Ingredients:

  • 1.5 cups (180g) all-purpose flour
  • 0.5 cup (45g) Dutch-processed cocoa powder
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) sea salt
  • 0.5 cup (113g) unsalted butter, softened
  • 0.5 cup (100g) packed light brown sugar
  • 0.25 cup (50g) granulated white sugar
  • 1 large (50g) egg
  • 2 tsp (10ml) pure vanilla extract
  • 0.5 cup (85g) dark chocolate chunks
  • 0.5 cup (85g) milk chocolate chunks
  • 0.5 cup (85g) white chocolate chunks

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Sift together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl to remove any cocoa clumps.
  3. Beat the softened butter, brown sugar, and white sugar together using an electric mixer until the mixture is pale and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract until fully emulsified.
  4. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the flour streaks disappear.
  5. Using a rubber spatula, gently fold in the dark, milk, and white chocolate chunks until evenly distributed.
  6. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are set but centers remain slightly underbaked.