Chocolate Chunk Cookies
A rich twist on classic chocolate chip cookies, made with chunks of chocolate that melt into gooey pockets throughout. Double chocolate, double the fun, sprinkled in with black tea leaves!
Ingredients
- 2 cups Bob's Red Mill Baking 1:1 Flour or substitute all-purpose or whole wheat flour, 1:1 ratio
- 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
Instructions
- 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 tea 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 half the chocolate into the mixture.
- Roll into 1 1/2 inch balls, flatten the top 1/4 of the way down and gently press chocolate chunks into 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 minute. The residual heat continues to bake the center.
- Repeat until all dough is gone.
- Store in a zip-lock or airtight container. If freezing, let cool completely and wrap in plastic wrap, then store in a zip-lock or airtight container.