I’ve mentioned this before, but I’ll just lay it all on the table for you today: I don’t love chocolate chip cookies (or chunk for that matter.) I don’t love baking them, I don’t love eating them. I just think there are many other cookies I’d rather spend my time on (both baking and eating). And I feel it’s so hard to claim that your own chocolate chip cookie recipe is THE BEST, because everyone and their Aunt Sue has been making chocolate chip cookies since they were old enough to hold a spatula and crack an egg…and everyone’s definition of the perfect chocolate chunk is SO different. Chewy or crispy, chips vs chunks, soft baked or crunchy, nut or no nuts…the list of versions goes on…okay end rant.
That being said, what is a baking blog without a go-to classic chocolate chunk cookie recipe? So here is it. My take on the classic – in TWO WAYS. Because sometimes I want a cookie dough that I know will hold it’s shape perfectly, be extra chewy and just barely crispy on the edges. And sometimes I want those dreamy pools of chocolate and to eat my cookies with a spoon straight off the pan.
The key difference in the two recipes? Corn starch and almond flour. Almond flour creates a super rich, gooey cookie…perfect for people who prefer thin and chewy cookies. The corn starch helps the cookies keep their shape and height without having to bake for extra time or add more flour (which creates a cake-y cookie); perfect for people who prefer thick and chewy cookies. Today, I’m sharing the recipe for the thin and chewy (and gooey!) version… I will share the recipe for the Thick and Chewy version later this month so hang tight!
I don think this is a secret, but good quality chocolate makes ALL the difference in chocolate chunk cookies. And opt for chunks, please, over chips if you want big pools of chocolate. For the best chunks possible, make your own out of a chopped up high quality chocolate bar! My go-to chocolate bars for baking are a 65% or 70% Chocolove bar. I use them in basically ALL my chocolate themed recipes. Here are a few of my favorites recipes that feature Chocolove:
And thanks to the generous team at Chocolove, I have a pretty amazing giveaway going on my instagram for 2 boxes of Chocolove! My favorite baking bars are included (65% and 70%) as well as some of their new flavors – Check it out! Giveaway ends 5/5, open to US residents only.Print
A simple recipe for thin and chewy Classic Chocolate Chunk Cookies filled with rich, dark chocolate chunks and sprinkled with flakey sea salt.
1 cup salted butter (2 sticks, room temperature)
3/4 cup brown sugar
3/4 cup white granulated sugar
1 teaspoon vanilla extract
2 eggs, room temperature
2 cups all purpose flour
1/4 cup almond flour
1 teaspoon baking soda
2 cups chocolate chunks (65% or 70% Chocolove), reserving 1/2 cup
extra flakey sea salt
In the bowl of stand mixer fitted with the paddle attachment, cream together butter, both sugars and vanilla extract for 3-4 minutes. With mixer running on low, add in eggs, one at a time. Continue to run mixer until eggs are fully combined, 1-2 minutes.
In a separate bowl, whisk together dry ingredients (AP flour, almond flour and baking soda). Don’t skip this step – it’s important that the dry ingredients are mixed together before adding to the wet ingredients.
With mixer running on low, slowly add dry ingredient in, scrapping down the sides as needed. Once just barely combined, stir in 1 1/2 cups chocolate chunks.
Scoop dough using a 3 tablespoon cookie scoop – before filling scoop with dough, load the bottom of the scoop with a few of the reserved chocolate chunks. Those extra chunks on the top will turn into chocolatey pools once baked. After all the dough is scoop, chill for at least 1 hour but over night is ideal here. Trust me.
Once dough is chilled, place on parchment lined baking sheets (leaving generous spacing in-between, as they will spread). Bake at 375° for about 10 minutes or until edges are golden brown and centers are almost set but still soft. Let look on pan – the centers will set as they cool.
Recommended eating method: straight off the pan while they’re still warm. (Or if you’re weird like me, stick them in the freezer and eat them one-by-one frozen whenever you have a chocolate craving…they’ll be SUPER chewy and delicious, not hard as rocks.)
If you don’t have salted butter, you can use unsalted. Just add 1/2 teaspoon of salt to the dry ingredients.
Chilling overnight creates an extra chewy texture and toffee flavor for your cookies – I highly recommend you do this.
Keywords: chocolate chunk cookies, chocolate chip cookies