Soft Dark Chocolate Chunk Cookies
Gooey, oh-so chocolatey, sinking-your-teeth-into delicious heaven is what this cookie is all about. Good luck stopping at one!
Servings 30 cookies
Calories 147kcal
Ingredients
- 6 tablespoons unsalted butter , room temperature
- ⅓ cup sugar
- ½ cup light brown sugar , lightly packed
- 3 tablespoons honey
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- ½ teaspoon instant espresso powder
- ¼ teaspoon nutmeg , freshly grated
- 1 tablespoon cider vinegar
- 1 large egg , room temperature
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups white whole wheat flour
- 12 ounces good-quality dark chocolate , chopped (about 2 ¼ cups)
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking liners.
- In a large bowl of stand mixer, combine butter, sugars, honey, vanilla, salt, espresso powder, and nutmeg until smooth.
- Beat in vinegar, egg, baking soda, and baking powder.
- On the lowest speed, mix in the flour just until combined then mix in the chopped chocolate.
- Using a tablespoon-size cookie scoop or 2 spoons, drop cookie dough onto prepared sheets about 2 inches apart.
- Bake the cookies for 10-11 minutes, rotating sheets from front to back and top to bottom of oven halfway through.
- Cookies will look light and ‘undone’. That’s perfect! Their appearance may trick you to overbake. Resist!
- Remove from oven and leave cookies on baking sheet to cool 8-10 minutes before transferring them to a rack to cool completely.
- Once cooled, store in an airtight container at room temperature. They get even better the next 2 days, if they last that long. Enjoy!
Notes
*If you use a teaspoon-size scoop, you’ll get about 6 dozen cookies.
Nutrition
Serving: 1 cookie | Calories: 147kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Cholesterol: 12mg | Sodium: 109mg | Potassium: 100mg | Fiber: 2g | Sugar: 10g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 22mg