Chocolate Chunk Cookies
These are MY favorite chocolate chip cookies. Except there are no chocolate chips. Instead, I’ve chopped up semi sweet chocolate chunks and a milk chocolate hershey’s bar, added some pecans and topped with sea salt. Thick, but not cakey. Crisp edges, chewy centers. Dark brown sugar adds the perfect flavor.
You can bake them right away for a thinner cookie, or stick the dough in the fridge to firm up for a thicker cookie.
Chocolate Chunk Cookies
Ingredients
- 3/4 cup (156 grams) dark brown sugar, tightly packed
- 1/2 cup (109 grams) sugar
- 1/2 cup salted butter, melted
- 1 egg, room temp
- 1 tsp vanilla
- 1 1/2 cup (176 grams) bread flour *see notes
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup chocolate chunks, chopped
- 1 bar Hershey’s milk chocolate chopped
- 1/2 cup pecan pieces (optional but recommended!)
- 1 tbsp sea salt flakes, for sprinkling
Instructions
- In a microwave safe bowl, melt the butter until there are a few chunks left, then stir until all butter is melted.
- Add sugars and mix with a whisk until smooth, then add egg and vanilla.
- In a separate bowl, measure out flour using the spoon & level method. Add salt and baking soda, whisk together.
- Add the flour mixture to the wet ingredients and mix well.
- Measure out chocolate chunks and chop roughly. Do the same with the Hershey bar. Pour all of this, tiny slivers included, into the dough. Add the pecans in, mix well.
- Cover with plastic wrap and chill in the fridge or freezer for an hour or so or until the dough is cold and firm.
- Preheat the oven to 375. Roll into balls, with the chunks on top of the dough balls. Sprinkle with sea salt. Bake cookies for 10 minutes.
- Let cool for 5 minutes on the sheet and then remove to finish cooling on a wire rack.
Notes
*You can use all purpose flour instead of bread flour, but bread flour gives a chewier cookie.
Tried these tonight. Used regular flour and 1 cup mini chocolate cups instead of chunks and they came out great!!!!! My new go to chocolate chip cookie.
Can I use unsalted butter
You sure can!
I made these today. I used two 8 ounce bars of semi sweet chocolate. I “chunked” the chocolate using a serrated knife and the pieces ranged in size of .5 to 1 inch square. After pulling the cookie dough out of the refrigerator it got really gooey after about 5 minutes. Next time I’ll keep the dough in the refrigerator for about 1.25 hours. My refrigerator has its temperature set to 38F. I used an ice cream scoop to make the cookie balls. This worked but I had the cookie balls too close together on the cookie sheet and they melted and ran together during baking. Next time I’ll use about half a tablespoon for the cookie balls. I will definitely make these again.
I used light brown sugar instead of dark brown sugar, pray it comes out good.
Light brown sugar is great to use too!
So good!! I had to leave them in the over for more than 20 minutes but maybe it because I made the balls too big. How many balls should there be approximately?
So glad you liked the cookies! I usually get about 2 dozen or more, depending on how big I make the cookies. But I typically roll them on the smaller side, maybe about 1 tbsp of dough per ball.