Servings
Font
Back
Chocolate Chunk Cookies
0 from 0 votes

Chocolate Chunk Cookies

A perfectly delicious, totally irresistible cookie! These are soft and chewy, sweet and buttery and dotted with plenty of chocolate chunks in every bite. Finished with sea salt for a fancy flair and a nice balance to the sweetness. 

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 32
Course: Dessert
Cuisine: American

Ingredients

  • 2 1/2 cups (354g) all-purpose flour scoop and level to measure
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp table salt
  • 1 cup (226g) butter unsalted, softened
  • 1 cup (215g) light brown sugar packed
  • 3/4 cup (150g) granulated sugar
  • 2 egg large
  • 2 tsp vanilla extract
  • 4 oz. bittersweet chocolate chopped into chunks
  • 4 oz semi-sweet chocolate chopped into chunks
  • 4 oz milk chocolate chopped into chunks
  • 1 1/4 cups (138g) walnuts chopped, Fishers brand
  • sea salt flakes optional, Maldon brand

Instructions

    Cup of Yum
  1. In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside. 
  2. In the bowl of an electric stand mixer, fitted with the paddle attachment, mix butter, brown sugar, and granulated sugar until creamy, about 1 - 2 minutes. 
  3. Add in one egg and mix until combined, then add in second egg, and vanilla and mix until combined. With mixer set on low speed, slowly add in flour mixture and mix just until combined. 
  4. Stir in chocolate chunks and walnuts. Shape dough into large balls, about 2 1/2 Tbsp each (45 grams each). Transfer balls to plates, cover with plastic wrap and chill 1 hour. Preheat oven to 350 degrees during last 15 minutes of chilling.
  5. Transfer chilled cookie dough balls to Silpat or parchment paper lined baking sheets and sprinkle tops lightly with sea salt if desired (keep any that aren't currently baking in refrigerator). 
  6. Bake in preheated oven about 11 - 12 minutes (don't over-bake, the middles of the cookies should look under-baked). Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight container.

Notes

  • *In high altitude use 2 3/4 cups.