Perfect chocolate chunk cookies. Chewy in the center and crispy around the edges, these cookies are pure comfort.
A good friend of mine recently brought her second baby home from the hospital. Even though I’m still getting a handle on some aspects of life with a baby, I realized it was time I started returning the favors of all the people who visited us with food and gifts after L was born. And while a homemade meal is even better (and will definitely happen for her), one of the things I enjoyed most post-baby was a seriously good sweet treat. Nothing like a good sugary carb for an instant energy boost!
I wanted to go with a classic comforting cookie; basically, the best version of a chocolate chip cookie you could ask for. The base of the dough bakes up nice and thick with a chewy center and crispy edges (the big size doesn’t hurt). I used rich high quality dark chocolate disks to really satisfy and topped them with a smoked flaky sea salt, though any flaky sea salt would do. While you can leave that off, I really find that the bit of salty contrast just enhances the cookie flavor.
- 262g (~2 cups) all-purpose flour
- 3g (½ teaspoon) baking soda
- 5g (1 teaspoon) salt
- 170g (3/4 cup / 1 ½ sticks) unsalted butter, melted
- 234g (~1 cup, packed) light brown sugar
- 106g (~1/2 cup) granulated sugar
- 15 milliliters / 1 tablespoon vanilla extract
- 75g (~1 large egg + 1 yolk) eggs at room temperature
- 340g (~2 cups) good quality dark chocolate disksor chunks (at least 55% cocoa)
- Flaky sea salt (I like this Smoked sea salt)
- In a medium bowl, whisk flour, baking soda and salt; set aside
- In the large bowl of an electric mixer with a paddle attachment, beat butter and sugars until well-combined
- Beat in eggs and vanilla until a mixture is a light creamy color
- Reduce speed to low and stir in flour mixture (do not overmix)
- Fold in chocolate
- Chill dough in refrigerator for 24-48 hours for best texture and flavor results
- Once dough has chilled, pre-heat oven to 325 degrees; cover baking sheets with parchment paper
- Scoop cookie dough with large cookie dough scoop (~3 tablespoons) onto prepared baking sheets; top with flaky sea salt
- Bake large cookies 16-18 minutes or until brown around good portion of edges
- Set aside to cool
Texture of cookies (crispy edges with chewy center) best within 24 hours; cookies can be enjoyed up to one week after baking if stored at room temperature or up to a month if frozen.
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