Crunchy Chocolate Chunk Cookies Recipe

Name: Crunchy Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unbleached cake flour; 2 cups unbleached bread flour; 1 teaspoon baking soda; 2 sticks (8 ounces) unsalted butter, room temperature; 1 cup granulated sugar; 1 cup light-brown sugar; 1 tablespoon vanilla extract; Generous pinch kosher salt; 3 large eggs; 1 cup bittersweet chocolate chunks (ideally about 72% cacao); 1/2 cup Valrhona chocolate pearls (available at valrhona-chocolate.com) or chopped malted milk balls; Coarse sea salt, for sprinkling; Cold local whole milk, for serving

Servings: persons

1 1/2 cups unbleached cake flour
2 cups unbleached bread flour
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, room temperature
1 cup granulated sugar
1 cup light-brown sugar
1 tablespoon vanilla extract
Generous pinch kosher salt
3 large eggs
1 cup bittersweet chocolate chunks (ideally about 72% cacao)
1/2 cup Valrhona chocolate pearls (available at valrhona-chocolate.com) or chopped malted milk balls
Coarse sea salt, for sprinkling
Cold local whole milk, for serving

1
In a medium bowl, sift together the flours and the baking soda; set aside.
2
In the bowl of a stand mixer with a paddle attachment, cream the butter on medium speed. Add sugars, vanilla, and kosher salt and continue to beat until well combined, light, and fluffy.
3
With the mixer running, add the eggs one at a time, scraping down the sides of the bowl occasionally, and beat until fully incorporated. Add the flour mixture all at once and mix on medium until it just comes together.
4
Add the chocolate chunks and chocolate pearls and mix on low just to incorporate. Cover mixing bowl with plastic wrap and refrigerate dough for at least an hour (or up to overnight).
5
About 30 minutes before baking, preheat oven to 350u00b0F and line two baking sheets with parchment paper.
6
Use a medium-size ice cream scoop, scoop dough onto baking sheets, leaving 2 inches of space between cookies. Sprinkle each cookie with a pinch of coarse sea salt and bake for 10 to 12 minutes if you like a soft, gooey center or up to 15 minutes if you prefer crispier edges. Serve warm with a glass of cold milk.

1797

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups unbleached cake flour, 2 cups unbleached bread flour, 1 teaspoon baking soda, 2 sticks (8 ounces) unsalted butter, room temperature, and more.

Yes, Crunchy Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crunchy Chocolate Chunk Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions