Comfort Food Chocolate Chunk Cookies

Posted on February 23, 2015 | Print Recipe

Perfect chocolate chunk cookies. Chewy in the center and crispy around the edges, these cookies are pure comfort.

A good friend of mine recently brought her second baby home from the hospital. Even though I’m still getting a handle on some aspects of life with a baby, I realized it was time I started returning the favors of all the people who visited us with food and gifts after L was born. And while a homemade meal is even better (and will definitely happen for her), one of the things I enjoyed most post-baby was a seriously good sweet treat. Nothing like a good sugary carb for an instant energy boost!

I wanted to go with a classic comforting cookie; basically, the best version of a chocolate chip cookie you could ask for. The base of the dough bakes up nice and thick with a chewy center and crispy edges (the big size doesn’t hurt). I used rich high quality dark chocolate disks to really satisfy and topped them with a smoked flaky sea salt, though any flaky sea salt would do. While you can leave that off, I really find that the bit of salty contrast just enhances the cookie flavor.

Comfort Food Chocolate Chunk Cookies

Save Print

Perfect chocolate chunk cookies. Chewy in the center and crispy around the edges, these cookies are pure comfort.

Author: Lauren Lilling

Recipe type: Dessert

Makes: ~20 cookies

Ingredients

262g (~2 cups) all-purpose flour
3g (½ teaspoon) baking soda
5g (1 teaspoon) salt
170g (3/4 cup / 1 ½ sticks) unsalted butter, melted
234g (~1 cup, packed) light brown sugar
106g (~1/2 cup) granulated sugar
15 milliliters / 1 tablespoon vanilla extract
75g (~1 large egg + 1 yolk) eggs at room temperature
340g (~2 cups) good quality dark chocolate disksor chunks (at least 55% cocoa)
Flaky sea salt (I like this Smoked sea salt)

Instructions

In a medium bowl, whisk flour, baking soda and salt; set aside
In the large bowl of an electric mixer with a paddle attachment, beat butter and sugars until well-combined
Beat in eggs and vanilla until a mixture is a light creamy color
Reduce speed to low and stir in flour mixture (do not overmix)
Fold in chocolate
Chill dough in refrigerator for 24-48 hours for best texture and flavor results
Once dough has chilled, pre-heat oven to 325 degrees; cover baking sheets with parchment paper
Scoop cookie dough with large cookie dough scoop (~3 tablespoons) onto prepared baking sheets; top with flaky sea salt
Bake large cookies 16-18 minutes or until brown around good portion of edges
Set aside to cool

Notes

Dough requires 24-48 hours of chilling time for best results
Texture of cookies (crispy edges with chewy center) best within 24 hours; cookies can be enjoyed up to one week after baking if stored at room temperature or up to a month if frozen.

Wordpress Recipe Plugin by EasyRecipe