a chocolate chunk cookie cut in half to showcase the inside of the cookie

Chocolate Chunk Cookies

Is there anything better than a homemade warm chocolate chip cookie? Only one thing. A warm chocolate CHUNK cookie. For years my mom has been making chocolate chip cookies and after many attempts, she has perfected them. Chocolate Chunk Cookies are gooey, and extra chocolatey because instead of chocolate chips she uses big chunks of Italian chocolate!

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Chopped chunks of chocolate

Taste the difference

Using chocolate chunks is the biggest secret in the chocolate chunk cookie recipe. Using a good quality chocolate is just as important. With so many chocolate chip cookie recipes out there, you can really taste the difference at first bite. These cookies might very well be your go to dessert of choice when asking yourself “What do I bring to the party next week?”.

The main ingredient in the cookies are chunks of chocolate. Not all chocolate is created equal. I spent three years working for an Italian chocolate company called Baratti & Milano. This is where I learned the magnitude of importance of why ingredients really matters. Check out my post 5 Reasons Why Italian Chocolate Is The Best to go a little more into the research of chocolate and how its made! For this recipe we used Ghirardelli chocolate baking bars, still our favorite brand after Baratti & Milano which is currently not being sold in the U.S.

Biscotti al Cioccolato

Recipe by Bianca DeMasi Course: Dessert

Ingredients

  • 9 oz. Italian chocolate baking bar roughly chopped into 1 inch chunks (255gr)

  • 2 1/2 oz. Milk chocolate cooking bar (70gr)

  • 3/4 cup granulated sugar (150gr)

  • 3/4 cup firmly packed light brown sugar (165gr)

  • 2 cups all purpose flour (310gr)

  • 1 tsp baking soda

  • 1/2 tsp kosher salt

  • 2 large eggs (room temperature)

  • 1 tsp. Pure vanilla extract

  • 1 cup unsalted butter at room temperature (225gr)

Directions

  • Mix flour, salt and baking soda in a medium bowl and set aside
  • Lightly beat the eggs and vanilla in a separate small bowl
  • In a standing mixer, fitted with paddle attachment, cream butter and sugars until very light and fluffy (about 6-9 minutes) stopping mixer to scrape down sides of bowl every minute or so.
  • Turn mixer to low speed and slowly add the egg/vanilla mixture. Turn the mixer speed to medium and beat for an additional 2-3 minutes, stopping to scrape down bowl at least two times.
  • In the interim add the chopped chocolate to the flour mixture and stir gently to mix.
  • Add the flour mixture to the butter/egg/sugar mixture and pulse low until ingredients are combined.  Do not over mix or you will lose the chocolate chunk texture.
  • Finish combining the mixture with a spatula or your hands until everything is homogeneous
  • Scoop out your cookie according to your preferences.  You can do this with a scoop. Use a small scoop for smaller cookies or a larger one for larger cookies.  The cooking instructions are for larger cookies (see picture) if you decide to make smaller cookies cook for two minutes less.
  • Place the cookies, about 3 inches apart, on a parchment paper lined baking pan (you will need two pans) and place in the freezer until frozen through. 
  • Preheat oven to 375 degrees and place cookies (frozen) into hot oven. Bake for 9-10 minutes or until edges are brown.  (If you prefer to not bake all the cookies at once you can freeze any additional cookies in an airtight container for up to one month.
  • Take cookies out of oven and let sit for 5 minutes before transferring to a cooling rack & enjoy!

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