I haven't searched for another chocolate chip cookie recipe since I discovered this one. And I most likely won't for a very long time. That may be a fairly massive call as far as recipe loyalty goes, but this one knocks any other recipe I have ever used straight out of the park. These are a total crowd pleaser every time I make them (which is approximately once a week at the moment). They are the perfect dessert for dinner guests as they come together in about 15 minutes, and are AMAZING straight out of the oven with Ice cream and Salted Caramel, or just as incredible eaten as is. I initially discovered the recipe on Smitten Kitchen (where I discover most things really, Deb is just amazing), but the original recipe is from Ashley Rodriguez's blog, Not without Salt.
You have to try these to see for yourself how amazing they really are. The mixture to chocolate ratio is perfect (just enough mixture to bind the chocolate and hold it in), and they are finished with just enough salt to balance out the chocolate beautifully. I am a soft cookie person, and these are the perfect texture - pools of chocolate held together by a soft tender matrix. They have raw sugar along with brown sugar in them, which gives them a teeny crunch. The part that I love the most about them is that they are super versatile - you can make them either small or large depending on their purpose. If I am serving them as a dessert I tend to make them slightly larger, and keep them small if they are for those occasions when you just really need cookies.
I prefer to bake these for slightly less time than the original recipe calls for. This results in an 'only just done' cookie, which in my opinion, is perfect. They also firm up a fair amount and cook a tiny bit more once you take them out of the oven.
Because of the high (perfect) ratio of chocolate to mixture in these, it is important that you use good quality chocolate. Go for a high quality block of dark chocolate, or some nice chocolate chunks. (We make these so often now I buy these by the 5lb bag). If you use a block of chocolate, use a large serrated knife to chop it into very rough chunks.
A quick note on stand mixers - if you do use one to make these, and you have the blade attachment (similar to the paddle but has a plastic bit on it which is great for scraping the bowl), I highly recommend you use it here. It saves a lot of scraping down and helps everything get properly mixed. If you don't then no worries, just make sure to stop and give the bowl a good scrape down every now and then.
Whichever way you decide to make them, I can almost guarantee they will be the best cookie you have had in a long time. My search for a great chocolate chip cookie recipe is all done.
Chocolate Chunk Cookies
- Makes approx. 18 small, or 9-10 Large-
1/2 cup (113g) unsalted butter, at room temperature
1/4 cup (50g) Raw sugar (feel free to sub white sugar if you don't have any)
3/4 cup (125g) packed brown sugar
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
1/2 tsp fine sea salt (I like kosher)
2 cups (250g) all purpose flour
10 oz (280g) Dark chocolate, either in chunks or cut into rough chunks with a serrated knife
Flaky sea salt, such as Maldon, to finish.
- PROCESS -
Preheat the oven to 360f/185c. Line two baking trays with silicon mats or parchment paper.
In a large bowl using an electric beater, or the bowl of a stand mixer fitted with either the blade attachment or the paddle attachment, cream the butter and sugars together until pale and fluffy, approximately 4-5 minutes. Add salt, vanilla, and egg and beat until well incorporated.
With the mixer on low, slowly add the flour and baking soda. Mix until just combined.
Either stir in the chocolate using a spatula, or add to the stand mixer and mix briefly until evenly incorporated.
Using a scoop (I use either a 2Tbsp scoop for smaller cookies, or a 4Tbsp scoop for larger cookies), scoop out mixture onto prepared trays, ensuring to leave plenty of space between each cookie. Flatten slightly with your hand, and place a small pinch of flaky sea salt on the top of each cookie.
Bake trays one at a time (or both if you have and oven that does convection) for 9-11 minutes, depending on desired texture. 9 minutes will yield a just done cookie, and 11 a slightly more crunchy cookie. Cool for 5-10 minutes on oven trays, then either serve while still warm and melty, or allow to cool on wire racks.