A pinch of sea salt completes these perfectly chewy, chocolaty, crisp around the edge chocolate chunk cookies. You better sit down when you eat one because they’ll make you weak at the knees and wanting more!
Because you can never have too many cookie recipes up your sleeve, no can you?! My constant craving for cookies came up with yet another one and they are TO DIE FOR! No really, I would die a happy happy woman if these were the last cookies I ever ate here on earth. And I wouldn’t be surprised if they’re served in Heaven cause they’re just that amazing!
I think the simpleness of them is what makes them so scrumptious. A special sprinkle of sea salt just as they’re coming out of the oven is what puts them into their own class of cookie greatness.
Oh me! Oh my! I nearly die every time I eat one.
I highly recommend you refrigerate the dough at least 30 minutes or even overnight. Cold dough is what helps bake them to that perfect chew in the middle and crisp around the edges. It helps prevent them from spreading too much as they bake and certainly enhances the overall flavor of the dough because it has time to rest before being baked.
I like to press some additional chocolate chunks into the tops of my cookies before they refrigerate and bake because you just can’t go wrong with more chocolate. Am I right or am I right?!
Once the cookie dough has refrigerated, you’ll bake them a few inches apart on parchment-lined or lightly greased cookie sheets. It takes about 13-15 minutes for the cookies to start turning golden brown and crisp around the edges yet still a little doughy in the center. Be sure to rotate the cookie sheets after 8 minutes of baking to ensure even baking for all cookies. Don’t worry about the cookies being a little under-baked in the center as you’ll let them set and continue to bake a bit on the hot cookie sheets for at least 10 minutes before removing to a cooking rack.
You also want to make sure you sprinkle each cookie with a pinch of coarse sea salt immediately after removing them from the oven so the salt sticks to the top of the cookie and the chocolate chunks as they cool.
I’ve baked these cookies so many times over the past month and they just never get old. I’ve had friends literally knocking on my door asking if I have any on hand and begging for the recipe so they can bake them for themselves and their families. You just can’t go wrong with a classic chocolate chunk cookie with the perfect ratios of sweet to salty and chewy to crisp.
I hope you love them as much as we do and enjoy baking them over and over and over again!
A pinch of sea salt completes these perfectly chewy, chocolaty, crisp around the edge chocolate chunk cookies.
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/3 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups chocolate chunks, divided
- coarse sea salt, for sprinkling
- Line a rimmed cookie sheet with parchment paper and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar and brown sugar until smooth. Add the eggs, one at a time, until well combined. Beat in the vanilla.
- In a medium bowl, whisk together the flour, baking soda and kosher salt. Add to the butter mixture in the electric mixer and beat on low speed until just combined, scraping down the sides of the bowl at least once to ensure all ingredients are mixed together. Stir in 1 and 1/2 cups of the chocolate chunks.
- Using a 2-tablespoon cookie scoop, scoop dough into about 20 balls on the parchment-lined cookie sheet. Press a few of the remaining chocolate chunks into the top of each ball of cookie dough. Press down on the top of each ball of cookie dough gently with the palm of your hand to flatten slightly. Cover with plastic wrap and refrigerate cookie dough for at least 30 minutes.
- Preheat oven to 350°F. Line two more cookie sheets with parchment paper or spray with non-stick cooking spray. Once cookie dough has refrigerated for at least 30 minutes, place balls of cookie dough a few inches apart on the prepared cookie sheets.
- Bake for 13-15 minutes or until cookies start to turn golden brown and crisp around the edges, but still a little under-baked/doughy in the middle. You’ll want to rotate the cookie sheets after 8 minutes of baking. Once the cookies are done baking, remove them from the oven and immediately sprinkle each cookie with a pinch of coarse sea salt.
- Let cookies cool at least 10 minutes on the cookie sheets before transferring to a cooling rack or enjoying them warm with a cold glass of milk. Repeat with remaining cookie dough and enjoy!