Learn how to make Chocolate Chunk Cookies with this simple and classic recipe!
Today I have the most delicious cookies for you guys ever! (assuming, of course, that you like cookies and love chocolate)
You do! Oh good! Cookies are the best! Well, these cookies are all about the chocolate. I’m not talkin’ chocolate chips, I’m talkin’ BIG and CHUNKY pieces of dark chocolate. Yes, this probably means you will have to buy a big bar of dark chocolate and chop it yourself, but don’t let that freak you out, it only adds like 2 minutes of prep time.
All I can say about the cookie dough is that it reminded me of the kind of chocolate chip cookies I would get from a bakery (and probably spend $3 on). I promise, I am not exaggerating. Slightly crispy on the outside and soft on the inside, these cookies were pure perfection.
I decided to top my cookies with a little sea salt because I have an obsession with combining salty and sweet. This is OPTIONAL and may not be for everyone (my husband did not care for the salt). If you decide to add salt, add just a few grains (not as much as I did, that was for photo effect). If you add salt and decided you’re not a fan, you can always wipe it off 🙂
Chocolate Chunk Cookies with Sea Salt
- 1 cup unsalted butter (2 sticks, softened.)
- 1 cup white sugar
- 1 cup dark brown sugar
- 1 teaspoon salt
- 2 large eggs
- 3 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 10 oz. dark chocolate (roughly chopped)
- Flaky sea salt (optional)
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper or a Silpat non-stick silicone baking mat (Amazon Basics has these, they're amazing). Set aside.
- In a medium mixing bowl carefully sift together the flour, baking soda and baking powder. Set aside.
- In the bowl of a standing mixer, whisk together the butter, white sugar, brown sugar and salt until light and fluffy (approximately 3 minutes), scraping down the sides with a rubber spatula if needed. Add the eggs, vanilla extract and almond extract and beat for an additional 2 minutes. With the mixer on low, slowly add the flour mixture and mix until just combined. Using a wooden spoon, stir in the chocolate chunks by hand.
- (optional step): refrigerate the dough anywhere from 2 hours up to 2 days in an airtight container. Whenever possible, I always refrigerate my cookie dough overnight. For whatever reason, I feel the cookies come out better. But, they're cookies, and will taste incredible either way, so no biggie if you're short on time (or patience).
- With the oven preheated and baking sheet prepared, scoop out heaping tablespoons (I probably had 2 tablespoon cookie dough balls) of dough and place them on the baking sheet. Press down slightly with the palm of your hand to help them spread (but don't flatten) and sprinkle with a few flakes of sea salt (my images have more than a few flakes, this is for photo effect. While they were still delicious, and most definitely eaten, I would not recommend adding that much sea salt to your cookies).
- Bake cookies for 10-12 minutes, or until edges are golden, but interior is still doughy. Remove from oven and allow them to cool on your baking sheet for at least 5 minutes before transferring to a wire rack.
- Store leftover cookies in an airtight container or you can even store extra cookie dough in an airtight container in the freezer for later use.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)