Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bakery Style Dark Chocolate Chunk Cookies


  • Author: Wholesome Patisserie
  • Prep Time: 30min
  • Cook Time: 12min
  • Total Time: 42 minutes
  • Yield: 14-16 cookies 1x

Description

Salivate over these glorious homemade chocolate cookies that look and taste like you got them straight from the corner bakery! Created with 9-ingredients with rich dutch-process cocoa and dark chocolate chips, this cookie recipe is one to keep!


Ingredients

Scale
  • 3/4 cup (125g) unsalted butter, melted
  • 1/2 cup (100g) raw granulated sugar
  • 3/4 cup (140g) lightly packed light brown sugar
  • 1 large egg, room temperature (weighing approx. 55g in shell)
  • 1 tsp vanilla extract 
  • 1 cup (150g) plain all purpose flour
  • 1/2 cup (50g) dutch process cocoa powder, if you don’t have access to dutch-process, you can use regular unsweetened cocoa powder  
  • 1 tsp (7g) baking soda
  • 1 cup (180g) plain dark chocolate block, roughly chopped, I use cadburys baking dark chocolate, Lindt is also good

Instructions

  1. Melt butter then set aside to cool for 10-15 minutes until close to room temperature but not starting to set again. 
  2. Pour butter into a large mixing bowl. Add both sugars, whisk until well combined and a light thick mixture forms with no lumps of sugar remaining, about 30-40 seconds. 
  3. Add egg and vanilla, whisk until well combined and mixture is smooth. 
  4. Sift over flour, cocoa and baking soda. Fold and mix until well combined and a soft cookie dough begins to form, it will be thick, ensure not to over-mix. 
  5. Add chopped chocolate and fold until combined throughout the dough. 
  6. Transfer bowl with cookie dough inside to the refrigerator and chill for 30 minutes. 
  7. Whilst dough is chilling, preheat oven to 180ºC (350ºF). Line a large flat baking tray with parchment paper, set aside. 
  8. Remove dough from fridge and pick up 2 level tablespoons of dough, weighing approx. 40g-45g and roll into a ball. Place onto lined tray, leaving as balls, do not flatten.
  9. Repeat with remaining dough, leaving enough space  between each cookie on tray to allow for spreading, about 10cm (4 inches) between each cookie, also leaving a gap between the cookies and the edge of the tray. You will have to bake your cookies in batches if you have one tray. 
  10. Bake for 8 minutes then remove cookies from the oven and tap the tray on your bench top or a wooden board 3 times to help deflate/flatten the cookies a little. Immediately return to the oven and bake for a further 2 minutes until cracks have formed on top and they’re set around the edges. The middles will still look slightly under-baked, it’s ok to remove them as they will continue to bake on the tray whilst they cool. Ensuring not to over-bake them helps achieve a soft and slightly fudgy middle. 
  11. Remove from oven and tap tray again on your bench top/board 2 times to deflate. Allow cookies to cool on tray for 10 minutes. 
  12. Carefully transfer cookies to a wire rack to cool completely. Or allow for them to firm up a little then enjoy a warm cookie whilst the choc chunks are still gooey! 
  13. Store in an airtight container, in a dark dry pantry for 1 week. 
  14. Enjoy!