Chewy Chocolate Chunk Cookies

Chewy Chocolate Chunk Cookies are pure chocolate nirvana. The rich chocolate dough is studded with chunks of milk and white chocolate in every chewy, delicious bite.

About this recipe

Mailing chocolate in care packages is restricted to cold weather months. For military care packages headed to the Middle East or the Persian Gulf, that eliminates chocolate May through October!

After six months of banishing chocolate from my care package baking, Chewy Chocolate Chunk Cookies are a recipe that celebrates the arrival of cooler weather. Now care packages, as well as cookie jars, can be filled with chocolate comfort!

I used poetic license to temporarily change the name of this super chocolaty treat for a Harry Potter care package. In the package, the cookies are labeled, “Anti Dementor Chocolate Bar Cookies”.

In the Harry Potter series, Professor Lupin gives Harry chocolate after his Dementor encounter. Madam Pomfrey also uses chocolate as a Dementor antidote in the Hospital Wing.

Dementors suck the hope and happiness out of their surroundings. The cocoa in chocolate causes our brains to release serotonin, which makes us feel happier.

As an antidote or as a snack, these cookies definitely promote happiness. Bake and share Chewy Chocolate Chunk Cookies for a delicious mood boosting treat.

Ingredients

Directions

1. This dough requires chilling for a minimum of 3 hours before baking.
2. In a medium mixing bowl, whisk together the flour, cocoa, baking soda, salt, and espresso powder. Set aside.
3. In the bowl of an electric mixer, cream together the butter and sugars until light (about 3 minutes).
4. Beat in the eggs, one at a time. Mix in the vanilla.
5. Gradually add the flour mixture until just combined.
6. Set aside a small handful of the white and milk chocolate chunks for decorating. Fold the remaining chocolate chunks into the dough.
7. Cover with plastic wrap and refrigerate to firm the dough, for at least 3 hours (up to 3 days).
8. WHEN READY TO BAKE: .
9. Use a 2 tablespoon scoop to portion the dough into balls and place 2” apart on a parchment lined baking sheet.
10. Gently press a few of the reserved chocolate chunks onto the top of each dough ball.
11. Bake at 350° F for about 11 minutes or until set. 

Tips

1. For cookies that are all the same size and shape, use a cookie scoop. The cookies will all contain the same amount of dough and will all cook evenly.
2. If for some reason a cookie looks less that perfectly round, use the edge of a spatula to gently push the edges of the cookie into place immediately after removing from the oven, when it will be soft and pliable.
3. For eye appeal, set aside some of the chocolate chunks. Instead of mixing the chunks into the dough, add a few on top of each cookie before baking. The flavor is exactly the same whether a chocolate chunk is inside the cookie or on top, but who can resist a cookie covered in pools of melted chocolate?

Crispy on the edges and soft in the middle, Chewy Chocolate Chunk Cookies produce audible mmmmm’s from everyone that tries one. Bake a batch for your own chocolate celebration!

Chewy Chocolate Chunk Cookies

These chewy cookies have a rich chocolate dough studded with chunks of milk and white chocolate.

5 from 1 vote

Print Rate

Course: “The Good Cookie” by Trish Boyle

Cuisine: American

Prep Time: 30 minutes

Cook Time: 11 minutes

Chilling time: 3 hours

Total Time: 3 hours 41 minutes

Servings: 34

Calories: 172kcal

Author: Wendy Sondov

Equipment

• medium cookie scoop
• baking sheet

Ingredients

• 1 ½ cups all-purpose flour
• 6 tablespoons Dutch processed cocoa I use Whole Foods 365 brand ethically sourced cocoa powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• 2 teaspoons espresso powder
• 1 cup unsalted butter room temperature
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 7 ounces about ¾ cup white chocolate, chopped into ¼” chunks
• 7 ounces about ¾ cup milk chocolate, chopped into ¼” chunks

Instructions

This dough requires chilling for a minimum of 3 hours (up to 3 days) before baking

• In a medium mixing bowl, whisk together the flour, cocoa, baking soda, salt, and espresso powder. Set aside.
• In the bowl of an electric mixer, cream together the butter and sugars until light (about 3 minutes).
• Beat in the eggs, one at a time. Mix in the vanilla.
• Gradually add the flour mixture until just combined.
• Set aside a small handful of the white and milk chocolate chunks for decorating. Fold the remaining chocolate chunks into the dough.
• Cover with plastic wrap and refrigerate to firm the dough, for at least 3 hours (up to 3 days).

When ready to bake

• Preheat oven to 350° F. Line a baking sheet with parchment paper.
• Using a medium (2 tablespoon) scoop, portion the dough into balls and place 2” apart on the prepared baking sheet.
• Gently press a few of the reserved chocolate chunks onto the top of each dough ball.
• Bake for about 11 minutes or until set. The cookies will still look a little wet and will be soft.
• Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
• Once completely cool, store Chewy Chocolate Chunk Cookies at room temperature in an airtight container for up to 1 week.

Notes

1. For cookies that are all the same size and shape, use a cookie scoop. The cookies will all contain the same amount of dough and will all cook evenly.
2. If for some reason a cookie looks less that perfectly round, use the edge of a spatula to gently push the edges of the cookie into place immediately after removing from the oven, when it will be soft and pliable.
3. For eye appeal, set aside some of the chocolate chunks. Instead of mixing the chunks into the dough, add a few on top of each cookie before baking. The flavor is exactly the same whether a chocolate chunk is inside the cookie or on top, but who can resist a cookie covered in pools of melted chocolate?

Packing tips

Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place snugly in an airtight container or freezer weight ziplock bag.

Nutrition

Calories: 172kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 29mg | Potassium: 67mg | Fiber: 1g | Sugar: 16g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

First published November 5, 2017. Last updated November 21, 2020 with improved images, ingredient images, and information for a better user experience.

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