Chocolate Chunk Cookies

If you spend enough time in the kitchen, you can cook pretty much any recipe that someone brings you. You get used to cooking off scribbled instructions, yelled adjustments, and intuition.

And a lot of other random things. You learn that “all day” means that if there are three fillets “all day,” there are three fish fillet orders up. And you learn that it’s a whole lot easier to cook when there are tupperwares of freshly chopped ingredients littering the kitchen {where is my prep cook?!}.

But there are the recipes that you cook all the time and commit to memory. There are the things you have done so many times that you know by look and feel and smell and, again, intuition that you’ve cooked them right, or you know what they need.

I have a few of those precious recipes. But none can be more precious than my chocolate chunk cookies with fleur de sel.

The first time I made these cookies, I was probably about 7. My mom had just started teaching again full time, so we were hanging out with our teenage neighbor babysitter, and I promised her I could make the cookies from memory. Spoiler alert – our attempt was awful. My memory wasn’t that good, and we added milk and a few other things that had no business being in those cookies. They were horrible.

When my mom came home, I sadly showed her what we’d done. Mom asked what we had put into the cookies, and we told her. And then she asked if we wanted to learn the right way to make them.

She rolled up her sleeves and put on her apron, cleaned out our big green ceramic bowl {it was the only bowl we had big enough for the recipe, and I swear, she still has it}, and showed us how to make cookies for real.

I’ve learned a few things since then. Cream the butter, don’t melt it. Sift together the dry ingredients. Don’t over-bake them. And while the dough looks good, don’t go headfirst into it when it’s done – you have cookies to bake!

So here you go. Chocolate chunk cookies with fleur de sel. Probably the best damn chocolate chip cookies you could ever make.

Chocolate Chunk Cookies

Makes about 2 dozen cookies.

What you’ll need:

  • 1 cup butter, softened {not melted}
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 package chocolate chunks
  • fleur de sel for sprinkling

How to make them:

1. Preheat oven to 375F. Line two pans with parchment paper or baking mats and set aside.

2. Cream the softened butter in a large mixing bowl with a wooden spoon until it is fluffy.

3. Beat the sugars into the butter until the mixture is soft and fluffy. Add the eggs and beat to combine. Beat in the vanilla.

4. In a small bowl, sift together the flour, baking soda, and salt. Add the mixture by cupfuls to the wet ingredients until combined and fluffy.

5. Add the chocolate chunks and stir to combine.

6. Using a spoon or a cookie scoop, portion out the cookie dough onto the pans so that the balls of dough are about 1-1/2″ round. Sprinkle with fleur de sel.

7. Bake at 375F for 8-9 minutes or until the edges are golden brown.

8. Cool the cookies on a cooling rack or parchment paper.

9. Serve and enjoy!

One of the greatest tools I’ve ever received is my OXO cookie scoop. I used to never appreciate cookie scoops until I realized it’s a whole lot easier to make sure the whole pan is done properly when all your cookies are about the same size.

The OXO cooking mat beneath those cookies and the OXO pan they’re being cooked on are a close second and third for greatest cooking tools. This is not a sponsored post – I just love baking with OXO.

But if they ever decided to send me more stuff for a post, I’d take it in a heartbeat!

So how about you? What are those recipes you’ve cooked a thousand times, tried and tested and perfected?

2 thoughts on “Chocolate Chunk Cookies

    1. So glad you’ve enjoyed them! We’ll have to do some baking when we all get together for Christmas! Sugar cookies? Gingerbread? Any requests?

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