Instructions:
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift the black cocoa powder into the butter mixture. Mix on low speed until just combined. Add gel food colouring gradually, mixing until a deep, uniform, almost black colour is achieved. Be careful not to overmix.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the 1 ½ cups of chocolate chips/chunks using a spatula.
- Cover the dough and refrigerate for a minimum of 2 hours (overnight is ideal).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop dough balls (about 2-3 tablespoons each) onto the prepared sheets, leaving 2 inches between them. Press a few extra chocolate chunks onto the tops of the dough balls.
- Bake for 10–13 minutes. Edges should be set, but the centre should still look slightly soft and puffy.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.