I make a chocolate chocolate chunk cookie that discolors around the chocolate chunks when it's cool. Anyone else have this problem? How do I fix it?

Maybe I misunderstood your question. Does the chocolate discolor or is it the cookie surrounding the chocolate.

I used to make and sell chocolate chunk cookies to several dessert shops. I never had discoloration. I have to think it's the chocolate that you are using? I used Ghirardelli Bittersweet Chunks. Maybe try using a different chunk.

If the discoloration is chocolate, it's not really a problem. I believe that commercial chocolate chips are made to be more stable in the oven, so you could switch to those if it bothers you.

Hi, that has happened to me a few times, I haven't a quick fix, however, found this link something to ponder: http://humantouchofchemistry.com/why-does-chocolate-turn-grey-sometimes-is-it-still-safe-to-eat.htm