Chocolate Chunk Cookies
These Chocolate Chunk Cookies are soft and chewy with slightly crisp edges, loaded with big pools of melty chocolate and finished with flaky sea salt. Chopped chocolate gives you rich, gooey pockets in every bite for the ultimate bakery-style chocolate chunk cookie!
Servings: 22 cookies
Ingredients
- 1 ¼ cups salted butter melted. you can use unsalted if you prefer!
- 1 cup granulated sugar
- 1 cup light brown sugar packed down
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- 10 oz chocolate, roughly chopped extra for topping
- flaky sea salt for topping
Instructions
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients. Fold in chocolate chunks.
- Line a cookie sheet with parchment paper and scoop 22 even dough balls. Press 2-3 more chocolate chunks on top of the dough balls. Cover with clear wrap and chill in the refrigerator for 30 minutes, but up to 24 hours.
- Preheat the oven to 350°. Space 4-5 cookie dough balls about 2 inches a part and bake for 11-12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven sprinkle with flaky sea salt and use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.