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In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Beat in the large egg, then the large egg yolk, and finally the vanilla extract until just combined. Scrape down the sides of the bowl as needed.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.

Fold in the semisweet chocolate chips and dark chocolate chunks until evenly distributed throughout the dough.

Divide the dough into 4 large, thick balls (about 6 ounces each). Place them on a plate or baking sheet lined with parchment paper.

Cover the dough balls with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling step is crucial for thick, chewy cookies.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place the chilled cookie dough balls on the prepared baking sheet, leaving plenty of space between them as they will spread.

Bake for 12-15 minutes, or until the edges are golden brown and set, but the centers still look slightly soft and underbaked. Do not overbake.

Remove from the oven and let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely. This allows them to set up and become perfectly chewy.


In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Beat in the large egg, then the large egg yolk, and finally the vanilla extract until just combined. Scrape down the sides of the bowl as needed.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.

Fold in the semisweet chocolate chips and dark chocolate chunks until evenly distributed throughout the dough.

Divide the dough into 4 large, thick balls (about 6 ounces each). Place them on a plate or baking sheet lined with parchment paper.

Cover the dough balls with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling step is crucial for thick, chewy cookies.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place the chilled cookie dough balls on the prepared baking sheet, leaving plenty of space between them as they will spread.

Bake for 12-15 minutes, or until the edges are golden brown and set, but the centers still look slightly soft and underbaked. Do not overbake.

Remove from the oven and let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely. This allows them to set up and become perfectly chewy.
