Sweet and Salty Chocolate Chunk Cookies Recipe
Soft on the inside, crunchy on the outside, loaded with chocolate chunks and topped with a dash of sea salt!
Equipment
- 2 Cookie Sheet Pans lined with parchment paper of silicone baking mats
- 1 Stand Mixer or hand mixer
- 1 Cookie Scoop optional
- Bowls, measuring cups and spoons
Ingredients
- 2 Cups Bread Flour
- 1 ¾ Cups All-purpose flour
- 2 Tablespoons Cornstarch
- 1 teaspoon Sea Salt
- 1 ¼ teaspoons Baking Soda
- 1 ½ teaspoons Baking Powder
- 1 ¼ Cups Unsalted Butter softened
- 1 Cup Granulated Sugar
- 1 ½ Cups Brown Sugar
- 2 Large Eggs room temperature
- 18 Ounces Bittersweet Chocolate, chopped into ¼" to ⅓" chunks
- 1 Tablespoon Coarse Sea Salt for sprinkling on cookie dough before baking
Instructions
- In a medium bowl, whisk together both flours, salt, cornstarch, baking soda, and baking powder. Set aside for later.2 Cups Bread Flour, 1 ¾ Cups All-purpose flour, 2 Tablespoons Cornstarch, 1 teaspoon Sea Salt, 1 ¼ teaspoons Baking Soda, 1 ½ teaspoons Baking Powder
- Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed.1 ¼ Cups Unsalted Butter, 1 Cup Granulated Sugar, 1 ½ Cups Brown Sugar
- Add the eggs, one at a time, to the mixing bowl. Mix on medium speed after each addition until combined, scraping the bowl as needed.2 Large Eggs
- Add the flour mixture and mix on low speed just until combined. Be careful not to overmix, as this can make the cookies tough.
- Stir in chocolate chunks by hand.18 Ounces Bittersweet Chocolate, chopped into ¼" to ⅓" chunks
- Wrap the dough and place in refrigerator for a minimum of 2 hours. Remove dough from the refrigerator approximately 15 minutes before baking to allow it to soften slightly.
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- Using a cookie scoop (approximately 2 tablespoons per cookie) scoop individual cookies.
- Place the dough on prepared baking sheets leaving approximately 2 inches of space between each cookie.
- Sprinkle a dash of coarse sea salt over each cookie.1 Tablespoon Coarse Sea Salt
- Bake cookies for 12 - 14 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
- Enjoy!
Video
Nutrition
Calories: 328kcalCarbohydrates: 47gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 38mgSodium: 515mgPotassium: 100mgFiber: 0.5gSugar: 31gVitamin A: 294IUCalcium: 46mgIron: 1mg
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