One of my favorite treats ever. When I was 20 years old, I spent a summer working at the Aspen Skiing Company in Colorado. I used to work just in front of Paradise Bakery. This bakery made the best chocolate chip cookies on the planet, and because I worked just across the street I knew exactly when they had freshly baked ones out! I have been obsessed ever since with chocolate chunk cookies ever since. This recipe is close to my heart, I have been making it for a long time, changing it and perfecting it over the years. Hope you enjoy it!
Chocolate chunk cookies use real chocolate chopped instead of chocolate chips. This gives the cookie extra chocolate flavor and that chocolate melting in your mouth you look for in a chocolate chip cookie.
This recipe calls for brown butter and adds sea salt after baking to enhance the flavors.
Making this chocolate chunk cookie recipe is easy. They key to success is the quality of chocolate you use and chilling the raw dough before baking.
There are 3 big steps you need to follow:
Your cookie dough is now ready to be scooped and baked!
The baking time will be defined by your personal preference. Do you prefer your cookies gooey? Or would you rather have them crunchy?
If you are going for soft center, gooey cookies I recommend you under bake them slightly. Don't forget that they will become a little harder once they cool off.
On the other hand, if crunchy is your thing, bake until golden!
I like to sprinkle the cookies with a pinch of fleur de sel or maldon salt (flaky salt) before serving them. Salt enhances the flavours and I love the combination with the chocolate chunks.
Once again, this is completely up to you. I do recommend having this chocolate chunk cookies with sea salt.
Brown butter has a nutty flavour and smell that will leave your kitchen smelling fantastic! To brown butter: