Ashley’s Chocolate Chunk Cookies

Ashley’s Chocolate Chunk Cookies

AuthorJulie

1/2 cup butter, at room temperature
2 Tbsp. sugar
2 Tbsp. turbinado sugar (aka Sugar in the Raw)
3/4 cup + 2 Tbsp. packed light or dark brown sugar
1 large egg
1 tsp. vanilla
3/4 tsp. baking soda
1/4 tsp. salt
1 3/4 cups all-purpose flour
1/2 lb semi- or bittersweet chocolate, cut into rough chunks
flaky sea salt, to finish (optional)

1

Heat oven to 350°F.

2

In a large bowl, beat the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Beat in the egg and vanilla, scraping down the bowl as needed. Beat in the salt and baking soda, then the flour on a low speed until just mixed. Add the chocolate chunks, along with all the tiny bits.

3

Scoop large balls of dough onto a parchment-lined baking sheet and if you like, sprinkle each with a pinch of sea salt. Bake for 12-14 minutes, until golden but still soft and gooey in the middle.

4

Makes about 2 dozen cookies.

Ingredients

 1/2 cup butter, at room temperature
 2 Tbsp. sugar
 2 Tbsp. turbinado sugar (aka Sugar in the Raw)
 3/4 cup + 2 Tbsp. packed light or dark brown sugar
 1 large egg
 1 tsp. vanilla
 3/4 tsp. baking soda
 1/4 tsp. salt
 1 3/4 cups all-purpose flour
 1/2 lb semi- or bittersweet chocolate, cut into rough chunks
 flaky sea salt, to finish (optional)

Directions

1

Heat oven to 350°F.

2

In a large bowl, beat the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Beat in the egg and vanilla, scraping down the bowl as needed. Beat in the salt and baking soda, then the flour on a low speed until just mixed. Add the chocolate chunks, along with all the tiny bits.

3

Scoop large balls of dough onto a parchment-lined baking sheet and if you like, sprinkle each with a pinch of sea salt. Bake for 12-14 minutes, until golden but still soft and gooey in the middle.

4

Makes about 2 dozen cookies.

Ashley’s Chocolate Chunk Cookies
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