Restaurants›The Melt›Chocolate Chunk Cookie Recipe

Chocolate Chunk Cookie Recipe

Inspired by The Melt
Time1h
Serves24

Make Chocolate Chunk Cookie Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cookie Dough

Method

1

In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 1 tsp fine sea salt until evenly combined. Set aside.

2

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat 0.75 cups softened unsalted butter, 0.5 cups granulated sugar, and 0.75 cups packed light brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed.

3

Add 1 large egg and 1 large egg yolk one at a time, beating on low speed until incorporated after each addition. Mix in 2 tsp pure vanilla extract until combined, scraping the bowl once more.

4

With the mixer on low speed, gradually add the flour mixture to the butter-sugar mixture, mixing just until no dry streaks remain. Do not overmix—stop as soon as the dough comes together.

5

Using a spatula, fold 2 cups semisweet or bittersweet chocolate chunks into the dough until distributed evenly. Ensure there are visible chunks on the surface of the dough for good texture.

6

Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes and up to 48 hours. Chilling firms the dough and improves flavor and texture. If short on time you can bake immediately, but cookies may spread more.

7

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Using a cookie scoop or large spoon, portion dough into 2-tablespoon to 3-tablespoon mounds (about 1.5-inch to 2-inch balls) and place them 2 inches apart on the prepared sheets. If desired, press a few extra chocolate chunks onto the top of each dough ball for a bakery look.

8

Bake in the preheated oven for 10 to 12 minutes, rotating the pan halfway through baking. Cookies are done when edges are golden brown but centers still look slightly soft. For larger cookies (3 tablespoons) bake toward the longer end of the time range.

9

Remove cookies from oven and immediately sprinkle each with a tiny pinch of flaky sea salt if using. Allow cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. Cookies will firm up as they cool.