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Small wooden plate holding two chocolate chunk cookies topped with flakey sea salt.
4.78 from 9 votes

Chocolate Chunk Cookies

Chewy Chocolate Chunk Cookies made with butter, vanilla extract, almond extract, plenty of gooey chocolate chunks, and sprinkled with flakey sea salt. big chocolate chunks guarantee chocolate with every bite!
Prep Time15 mins
Cook Time10 mins
Optional Chill TIme2 hrs
Total Time25 mins
Servings: 24 large cookies
Calories: 269kcal

Ingredients

  • 1 cup unsalted butter - 2 sticks, at room temperature
  • 1 cup white sugar
  • 1 cup dark brown sugar
  • 1 teaspoon sea salt
  • 2 large eggs
  • 3 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 10 oz. dark chocolate - roughly chopped
  • Flaky sea salt - optional

Instructions

  • Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Set aside.
  • In a medium mixing bowl carefully sift together the flour, baking soda and baking powder. Set aside.
  • Using an electric mixer on medium speed, 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 as needed. Add the eggs, vanilla extract, and almond extract and beat for an additional 2 minutes. With the mixer on low, slowly add the dry ingredients 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.
  • Scoop out heaping tablespoons (1-2 tablespoons of cookie dough per cookie) of dough and place them on the baking sheet. Press down slightly with the palm of your hand to help them spread (but do not flatten) and sprinkle with a few flakes of sea salt (my images have more than a few flakes, this is for photo effect).
  • Bake cookies for 10-12 minutes, or until edges are golden, but the interior is still soft. Remove from the 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. You may also store extra cookie dough in an airtight container in the freezer for later use.

Notes

  • Whenever possible, I refrigerate my cookie dough overnight. For whatever reason, I feel that 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).
  • My images show quite a bit of sea salt sprinkled on top of each cookie - this was for photo effect. All you need are a few flakes to accentuate the deliciousness of the cookies. You may also omit the salt altogether.
  • Feel free to add dark chocolate chunks or semisweet chocolate chunks. You may also replace with regular chocolate chips or white chocolate chips (although, for the white chocolate I would omit the salt).
Originally published June 14, 2016

Nutrition

Calories: 269kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 154mg | Potassium: 129mg | Fiber: 1g | Sugar: 20g | Vitamin A: 260IU | Calcium: 27mg | Iron: 2.3mg
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