Dark Chocolate Chip Cookies
Equipment
- 2 Baking sheet
- 1 Stand mixer or hand mixer
- 2 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Cookie scoop or tablespoon
- 1 Wire rack
- 4 sheet parchment paper
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 1/2 cup dark chocolate chips 60–70% cacao
- 1/2 cup dark chocolate chunks optional
- 1/2 cup chopped toasted pecans optional
- 1 tablespoon milk optional, if dough is too stiff
- flaky sea salt for topping optional
Instructions
- Line baking sheets with parchment paper and preheat the oven to 350°F (175°C).
- Whisk flour, baking soda, baking powder, and salt together in a medium bowl.
- Cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla until smooth.
- Add the dry ingredients to the wet on low speed and mix just until combined, scraping the bowl as needed.
- Fold in dark chocolate chips, dark chocolate chunks, and pecans until evenly distributed.
- If the dough seems dry or crumbly, mix in milk 1 teaspoon at a time until it comes together softly.
- Scoop 1 1/2 tablespoon portions of dough onto prepared sheets, spacing 2 inches apart.
- Chill the scooped dough on the sheets in the fridge for 30 minutes.
- Bake one sheet at a time for 9–11 minutes until edges are set and centers look slightly underbaked.
- Immediately sprinkle with flaky sea salt if using and let cookies cool on the sheet for 5 minutes.
- Transfer cookies to a wire rack to cool completely before serving.
Notes
Chilling helps control spread and intensifies flavor, but if you’re short on time, freeze scooped dough for 10 minutes instead. Pull cookies when the centers still look a touch glossy to ensure a soft, chewy interior after cooling. For thicker cookies, use cold butter and extend the chill to 1 hour; for thinner, chewier cookies, reduce flour by 2 tablespoons. Swap part of the chips for chopped bar chocolate to create puddles and striations. Bake to your oven: if bottoms brown too fast, double-pan or reduce temp by 15°F. Dough freezes well for 2 months; bake from frozen, adding 1–2 minutes.
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