Chewy Double Chocolate Chunk Cookies

Chewy Double Chocolate Chunk Cookies

I have a very specific cookie preference. First, I want them soft and chewy. Like they’re always freshly baked. And if they’re chocolate chip, I want them to be very chocolatey. No middle of the road for me. Those teeny tiny chocolate chips just won’t do. I want my cookies to have massive chunks of chocolate in them (so I guess me liking chocolate chip cookies is not entirely accurate. Anyway).

If you’re hard-core like me, you will love this cookie recipe.

The Hidden Chocolate Story

But first, a story. The fact that there’s no Trader Joe’s in Canada really upsets me (I mean, why not? Canadians deserve a Trader Joe’s too). Even though Toronto is only about an hour’s drive away from Buffalo, New York where there is one, crossing the border to stock up is not always practical. Sometimes (ok…all the time) we ask our American friends to bring us the good stuff when they come visit. Or we pack whatever we can into our suitcases when we’re there visiting them. All this trouble, eh?

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder (I used Dutch processed but I think natural will work too. To help you decide, see what the difference is in my Baking Cheatsheet below)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt (I used salted butter so I omitted this; add back if you're using unsalted butter)
  • 1/2 cup butter, room temperature (like I said, I used salted butter - no special reason - that was what I had on hand)
  • 3/4 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chunks (just take your favourite dark chocolate and chop them into pieces. I'd say roughly the size of...chickpeas...at least)
Read the whole recipe on the unlikely baker