Dark Chocolate Chunk Cookies

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Dark Chocolate Chip Cookies are rich, soft, chewy, and loaded with melty dark chocolate in every bite. They’re jumbo bakery-style cookies with crisp edges and gooey centers that chocolate lovers will obsess over.

PIN these Dark Chocolate Chunk Cookies to try later!

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dark chocolate Chip cookies

There’s nothing better than warm homemade Chocolate Chip Cookies fresh from the oven, and this dark chocolate variation is extra rich and decadent. These thick cookies have soft and chewy centers, crisp golden edges, and pools of melted dark chocolate in every bite.

We use chopped chocolate bars instead of chocolate chips so the chocolate melts into the dough, making it ultra gooey and irresistible. The flaky sea salt on top enhances the flavors of the cookies by balancing the sweetness and making the chocolate flavor taste even more intense.

Other bakery-style cookies to make are these White Chocolate Macadamia Cookies, Cosmic Brownie Cookies, Oatmeal Raisin Cookies and Chocolate Chipless Cookies.

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key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much flour. 
• Sugar: Both brown and white sugar are used for these cookies to make them super soft and have the perfect amount of sweetness. The secret is using two different types of sugars to make sure you have a gooey cookie center.
• Baking soda and baking powder: Used as a leavening agent.
• Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Egg: One whole egg is used in this recipe to help bind the dough.
• Pure vanilla extract: You could also use vanilla bean paste for more flavor.
• Dark chocolate bar: We use about 2 3.5 ounce dark chocolate bars, use high-quality dark chopped chocolate bars with 60-70% cacao for the best flavor- we use Ghirardelli. You could also use dark chocolate chips or semisweet chocolate chips but they will melt differently.

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how to make dark chocolate cookies

Cream butter and sugars: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside. With an electric mixer in a large bowl or in the bowl of a stand mixer with a paddle attachment, cream together the butter and sugars until light and fluffy. Add the egg and vanilla extract. Beat until combined.

Mix dry ingredients together: In a medium bowl, whisk together the flour, baking soda and baking powder.

Add the flour mixture to the wet ingredients: Mix together until chocolate chip cookie dough is formed, scraping down the sides of a bowl with a spatula occasionally. Do not over-mix.

Add chocolate: Add the chopped dark chocolate chunks and mix until incorporated.

Scoop and bake: With a large cookie scoop or ice cream scoop, equivalent to 1/4 cup, scoop cookie dough into balls and place on the prepared cookie sheets. Bake for 9-11 minutes. Remove the cookies from the oven and top with flaky sea salt (optional) let cool on a wire rack and enjoy!

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tips

• Smaller cookies: If you’d prefer to make these cookies the standard cookie shape instead of regular ice cream cookie scoop, use a mini cookie scoop equivalent to 2-3 tablespoons of dough. Be sure to reduce the baking time by a few minutes.
• Room temperature ingredients: It’s important that your butter and eggs are at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
• Under bake cookies: Remove the cookies from the oven after 8 or 9 minutes to keep them soft and chewy. The cookies will harden as they cool. 
• Make cookie dough ahead: Scoop the dough into balls and place in the refrigerator for up to 2 days or freeze up to three months. When ready to bake the cookies, thaw and bake according to recipe.
• Perfect shaped cookies: “Scoot” the cookies with a round glass or bowl right when they come out of the oven.
• Make a double batch: Since these are large cookies the recipe makes 12 so I always suggest doubling the recipe.

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variations

• Sprinkle Dark Chocolate Cookies: Add 2–4 tablespoons sprinkles to the dough for a super colorful and fun look.
• Nutty Crunch: Add ½ cup chopped pecans or walnuts for a crunchy texture.
• Sweet & Salty: Fold in ½–1 cup crushed pretzels (or potato chips) and finish with flaky sea salt.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend (texture may be slightly softer—chill the dough longer).
• Mini cookies: Scoop out a smaller portion of the cookie dough. Be sure to reduce the baking time.
• Cookie bars: Spread the cookie dough into the bottom of a greased 13×9-inch baking dish and bake at 350 degrees F for 20-25 minutes. 

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make ahead

Save time by preparing the cookie dough in advance! Scoop the dough into balls and place in the refrigerator for 1–2 days. When you’re ready to bake, simply place them on a baking sheet and bake as directed, no need to bring to room temperature. You may need to be for a minute or two longer.

leftovers & storage

To Store: Store cookies in an airtight container or ziplock bag and store for up to 7 days. You can also cover a dish with plastic wrap and store in a cool area like the kitchen counter.

To Freeze: You can also freeze any leftover cookies for up to 3 months in a freezer bag or airtight container. For best results, let the cookies defrost at room temperature when ready to eat.

Freeze unbaked cookie dough: Place cookie dough in a heavy duty ziplock bag or your can pre-scoop the dough into dough balls. Flash freeze dough balls so they won’t stick to each other, then place cookie dough balls in an ziplock bag or airtight container.

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