Theeeeese cookies… I completely love a classic chocolate chunk cookie. The new thing is salted this and that, so a sprinkle of salt keeps them up to date, I suppose. Salt or not, they are everything you want when you reach for a chocolate chunk cookie. A slight crisp around the edges, with a soft center and big globs of chocolate.
Adapted slightly from NYTimes Cooking (David Leite).
- 17 ounces flour
- 1-1/2 teaspoons salt
- 1 teaspoons baking soda
- 10 ounces butter
- 10 ounces brown sugar
- 8 ounces white sugar
- 2 eggs
- 1 pound of chocolate chunks (I chop Valrhona Guanaja discs, but you can go wild with this part -white, caramel, milk chocolates…)
This is a completely basic cookie recipe. Cream the butter and sugars until fluffed. Add eggs, beating until fully incorporated. Slow the mixer speed to low and add the sifted flour mixture (flour, salt, baking soda). When almost entirely combined, add the chopped chocolate chunks and mix only until evenly dispersed.
At this point, I scoop out my cookies onto a sheet tray, cover with plastic, and put them in the fridge for at least 2 hours (ideally until the next day). I prefer to portion them out before the dough is cold and hard, but that is personal preference.
When you are ready to bake, give your cookies a slight smush and sprinkle with a pinch of salt if you like.
Bake at 350F for 12-15 minutes, turning the tray halfway through.
Enjoy at least one cookie while they are fresh from the oven. You must!