When I first tried making a Dark Chocolate Chunk Cookie without brown sugar, I was surprised by the distinct flavor profile it offered. By removing brown sugar, the cookies maintain a crisp texture, allowing the dark chocolate to truly shine. I found that the indulgence of each bite was unlike any other cookie I had baked before. If you’re curious about how to create this unique treat, keep on with me.
What kind of recipe is it?
The Dark Chocolate Chunk Cookie is a decadent treat perfect for cookie aficionados and chocolate lovers alike. This delightful recipe combines rich, high-quality dark chocolate with a buttery, soft, and chewy cookie base, creating a perfect balance of flavors.
Its special feature lies in the generous chunks of chocolate that melt beautifully during baking, providing an indulgent experience in every bite. Ideal for special occasions or just a sweet craving, these cookies are a wonderful way to elevate any dessert spread.
Preparation Time
| Category | Details |
|---|---|
| Difficulty of the Recipe | Moderate |
| Preparation Time | 15 minutes |
| Cooking Time | 12-15 minutes |
| Total Time | 27-30 minutes |
| Number of Servings | 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/4 cups (280g) |
| Unsweetened cocoa powder | 1/2 cup (50g) |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, softened | 1 cup (226g) |
| Granulated sugar | 3/4 cup (150g) |
| Brown sugar, packed | 3/4 cup (165g) |
| Vanilla extract | 1 teaspoon |
| Large eggs | 2 |
| Dark chocolate chunks | 1 1/2 cups (250g) |
This table provides a clear breakdown of the ingredients required for preparing dark chocolate chunk cookies, including the specific quantities needed for each ingredient.
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large and medium) | For mixing dough and combining ingredients. The large bowl is ideal for combining dry ingredients, while the medium bowl can be used for wet ingredients. | Any large deep bowl or container can work. |
| Measuring cups (dry and liquid) | Ensures accurate measurement of ingredients. Dry cups are used for flour and sugars, while liquid cups are for wet ingredients like butter and eggs. | Use a standard cup measure with a scale for weight conversion. |
| Measuring spoons | For measuring small quantities of ingredients such as baking soda and vanilla extract. | Use a standard teaspoon/tablespoon from your kitchen. |
| Stand mixer or hand mixer | Facilitates effortless mixing of butter and sugars until light and fluffy. A stand mixer is great for larger batches. | Stirring manually with a wooden spoon may work, but it takes more effort. |
| Rubber spatula | Useful for scraping down the sides of the mixing bowl and for folding in chocolate chunks evenly. | A wooden spoon can be used, but it may not scrape as effectively. |
| Wooden spoon | Suitable for mixing ingredients and can also be used for folding dough without damaging it. | A sturdy silicone spatula can serve as an alternative. |
| Baking sheets (2-3) | Provide surface area for placing cookies before baking; multiple sheets allow for batch baking. | Any flat, oven-safe tray can work in a pinch. |
| Parchment paper or silicone mats | Prevent cookies from sticking to the baking sheet, promoting easy removal and cleanup. | Lightly oiling the baking sheet can be a temporary substitute. |
| Cookie scoop or spoon | Helps in portioning cookie dough evenly for uniform cookie size, ensuring even baking. | A tablespoon or regular spoon can be used to scoop dough. |
| Cooling rack | Allows cookies to cool evenly and prevents them from becoming soggy by allowing air circulation. | A plate or countertop can be used, although it may not cool as well. |
| Oven thermometer | Checks that your oven is at the correct temperature for baking cookies, ensuring optimal results. | If you don’t have one, preheat the oven for longer or familiarize yourself with your oven’s tendencies. |
This table provides an overview of essential kitchen equipment for making dark chocolate chunk cookies, along with their purposes and budget-friendly alternatives.
Cooking Steps
1. Gather all ingredients and tools listed. Prepare a large mixing bowl and a medium mixing bowl, as well as measuring cups and spoons, a stand mixer (or hand mixer), rubber spatula, wooden spoon, baking sheets (2-3), parchment paper or silicone mats, cookie scoop, and cooling rack.
2. Preheat the oven to 175 °C (350 °F) and position the racks to the middle.
3. Line the baking sheets with parchment paper or silicone mats to prevent sticking.
4. In the large mixing bowl, whisk together 200 g (1.5 cups) all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Set aside.
5. In the medium mixing bowl, add 115 g (1/2 cup) unsalted butter, softened to room temperature.
Use the stand mixer fitted with the paddle attachment to beat the butter on medium speed until creamy (about 1 minute).
6. Gradually add 150 g (3/4 cup) granulated sugar and 160 g (3/4 cup) packed brown sugar to the mixer. Beat on medium-high speed until the mixture is light and fluffy (around 3-4 minutes).
