Yield: 3 Dozen Cookies
1 cup plus 2 tbsp (255grams) Unsalted Butter (Room Temperature)
1 cup (200grams) Sugar
1 cup (215grams) Light Brown Sugar
2 Eggs
2 tsp Vanilla Extract
2 1/2 cups (350grams) All Purpose Flour
3/4 cups (60 grams) Unsweetened Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
12 ounces (340grams) Milk Chocolate Chunks
Directions:
1. Preheat Oven to 350F
2. Line two baking sheets with parchment paper
3. Blend butter and sugar together with a handmixer until creamy, light and fluffy.
4. Add one egg at a time and beat well until incorporated. Then add vanilla extract.
5. In another bowl combine flour, cocoa powder, baking soda and salt and whisk.
6. With handmixer on low, slowly add the dry ingredients to the wet ingredients and scrape down the bowl as needed. The batter will be thick.
7. Then chop the chocolate into small chunks and add them to the batter and mix with a spatula to combine.
8. Drop cookie dough using a tablespoon. Bake for 9-12 minutes or until the cookies have puffed a little and the tops are dry. Cool on baking sheet for 5 minutes and then transfer to cooling rack to allow to cool completely.
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