Best Ever Chocolate Chunk Cookies
Chocolate chunk cookies are a rich twist on classic chocolate chip cookies, made with chunks of chocolate instead of chips. The larger pieces melt more freely, creating gooey pockets of chocolate throughout the cookie.
Double chocolate, double the fun sprinkled in with black tea leaves!
Did you know 84% of American take their tea black? WOW! AND black tea rules the tea world with its benefits not just for mental health or powerful antioxidant, but for oral health! That is right, black tea is amazing for your mouth! I’ll leave the science talk behind and get to the cookies!
I placed the leaves in a mini food processor to finely ground the leaves, this way no big chunks are involved except the chunks of dark chocolate!
You can have your tea and eat it too!
For the chocolate chunks, I rough chopped a baking bar. A baking bar is complete different than chips due to its process in the making. It is made for melting and that is when you get those chocolate pools you see in the photo!
I place the chunk in the mixture and on top right before they go in the oven. That is also how they do it in those pretty magazine cover photos 😉
If you love indulgent cookies like this, try these Dark Chocolate Peanut Butter Cookies
Lastly, if you are using a hand mixer, always start out on slow speed when combining flour into wet ingredients so the flour doesn’t create a cloud of dust!
Eat more cookies,
Stacie
Why You'll Love This Best Ever Chocolate Chunk Cookies
- Thick, chewy centers with crisp edges
- Loaded with melty chocolate chunks
- Rich, bakery-style flavor
- Easy to make with simple ingredients
- Perfect for dessert or gifting
For another cookie favorite, try these Sugar Cookies
Key Ingredients You'll Need
- 2 cups Bob’s Red Mill Baking 1:1 Flour*
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon espresso powder
- 1 teaspoon black tea leaves, finely ground
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup dark brown sugar, packed
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cup dark or bittersweet chocolate, chopped**
How to Make Best Ever Chocolate Chunk Cookies
- Pre-heat oven to 350 degrees F. Line baking sheet with parchment. Set aside.
- In a medium bowl, combine flour, cocoa powder, baking soda, salt espresso powder, and leaves together.
- In a standing mixer or using a hand mixer on medium speed, beat butter, sugar, brown sugar, vanilla extract, and eggs together.
- In 2-3 batches, combine flour into wet mixture.
- Fold in half the chocolate into the mixture.
- Roll into 1-1/2 inch balls, flatten the top a 1/4 way down and gently press chocolate chunks in to each cookie. 6 or 8 to a sheet depending on the size of your ball. I like these giant so I make them bigger.
- Bake 9-10 minutes for giant cookies. 8-9 minutes for smaller cookies.
- Remove pan from oven, allow cookies to set on baking sheet for 1 minutes. The residual heat continues to bake the center.
- Repeat until all dough is gone.
- Store in zip-lock or air tight container. If freezing, let cool completely and wrap in plastic wrap then store in zip-lock or air tight container.
*Substitute for all purpose flour or whole wheat, 1:1 ratio.
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For another chocolate dessert, try these Peanut Butter Stuffed Brownies
Stacie’s Tricks & Tips
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Use chopped chocolate bars for better melt
-
Chill dough for thicker cookies
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Do not overbake for soft centers
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Sprinkle sea salt on top for flavor contrast
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Use a mix of dark and milk chocolate
For a professional bakery look with easy cleanup, Caraway Home is my go-to choice. Grab yours here and use code STACIE for a festive saving!
For more baking techniques, explore
Frequently Asked Questions
What are chocolate chunk cookies?
Chocolate chunk cookies are cookies made with chunks of chocolate instead of chips, creating a richer, meltier texture and more intense chocolate flavor.
What’s the difference between chocolate chips and chunks?
Chocolate chips are designed to hold their shape, while chunks melt more easily, resulting in gooier cookies with larger chocolate pockets.
Why are my cookies flat?
Cookies may spread too much if butter is too warm or if there’s not enough flour. Chilling the dough helps prevent spreading.
How do I make cookies thicker?
Chill the dough before baking and use slightly more flour to create thicker cookies.
Can I use chocolate chips instead of chunks?
Yes, but the texture will be different since chips don’t melt as much as chunks.
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