For many years, I proclaimed myself as “not a chocolate person.” To which most people would raise their eyebrows in shock, because who in their right mind doesn’t like chocolate? I just never really got it. Growing up, I always ate Twizzlers at the movie theaters and loved Dots and gummy bears, but chocolate was never my thing, until recently. I started eating dark chocolate after seeing bars of inexpensive dark chocolate at Trader Joes. I was hooked! Give me the most bitter chocolate you have, and I’m happy. I just can’t stand milk chocolate.
So I made this better than the regular chocolate chip cookie recipe for the books. This one is full of chopped dark chocolate and sprinkled with sea salt for good measure. Plus, they’re gigantic cookies! Use an ice cream scoop to make these, and you won’t have to feel guilty for eating cookies, since you only had one. Let’s get started on this recipe.
Start by chopping your dark chocolate into chunks and set aside. In a large mixing bowl, add your softened butter and both sugars, mixing with an electric mixer until creamy. Add the vanilla, egg and yolk one at a time mixing after each. In a medium bowl, mix together the flour, baking powder, and baking soda with a whisk. Pour a little at a time into the butter mixture mixing between additions until it’s all incorporated. Add the chocolate and mix one more time. The dough will be pretty stiff.
Using an ice cream scoop, scoop six cookies at a time onto a parchment lined baking sheet.
Bake for 18 minutes or until cookies are browned at the edges. Remove from the oven and let cook for five minutes before eating.
These would also be great with walnuts added!
- 1 cup softened butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla
- 1 egg plus one egg yolk
- 1 tsp baking soda
- 1 tsp baking powder
- 2¾ cups flour
- 300 grams dark chocolate, chopped
- sea salt for sprinkling
- Preheat oven to 350 F. In a large mixing bowl add the butter and sugars. Mix with an electric mixer until creamy. Add the vanilla, egg and yolk. Mix another minute. Scrape down the sides and mix again briefly.
- In a medium mixing bowl add the baking soda, baking powder, and flour. Whisk together to combine. Pour a little at a time into the butter mixture, mixing between additions. Scoop cookies out with an ice cream scoop onto a parchment lined baking sheet, leaving 3-4 inches between cookies, and only baking six at a time. They will flatten and spread out. Sprinkle lightly with sea salt on each cookie. Bake for 15-18 minutes or until cookies are browned. Remove and let cool 5 minutes before serving.