Learn the secret behind the amazing chocolate chunk cookies we offer in the Ginger and Baker’s pastry case! They have a crispy edge, chewy center, gooey melted chocolate and a sprinkle of sea salt. Join our former head baker, Chef Rachel Magaña, and her cheerful assistant in the Ginger and Baker Teaching Kitchen and learn how!
G&B Chocolate Chunk Cookies
- 3 cups granulated sugar
- 1 ½ cups brown sugar
- 1 lb. butter, softened
- 3 ½ large eggs
- 1 Tbsp. vanilla extract
- 2 ¾ tsp. kosher salt, such as Diamond Crystal (if using table salt, decrease to 1 tsp.)
- 5 cups bread flour (bread flour’s higher protein content creates the chewy texture and crispy edges)
- 2 ¼ tsp. baking soda
- 3 cups chocolate chunks, any variety (milk, semisweet, dark, white), or add chips or chopped chocolate, or add butterscotch or peanut butter chips… there are endless possibilities!
- Flaky sea salt, such as Maldon, for sprinkling
We created these to have a chewy center, crunchy edges and gooey chocolate in the center. We’ve added a touch of flakey sea salt (Maldon) on top of each scooped cookie right before baking for a salty-sweet duo.
(Note: Make sure your eggs and butter are at room temp before mixing.)
Preheat oven to 350°F and line baking sheets with parchment paper.
In the bowl of a stand mixer, cream softened butter until light and fluffy, at least 3 mins. Scrape down the bowl and paddle using a spatula.
Add in the granulated sugar and brown sugar and continue to cream until light and airy. Scrape the bowl and paddle again.
Add the eggs and mix well until well combined. Add salt, vanilla extract, baking soda and bread flour. Mix until the flour is just about incorporated with some flour still visible. Add chocolate chunks and mix just until incorporated. Be careful not to overmix or the result will be tough cookies!
It’s easier to scoop the dough right after mixing when it’s still soft. Using an ice cream scoop or cookie scoop helps ensure consistent size and even baking. (We use an ice cream scoop for our giant cookies here at G&B, but you can also use a smaller cookie scoop.)
Scoop the dough onto parchment lined baking sheets and chill for at least 30 mins to 1 hour before baking. (Resting the dough allows the flour to hydrate and the vanilla and salt to strengthen in flavor.)
Note: At this point, you can transfer your chilled cookie balls to a freezer-safe container and keep them handy in the freezer when a fresh, warm homemade choc chunk cookie is a necessity.
Lightly press a pinch of flaky sea salt into each cookie and bake at 350°F for 6 mins, rotate pan and continue baking for 4 more minutes or until the edges are golden and the center has formed a slight crust. Baking times may vary depending on your oven. Remove from oven and let cool for as long as you can stand before digging in.
Serve with cold milk to dunk and enjoy!
