Ingredients:

  • 2 ¼ cups (280g) All-Purpose Flour, spooned and leveled
  • ½ cup (45g) Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 cup (226g) Unsalted Butter, softened
  • 1 cup (200g) Light Brown Sugar, packed
  • ½ cup (100g) Granulated Sugar
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 5 ounces (140g) Dark Chocolate Chunks (60-70% cacao)
  • 4 ounces (115g) Milk Chocolate Chips or Chunks
  • 3 ounces (85g) White Chocolate Chips or Chunks

Instructions:

  1. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  2. In the stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes). Scrape down the sides.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  4. Gradually add the dry ingredient mixture to the wet ingredients on low speed until just combined. Do not overmix.
  5. Gently fold in the dark, milk, and white chocolate chunks using a spatula until evenly distributed.
  6. Cover the dough tightly and refrigerate for a minimum of 2 hours, ideally 24 hours, to deepen flavour and manage spread.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Use a large cookie scoop (about 3 tbsp) to portion dough balls. Place 6 cookies per sheet, ensuring ample space between them.
  9. Optionally, press a few extra chocolate chunks onto the top of each dough ball for presentation.
  10. Bake for 11–14 minutes. Cookies should look slightly set on the edges but remain puffy and slightly underdone in the centre.
  11. Let cookies rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.