7. Reduce the speed to medium and add 1 large egg and 1 tsp pure vanilla extract. Beat until combined, scraping down the sides as necessary.
8. Gradually add the dry ingredients from the large bowl to the wet mixture in the medium bowl. Mix on low speed until just combined, ensuring not to over-mix the dough.
9. Fold in 200 g (1 cup) dark chocolate chunks with the rubber spatula until evenly distributed throughout the dough.
10. Using the cookie scoop, portion out the dough onto the prepared baking sheets, placing each scoop about 5 cm (2 inches) apart to allow for spreading.
11. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers look slightly underbaked.
The aroma should be rich and chocolatey.
12. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Transfer the cookies to a cooling rack to cool completely.
13. Allow cookies to cool for at least 20 minutes on the cooling rack before serving for optimal texture — they should have a slightly soft and chewy center.
14. For any remaining dough, repeat steps 10-13 until all dough has been baked.
Store any unbaked dough in the refrigerator for up to 72 hours or freeze for longer storage.
Variations
- Nutty Dark Chocolate Chunk Cookies: Add 100 g (1 cup) chopped walnuts or pecans to the dough for added crunch and flavor.
- Coconut Chocolate Chip Cookies: Stir in 75 g (1 cup) shredded unsweetened coconut for a tropical twist.
- Peanut Butter Dark Chocolate Cookies: Replace 50 g (1/4 cup) of the unsalted butter with 100 g (1/2 cup) creamy peanut butter for a nutty flavor.
- Gluten-Free Dark Chocolate Cookies: Substitute all-purpose flour with 200 g (2 cups) gluten-free all-purpose flour blend for a gluten-free option.
- Dairy-Free Dark Chocolate Cookies: Use 115 g (1/2 cup) coconut oil or vegan butter instead of unsalted butter, and ensure chocolate chunks are dairy-free.
- Vegan Dark Chocolate Chunk Cookies: Replace the egg with 1 mashed ripe banana or 60 g (1/4 cup) unsweetened applesauce and use a plant-based butter alternative.
- Seasonal Pumpkin Spice Cookies: Add 100 g (1/2 cup) pumpkin puree and 1 tsp pumpkin pie spice for a cozy, autumnal flavor.
- Chewy Maple Dark Chocolate Cookies: Substitute granulated sugar with 120 ml (1/2 cup) maple syrup and reduce flour to 175 g (1.25 cups) to create a chewy texture.
Tips on plating and presentation
After experimenting with various delicious variations of dark chocolate chunk cookies, presenting them beautifully can enhance their appeal even further.
I love using simple plating techniques, like layering cookies on a rustic wooden board or a decorative plate. To elevate the look, I often add cookie garnishes like a sprinkle of sea salt or fresh mint leaves, making each serving feel special.
What other dishes can I pair it with?
There’s something irresistible about pairing dark chocolate chunk cookies with complementary dishes that enhance their rich flavor.
I love enjoying these cookies with a scoop of cookie ice cream; the creaminess perfectly balances the chocolate.
For a delightful coffee pairing, I often brew a rich espresso, which brings out the cookie’s depth and makes every bite feel indulgent.
You’ve got to try it!
What drinks can I pair it with?
When I enjoy a dark chocolate chunk cookie, I often find that the right drink can elevate the experience even more.
For a delightful pairing, I love a bold red wine or even a rich port. If you prefer something non-alcoholic, try a smooth oat or almond milk alternative.
Both options beautifully complement the cookie’s deep flavors and indulgent texture.
Frequently Asked Questions
Can I Use Milk Chocolate Instead of Dark Chocolate?
Absolutely, you can use milk chocolate! I love its creamier texture and sweetness. Just remember, it won’t have the same depth as dark chocolate, but it offers delicious benefits and a different chocolate flavor experience.
How Should I Store Leftover Cookies?
I store leftover cookies in airtight containers to keep them fresh. If I need to save them longer, I use freezing tips: wrapping them well and placing them in the freezer for future treats!
Are There Gluten-Free Options for This Recipe?
Yes, there are gluten-free options! I often use almond flour or coconut flour as gluten substitutes. Experimenting with these ingredients yields delicious cookie variations without compromising flavor. You’ll love the results, trust me!
Can I Add Nuts for Extra Texture?
Absolutely! I love adding walnuts for a delightful crunch. They enhance texture and provide healthy fats. Plus, almonds offer their own benefits, improving the overall flavor profile. Go for it; you won’t regret it!
How Can I Make These Cookies Softer?
To make my cookies softer, I adjust the baking time, reducing it slightly. I also chill the cookie dough for at least 30 minutes; that really helps maintain a chewy, soft texture in the final bake.