The Best Chocolate Chunk Cookie

I dare you to bake these and not eat them.

Salted Chocolate Chunk Cookies

Course: Dessert
Cuisine: American
Keyword: chocolate chip
Servings: 18


  • oven
  • wire rack
  • baking sheet


  • 1/2 cup butter unsalted
  • 2 tbsp sugar granulated
  • 2 tbsp turbinado sugar
  • 3/4 cup brown sugar dark, packed
  • 1 egg large, room temperature
  • 1 tsp vanilla extract
  • 3/4 tsp baking soda
  • 3/4 tsp sea salt coarse
  • 1 3/4 cup flour all-purpose
  • 8 oz chocolate chips semi-sweet
  • 8 oz dark chocolate chunks
  • sea salt coarse, to finish


  • Heat oven to 360° F
  • Cream the butter and sugars until very light and fluffy, about 5 minutes
  • Add egg and vanilla, beating until incorporated
  • Add flour on a low speed until just mixed (dough will look crumbly)
  • Fold/stir in the chocolate chunks with a spatula
  • Put parchment paper or a silicon baking mat on baking sheet
  • Scoop cookies into 1 ½ T mounds, spacing them apart on the prepared baking sheet
  • Sprinkle each with a few flakes of sea salt
  • Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside
  • Rest on baking sheet out of the oven for 5 minutes
  • Transfer to a cooling rack


Extra dough can be formed into scoops and frozen on a sheet until solid, then transferred to a freezer bag. To bake from frozen add 1 minute at most to baking time.
Or form dough into a 2-inch log and freeze. Slice and bake as desired.
Trader Joe’s bittersweet or dark Pound Plus cut into roughly 1/2-inch chunks with a serrated knife or Hershey’s dark chocolate

Go-to Chicken Breast Recipe

  • Tuesday, November 12, 2019

Baked Chicken Breast

My go-to for the juiciest, most flavorful chicken breasts.
Prep Time5 mins
Cook Time25 mins
Rest5 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: baked chicken breast
Servings: 4
Calories: 217kcal
Author: briand23


  • oven


  • 1.5 tbs olive oil extra virgin
  • 4 chicken breasts boneless, skinless
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp sea salt coarse
  • 4 lemon slices very thin


  • Preheat oven to 450
  • Pour the oil into a baking dish, and place the chicken breasts on top.
  • Optional, but highly recommended: add a small pat of Earth Balance Soy Free Buttery Spread on each breast, and add sliced lemon to the pan surrounding the chicken breasts.
  • Bake chicken uncovered for about 20 to 25 minutes, depending on the size and thickness of the chicken. (Chicken is done when internal temperature reaches 165 with a meat thermometer.)
  • Allow the chicken breasts to rest for 5 minutes prior to serving.
  • Spoon some of the pan drippings over each breast just prior to serving.
  • Refrigerate leftovers for up to 5 days.