This is a recipe I’ve been working on since I first started baking in high school. I found a recipe somewhere (I can’t even remember at this point) and would make it all the time. One day, I misplaced the recipe and was never able to find it again, so I just started again from memory, making tiny changes each time until I got the rich fudgey-chewy cookie I was looking for. After many years, I think the result is even better that what I started with!
yield: 18 large cookies
1 C Butter, room temp (preferably Plugra)
3/4 C Sugar
1 C Brown Sugar
2 t Vanilla Extract
1/2 t Kosher Salt
2 1/2 C All-Purpose Flour
2/3 C Cocoa Powder
1 t Baking Soda
2 C Dark Chocolate, cut into 1/2” pieces (we use Callebaut because it is DELICIOUS)
1. Preheat your oven to 350 degrees. Line several sheet pans with parchment paper. (You can find these great reusable parchment sheets online)
2. Sift together flour, cocoa powder, salt, and baking soda in a bowl. Whisk together. Set aside.
3. In the bowl of a stand mixer (or with an electric hand mixer), cream the butter and sugars until light and fluffy, about 3 minutes on med high.
4. Add the eggs one at a time and mix until fully incorporated. Add vanilla extract. Scrape the bowl.
5. On low speed, gradually add your dry ingredients and mix until almost combined. You should still see some unincorporated flour.
6. Add in your dark chocolate chunks and mix until just incorporated. Scrape the bowl.
7. Portion into large balls (they should just about fit in your hand with your fingers touching) and spread onto several cookies sheets (you may have to bake in a few rounds depending on your oven size). On a standard half sheet pan, I would place no more than 8 cookies so that they don’t run into each other.
8. Bake for about 10-12 minutes, until they feel set on top but still a bit soft and gooey. Let sit a few minutes then transfer to a cooling rack.