I'll take any excuse for more chocolate! These chocolate chunk cookies are packed full of big chunks of dark and milk chocolate and topped with a light sprinkling of sea salt.
Why the salt? A little touch of flaked salt helps bring out the beautiful chocolate flavour and cuts through the sweetness of the cookie. Trust me, salting your cookies brings them to a whole new level!
These cookies are chewy and soft inside and crisp on the outside. With no electric mixer needed, you can whip up a batch of these cookies in a flash. Enjoy!
Chocolate Chunk Cookies
Yield:
Makes 18 Large Cookies
Prep Time:
20 minutes
Cook Time:
15 minutes
Refrigeration Time:
30 minutes
Total Time:
1 hour 5 minutes
These chocolate chunk cookies are packed full of milk and dark chocolate chunks and lightly sprinkled with sea salt. With a crisp outside and soft, chewy inside, it's hard to stop at just one!
Ingredients
- 200 g (7 oz) unsalted butter, melted
- ¾ cup caster sugar
- 1 cup brown sugar, lightly packed
- 1 egg
- 1 teaspoon vanilla essence
- 2 cups plain flour / all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 200 g (7 oz / 1 heaped cup) block dark or semi-sweet chocolate, roughly chopped
- 200 g (7 oz / 1 heaped cup) block milk chocolate, roughly chopped
- Sea salt flakes, for sprinkling
Instructions
- Preheat the oven to 170°C / 340°F (fan/convection) or 180°C / 355°F (standard). Grease and line two large baking trays with baking paper.
- In a large mixing bowl, stir together melted butter and sugars. Add the egg and vanilla essence and stir until well combined.
- Add flour, baking powder and salt. Stir together until a soft dough forms. Add chocolate chunks and mix until well combined. If the dough is too soft to work with, allow to stand for 10 minutes on the bench.
- Roll 2 tablespoons of dough into a ball and place onto the prepared tray. Flatten slightly. Repeat with remaining dough, leaving a 3 cm (1 inch) gap between the cookies to allow for spreading.
- Bake for 10-13 minutes or until lightly golden around the edges. Take the trays out of the oven immediately sprinkle cookies lightly with sea salt. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
Storage
- You can keep the chocolate chunk cookies un-refrigerated in an airtight container for up to 7 days.
- To freeze the raw cookie dough, wrap tightly in clingwrap and then place in a zip-loc bag or airtight container. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight. Once defrosted, you can bake as normal.
Substitutions
- Chocolate: You can use any combination of chocolate (milk, dark, white) or chocolate chips, as long as it totals 360 grams (12 oz or 2 cups).
- Sea salt: I highly recommend using sea salt flakes for the best flavour. Fine salt may taste too salty. You can leave out the salt completely if you like - it just helps enhance the chocolate flavour and cut through the sweetness of the cookies.
Nutrition Information:
Serving Size: 1 CookieAmount Per Serving: Calories: 334Total Fat: 16.1gSaturated Fat: 9.9gTrans Fat: 0gUnsaturated Fat: 3.1gCholesterol: 34.2mgSodium: 192.8mgCarbohydrates: 43.9gFiber: 0.4gSugar: 26gProtein: 3.4g
Neli says
Hi Chloe, I’ve been trying to make chocolate chip cookies for a very long time. But I just ca’t seem to make it spread (flat) properly(like yours). What do you think I should do?
Chloe says
Hi Neli, I can think of a couple of things which will help the cookies to spread out. Firstly make sure that the butter is melted and hot before you stir it into the sugar. The butter should be completely liquid. Secondly, make sure that you use BOTH the self-raising flour (or plain flour combined with baking powder) AND baking soda. This allows the cookies to over-expand and collapse, which lets them flatten out. Thirdly, try refrigerating your dough for less time so that the mixture is a bit softer and runnier. When you roll the balls of dough, also make sure that you flatten them down quite a bit! If you follow all of these steps you should end up with flat cookies 🙂 hope that helps!