Beat butter, brown sugar and cane sugar on high-speed for about 8 minutes – or until light and creamy.
Add the egg and vanilla extract and mix well.
Sift the dry ingredients and fold into the butter mixture until completely combined. It’s important not to mix the dough to hard – or your cookies will become tough.
Stir in the chocolate.
Roll a tablespoon of dough into balls and place them a baking tray lined with baking paper – place only 6-7 balls on one tray as they will spread out while baking. Alternatively use an ice cream scooper to portion the cookie dough and make the perfect size for every cookie.
Bake for 12-14 minutes until golden brown.
Leave the cookies to rest on the baking trays for a few minutes, then transfer to cool on a baking rack.
Sprinkle lightly with a pinch of salt flakes.
Anybody can learn how to make chocolate chunk cookies. It is a simple recipe with a delicious outcome. In this recipe we guide you in how to make chocolate chunk cookies from scratch. No need for baking mixes. Our salty chocolate chunk cookies are easy to make and once you have tried it, it will be difficult not to do it again.
These salted chocolate chunk cookies are topped off with sea salt flakes to get a different, yet traditional taste. Cookies with chocolate is a classic, and these salted chocolate chunk cookies are absolutely moreish.
Pamper yourself with a delicious treat in the afternoon or evening. Or invite your friends and impress them with these simple but tempting titbits.
Your next baking adventure
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If you like to experiment, you can try changing the type of chocolate or the amount of vanilla to create your own special recipe for chocolate chunk cookies. Try adding chocolate of different percentages to find your favorite strength and combination.
Chips or chunks? The chocolate makes all the difference
For this recipe we looked to chopped chocolate chunks rather than chocolate chips. Although many people refer to their favorite cookies as chocolate chip cookies, in reality most people prefer chocolate chunk cookies.
At first sight the recipes of the two variants seem very similar if not identical. However, the difference lies in the chocolate, which has a big influence on the final cookie result.
Chocolate chips are identical and therefore melt in the same way. Chocolate chunks, chopped by you or your baking partner, varies in shape and size, which contributes to the chewy texture of the cookies.
In addition, different chunks and different types of chocolate open up for the opportunity of getting those extra delicious bites with extra chocolate.
A mix of different types of chocolate – dark, milk, different percentages and cocoa contents can pamper your tasting buds even more.
Give it a rest!
A good rest in the fridge gives you delicious and chewy chocolate chunk cookies the next day. Although this might be the hardest part of the recipe, you will thank yourself for your patience later. Prepare the dough and leave it in the fridge during the night – then you can make the chewiest cookies the next day to enjoy while acknowledging yourself for your good and patient behavior.
Cool down!
If time is short, try to let the dough rest and cool for at least a few hours. It is not a full night, but it is better than nothing. And a cooled dough is less likely to spread too much in the oven.
When the dough is mixed, place it in the fridge for 10 to 15 minutes. Then form the balls and place them on a baking sheet. If it fits, place the whole baking sheet with the cookie dough in the fridge for 10 to 15 minutes again to make the balls cool down. This will prevent the butter from melting before the cookies begin to bake and rise – and thereby prevent the cookies from spreading too much and ending up being flat.
Use a spoon for uniform cookies
An ice cream scoop makes sure that all cookies are the same size. Uniformity of the cookies is advantageous in relation to the baking time as well as the look of the baked chocolate chunk cookies. It also means that you only have to make one perfect cookie – if one is perfect, so is the rest.
Good to know about sugar
In this recipe for chocolate chunk cookies, we use a mix of cane sugar and brown sugar. The brown sugar contributes to the chewy texture, but the cane sugar – or normal white sugar – is also necessary as it makes the dough spread out in the oven when the cookies bake.
Why are my chocolate chunk cookies flat?
If your cookies are flat as pancakes when they come out of the oven, it is usually caused by one or more of the following three following:
Butter: if the butter is too soft or even melted, the cookies will spread too much in the oven, which leaves you with pancake-like cookies. Use butter at room temperature, which should take about 30 minutes to reach.
For our salted chocolate chunk cookies, we use Lurpak® slightly salted butter. It helps you obtain the crispy outside and the soft and chewy inside we all desire in a chocolate chunk cookie.
Flour: A good rule of thumb is to follow the recipe and not experiment with the basic ingredients including flour. Too little flour will make the cookies spread too much as there is not enough flour to hold the dough together.
Hot baking sheets: When placing the dough on the baking sheet, make sure that it is cold. A hot baking sheet will cause butter and sugar to melt instantly instead of gradually during the baking. This results in flat cookies.
