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4.84 from 6 votes

Chocolate Chunk Cookies Recipe

Buttery and addicting chocolate chunk cookies are soft on the inside, crunchy on the outside, and sprinkled with a hint of sea salt. They're extra large and delicious!
Prep Time10 minutes
Cook Time15 minutes
chill2 hours
Total Time2 hours 25 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 24
Calories: 277kcal
Author: Andrea

Equipment

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 tsp salt
  • 1 c unsalted butter room temperature
  • 1 1/2 tsp vanilla extract
  • 1 c sugar
  • 1 c brown sugar packed
  • 2 eggs
  • 1 1/2 c semi sweet chocolate chopped into chunks
  • 1/2 c bitter sweet chocolate (60%) chopped into chucks
  • fluer de sel for sprinkling (French Sea Salt)

Instructions

  • Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
  • In a large mixing bowl, whisk together flour, baking soda and salt. Set aside.
  • Beat together butter, vanilla and sugars (medium speed for 2-3 minutes). Add the eggs one at a time, mixing in between additions.
  • Turn mixing speed to low, slowly beginning to add 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 c. measuring cup) to form the cookies. Place scoops into a baking pan, place a few extra chocolate chunks on each dough ball. Cover and place into the fridge for 2-3 hours or even overnight.
  • When ready to bake, preheat oven to 350 degrees. Line two cookie sheets with parchment paper. While oven is preheating place chilled scoops onto prepared sheet, leaving at least 2 inches in between each cookie.
  • Place in oven and bake for 15-17 minutes, rotating the sheet half way through the baking process. Remove from oven when cookies are golden brown in color around the edges.
  • Right after cookies come out of the oven, sprinkle the tops of each with a little bit of the fleur de sel. Use the back of a metal spatula to round out the cookies or a round cookie cutter doing the swirl method.
  • Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 277kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 213mg | Potassium: 118mg | Fiber: 2g | Sugar: 23g | Vitamin A: 263IU | Calcium: 23mg | Iron: 2mg