Ingredients

2 large eggs
100 grams (0.5 cups) sugar
180 grams (6 ounces) dark chocolate
40 grams (3 tablespoons) unsalted butter
0.5 teaspoon vanilla extract
50 grams (0.5 cups) all-purpose flour
50 grams (2 ounces) milk chocolate
We recommend:
For granulated sugar:
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For dark chocolate:
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For unsalted butter:
Prime Kevala Cashew Butter 7 Lbs Pail
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For vanilla extract:
Prime 50 Organic Madagascar Vanilla Beans. Whole Grade A Vanilla Pods for Vanilla Extract and Baking
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For all-purpose flour:
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For milk chocolate:
Prime Betty Crocker Favorites Super Moist Milk Chocolate Cake Mix, 13.25 oz. (Pack of 12)
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Instructions

Step 1

Melt the dark chocolate and butter together, then let it cool to a warm but not hot temperature.
In a mixing bowl, beat the eggs with sugar and vanilla extract until the mixture is light and fluffy.
Slowly pour the melted chocolate mixture into the egg mixture, mixing well. Gradually add the flour and mix until combined.
Chop the milk chocolate into small pieces and fold it into the dough.
Drop dough onto a parchment-lined baking sheet, leaving space between each cookie.
Bake at 180°C (350°F) for about 10-12 minutes. Optionally, garnish with more chocolate on top once baked.

Servings

These chocolate chunk cookies are an absolute hit at any gathering or as a snug evening treat. **Serve them warm** 🍫 with a glass of cold milk to balance the rich chocolate flavors. If you're planning a picnic, pack these cookies in an airtight container to maintain their chewy texture.

For a more indulgent twist, **pair the cookies with a scoop of vanilla ice cream** 🍦. The combination of warm cookies and cold ice cream is irresistible. Want to elevate your afternoon tea? Arrange the cookies on a fancy platter with a variety of other pastries and watch them disappear!

Don't forget to snap a photo 📸 and share your cookie creations with friends and family. These cookies are *so photogenic*, they might just earn you a few extra likes on social media!

Equipment

Mixing Bowl

A medium-sized bowl is perfect for mixing ingredients. Make sure it's large enough to comfortably combine all ingredients without making a mess.

We recommend:
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Hand Mixer or Stand Mixer

A mixer can make things much easier when combining sugar and eggs, ensuring that the mixture turns light and fluffy.

We recommend:
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Spatula

Silicone spatulas work great for folding in chocolate chunks and transferring dough onto baking sheets.

We recommend:
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Baking Sheet

Use a parchment-lined baking sheet to prevent cookies from sticking and for easy cleanup.

We recommend:
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Cooling Rack

Allows cookies to cool evenly after baking, so they retain their shape and texture.

We recommend:
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Variations

Want to enjoy these cookies even if you have dietary restrictions? **Here are some easy swaps** to make them fit your needs without sacrificing flavor:

Gluten-Free Variation 🌾🚫:

Replace the all-purpose flour with a gluten-free flour blend. Make sure to choose one that includes xanthan gum or add 1/4 teaspoon yourself to help with binding.

Vegan Variation 🥕✌:

Replace the eggs with a flaxseed and water mixture (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg). Use vegan butter and opt for dairy-free chocolate instead of the regular kind.

With these tweaks, everyone can enjoy these mouth-watering cookies, whether they’re gluten-free or following a vegan diet!

Faq

  • Do I need to use a parchment-lined baking sheet?

    Yes! Using parchment paper prevents sticking and makes cleanup a breeze.

  • Can I use milk chocolate instead of dark chocolate?

    Absolutely! Feel free to use whichever chocolate you prefer or mix them for a unique flavor.

  • What can I do if my dough is too sticky?

    If the dough is too sticky to handle, chill it in the refrigerator for 15-30 minutes.

  • How can I make my cookies chewier?

    For chewier cookies, slightly underbake them. They should still be soft in the center when you take them out of the oven.

  • Can I freeze the dough for later?

    Yes, you can freeze the dough. Shape it into balls, place them on a tray to freeze, then transfer to a bag. Bake from frozen with a few extra minutes added to the baking time.

  • How do I know when the cookies are done?

    The cookies are ready when the edges start to turn golden brown, but the center remains soft. They'll continue to set as they cool on the baking sheet.

Nutrition facts

Mega Chocolaty Brownie Cookies
Recipe Yield:12 cookies
Calories:Approximate calories per cookie
Calories (Min - Max):120 - 150
Total Fat:7g
Saturated Fat:4.5g
Protein:2g
Total Carbohydrate:15g
Total Sugars:10g