These chocolate chunk cookies have buttery crisp edges, a soft gooey center, and puddles of melty chocolatey goodness throughout each bite! This is the only chocolate chip cookie recipe that you need!
- 2 cups plus 2 tbsp [265 g] unbleached all-purpose flour
- 1 tsp baking soda
- 1 1/2 cups [270 g] bittersweet chocolate chunks
- 1 cup [180 g] semi-sweet chocolate chips
- 1/2 cup chopped pecans
- 1 cup [227 g] salted butter, at room temperature
- 1 cup [220 g] packed dark brown sugar
- 1/2 cup [100 g] granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract
- *Sea salt flakes, optional- I love Maldon
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside. You may need two baking sheets or you can simply bake in batches.
- Sift the flour and baking soda together into medium bowl then set aside. In a second medium bowl, combine the chocolate chunks, chocolate chips, and pecans together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until the mixture is light and fluffy, about 4-5 minutes. Be sure to stop and scrape down sides of bowl along the way.
- Add in eggs, one at time, beating/scrapping after each addition. Add in vanilla/almond extract.
- On low speed, add in flour mixture, a quarter at a time. Then add in chocolate/nut mixture with the last of the flour mixture and mix everything together until just combined.
- Using a medium-size ice cream scoop, scoop out cookie dough onto a small baking sheet. Freeze the cookie dough that you plan to bake same-day for 10 minutes. To store cookie dough balls for future use, allow to freeze for one hour and then transfer balls into a large resealable bag and keep in the freezer.
- Place desired amount of cookies to bake onto prepared baking sheet with at least 2 inches apart.
- Bake for about 8-10 minutes or until they’re browned and crispy at the edges and soft in the middle.
- Remove cookies from oven and immediately and gently slam/drop baking sheet onto counter surface to let the chocolate chunks pool out. I usually do this one, maybe, two times. No need to fret if you don’t see as many chocolate puddles on the surface, they’re in there- I promise!
- If desired, sprinkle salt flakes on top of cookies and enjoy warm.
- Cookies can be stored in a large resealable bag if frozen for up to two months.