Chocolate Chunk Cookies

Friday, July 6, 2012

Isn't it kind of crazy how many chocolate chip cookie recipes there are? It seems so funny to me that a slight alteration in ingredients can completely change the texture and taste of a cookie. Normally I stick to my mom's oatmeal chocolate chip cookie recipe, it's kind of a staple around here, but I was feeling a little adventurous the other day. Stephen loves a plain cookie (no oats) and I love one with chunks in it, so this recipe had our names written all over it. It's a version of a cookie from a bakery in Savannah, Georgia. Apparently people go crazy for it there. Now I know why. It has a soft inside, crunchy outside , is full of chopped chocolate and is garnished with a sprinkle of sea salt. I'm warning you: these are addicting! You may be tempted to halve the recipe but don't, you'll regret it!

Chocolate Chunk Cookies
2½ c. all-purpose flour
1¼ tsp. baking soda
1½ tsp. salt
16 tbsp. (2 sticks) unsalted butter, at room temperature
1½ tsp. vanilla extract
1 c. sugar
1 c. brown sugar, packed
2 eggs
1½ c. semisweet chocolate, chopped into chunks
½ c. bittersweet chocolate (60%), chopped into chunks
Fleur de sel for sprinkling

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
2. In a large mixing bowl, whisk together flour, baking soda and salt. Set aside.
3. In the bowl of a stand mixer, beat together butter, vanilla and sugars (medium speed for 2-3 minutes). Add the eggs one at a time, mixing in between additions. Turn mixing speed to low, slowly being to add dry ingredients, ⅓ at a time. Beat until just combined (1-2 minutes). Place in refrigerator to chill for 10-15 minutes.
4. Using a large cookie scoop (or a ¼ c. measuring cup) to form the cookies. Place onto prepared sheet, leaving at least 2 inches in between. Lightly press each cookie with the bottom of a glass. Sprinkle the tops of each with a little bit of the fleur de sel.
5. Place in oven and bake for 15-17 minutes, rotating the sheet half way through the baking process. Remove from oven when cookies are golden brown in color around the edges. Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.
Adapted from The Back In The Day Bakery Cookbook, Chocolate Chip Cookies | Makes approximately 24 jumbo (DVD size) cookies 


  1. Delicious cookies! Thanks for the recipe!

  2. Those are stunning! I love a good chocolate chipper!

  3. That looks like a perfect chocolate chip cookie recipe!

  4. OK - I know you provided the helpful warning about these cookies becoming addicting...but I'm still pinning your recipe to my Pinterest board of recipes to try. They look so delicious!


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