Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (60g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chunks
  • 1 cup (170g) dark chocolate chunks
  • 1/2 cup (85g) milk chocolate chunks (optional)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Fold in the semi-sweet, dark (and milk, if using) chocolate chunks.
  6. Cover the dough and chill in the refrigerator for at least 1 hour, or preferably longer (up to 24 hours).
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft. Don't overbake!
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely (or enjoy them slightly warm).