Super Chocolate Chunk Cookies

These aren’t chocolate chip cookies. You hand-cut semi-sweet chocolate squares into chunky half-inch pieces that melt unevenly during baking, creating gooey pockets and firm bits throughout each cookie. The irregular size is the whole point.

Half the chocolate goes into the dough. The other half gets melted and spread across the tops after baking, so you get chocolate inside and a smooth, glossy chocolate coating on the outside. That’s where the “super” comes from.

Chilling the dough for at least 30 minutes before baking is a must. Cold dough spreads less in the oven, which means thicker cookies with chewier centers. Skip the chill and you’ll get flat, crispy discs.

Chopped walnuts add crunch and a slightly bitter, earthy flavor that keeps all that chocolate from tasting one-dimensional.

Pro Tips

• Cut the chocolate squares by hand with a sharp knife. You want rough, uneven pieces, not uniform chips. The variety of sizes creates better texture.
• Bake until just lightly browned, not dark. These firm up as they cool, and overbaking turns them dry.
• Let the cookies cool for five minutes on the sheet before transferring. They’re too soft to move right out of the oven.
• Spread the melted chocolate on top while the cookies are fully cool so it sets with a clean finish.

Variations

• Use dark chocolate instead of semi-sweet for a more intense, less sweet cookie.
• Swap walnuts for toasted hazelnuts for a Nutella-inspired flavor profile.
• Sprinkle flaky sea salt over the melted chocolate topping before it sets for a sweet-salty contrast.