Indulge in the rich and decadent flavors of dark chocolate chunk cookies. These cookies are perfect for satisfying your sweet tooth and are sure to become a favorite in your household. With a crispy edge and a gooey center, each bite is a delightful experience.
While most of the ingredients for these dark chocolate chunk cookies are common pantry staples, you might need to make a special trip to the supermarket for dark chocolate chunks. Unlike regular chocolate chips, these chunks provide a more intense chocolate flavor and a satisfying texture. Make sure to pick up high-quality dark chocolate chunks for the best results.

Ingredients For Dark Chocolate Chunk Cookies Recipe
All-purpose flour: The base of the cookie dough, providing structure and texture.
Baking soda: Helps the cookies rise and become fluffy.
Salt: Enhances the flavors and balances the sweetness.
Unsalted butter: Adds richness and moisture to the cookies.
Brown sugar: Contributes to the chewy texture and adds a deep, caramel-like flavor.
Granulated sugar: Provides sweetness and helps with the cookie's structure.
Vanilla extract: Adds a warm, aromatic flavor to the dough.
Eggs: Bind the ingredients together and add moisture.
Dark chocolate chunks: The star ingredient, offering intense chocolate flavor and delightful texture.
Technique Tip for This Recipe
To achieve the perfect texture for your dark chocolate chunk cookies, make sure your butter is at the right consistency. It should be softened but not melted. Softened butter will cream better with the sugars, creating a light and fluffy mixture that helps the cookies rise properly. If your butter is too cold, it won't incorporate well, and if it's too melted, the dough will be too runny. To soften butter quickly, cut it into small pieces and let it sit at room temperature for about 15 minutes.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content of the cookies.
baking soda - Substitute with baking powder: Use 3 teaspoon of baking powder for every 1 teaspoon of baking soda, as baking powder is less potent.
salt - Substitute with sea salt: Sea salt can add a slightly different flavor profile and is often considered to be more natural.
unsalted butter - Substitute with coconut oil: Coconut oil can provide a subtle coconut flavor and is a good dairy-free alternative.
brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.
granulated sugar - Substitute with honey: Honey is a natural sweetener and can add moisture to the cookies. Use ¾ cup of honey for every 1 cup of granulated sugar.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cookies.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoon of water for each egg. This is a good vegan alternative.
dark chocolate chunks - Substitute with semi-sweet chocolate chips: Semi-sweet chocolate chips are slightly sweeter and more commonly available.
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How to Store / Freeze These Cookies
- To keep your dark chocolate chunk cookies fresh and delicious, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week.
- If you want to enjoy these cookies for a longer period, consider freezing them. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or an airtight container. They can be frozen for up to three months.
- For an extra touch of indulgence, warm the frozen cookies in the microwave for about 10-15 seconds before serving. This will give them that freshly baked taste and melt the dark chocolate chunks slightly.
- If you prefer to freeze the cookie dough instead of the baked cookies, scoop the dough into rounded tablespoons and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a resealable plastic bag or an airtight container. When you're ready to bake, simply place the frozen dough balls on a lined baking sheet and bake at 350°F (175°C) for 12-14 minutes, adding a couple of extra minutes to the original baking time.
- To prevent the cookies from sticking together in the freezer, you can layer them with parchment paper or wax paper.
- Always label your containers or bags with the date so you can keep track of how long they've been stored. This ensures you enjoy your dark chocolate chunk cookies at their best quality.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the dark chocolate chunk cookies on a baking sheet lined with parchment paper. Heat for 5-10 minutes until they are warm and slightly gooey again.
For a quick fix, use a microwave. Place a cookie on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the cookie tough.
If you have a toaster oven, preheat it to 300°F (150°C). Place the cookies directly on the rack or on a small baking sheet. Heat for 5-7 minutes until they are warm and the chocolate chunks are slightly melted.
For a stovetop method, use a skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes, checking frequently to ensure they don't burn. This method can give the cookies a slightly crispy edge while keeping the center soft.
If you prefer a steam method, place a cookie in a steamer basket over simmering water for about 1-2 minutes. This will warm the cookie without drying it out, keeping it soft and chewy.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature.
Baking sheet: A flat sheet used to place the cookie dough for baking.
Parchment paper: Lining for the baking sheet to prevent cookies from sticking.
Mixing bowl: A large bowl to mix the ingredients together.
Whisk: Used to combine the dry ingredients (flour, baking soda, salt).
Electric mixer: Helps to beat the butter and sugars until creamy.
Measuring cups: Used to measure out the flour, sugars, and other ingredients accurately.
Measuring spoons: Used to measure smaller quantities like baking soda, salt, and vanilla extract.
Spatula: Used to scrape down the sides of the mixing bowl and to fold in the chocolate chunks.
Tablespoon: For scooping out rounded tablespoons of dough onto the baking sheet.
Wire rack: Used to cool the cookies completely after baking.
How to Save Time on Making These Cookies
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.
Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.
Use a cookie scoop: A cookie scoop ensures uniform cookie dough portions, saving time and ensuring even baking.
Chill dough briefly: If the dough is too soft, chill it for 10-15 minutes to make it easier to handle and shape.
Double batch: Make a double batch of cookie dough and freeze half for quick cookies later.

Dark Chocolate Chunk Cookies
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Unsalted butter softened
- 1 cup Brown sugar packed
- ½ cup Granulated sugar
- 2 teaspoon Vanilla extract
- 2 Large eggs
- 2 cups Dark chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the dark chocolate chunks.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Value
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