I’ve been so excited to share this recipe with y’all! Over the holidays, I tried out a few different recipes for chocolate chunk cookies, and this one by far was the best! It’s the perfect balance of sweet and salty – plus I think we now prefer chocolate chunks instead of chips in our cookies.

Chocolate Chunk Cookies inspired by Kristin Johns

Ingredients:

• 1 cup of unsalted butter
• 3 1/4 cup of all-purpose flour
• 1 1/4 tsp baking powder
• 1 tsp of baking soda
• 1 tsp of salt
• 1 1/2 cups of brown sugar
• 1/2 cup of granulated sugar
• 2 eggs
• 2 tsp of vanilla paste (this to me makes all the difference, but you can use vanilla extract too)
• 330 grams of bittersweet chocolate (I used a 72% dark chocolate bar that I chopped up into chunks)
• handful of chocolate chunks to top cookies with

Directions:

1. Preheat your oven to 365 degrees and chop up your chocolate chunks, then set aside
2. melt your butter on the stove top or in the microwave (be sure to let it cool a bit, so that it doesn’t melt your sugars when you add them)
3. in a large mixing bowl, whisk together your flour, baking powder, soda, and salt
4. in another bowl add your sugars, cooled melted butter, and combine
5. then add in your eggs, one at a time, and stir until combined
6. add in the vanilla paste or extract
7. slowly add in your dry ingredients, until incorporated
8. fold in your chocolate chunks so that they’re mixed in well
9. cover your bowl with foil or seran wrap and let chill in the fridge for 30 minutes
10. once chilled, scoop out your dough onto a cookie sheet (I use this ice scream scoop which gives the perfect sized cookies)
11. top each cookie with a chunk or two of your leftover chocolate
12. bake for 12-15 minutes, or until your cookies start to brown around the edges
13. remove from the oven and let cool on the baking sheet for 10 minutes (I like to add a pinch of this Maldon finishing salt, which is totally optional)

*you can bake the entire batch of cookies, or what I like to do is bake just a few, scoop out the rest onto a cookie sheet, and let freeze in the freezer. then I’ll place my cookies in a freezer bag and pull out a few to bake for another day!*

If you try this cookie recipe, let me know if you prefer the chunks over the chips!

thanks for reading!

xo Dariane