Chewy Chocolate Chunk Cookies
This recipe is for the best chewy chocolate chip cookies. They have chewy centers, crisp edges, pockets of dark chocolate and a sprinkle of flaky salt.
Ingredients
- 1 ¾ cups (219 g) all-purpose flour, spooned and leveled please see notes
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup (168 g) salted butter, softened
- ¾ cup (165 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 egg yolks, at room temperature
- 1 tablespoon vanilla bean paste or vanilla extract
- 6 oz (170 g) dark chocolate bars, chopped 60% cacao
- flaky sea salt for sprinkling
Instructions
For the Dough:
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Then set aside.1 ¾ cups (219 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
- Add the softened, salted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars together with an electric mixer on high speed for two minutes, or until light and fluffy.¾ cup (168 g) salted butter, softened, ¾ cup (165 g) light brown sugar, ¼ cup (50 g) granulated sugar
- Next, add in the egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.2 egg yolks, at room temperature, 1 tablespoon vanilla bean paste or vanilla extract
- Add in the dry ingredients and mix on low speed just until combined.
- Add the chopped dark chocolate in and mix just until incorporated.6 oz (170 g) dark chocolate bars, chopped
Baking the Cookies:
- Scoop the dough into 20 balls. Cover them with cling wrap and let them chill over night for the best flavor. (Additionally, you can just scoop them onto a baking sheet and bake right away).
- If chilling the dough, let it come to room temperature before baking.
- Preheat oven to 350 degrees and arrange the dough three inches apart on a parchment paper lined baking sheet.
- Bake the cookies for 10-11 minutes, just until you see the edges getting light golden brown.
- Remove the cookies from the oven and sprinkle them with flaky sea salt. Transfer to a cooling rack after 5 minutes. Let them cool for 10 minutes and then dig in!flaky sea salt for sprinkling
Notes
***Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Tried this recipe?Let us know how it was!