Salted Chocolate Chunk Cookies

Today was seriously rough weather here in Tahoe. There are buckets of snow falling from the sky along with serious winds. I’ve already shoveled outside more than once. Visibility is terrible and there are blizzard warnings so driving is absolutely not happening. On the bright side it means I have an excuse to have a chill day. So today became a cookie baking and movie day. 


I am very proud of this recipe! It is the first baking recipe I have developed on my own. I looked at countless recipes including some from my childhood, read tips and techniques on getting the ultimate chewy cookie, and learned more about baking soda and baking powder. These cookies are chewy, gooey, salty, sweet, and buttery.You will not regret making them. 

Here are some things I learned about making a chewy cookie:

  • under bake the cookie
  • freeze the dough slightly
  • add butter
  • add egg yolks
  • for such a large cookie, smacking down the cookies is essential for even baking

As always with using a recipe, read through the full recipe before embarking on this cookie journey. These are time consuming and some what labor intensive and you do not want to get blindsided. 

print recipe
Salted Chocolate Chunk Cookies
Salty, chocolatey, chewy cookies as big as your head!
  • 2 1/4 C all purpose flour
  • 1 t salt
  • 1/2 t baking soda
  • 1 C + 2 T salted butter, softened
  • 1 C granulated sugar
  • 3/4 C light brown sugar
  • 2 eggs + 1 egg yolk
  • 1 t vanilla extract
  • 1 C chocolate chunks (or chips)*
1. In a medium mixing bowl mix together flour, salt and baking soda. Set aside. 2. In a standing mixer with the flat beater attachment, cream butter and sugars at a low speed until combined and fluffy, about 3 minutes. 3. Add in eggs and yolk along with vanilla and beat until combined. 4. Slowly spoon in flour mixture while beating at a slow speed until just combined. 5. Fold in chocolate with a spatula. Do not over mix. 6. Preheat oven to 350 F. Line a cookie sheet with parchment paper. Using an ice cream scoop, drop dough onto sheet, 4 per sheet (approximately 3 tablespoons worth if no ice cream scoop is available). They will spread! Place cookie sheet in freezer for 10 minutes. 7. Place in oven for 11-15 minutes (this varies due to how frozen cookie dough becomes) until the edges are browned but the centers are shiny and gooey. Every 3 or 4 minutes oven the oven and “smack” down the cookies by lifting up the sheet and hitting it against the oven rack to deflate them. 8. While the first batch is in the oven, prepare the second batch and place in the freezer. Continue this rotation until all cookies are done. 9. Once the cookies come out of the oven immediately sprinkle with salt. Leave on the sheet for at least a minute and then move to rack to cool. * I like a less “chocolaty” cookie so each cookie on has only 5 or less chips, increase amount of chocolate added as you see fit.
Prep time: Cook time: Total time: Yield: 16 cookies

These were made at high elevation (6300 ft) so cookie time would vary at lower elevations so make sure to check the oven often. 


These are the kind of cookie that you will want to share with the world, at least I do. I want to shout it from the rooftops but the rooftops are currently covered in snow and I would probably get blown off by the wind.

If you make them please let me know how they turn out!