Introduction
These chocolate chunk cookies are a dream come true for anyone who loves a perfect balance of texture. They feature crisp edges, a wonderfully chewy center, and pools of rich, melty chocolate in every bite. The optional sprinkle of flaky sea salt at the end elevates the entire experience, creating a truly irresistible treat.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 13 minutes per batch
Total Time: ~28 minutes (plus chilling, if desired)
Servings: 18 cookies
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 2 large eggs
- 1 tablespoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 11.5 ounce bag semi-sweet chocolate chunks (divided)
- Maldon flake sea salt (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and fine sea salt. Set aside.
- In a large bowl using a hand mixer or stand mixer with the paddle attachment, cream the softened butter, granulated sugar, and packed light brown sugar together on medium speed for about 2 minutes, until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla powder (use half this amount if you prefer less rich vanilla flavor) and mix until combined.
- Reserve about 1/4 cup of the chocolate chunks for topping the cookies. Gently fold the remaining chocolate chunks into the dough until evenly distributed.
- Scoop the dough into large, 3-tablespoon-sized balls and place them about 3 inches apart on the prepared baking sheets. Press the reserved chocolate chunks onto the tops of the dough balls.
- Bake for 11-13 minutes, or until the edges are golden brown and set, while the centers still look slightly soft. Rotate the pans halfway through baking.
- Remove from the oven and immediately sprinkle each cookie with a pinch of Maldon flake sea salt, if desired. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Chilled Dough: For thicker, more flavorful cookies, cover and chill the dough for 24-48 hours before baking.
- Cookie Skillet: Press all the dough into a 10-inch cast iron skillet and bake for 18-22 minutes for a shareable “pizookie.”
- Cookie Ice Cream Sandwiches: Let cookies cool completely, then sandwich a scoop of vanilla ice cream between two.
- Stuffed Cookies: Flatten a dough ball, place a frozen piece of chocolate or a brownie square in the center, and wrap the dough around it before baking.
Tips for Success
- Use a kitchen scale to measure the flour for perfect consistency. If measuring by volume, fluff the flour with a spoon before scooping and leveling off with a knife.
- Ensure your butter is softened, not melted, to achieve the right cookie texture. It should leave a slight indent when pressed with your finger.
- Under-bake slightly for the ultimate chewy center. The cookies will continue to set as they cool on the hot baking sheet.
- Let the baking sheets cool completely between batches. Putting dough on a hot sheet will cause it to spread prematurely.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To recapture that fresh-from-the-oven warmth, reheat a cookie in the microwave for 10-15 seconds.
FAQ
Can I make the dough ahead of time? Yes, you can refrigerate the dough, tightly covered, for up to 3 days or freeze scooped dough balls for up to 3 months. Bake from frozen, adding 1-2 minutes to the bake time.
Why is there cornstarch in this recipe? The cornstarch creates an exceptionally soft and chewy texture in the finished cookies.
My cookies spread too much. What happened? This is likely due to butter that was too warm or melted. Ensure your butter is just softened. Also, make sure your baking soda is fresh.
Can I use chocolate chips instead of chunks? Absolutely. Chocolate chunks will create larger pools of melted chocolate, but chips will work perfectly. Use the same weight (11.5 oz).
Do I have to chill the dough? No, you can bake it immediately. Chilling simply enhances the flavor and helps prevent excessive spreading, leading to a slightly thicker cookie.
Why sprinkle salt on top? A little flaky sea salt on top enhances the chocolate flavor and adds a delightful contrast to the sweetness. It’s optional but highly recommended.