Valrhona Chocolate Chunk Cookies

C is for Chocoloko (that is, having a fond craziness over chocolate). All we need is love, but a little chocolate now and then doesn’t hurt. I’m lucky to be able to travel the world - everywhere I go I am on the lookout for chocolate. From Maison Marou in Ho Chi Minh City, to Pacari in Quito, and Vosges in Chicago. Gérard Mulot in Paris, Confiserie Sprüngli in Zurich, and Monsoon Chocolates in Tucson. Okay, you get the point - I am a textbook chocoloko.

This recipe has multiple steps, but you should find them rather easy! I say that because we are making our own chocolate chunks (yes, really), toasting the flour (yes, you will taste the difference) and then chilling the dough at least 12 hours (yes, it’s makes a difference). I like crispy chocolate chip cookies so I bake at 400˚ for about 10 minutes for a crispy edge and a soft interior. For even crispier cookies, use all organic cane sugar instead of the dark brown/organic cane sugar combination. All of these steps combine to make toffee-tasting cookies, and well, did I tell you I love toffee almost as much as chocolate?!

Valrhona Chocolate Chunk Cookies

Make the dark chocolate chunks – Cover a large rimmed cookie sheet with parchment paper and set aside. In a medium saucepan bring 2 cups of water to a boil. Set a glass bowl over the saucepan to create a double boiler and reduce the heat to a simmer. The bowl should not touch the water. Add the grated cocoa butter and stir until melted. Remove the glass bowl from the saucepan and place on a pot holder. Add the maple syrup and whisk until combined. When the maple syrup is fully incorporated, add the cocoa powder and whisk to combine. Pour the melted chocolate onto the parchment lined cookie sheet and place in the refrigerator to 30 minutes until the chocolate hardens. Coarsely chop and measure out 1½ cups.

Toast the flour – In a large skillet, toast the flour over medium to medium low heat for 15-20 minutes, stirring constantly, until light golden brown with a nutty aroma . Let cool to room temperature. Sift and set aside until ready to use.

Preheat the oven to 400˚

Make the cookies – In a standing mixer, cream the Miyoko’s butter and the two sugars. Add the vanilla bean paste and 3 tbsp of water. Add the toasted flour, baking soda and salt and mix well. Fold in the dark chocolate chunks. Chill the dough overnight.

Portion the dough into 16 cookies with an ice cream scoop then flatten slightly with the bottom of a measuring cup. Leave about 2” between the cookies on the cookie sheet. Press 2 or 3 pretzels into the dough. Bake the cookies for 9-11 minutes until lightly golden brown. Cool on a rack.

makes 16 large cookies


  • 1 cup grated cocoa butter, packed
  • ⅓ cup maple syrup
  • ⅔ cup Valrhona Dutch process cocoa powder


  • 8 oz Miyoko’s Creamery cultured vegan butter
  • ¾ cup dark brown sugar, packed
  • ¼ cup organic cane sugar 
  • 3 tbsp water
  • 1 tsp vanilla bean paste
  • 2 cups unbleached flour (see toasting instructions)
  • 1 tsp baking soda
  • ½ tsp pink Himalayan sea salt 
  • 1½ cups chopped dark chocolate chunks (see instructions)


  • 1 cup salted mini pretzel pieces