Chocolate Chunk Cookies

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 head baker, Chef Rachel Brickel, and her cheerful assistant in the Ginger and Baker Teaching Kitchen and learn how!

Chocolate Chunk Cookies

  • 3 cups sugar
  • 1 ½ cups brown sugar
  • 1 lb. butter, softened
  • 3 ½ large eggs
  • 1 Tbsp. vanilla extract
  • 2 ¾ tsp. kosher salt
  • 5 cups bread flour (bread flour adds to the chewy texture and crispy edges rather than all-purpose flour due to the higher protein content in the flour)
  • 2 ¼ tsp. baking soda
  • 3 cups chocolate chunks, any variety (milk, dark, white), chips, chopped chocolate, add butterscotch, endless possibilities.

Since chocolate chunk cookies are very nostalgic and personal, I created these to have a chewy center, crunchy edges and gooey chocolate in the center. I’ve added a touch of flake sea salt (Maldon) on top of each scooped cookie right before baking for a salty sweet duo.

Make sure your eggs and butter are at room temp before mixing.

Cream your softened butter until its light and fluffy, at least 3 mins. Scrape down the bowl and paddle using a rubber spatula.

Add in the 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 emulsified. Add in the salt, vanilla extract, baking soda and bread flour.  Mix until the flour is just about incorporated with some flour still visible. Then add in your chocolate chunks and mix just until homogenous and well incorporated. Be careful not to overmix or the result will be tough cookies!

Its easier to scoop the dough right after mixing when its still soft, using an ice cream scoop helps ensure consistent sizes and even baking.  

Allow the scooped dough to chill at least 30 mins-1 hour before baking. This allows the butter to firm back up so that it melts later on in the baking process. (instead of leaking out right away in the case of baking room temp cookie dough.)  Resting the dough also allows the flour to hydrate and the vanilla and salt to strengthen in flavor.

You can freeze your dough at this point and keep them handy for when a fresh, warm homemade choc chunk cookie is a necessity.

When ready to bake, space evenly onto a sheet pan lined with parchment paper.

Bake at 350F 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!