Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour, spooned and levelled
  • ¾ cup (75g) Unsweetened Dutch-Processed Cocoa Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup (226g) Unsalted Butter, softened to room temperature
  • 1 cup (200g) Light Brown Sugar, packed
  • ½ cup (100g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup (170g) Semi-Sweet Chocolate Chips
  • 1 cup (170g) Dark Chocolate Chunks (60-70% cacao)

Instructions:

  1. Combine Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  2. Cream Fats & Sugars: In the mixer bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes). Scrape down the sides.
  3. Incorporate Eggs & Vanilla: Add eggs one at a time, beating well after each addition, then mix in vanilla extract until just combined.
  4. Mix in Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed. Mix only until just combined; do not overmix.
  5. Fold in Chocolate: Gently fold in both types of chocolate chips/chunks using a rubber spatula.
  6. Chill the Dough (Crucial Step): Cover the bowl tightly and refrigerate the dough for a minimum of 1 hour.
  7. Preheat & Prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop & Bake: Scoop dough into uniform balls (about 3 tablespoons each) and place them 2 inches apart on the prepared sheets.
  9. Bake for 10–12 minutes. The edges should look set, but the centre should still look slightly soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes to set up, then carefully transfer them to a wire rack to cool completely.