Comfort Food Chocolate Chunk Cookies

Posted on February 23, 2015  |  Print Recipe

Perfect chocolate chunk cookies. Chewy in the center and crispy around the edges, these cookies are pure comfort.

The most comforting cookies! Chocolate chunk with flaky sea salt mmmm

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.

 

Comfort Food Chocolate Chunk Cookies
 
Perfect chocolate chunk cookies. Chewy in the center and crispy around the edges, these cookies are pure comfort.
Author:
Recipe type: Dessert
Makes: ~20 cookies

Ingredients
  • 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)

Instructions
  1. In a medium bowl, whisk flour, baking soda and salt; set aside
  2. In the large bowl of an electric mixer with a paddle attachment, beat butter and sugars until well-combined
  3. Beat in eggs and vanilla until a mixture is a light creamy color
  4. Reduce speed to low and stir in flour mixture (do not overmix)
  5. Fold in chocolate
  6. Chill dough in refrigerator for 24-48 hours for best texture and flavor results
  7. Once dough has chilled, pre-heat oven to 325 degrees; cover baking sheets with parchment paper
  8. Scoop cookie dough with large cookie dough scoop (~3 tablespoons) onto prepared baking sheets; top with flaky sea salt
  9. Bake large cookies 16-18 minutes or until brown around good portion of edges
  10. Set aside to cool

Notes
Dough requires 24-48 hours of chilling time for best results
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.

These chocolate chunk cookies make the perfect gift!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

This post contains affiliate links

You might also like:

Small Batch Chocolate Chip Cookies

Small Batch Chocolate Chip Cookies

Chewy Milk Chocolate Ginger Cookies

Chewy Milk Chocolate Ginger Cookies

Brown Butter Chocolate Chunk Cookie Cake

Brown Butter Chocolate Chunk Cookie Cake

You Might Also Like...
Comments (15)
Leave a Reply

Your email address will not be published.

Rate this recipe: