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

In the bowl of a stand mixer fitted with a paddle attachment, combine the softened unsalted butter, brown sugar, and granulated white sugar. Cream them together on medium speed until the mixture is light and fluffy, about 2-3 minutes.

Add the large egg and vanilla extract to the creamed mixture. Beat on medium speed until these ingredients are fully incorporated and the mixture is smooth, about 1 minute.

Stir in the salt and baking soda. Mix briefly on low speed, just until combined.

Gradually add the all-purpose flour to the wet ingredients. Mix on low speed just until the flour is nearly combined into the dough, taking care not to overmix. The dough should still look a bit shaggy.

Using a large, heavy knife (like a cleaver), finely chop the chocolate bars into irregular chunks. Add the chopped chocolate to the cookie dough and mix on low speed until just distributed.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven and desired crispness.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


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

In the bowl of a stand mixer fitted with a paddle attachment, combine the softened unsalted butter, brown sugar, and granulated white sugar. Cream them together on medium speed until the mixture is light and fluffy, about 2-3 minutes.

Add the large egg and vanilla extract to the creamed mixture. Beat on medium speed until these ingredients are fully incorporated and the mixture is smooth, about 1 minute.

Stir in the salt and baking soda. Mix briefly on low speed, just until combined.

Gradually add the all-purpose flour to the wet ingredients. Mix on low speed just until the flour is nearly combined into the dough, taking care not to overmix. The dough should still look a bit shaggy.

Using a large, heavy knife (like a cleaver), finely chop the chocolate bars into irregular chunks. Add the chopped chocolate to the cookie dough and mix on low speed until just distributed.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven and desired crispness.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
