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.
- 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
- Preheat oven to 350 degrees
- Line baking sheet with parchment paper
- In a large bowl, sift together the flours, baking soda, baking powder and kosher salt. Set aside
- Add butter and sugars to a stand mixer, mix with a spoon to get butter coated with the sugars
- Beat on medium-low speed until a paste forms with no visible large lumps
- Add vanilla extract
- Adjust mixer to low speed and add in egg and egg yolks, one a time, mixing well in between
- Once combined, slowly add in the dry ingredients (stop every so often to scrap the side of the bowl)
- Mix until just combined
- Add in chocolate and stir gently with a wooden spoon
- Scoop about a tablespoons worth of batter and form into a ball (should be a little smaller than a ping pong ball)
- Place on your baking sheet and gently press about half way down with your fingers (they will spread)
- Top with with a sprinkling of the Maldon sea salt
- Bake for 12-13 minutes until the sides have just turned golden brown
- Cool for a few minutes minutes on the pan and then transfer to a rack to cool completely