Dessert · American
Chocolate Chunk Cookies
Updated Aug 24, 2026 GMT
Thick, bronzed cookies with puddles of dark chocolate and a salt finish.
These are the cookies we keep in the studio tin. Brown sugar does the chew, a rest in the fridge deepens the flavor, and chopping a bar yourself gives you those irregular pools instead of tidy chips.
Why this works
Melted butter plus a chill is our path to a cookie that spreads just enough. Bread flour is optional but adds chew. Baking until the edges are set and the centers look slightly underdone is the whole game.
Key ingredients
- Dark chocolate bar
- 60 to 70 percent cacao, chopped. Chips will work; they will not puddle the same way.
- Dark brown sugar
- Moisture and molasses flavor. Light brown sugar makes a slightly crisper cookie.
Studio tips
- Chill the dough at least 2 hours, overnight if you can. Unchilled dough spreads into thin wafers.
- A flaky salt finish is not optional in this kitchen. Add it the second the cookies leave the oven.
- For even cookies, scoop, then roll each portion into a rough ball and press a few extra chocolate shards on top.
Recipe card
Chocolate Chunk Cookies
Thick, bronzed cookies with puddles of dark chocolate and a salt finish.
Difficulty: Easy 👌
20 min
Preparation
12 min
Baking
0 min
Resting
- Total
- 32 min
- Yield
- 18 cookies
Ingredients
- ¾ cup (170g) unsalted butter, melted and cooled 10 minutes
- ¾ cup (165g) packed dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1¾ cups (210g) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 6 ounces (170g) dark chocolate, chopped
- for finishing flaky sea salt
Instructions
- 1Whisk the melted butter with both sugars until glossy. Whisk in the egg, yolk, and vanilla.
- 2Stir in the flour, baking soda, and salt just until combined. Fold in the chocolate. Cover and chill at least 2 hours.
- 3Heat the oven to 350°F (175°C). Line two sheets with parchment. Scoop 2-tablespoon balls, spacing them 2 inches apart.
- 4Bake 11 to 13 minutes, until the edges are bronze and the centers look just set. Sprinkle with flaky salt.
- 5Cool on the sheet 5 minutes, then move to a rack.
Notes
- Dough keeps 3 days in the fridge. Flavor improves after the first night.
Nutrition
198 kcal · 24g carbs · 2g protein · 11g fat · 15g sugar
About 198 calories per cookie. Values are estimates.
Frequently asked
Can I freeze the dough?
Yes. Freeze scooped balls, then bake from frozen at 350°F, adding 2 extra minutes.
Why did my cookies go flat?
Butter was too warm or the dough skipped the chill. Next batch, chill longer and check that your baking soda is fresh.
Comments
- Derya KayaAug 25, 2026, 11:50 GMT
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