Go Back
Print Recipe

Salted Chocolate Chunk Cookies

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

Equipment

  • oven
  • wire rack
  • baking sheet

Ingredients

  • 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

Instructions

  • 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

Notes

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