Meet my new favorite chocolate chip cookie: the chewy chocolate chunk cookie. On a whim, I swapped out half of the all-purpose flour for cake flour in my go-to cookie recipe. The result is an incredibly buttery, ultra chewy cookie that’s nearly as much chocolate as it is cookie (now that’s my kind of chocolate to dough ratio!).
And because cookie heaven is even more chocolate, be sure to dress these up with extra chocolate and a shower of flaky salt for true cookie bliss.
- 1 cup cake flour (see note below)
- 1 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 3/4 cup sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 tsp vanilla extract
- 1 cup semisweet chocolate chunks or baking wafers
- semisweet chocolate chunks or baking wafers
- flaky salt
- Whisk together cake flour, flour, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chunks. Cover dough and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Top cookies with chocolate chunks, pressing gently to adhere. Bake, rotating pans halfway through, for 12-13 minutes, until edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack. Sprinkle cookies with flaky salt and let cool completely.
To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.