Chocolate chunk dunk.
Growing up, I always dunked my chocolate chunk cookies in skim milk. It was the easiest way to guarantee my daily calcium intake… coupled with the weekly sugar intake, all in one bite.
Please tell me you’re a dunker. Pat was appalled when he saw me dunking my gooey chocolate chunk cookie into a tall glass of ice cold skim milk. And I was all “how did we get married without me knowing you’re not a dunker?!?” Serious marital problems right here.
Chocolate chip cookies were probably the most baked item in our house growing up. And they were definitely the first thing I learned to bake on my own. So whenever I make them, I am reminded of that feeling, like I’m a little kid and mom let me eat them right out of the oven, and I love that.
Now there all kinds of chocolate chip or chocolate chunk recipes in addition to the tried and true classic. There is the browned butter kind, those new healthier versions with ingredient swaps, and even eggless cookie dough made just for eating! And don’t forget the bars – I made these pretzel chocolate chip cookie bars and the results were epic.
This recipe is a favorite of mine. I found it on Smitten Kitchen, obviously 🙂 but Deb listed that the recipe is from Ashley Rodriguez’s Not Without Salt (site) and Date Night In (book). It calls for chocolate chunks – not chips – so I used a Trader Joe’s Pound Plus Dark Chocolate bar and I love that the chunks turned into giant pockets of chocolate. There is turbinado sugar in this recipe, in addition to granulated and brown sugar. It’s not necessary if you don’t have it on hand, but I highly recommend it. As if these couldn’t get any better, flaky sea salt on top.
- 1/2 cup unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful)
- 3/4 cup plus 2 tablespoons packed light or dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt
- 1 3/4 cups all-purpose flour
- 1/2 pound semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
- Flaky sea salt, to finish
- Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
- In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.
- Scoop cookies into 1 1/2 tablespoon mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.
Original recipe from Ashley Rodriguez’s Not Without Salt (site) and Date Night In (book), as seen on Smitten Kitchen.
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