Chocolate Chunk Cookies

Ingredients

• 281 g (2 1/4 cups)plain flour
• 3 g (1 teaspoon)cornflour
• 2 g (1/2 teaspoon)baking powder
• 1 g (1/4 teaspoon)bicarbonate of soda
• 3 g (1/2 teaspoon)salt
• 227 g (1 cup), at room temperatureunsalted butter
• 150 g (3/4 cup), packeddark brown sugar
• 50 g (1/4 cup)granulated sugar
• 1 large, at room temperatureegg
• 1, at room temperatureegg yolk
• 10 ml (2 teaspoons)vanilla extract
• 340 g (2 cups), dividedchocolate chunks
• to tasteflaky sea salt, for topping

Instructions

1. 1

   Plan ahead

   The shaped cookie dough needs to chill in the fridge overnight.

2. 2

   Mix dry ingredients

   In a medium bowl, whisk together the flour, cornflour, baking powder, bicarbonate of soda and salt. Set aside.

3. 3

   Beat butter and sugars

   With a stand mixer fitted with a paddle attachment, beat the butter, dark brown sugar and granulated sugar on medium-high speed for 2 minutes, until fluffy.

4. 4

   Add eggs and vanilla

   Scrape down the bowl with a rubber spatula, then add the egg, egg yolk and vanilla. Beat on medium-high speed for 3 minutes.

5. 5

   Add flour mixture

   Scrape down the bowl, then gradually add the flour mixture. Mix on low speed only until nearly combined; do not overmix.

6. 6

   Fold in chocolate

   Take the bowl off the mixer and fold in 255 g (1 1/2 cups) of the chocolate chunks.

7. 7

   Prepare the tray

   Line a baking sheet with parchment paper and place a piece of wax paper on a food scale.

8. 8

   Shape the cookies

   Scoop generous portions of dough onto the scale, aiming for 113 g (4 ounces) per cookie, about 120 ml (1/2 cup). Shape each into a tall, rounded mound and place it on the prepared sheet. Press the remaining 85 g (1/2 cup) of chocolate chunks into the tops. Arrange the cookies side by side on the sheet and refrigerate overnight so the butter firms completely.

9. 9

   Chill overnight

   Leave the shaped dough balls on the baking sheet in the fridge overnight.

10. 10

    Bake the cookies

    Heat the oven to 175°C (350°F). Space the chilled cookies out as much as possible across the baking sheets and bake for 13–16 minutes, until the edges are golden brown.

11. 11

    Cool and finish

    Sprinkle the warm cookies with flaky sea salt. Leave them on the baking sheet until firm enough to move, then transfer to a wire rack to cool.

What are chocolate chunk cookies?

Chocolate chunk cookies are an American-style bake, related to the familiar chocolate chip cookie but made with larger pieces of chocolate. This version uses brown and granulated sugar for a sweet, caramel-like flavour and a balance of crisp edges and chewy middles.

The overnight rest is an important part of the method: the shaped dough goes into the oven cold, and the recipe also calls for plenty of chocolate on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 622 calories, 7g protein, 68g carbs, 36g fat.

Most of the carbohydrates come from the flour and sugars, while butter and chocolate contribute much of the fat. The egg, egg yolk and flour provide some protein. For a more balanced plate, serve a cookie with fresh fruit and a source of protein such as yoghurt.

Why chill the dough overnight?

Firm butter helps the tall dough portions hold their shape as they bake. The recipe specifies an overnight chill, so allow time for that before baking rather than treating the 45-minute total time as including the rest.

Keep the dough balls on the lined baking sheet in the fridge, as directed, and bake them while chilled.

Mixing the dough

Butter and sugar: beating them for 2 minutes at medium-high speed makes the mixture fluffy, which gives the dough a light, even base.

Flour: add the dry mixture gradually on low speed and stop when it is nearly combined. Folding in the chocolate by hand finishes the dough without unnecessary mixing.

Shaping and spacing

Portion size: the recipe aims for 113 g (4 ounces) per cookie, using a generous scoop. Shape each portion into a tall, rounded mound rather than flattening it.

Room to spread: leave as much space as possible between cookies on the baking sheet. If they do not fit with space between them, bake them in batches.

How to judge doneness

Look for golden-brown edges after 13–16 minutes in a 175°C (350°F) oven. The recipe gives 15 minutes as its own preferred baking time, but the edge colour is the stated visual cue.

The cookies are still delicate when warm. Let them firm on the baking sheet before transferring them to a wire rack.

Serving the cookies

Finish the warm cookies with flaky sea salt, which adds a savoury contrast to the sweet dough and chocolate. They can be served once they have cooled enough to handle, or left to cool further on the rack.

For a simple snack plate, pair a cookie with fruit or serve it alongside a glass of milk or a hot drink.

Recipe notes & tips

• Bring the butter and eggs to room temperature before mixing, as the ingredient list specifies.
• Scrape down the bowl before adding the eggs and again before mixing in the flour.
• Stop mixing as soon as the flour is nearly incorporated to avoid overworking the dough.
• Weigh the dough portions for more consistent 113 g (4-ounce) cookies.
• Press the reserved chocolate chunks into the tops before the overnight chill.
• Use the edges’ golden colour as the doneness cue and allow the cookies to firm on the tray.

Variations

• Chocolate mix: use a mixture of dark and milk chocolate chunks while keeping the total amount the same.
• Nutty version: replace some of the chocolate chunks with chopped nuts.
• Extra vanilla: add a little more vanilla extract for a stronger vanilla note.
• Smaller cookies: divide the dough into smaller portions and check them earlier, as baking time may change.
• Salt finish: adjust the flaky sea salt on top to suit your taste.

Common mistakes to avoid

• Skipping the chill: the method relies on an overnight rest; refrigerate the shaped dough before baking.
• Overmixing: tough dough can result; stop once the flour is nearly combined and fold in the chocolate.
• Flattening the portions: keep them tall and rounded as directed so they retain their intended shape.
• Crowding the tray: cookies need space; bake in batches if necessary.
• Moving them too soon: warm cookies can break; wait until they firm on the baking sheet before transferring.

How to store

Once completely cool, store the cookies in an airtight container at room temperature and eat within a few days for the best texture. Warm briefly in the oven if you would like to soften them before serving.

Frequently asked questions