Favorite Chocolate Chunk Cookies
This cookie recipe is lightly adapted from Ashley Rodriguez's well-known cookies from her website Not Without Salt. These Chocolate Chunk Cookies get incredible texture from turbinado sugar, bittersweet chocolate, and salt. I've added metric measurements and more detailed instructions, as well as tweaked a few ingredient quantities to suit my taste. I love this cookie recipe because it is versatile and yields excellent, consistent results. The dough can be baked immediately (no chilling time needed). You can also scoop and refrigerate the dough for 1-2 days or freeze to bake on demand. The cookies will be slightly thicker when chilled or baked from frozen, but the flavor difference is pretty indistinguishable in my experience .
Equipment
- KitchenAid 5 Qt. Artisan Stand Mixer
- Natural Parchment Paper
- Half Sheet Pan
Ingredients
- 3¼ cups (390g) unbleached all purpose flour
- 1½ teaspoons (8g) baking soda
- 1 teaspoon (3g) kosher salt
- 2 sticks (226g; 8 oz) unsalted butter softened
- 1½ cups (300g) packed light brown sugar
- ¼ cup (50g) turbinado sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs room temperature
- 1 tablespoon (12g) pure vanilla extract
- 10 ounces (285g) bittersweet (72%) chocolate chopped into small chunks with a large serrated knife (I use Trader Joe's Pound Plus bars!)
- Maldon salt
Instructions
- If Baking Immediately: Preheat the oven to 350°F (176°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
- In a medium bowl, whisk together the all purpose flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter, light, brown, turbinado, and granulated sugars. Beat over medium speed until light and fluffy, 5 to 6 minutes. Scrape down the bowl with a rubber spatula several times throughout the creaming process to ensure the ingredients are incorporated evenly.
- With the mixer over medium speed, add the eggs one at a time, allowing each to incorporate fully before adding the next. The mixture should be fluffy and light in color. Add the vanilla extract and beat until combined.
- Reduce the mixer to low speed and slowly add the flour mixture, mixing until just absorbed. It may seem slightly crumbly and dry at first. Scrape down the sides and bottom of the bowl thoroughly with a spatula. Continue mixing over low speed, as needed, until the cookie dough is smooth, consistent, and no dry bits remain. Add the chocolate chunks and mix for just 5 to 10 seconds. Fold the mixture until the chocolate pieces are evenly distributed throughout the dough. Note: The cookie dough will be quite thick and dense so it can be easier to switch over to a large metal spoon for mixing at this stage.
- I prefer to scoop and freeze this cookie dough right after making. However, you can also bake immediately as well (see instructions below). Don't allow the dough to get warm or it will spread during baking. This dough yields roughly 18-20 cookies. How to Make-Ahead & Freeze This Dough: The cookie dough can be scooped and refrigerated for 1 to 2 days or frozen and baked directly from the freezer. If prepping ahead, scoop the dough, setting the scoops next to each other in a large container or on a sheet pan. Transfer to a freezer for 30 or until very firm. Once the dough has firmed up, transfer the scoops to a large Ziplock (or silicone) bag, squeezing out any excess air. Freeze for up to 3 months.
- If Baking Immediately: Using a large (3-ounce) cookie scoop, scoop the dough into rounds, setting them at least 1 to 2 inches apart on the lined sheet pan. I prefer to bake no more than six cookies on a half sheet pan, as they will expand. Sprinkle the tops of each cookie scoop with Maldon salt. Do not flatten or press the dough down. Note: If you are not freezing a portion of the dough, allow the half sheet pan to cool completely between rounds or use multiple pans for baking.
- Bake for 12 to 13 minutes (check at 10 minutes), rotating the pan half way through, or until the edges of the cookies gain light color. The center of the cookies will be soft and puffed - they may look under done, but do not over bake. Allow the cookies to cool on the pan set on a rack for 5 to 7 minutes, then lift and transfer the cookies to a cooling rack. Serve warm or allow to cool completely.
- How to Bake These Cookies From Frozen: Frozen cookie dough scoops can be baked directly from the freezer. Preheat the oven, set on a parchment-lined sheet pan, (don't forget the sprinkle of Maldon salt!), and add 1 to 2 minutes to the total bake time. In my experience, 14 minutes for these cookies is perfect - but check early, as every oven can vary!
- If you enjoyed this recipe, please leave a review and ⭐️ rating! Thanks for your support!
Very lightly adapted from Ashley Rodriguez at Not Without Salt.
Serving: 1serving, Calories: 358kcal, Carbohydrates: 67g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 22mg, Sodium: 235mg, Potassium: 171mg, Fiber: 2g, Sugar: 32g, Vitamin A: 42IU, Calcium: 36mg, Iron: 3mg