Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on paper towels or on wire racks (again on a layer of paper.
If the cookies make it past the first day, store them in airtight containers for up to three days (or freeze them.) Make sure to put (paper wax or parchment) between the layers.
**You can substitute chocolate chips for the chunks. I am partial to using dark or bittersweet chocolate instead of milk chocolate.
Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on paper towels or on wire racks (again on a layer of paper.
If the cookies make it past the first day, store them in airtight containers for up to three days (or freeze them.) Make sure to put (paper wax or parchment) between the layers.
**You can substitute chocolate chips for the chunks. I am partial to using dark or bittersweet chocolate instead of milk chocolate.
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