Ingredients:

  • 1 cup (225g) unsalted butter, chilled and cubed
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, cold
  • 2 tsp (10ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) Dutch-process cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 10 oz (280g) dark chocolate (70% cocoa), hand-chopped

Instructions:

  1. Using a stand mixer or hand mixer, beat the chilled, cubed butter with both brown and granulated sugars on medium-high until combined but not overly fluffy (about 2 minutes).
  2. Add the cold eggs one at a time, beating after each addition. Stir in the vanilla extract until the mixture is smooth and velvety.
  3. Sift together the flour, Dutch-process cocoa powder, baking soda, and salt to remove any lumps.
  4. Gradually add the dry ingredients to the wet mixture on low speed. Mix only until a few streaks of flour remain.
  5. Fold in the hand-chopped dark chocolate chunks using a spatula until evenly distributed.
  6. Cover the bowl and refrigerate the dough for at least 2 hours (or overnight) to hydrate the flour and prevent spreading.
  7. Preheat oven and bake cookies for 10 minutes until the edges are set but the center remains slightly soft.