Chunky Chocolate Gobs
Indulge in the ultimate chocolate lover’s dream with these irresistible Chunky Chocolate Gobs—thick, chewy cookies packed with bursts of gooey chocolate in every bite. This decadent recipe combines semi-sweet and milk chocolate chunks for a rich, layered sweetness, while a touch of cocoa powder enhances the deep, chocolatey flavor. With just 15 minutes of prep time, these soft-baked cookies come together effortlessly, featuring a perfectly crisp edge and a soft, slightly underbaked center that melts in your mouth. Perfect for any occasion, serve them warm to enjoy oozy chocolate pockets or store them for a satisfying treat throughout the week. Whether baked for a cozy family gathering or packaged as a thoughtful homemade gift, these chunky cookies are guaranteed to delight every chocolate enthusiast.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chunks
- 1 cup milk chocolate chunks
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together using a hand or stand mixer until the mixture is light and creamy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the semi-sweet chocolate chunks and milk chocolate chunks using a spatula or wooden spoon.
Scoop out heaping tablespoons of dough (about 2 tablespoons per cookie) and drop them onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Be careful not to overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve warm for gooey centers or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.7 g | 346% | |
| Saturated Fat | 157.5 g | 788% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 1003.4 g | 365% | |
| Dietary Fiber | 76.8 g | 274% | |
| Total Sugars | 651.4 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 972 mg | 75% | |
| Iron | 51.0 mg | 283% | |
| Potassium | 4471 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
