Ingredients:

  • 1 cup (2 sticks/226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • ¾ cup (64g) unsweetened cocoa powder
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) salt
  • 1 cup (170g) dark chocolate chunks
  • 1 cup (170g) milk chocolate chunks

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. Gently fold in the dark chocolate chunks and milk chocolate chunks.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
  7. Preheat oven to 350°F (175°C).
  8. Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper, leaving space between each cookie.
  9. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  10. Let the chocolate cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.