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chocolate chunk cookies, top shot
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Chocolate Chunk Cookies

These spectacular bakery-style chocolate chunk cookies are my favorite chocolate chip cookies ever! Chewy, chunky, with crisp edges and spot-on flavor!
Course Dessert
Cuisine American
Keyword chocolate cookies, Cookies
Prep Time 30 minutes
Cook Time 15 minutes
Refrigeration Time 8 hours
Total Time 45 minutes
Servings 9 cookies
Calories 622kcal
Author Kathleen

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chunks, divided
  • flaky sea salt for topping

Instructions

  • Remember these will need to chill overnight in the fridge!!
  • Whisk together flour (2 1/4 cups), cornstarch (1 teaspoon), baking powder (1/2 teaspoon), baking soda (1/4 teaspoon), and salt (1/2 teaspoon) in a medium bowl; set aside.
  • In the bowl of a stand-up mixer fitted with a paddle attachment, beat the butter (1 cup), brown sugar (3/4 cup), and granulated sugar (1/4 cup), for 2 minutes at medium-high speed, until mixture is fluffy.
  • Using a rubber spatula, scrape down the sides of the bowl, and add the eggs (1 egg + 1 egg yolk) and vanilla (2 teaspoons). Continue to beat on medium-high speed for 3 minutes.
  • Scrape down the sides, and gradually add the flour mixture. Mix on low speed until combined, just until almost combined, but Do No Overmix.
  • Remove bowl from the stand-up mixer and fold in 1 1/2 cups of chocolate chunks.
  • Line a baking sheet with parchment paper, and place a piece of wax paper over a food scale.
  • Use a large cookie scoop dough (over-filled, not leveled) or large ice-cream scoop to scoop the dough onto the food scale, and measure 4-ounce cookies, which should be around 1/2 cup of dough. Shape the dough so it's tall and round, and place it on your prepared cookie sheet. Press the remaining 1/2 cup of chocolate chunks into the top of your dough. Place cookies side by side, and into the fridge overnight to harden the butter completely.
  • Place the formed dough balls in the refrigerator on the cookie sheet overnight.
  • Preheat oven to 350°F. Place chilled cookies on each baking sheet, making sure to space them out as much as possible. Bake in preheated oven for 13-16 minutes (mine were perfectly baked at 15 minutes). You'll know the cookies are done once the edges are golden brown.
  • Enjoy. Sprinkle warm cookies with flaky sea salt, and allow them to cool on the baking sheet until they've firmed enough to transfer before moving them to a wire rack. Enjoy!

Notes

  1. Chill Time: Remember these will need to chill overnight in the fridge!!
  2. Mixing: I use my stand-up mixer for this recipe. You can use a handheld electric mixer, but be prepared to mix for a while!
  3. Eggs: It's very important to ensure the success of this recipe to have the eggs at room temperature. Here's a great trick if you forget to leave them out to come to room temp.
  4. Scraping the Bowl: It really makes a difference when you do this! It will ensure you produce uniform dough. If you don't scrape the bowl, a dense film of butter and sugar will form on the sides of bowl. After you add the dry ingredients, a buttery ribbon can form streak through the dough, creating some weirdly shaped cookies

Nutrition

Serving: 1cookie | Calories: 622kcal | Carbohydrates: 68g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 181mg | Potassium: 312mg | Fiber: 4g | Sugar: 37g | Vitamin A: 708IU | Calcium: 65mg | Iron: 4mg