Dark Chocolate Chunk Cookies

In my opinion, there isn’t a chocolate more sinfully pleasing for a cookie than dark chocolate.  It’s the perfect combination of sweetness with the sugar, both white and brown, and decadent dark chocolate.

Photography Credit: Britt Rene Photo

 These last three photos were taken by the fabulous photographers that were at the Not Wedding.  I love how differently each photographer was able to capture the dark chocolate chunk cookies.  Make sure to click on their links to check out all of their beautiful work.

Photography Credit: Natalie Bray Photography

These cookies are a couple of The Sunday Sweet’s loyal customers favorite cookie.  Now that’s sayin’ something!

Photography Credit: Hybrid Photography

They were a huge hit at the Not Wedding last month. 

I love tying them with baker’s twine.  I think it’s adorable!

Photography Credit: Mala Hyder Photography

I’m so excited to share this recipe with you! 

Dark Chocolate Chunk Cookies

Yield: About 40 cookies

Prep Time: 30 min

Cook Time: 11-12 min

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8 ounce) block dark chocolate, coarsely chopped

Directions:

Preheat oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Shift together the flour, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer. Cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a spatula. Beat in the vanilla and the eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.

I like to use a small cookie scoop to scoop out the dough and then roll it into a ball with my hands. Place them about 2 inches apart onto the prepared cookie sheets. Bake for about 11 minutes and if you like the crispy anywhere from 12-13 minutes.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining cookie dough.