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91% would make again

Chocolate Chip Cookies: The Chunk and Dunk

Tasty Team


for 24 cookies

  • ½ cup granulated sugar (100 g)
  • ¾ cup brown sugar (165 g)
  • 1 teaspoon kosher salt
  • ½ cup unsalted butter (115 g), softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour (155 g)
  • ½ teaspoon baking soda
  • 2 cups chocolate chunks (350 g)
  • 1 pinch of sea salt
  • coffee, for serving

Nutrition Info

    Calories 160
    Fat 9g
    Carbs 19g
    Fiber 1g
    Sugar 12g
    Protein 1g

Estimated values based on one serving size.


  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
  3. Sift in the flour and baking soda, then fold with a spatula to combine. (Be careful not to overmix, as the gluten in the flour to toughen resulting in cakier cookies.)
  4. Fold in the chocolate chunks.
  5. Chill the dough for at least 30 minutes or, for a more intense, toffee-like flavor and deeper color, chill overnight. The longer the dough rests, the more complex its flavor will be.
  6. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  7. Scoop the dough with an ice-cream scoop onto the prepared baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
  8. Bake for 12–15 minutes, or until the edges have started to barely brown. Top each cookie with a pinch of sea salt as soon as they come out of the oven, then let cool completely.
  9. Serve with a mug of coffee.
  10. Enjoy!

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