Chewy Chocolate Chunk Cookies

Quick facts

Ingredients

• 2 1/4 cups all-purpose flour

• 1 tsp baking soda

• 3/4 tsp kosher salt

• 3/4 cup melted unsalted butter

• 1 cup brown sugar

• 1/3 cup granulated sugar

• 1 egg plus 1 yolk

• 2 tsp vanilla

• 10 oz bittersweet chocolate chunks

• Flaky salt, optional

Step-by-step method

1. Whisk flour, baking soda and salt. In another bowl whisk melted butter with both sugars until glossy, then add egg, yolk and vanilla.

2. Fold dry ingredients into wet just until combined. Reserve a handful of chocolate and fold the rest into the dough.

3. Portion generous 3-tablespoon mounds, press reserved chocolate on top and chill at least 1 hour.

4. Heat oven to 375°F and line cool sheet pans. Space six cookies per pan and bake 10–13 minutes until edges brown but centers look slightly underdone.

5. Tap the pan once for ripples, add flaky salt and cool 10 minutes on the pan before moving to a rack.

How to know it is done

Use the texture, color and temperature cues in the method as well as the suggested time. Ovens, grills and ingredient sizes vary; for meat and seafood, confirm doneness with an instant-read thermometer.

Tips for the best result

• Weigh flour for the most consistent spread.

• Bake on cool pans only.

• Pull cookies while centers still look soft.

Variations and substitutions

Adjust heat and seasonings to taste. When replacing a major ingredient, choose one with similar moisture and fat so the texture remains dependable. For a larger batch, double ingredients but cook in batches where needed.

Storage and reheating

Keep airtight 4 days or freeze dough portions 3 months and bake from frozen with 2 extra minutes.

Approximate nutrition

Approximately 290 calories per serving. This is an estimate and varies with brands, substitutions and actual portion size.