Chocolate Chunk Cookies Recipe
Everyone will fall in love with these Chocolate Chunk Cookies. They're soft, buttery, and loaded with decadent chocolate in every bite!
Servings: 24
Calories: 278kcal
Ingredients
- 2 3/4 c all-purpose flour spoon flour into measuring cups and then level off
- 1 1/4 tsp baking soda
- 1 1/2 teaspoon salt
- 1 c unsalted butter room temperature
- 1 1/2 tsp vanilla extract
- 1 c sugar
- 1 c brown sugar packed
- 2 large eggs
- 1 1/2 c semi sweet chocolate chopped into chunks
- 1/2 c bitter sweet chocolate (60%) chopped into chucks
- Fleur de Sel for sprinkling (French Sea Salt)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. (Note: The method for measuring flour can affect the outcome of baked goods. This recipe calls for scooping the flour into the measuring cup and then leveling it off. Using this method, you will need 2 3/4 cups of flour.)
- Beat together the butter, vanilla, and sugars on medium speed for 2-3 minutes. Add the eggs one at a time, mixing in between each addition.
- Turn the mixing speed to low, slowly adding the dry ingredients, ⅓ at a time. Beat until just combined (1-2 minutes).
- Stir in the chocolate chunks.
- Use a large cookie scoop (or a ¼ cup measuring cup) to form the cookies. Place scoops onto a baking sheet and add a few extra chocolate chunks to each dough ball. Cover and place in the fridge for 2-3 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper. While the oven is preheating, place the chilled scoops onto the prepared sheet, leaving at least 2 inches between each cookie.
- Bake for 15-17 minutes, rotating the sheet halfway through the baking process. Remove from the oven when the cookies are golden brown around the edges.
- Right after the cookies come out of the oven, sprinkle the tops with a little fleur de sel. Use the back of a metal spatula to round out the cookies or use a round cookie cutter, applying the swirl method.
- Let the cookies cool on the pan for 3-4 minutes, then transfer them to a wire rack to cool completely.
Notes
STORE baked Chocolate Chunk Cookies in an airtight container at room temperature for up to a week.
To FREEZE, flash freeze cookie dough balls on a sheet for 3 hours, then transfer to a freezer-safe bag for up to 3 months. Baked cookies can be frozen for up to 1 month.
Nutrition
Calories: 278kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 214mg | Potassium: 119mg | Fiber: 2g | Sugar: 23g | Vitamin A: 266IU | Calcium: 24mg | Iron: 2mg
