cookie) of coarse sea salt if using. Allow cookies to cool on the baking sheet for 8–10 minutes, then transfer to a wire rack to cool completely.