Go Back
+ servings
Print Recipe
5 from 14 votes

Chewy Chocolate Chunk Cookies

The very chewy chocolate chip cookies! (This recipe has recently been updated. PLEASE see the recipe notes for how to properly measure flour for these.)
Prep Time15 mins
Cook Time10 mins
Chill Time1 hr
Servings: 20 cookies

Ingredients

  • ¾ cup softened, salted butter
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 egg yolks
  • 1 tablespoon vanilla bean paste
  • 1 ¾ cups all-purpose flour, spooned and leveled please see notes (218 grams)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 6 o.z chopped dark chocolate (60% at least)
  • flaky sea salt for sprinkling

Instructions

For the Dough:

  • Add ¾ cup of softened, salted butter, ¾ cup of light brown sugar, and ¼ cup granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
  • Next, add in two egg yolks and 1 tablespoon of vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
  • Then add in 1 ¾ cups of flour, ½ teaspoon of salt, ½ teaspoon of baking powder and ½ baking soda. Mix until combined. (Please see recipe notes on properly measuring the flour for these cookies. Too much flour will ruin the cookies consistency.)
  • Chop 6 oz. of dark chocolate in large chunks, then add to the cookie dough. Mix just until incorporated.

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 two inches apart on a parchment paper lined baking sheet. Bake the cookies for 10-11 minutes, just until you see the edges getting golden brown.
  • Remove the cookies from the oven and sprinkle them with flaky sea salt. Transfer to a cooling rack after a few minutes. Let them cool for 10 minutes and then dig in!

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. (Trust me, I've learned the hard way that I need to measure properly!) 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.