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They are intensely chocolaty, soft and delicious. This was one of those accidental recipes. I was short of brown sugar and out of chocolate chips and a new favourite was born. It was quite surprising how much difference 1/8 cup of sugar can do. The one requirement is to use pure bar chocolate. Do not use chocolate chunks from a package or from a bulk bin. Nothing short of Callebaut or Ghirardelli will do. You can get away with a cheaper brand of chocolate in some recipes, but not in this one. 

Chocolate Chunk Cookies

1/2 cup butter, softened
1/2+1/8 cup granulated sugar
1/8 cup light brown sugar 
1 tsp vanilla
1 egg
1-1/2 cups flour
1/2 tsp soda [no more]
1/2 tsp salt
2 cups good quality baking chocolate bar chunks
1-1/2 cups roasted, chopped nuts (optional)

  • Line a large cookie sheet with parchment paper.
  • Preheat the oven to 350F.
  • Cut off chunks from a baking chocolate bar. Aim for about 2 cups. There will be some chunks and some finer shavings. But don’t worry, it’s all good.
  • In a large bowl beat the butter, sugars, vanilla and the egg until fluffy.
  • In a separate bowl, sift together the flour, soda and the salt.
  • Add the flour mixture to the butter mixture and stir to combine. The dough will be very soft, but do NOT add more flour.
  • Scrape in the chocolate chunks including the shaved bits.
  • Give it a stir to combine.
  • Loosely gather up a cookie sized chunk of dough with your fingers and plunk it down on the prepared cookie sheet at 2 -3 inch intervals. It is crucial not to squeeze the dough at any time. Don’t shape it at all. It will settle into a lovely round shape as long as you leave sufficient space between the cookies to grow.
  • Bake the cookies for 12 to 15 minutes, or until lightly browned.
  • Allow the cookies to solidify before moving them onto a wire rack to cool.
  • Makes 15 



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