Preheat the Oven

• Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or greasing it lightly.

Sift the Dry Ingredients

• In a medium bowl, sift together the flour (8 ounces), 2 ounces Cocoa Powder, baking soda (0.5 tsp), and kosher salt (1 tsp, omit if using salted butter). Set aside.
  8 ounces Flour, .5 tsp Baking Soda, 1 tsp Kosher Salt

Prepare the Wet Ingredients

• In a separate large bowl, combine the unsalted butter (8 ounces, softened) and dark brown sugar (8 ounces). Beat together until the mixture becomes light and fluffy, about 2-3 minutes.
  8 ounces Butter, 8 ounces Brown Sugar

Add Eggs and Vanilla

• To the butter and sugar mixture, add the eggs (2 large) one at a time, beating well after each addition. Then, mix in the vanilla extract (2 tsp).
  2 ea Eggs, 2 tsp Vanilla Extract

Incorporate Melted Chocolate

• Slowly pour in the melted semi-sweet chocolate (8 ounces), stirring until fully incorporated into the wet mixture.
  8 ounces Semi Sweet Chocolate

Combine Wet and Dry Ingredients

• Gradually add the sifted dry ingredients into the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough.

Mix in the Chocolate Chunks

• Gently fold in the semi-sweet chocolate chunks (8 ounces) until they are evenly distributed throughout the dough.
  8 ounces Semi Sweet Chocolate Chunks

Scoop and Bake

• Using a spoon or cookie scoop, portion the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake

• Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden but the center is still soft.

Cool and Serve

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Enjoy your delicious chocolate chunk cookies!

Note: If using salted butter, omit the kosher salt in the dry ingredients.