Description
These Salted Chocolate Chunk Cookies are irresistibly thick, soft, and chewy, with beautifully golden edges, rich caramel-like brown sugar flavor, and generous pools of melted milk and dark chocolate. Made with melted butter, an extra egg yolk, pure vanilla extract, and two kinds of chopped chocolate, these bakery-style cookies offer wonderfully tender centers and a delicious balance of sweetness and richness. Optional crushed kettle-cooked potato chips add an unexpected salty crunch, while a finishing sprinkle of flaky sea salt makes every bite even more irresistible. Perfect for homemade gifts, holiday cookie trays, afternoon treats, or enjoying warm with a cold glass of milk!
Ingredients
Scale
- For the Chocolate Chunk Cookie Dough:
- 1/2 cup (100 g) granulated sugar
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 2 tsp pure vanilla extract
- 1 2/3 cups (206 g) all-purpose flour
- 3 oz (85 g) milk chocolate bar, roughly chopped
- 3.5 oz (99 g) dark chocolate bar (60–70% cocoa), roughly chopped
- 1/2 cup (15 g) kettle-cooked salted potato chips, coarsely crushed (optional)
- For the Salted Topping:
- Flaky sea salt (such as Maldon), for sprinkling
Instructions
- Emulsify Melted Butter and Sugars: In a large mixing bowl, combine 1/2 cup (100 g) of granulated sugar, 3/4 cup (150 g) of packed light brown sugar, and 1/2 cup (113 g) of melted, slightly cooled unsalted butter. Whisk vigorously for approximately 1 minute until the mixture becomes smooth, glossy, and thoroughly combined.
- Incorporate Eggs and Vanilla Extract: Add the room-temperature whole egg and extra egg yolk to the butter and sugar mixture. Whisk vigorously for 1–2 minutes until the mixture becomes slightly paler, glossy, and well emulsified. Stir in 2 teaspoons of pure vanilla extract, 1 teaspoon of kosher salt, and 1/2 teaspoon of baking soda until evenly incorporated.
- Fold in All-Purpose Flour: Gradually add 1 2/3 cups (206 g) of all-purpose flour to the wet ingredients in two additions. Using a rubber spatula, gently fold the flour into the mixture just until no dry flour pockets remain and a thick, cohesive cookie dough forms. Avoid overmixing to preserve the cookies’ wonderfully soft and chewy texture.
- Fold in Chocolate Chunks and Optional Potato Chips: Add 3 oz (85 g) of roughly chopped milk chocolate and 3.5 oz (99 g) of roughly chopped dark chocolate containing 60–70% cocoa. If desired, add 1/2 cup (15 g) of coarsely crushed kettle-cooked salted potato chips for extra crunch. Gently fold everything into the thick cookie dough until the chocolate pieces and optional potato chips are evenly distributed.
- Chill the Chocolate Chunk Cookie Dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the cookie dough for at least 3–4 hours, preferably overnight. This essential chilling period allows the melted butter to solidify and the flour to hydrate, helping prevent excessive spreading while developing a richer, deeper caramel-like flavor and a thick, chewy texture.
- Preheat Oven and Portion Cookie Dough: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Remove the chilled dough from the refrigerator and scoop portions according to your preferred cookie size. Small Cookies: Scoop 1 tablespoon of dough (approximately 20 g each) for a yield of 20–24 cookies and a baking time of 8–9 minutes. Medium Cookies: Scoop 3 tablespoons of dough (approximately 50 g each) for a yield of 15–18 cookies and a baking time of 10–11 minutes. Large Bakery-Style Cookies: Scoop 1/3 cup of dough (approximately 90 g each) for a yield of 8–9 cookies and a baking time of 14–15 minutes. Arrange the dough portions on the prepared baking sheets with enough space between them for spreading.
- Bake Until Golden with Soft Centers: Bake the cookies at 350°F (175°C) according to your chosen portion size: 8–9 minutes for small cookies, 10–11 minutes for medium cookies, or 14–15 minutes for large bakery-style cookies. Remove them from the oven when the outer edges are golden brown and set while the centers remain slightly pale and soft. Avoid overbaking so the centers stay wonderfully tender and chewy.
- Finish with Flaky Sea Salt, Cool, and Serve: Immediately after removing the cookies from the oven, sprinkle each warm chocolate chunk cookie with a little flaky sea salt, such as Maldon, to enhance the rich chocolate flavor and create a delicious sweet-and-salty finish. Allow the cookies to rest on the warm baking sheets for 5 minutes so the centers can finish setting through carryover baking. Carefully transfer them to a wire cooling rack and let them cool further before serving. Enjoy their golden edges, soft chewy centers, and irresistible pools of melted chocolate!
Notes
- Chill the Dough for Thick, Chewy Cookies: Refrigerate the dough for at least 3–4 hours, preferably overnight. Chilling firms up the melted butter, reduces spreading during baking, and allows the flour to hydrate for a richer flavor and wonderfully chewy centers.
- Choose Your Preferred Cookie Size: For small cookies, use approximately 20 g of dough and bake for 8–9 minutes. For medium cookies, use approximately 50 g and bake for 10–11 minutes. For large bakery-style cookies, use approximately 90 g and bake for 14–15 minutes. Watch the edges rather than relying only on the timer.
- Use Chopped Chocolate Bars: Roughly chopped milk chocolate and 60–70% dark chocolate create deliciously irregular pieces and rich melted chocolate pockets throughout the cookies. The combination balances creamy sweetness with deeper cocoa flavor.
- Add Optional Potato Chips for Crunch: Coarsely crushed kettle-cooked salted potato chips add a delicious salty crunch that contrasts beautifully with the soft cookie centers and melted chocolate. Fold them in gently to preserve some texture.
- Do Not Overbake: Remove the cookies when their edges are golden and set but their centers still look slightly soft. They will continue to firm up during the 5-minute rest on the warm baking sheets.
- Finish with Flaky Sea Salt: Sprinkle flaky sea salt over the cookies immediately after baking so the crystals adhere to the warm surface. This final touch enhances the chocolate flavor and creates an irresistible sweet-and-salty contrast.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 medium cookie
- Calories: 255
- Sugar: 21g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg