Ingredients for Hunka Chocolate Cookies
- Semisweet Chocolate Pieces
- 4 ounces (113g) unsweetened chocolate
- 1/2 cup (113g) unsalted butter
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- Walnuts
- White Chocolate
- Semisweet Chocolate
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How to Make Hunka Chocolate Cookies
- Preheat your oven to 350°F (175°C) and lightly grease two large baking sheets.
- In a medium saucepan over low heat, melt 12 ounces (340g) semisweet chocolate chips, 4 ounces (113g) unsweetened chocolate, and 1/2 cup (113g) unsalted butter, stirring frequently until smooth and melted.
- Transfer the melted chocolate mixture to a large mixing bowl and let it cool slightly.
- In a separate bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Add 2 large eggs, 1 cup (200g) granulated sugar, and 1 teaspoon vanilla extract to the cooled chocolate mixture. Beat with an electric mixer until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup (170g) semisweet chocolate chips and 1/2 cup (60g) chopped nuts (walnuts or pecans recommended).
- Using a 1/4 cup cookie scoop or a spoon, drop rounded spoonfuls of cookie dough onto the prepared baking sheets, leaving 3 inches between each cookie.
- Gently flatten each cookie slightly with the back of a spoon.
- Bake for 12-15 minutes, or until the edges are set and the tops are dull and slightly cracked.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- Once cooled, drizzle with melted white chocolate and semisweet chocolate for an extra touch of decadence.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
106g
Fat
40g
Carbs
11g
