Comfort Food Chocolate Chunk Cookies
Recipe type: Dessert
Makes: ~20 cookies
Perfect chocolate chunk cookies. Chewy in the center and crispy around the edges, these cookies are pure comfort.
  • 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)
  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
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.
Recipe by Keep It Sweet Desserts at