Chunks of dark chocolate and a sprinkle of flaky sea salt make the winning combination for this Chocolate Chunk Cookies recipe, thanks to Tara O'Brady. This soft and chewy chocolate chip cookie is sure to be your new favorite.
Delicious chocolate chunks, a hint of sea salt, the chewy center, and the perfect crackly top. What more could you want in a cookie? Just like our Chocolate Chip Shortbread Cookies, this recipe satisfies on every level.
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Ingredients
- UNSALTED BUTTER: we prefer unsalted butter to salted butter
- ALL PURPOSE FLOUR
- BAKING POWDER
- BAKING SODA
- KOSHER SALT
- LIGHT BROWN SUGAR: packed. All brown sugar works)
- GRANULATED SUGAR
- EGGS: 2 eggs
- VANILLA EXTRACT: we prefer real vanilla extract for optimum flavor
- SEMISWEET CHOCOLATE or BITTERSWEET CHOCOLATE: we used Ghirardelli Semi Sweet Baking Bar
- FLAKY SEA SALT: for sprinkling. Make sure to get large pieces for best results
See recipe card for quantities.
How to make Chocolate Chunk Cookies
- Preheat an oven to 360°F. Line two baking sheets or sheet pans with parchment paper.
- In a medium saucepan over the lowest heat possible, melt the butter. There should be no sizzle, crackling or pops. Let the butter ooze into liquid, without boiling, so minimal moisture is lost. Stir regularly, until the butter is almost completely melted. (This is a good time to chop the chocolate.)
- In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Pour melted butter into a large bowl, and then whisk in the sugars. The mixture may look to seize, but will relax with a few seconds of stirring.
- Add the eggs, one at a time, whisking briskly after each addition, but only to combine. Stir in the vanilla.
- Use a wooden spoon or silicone spatula to stir in the dry ingredients. Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated and the dough no longer looks dusty. Bring any stray ingredients up from the bottom of the bowl. Do not over mix.
- Using two spoons or a #20 disher (ice cream scoop), drop 3 tablespoon-sized cookie dough balls onto prepared pans, leaving 3 inches in between. Sprinkle with sea salt, if using.
- Bake in the hot oven until the tops are cracked and lightly golden, yet still soft at the center, 10 to 12 minutes, rotating pan halfway through cooking. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool.
- Continue shaping and baking cookies with the remaining dough, making sure to use a cold sheet pan for each batch.
Storage
- Cookies can be kept at room temperature in an airtight container for up to 1 week.
- Use the best quality chocolate you can afford for optimum flavor.
- After the dough is mixed, it can be stored in the refrigerator for several hours (or overnight) until you are ready to bake.
Top tip
Be sure not to over bake! Tops of cookies should cracked and lightly golden, but cookies should still be soft at the center.
More great cookie recipes
Chocolate Chip Shortbread Cookies
Chocolate Dipped Madeleines
Cornflake Chocolate Chip Marshmallow Cookies
Chocolate Chunk Cookies recipe
Delicious chocolate chunks, a hint of sea salt, the chewy center, and the perfect crackly top. What more could you want in a cookie?
- Total Time: 32 minutes
- Yield: 28 cookies 1x
Ingredients
Scale
- 1 cup (225 g) unsalted butter, chopped
- 3 ¼ cups (415 g) all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons medium-grained kosher salt
- 1 ½ cups (320 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 12 ounces (340 g) semisweet or bittersweet chocolate, chopped
- Flaky sea salt, for sprinkling
Instructions
- Preheat an oven to 360°F. Line two baking sheets or sheet pans with parchment paper.
- In a medium saucepan over the lowest heat possible, melt the butter. There should be no sizzle, crackling or pops; let the butter ooze into liquid, without boiling, so minimal moisture is lost. Stir regularly, until the butter is almost completely melted. (This is a good time to chop the chocolate.)
- In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Pour melted butter into a large bowl, and then whisk in the sugars. The mixture may look to seize, but will relax with a few seconds of stirring. Add the eggs, one at a time, whisking briskly after each addition, but only to combine. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients. Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated and the dough no longer looks dusty. Bring any stray ingredients up from the bottom of the bowl. Do not over mix.
- Using two spoons or a #20 disher, drop 3 tablespoon-sized balls of dough onto prepared pans, leaving 3 inches in between. Sprinkle with sea salt, if using. Bake in the hot oven until the tops are cracked and lightly golden, yet still soft at the center, 10 to 12 minutes, rotating pan halfway through cooking. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool. Continue shaping and baking cookies with the remaining dough, making sure to use a cold sheet pan for each batch.
- Cookies can be kept at room temperature in an airtight container for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: baked goods
Nutrition
- Serving Size:
- Calories: 162
- Sugar: 0.4 g
- Sodium: 4.9 mg
- Fat: 12.1 g
- Saturated Fat: 1.7 g
- Carbohydrates: 3.7 g
- Fiber: 1.4 g
- Protein: 10.2 g
- Cholesterol: 0 mg
Keywords: cookie, chocolate chip cookie, easy, fast, no mixer, chocolate, chocolate bar, kid friendly, chocolate chunk, sea salt
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