Bittersweet Chocolate Chunk Cookies
 
Prep time
Cook time
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Bittersweet chocolate chunks, semi-sweet chocolate chips and sea salt in a decadent chocolate chip cookie
Author:
Recipe type: Cookies
Serves: 16
Ingredients
  • 8 ounces unsalted butter (1 cup), at room temperature
  • 10½ ounces packed light brown sugar (1½ cup)
  • 3½ ounces granulated white sugar (1/2 cup)
  • 2 large eggs
  • 1 TBL pure vanilla
  • 1 ounce rolled (old-fashioned) oats (1/4 cup)
  • 13 ounces unbleached flour (3 cups)
  • 1¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 6 ounces semi-sweet chocolate chips (approximately 1 cup)
  • 8 ounces Bittersweet Chocolate chunks (I used 2 (4 ounces each) Ghirardelli bittersweet chocolate baking bars
  • Sea Salt for sprinkling as you like
Instructions
  1. Preheat oven to 375 degrees.
  2. Cream together butter and sugars in mixing bowl. Combine the eggs with vanilla and add to your mixture, mixing just to blend the egg with the sugars and butter.
  3. Add the rolled oats.
  4. Mix together the flour, baking powder, baking soda and salt in a separate bowl. Slowly incorporate the dry ingredients into the wet ingredients.
  5. Stir in the chocolate chips using your hands to finish mixing in.
  6. Cut bittersweet chocolate (total 8 ounces) into chunks using sharp knife. You can use more or less depending on your taste for chocolate! Set aside approximately ¼ of the chocolate to use as topping. Add the chocolate chunks to your batter. I use my hands here to add the chocolate.
  7. Portion 2 oz of dough with a cookie scoop (ice cream scoop) for each cookie or you can use a ¼ cup measuring cup to estimate. Place on parchment lined or silpat lined cookie sheet.
  8. Top each cookie dough ball with 1 to 3 remaining chocolate chunks, just insert the chocolate chunks into the top of each cookie.
  9. Bake in preheated 375 degree oven for 11 to 12 minutes.
  10. Sprinkle with sea salt after taking out of the oven.
  11. Cool for 5 minutes on sheet, then remove to cooling rack. Enjoy!!
Notes
I used Ghirardelli Premium baking bar (Bittersweet chocolate), plus additional semi-sweet chocolate chips with this recipe but you can experiment with bittersweet brands and the amount of chocolate you use. I find the addition of semi-sweet chocolate chips sweetens the cookie enough for my grandkids to enjoy, but all Bittersweet chocolate is delicious also.

If you find your cookies are baking too brown for your taste, just lower the temperature on your oven to 360 degrees and bake a minute or two longer. It really depends on your oven.

You can also chill this dough prior to baking, this will make a thicker cookie, one that flattens out less.
Recipe by Country Cupboard Cookies at https://countrycupboardcookies.com/bittersweet-chocolate-chunk-cookies/