Description
Thick, chewy, bakery-style chocolate chunk cookies with flaky sea salt. This recipe uses chilled dough and real chocolate bars for a perfect texture that is crisp on the edges and soft in the middle.
Ingredients
Scale
- 1 cup (226g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 8 ounces (225g) dark chocolate bars, chopped into chunks
- Flaky sea salt (such as Maldon) for sprinkling
Instructions
- In a large mixing bowl, cream the room-temperature unsalted butter, granulated sugar, and brown sugar together until light, fluffy, and pale in color (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until smooth.
- In a separate small bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed or stir by hand until just combined. Do not overmix.
- Fold in the chopped chocolate chunks gently with a spatula or wooden spoon until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 3 days).
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into 2-tablespoon balls and place them on the baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly soft.
- Immediately upon removing from the oven, sprinkle each cookie with flaky sea salt.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough is crucial for preventing excessive spreading and achieving a thick, chewy texture. Use real chocolate bars chopped into chunks rather than chips for better melting. Spoon and level flour to avoid dry cookies. Cookies continue to cook on the hot pan after removal, so slightly underbake for soft centers.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: chocolate chunk cookies, bakery style cookies, soft cookies, flaky sea salt, chocolate cookies, easy cookie recipe, chilled dough cookies