These Ultimate Chocolate Chunk Cookies combine everything you love about your favorite cookies, all baked into one mouth-watering concoction!
Well, today’s the day, folks. I’m actually sharing the recipe for my all-time favorite Ultimate Chocolate Chunk Cookies. I’ve debated sharing these FoReVeR, but I’ve finally been talked into it.
These aren’t just any cookies. I’ve been making a version of these cookies for as long as I can remember. They’re so significant, in fact, that I made about 400 of them for my wedding favors. Am I crazy? Certainly. Was it worth it? Absolutely. I even have a White Chocolate Macadamia Nut version already on the blog. You see, I’m somewhat of a chocolate chip cookie connoisseur. Everywhere I go, if a chocolate chip cookie is offered, I get one. I feel like it’s my duty to do ALL the research to make sure that I know what all my cookie options are. Here is what I like in a cookie: Chewiness. None of this soft-baked BS or crispy hullabaloo. They should definitely look like they’re not done when they come out of the oven but be set and browned at the edges. For me, semi-sweet chocolate is the only way to go. I’m a purist when it comes to that sweet classic flavor, but you do you. This is one way you can play when it comes to customizing these cookies. Bittersweet chocolate is amazeballs as well. You can also choose whether or not you top with flakey sea salt. Sometimes I do, sometimes I don’t, it just depends on my mood.
The reason it took me so long to share these is that there are are so many cookie recipes that I love, I felt like it was silly to share mine. Like, THE Alison Roman cookies or Sarah Kieffer’s pan banging cookies. But, as much as I adore those cookies, these hold a dear place in my heart, and I deem them… the ULTIMATE. Thank you, Matt, for insisting that these have a permanent place on the blog. Enjoy!
- 2 and ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 and ½ teaspoons cornstarch
- ½ teaspoon salt
- 1.5 sticks unsalted butter, melted
- ¾ cup packed light or dark brown sugar
- ½ cup granulated sugar
- 1 large egg & 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 8 oz semi-sweet chocolate, chopped
- flakey sea salt, for topping
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg, egg yolk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. Fold in the chopped chocolate.
- Cover the dough and chill in the refrigerator for 2-3 hours or up to 3 days. Do not skip this step!
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Using a 1½ tablespoon cookie scoop, scoop out cookies. You should get 24-27 cookies. Place 12 balls of dough onto each cookie sheet. Sprinkle with a few flakes of sea salt, if desired.
- Bake the cookies for 11-12 minutes. The cookies will look underbaked but they will continue to cook on the cookie sheet. Allow the cookies to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.