Dark Chocolate Chunk Cookies

From time to time I like to pull the old recipe box out of the cupboard to see if I can find some inspiration. This box is the home to many of our old family recipes – most coming from my Grandmother and Great Grandmother who were especially good bakers.

Back before the internet, these old recipe cards were our “go to” when it came to making meals and desserts and I was curious as to how they would stack up. One of the first recipes I came across was my Great Grandmother’s recipe for chocolate chip cookies. I still remember the amazing smell of these cookies pretty much each time we visited.

Although I’ve “modernized” this recipe slightly – substituting in dark chocolate for chocolate chips and butter for margarine – it has definitely stood the test of time. It is sure to become a favourite for cookie and chocolate lovers alike.

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Prep Time 40

Cook Time 15

Total Time 55

Servings: 24

Course: Dessert

Cuisine: Global

Calories: 122

Ingredients Equipment Method Notes

Ingredients

1 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup salted butter softened
1 large egg
1/2 tsp Kosher salt
1 tsp vanilla
1 tsp baking soda
100 g dark chocolate chunks

Equipment

large baking sheet
parchment paper
stand mixer (or hand mixer)
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Chop the dark chocolate into small chunks, measure and separate all ingredients.

Cooking + Assembly

Add all ingredients – with the exception of the dark chocolate chunks – to the bowl of a stand mixer and mix on medium speed until fully blended and a smooth dough has formed.
Add the chocolate chunks and mix on low speed for an additional 1 minute.
Remove cookie dough from the bowl and roll into a long cylinder on a piece of parchment paper. Wrap the dough and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Remove from the fridge and cut the dough into equally-sized pieces. Roll into small balls and place on a large, parchment-lined baking sheet, pressing down to flatten the ball somewhat. Place into the oven and bake for 15 minutes.
Move the cookies to a cooling rack and let cool before serving.

Notes

I’ve used a 100g bar of Lindt 85% dark chocolate (chopped into chunks) for the this recipe, but this can be replaced with regular chocolate chips or a different kind of chocolate (e.g. milk chocolate).
Sprinkle with a pinch of salt flakes or sea salt before cooking in order to enhance the flavour even further.
If you don’t have 30 minutes to wait for the dough to cool in the fridge you can always pop it in the freezer for a few minutes instead.

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Dark Chocolate Chunk Cookies