Chocolate Chunk Cookies

For a few years now, I’ve been making chocolate chip cookies for the holidays and parties, experimenting with different types and amounts of ingredients until they came out just perfect. And now I am SO happy to give you my go-to Chocolate Chunk Cookie recipe.

The biggest player in my recipe testing was the amount and types of flour. I didn’t want a cookie that was too thick, and I wanted a different texture you might not expect from your typical chocolate chip cookie. The ratio of cake flour (which gives a more delicate texture) and regular flour here is just right.

Onto the chocolate. Regular chocolate chips just don’t do it for me. So for these cookies, I went for Ghirardelli semisweet chocolate bars, broken up into chunks. This chocolate melts way better than chips and you get a more intense chocolate flavor.

For finishing touches, I topped each cookie with a sprinkle of Maldon sea salt flakes.

And there you have it – the perfect Chocolate Chunk Cookie.


Chocolate Chunk Cookies
Serves: 3-4 dozen
  • 1.5 cups all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1.5 teaspoons kosher salt
  • ½ pound (2 sticks) of cold unsalted butter, diced
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 large egg yolks
  • 12 ounces semisweet chocolate, chopped
  • Maldon sea salt
  1. Preheat oven to 350 degrees
  2. Line baking sheet with parchment paper
  3. In a large bowl, sift together the flours, baking soda, baking powder and kosher salt. Set aside
  4. Add butter and sugars to a stand mixer, mix with a spoon to get butter coated with the sugars
  5. Beat on medium-low speed until a paste forms with no visible large lumps
  6. Add vanilla extract
  7. Adjust mixer to low speed and add in egg and egg yolks, one a time, mixing well in between
  8. Once combined, slowly add in the dry ingredients (stop every so often to scrap the side of the bowl)
  9. Mix until just combined
  10. Add in chocolate and stir gently with a wooden spoon
  11. Scoop about a tablespoons worth of batter and form into a ball (should be a little smaller than a ping pong ball)
  12. Place on your baking sheet and gently press about half way down with your fingers (they will spread)
  13. Top with with a sprinkling of the Maldon sea salt
  14. Bake for 12-13 minutes until the sides have just turned golden brown
  15. Cool for a few minutes minutes on the pan and then transfer to a rack to cool completely



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