Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 3/4 cup (65g) Dutch-processed cocoa powder
  • 1 1/4 cups (160g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • 1/2 cup (85g) bittersweet chocolate chunks

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, beat the softened butter and both sugars together on medium-high speed until the mixture looks pale and fluffy (about 2-3 minutes).
  2. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. Sift the cocoa powder, flour, baking soda, and salt directly into the wet ingredients. Mix on low speed just until the streaks of flour disappear.
  4. Gently fold in the semi-sweet chips and bittersweet chunks using a spatula.
  5. Using a cookie scoop, drop rounded mounds of dough onto parchment-lined sheets, spacing them 2 inches apart.
  6. Bake for 9 to 11 minutes. Remove them when the edges are set but the centers still look slightly soft and underdone.
  7. Let the cookies cool on the baking pan for 10 minutes before transferring them to a wire cooling rack.