Chocolate Chip & Chunk Cookies

Servings 18 -24 cookies


  • 3/4 cup unsalted butter at room temperature
  • 1/2 cup + 2 tbsp brown sugar
  • 1/2 cup granulated sugar
  • 1 tbsp fancy molasses
  • 1 egg
  • 1 tsp vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1/2 cup chocolate chips
  • 2/3 cup chocolate chunks
  • flaky salt such as Maldon


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft and creamy.
  2. Add in the brown sugar, granulated sugar and molasses. Beat until light and fluffy, at least 5 minutes.
  3. Beat in the egg and vanilla until just combined.
  4. In a separate bowl, whisk together flour, baking soda, cornstarch, and salt.
  5. Add the dry ingredients into the wet and mix until combined.
  6. Stir in the chocolate chips and chunks.
  7. Chill the dough for at least one hour before baking.
  8. Preheat the oven to 325 degrees F. Use convection bake if you have it**
  9. Using a 3 tbsp cookie scoop, measure out the dough and roll into balls. Only bake 5 or 6 per sheet, because the cookies spread out while they bake.
  10. In convection oven, bake for 14-16 minutes; in conventional oven, bake for 16-18 minutes, or until edges are golden brown.
  11. Sprinkle the hot cookies with flaky salt.
  12. Allow to cool for 5 minutes on the cookie sheet before moving to a cooling rack.
  13. The cookies keep well in an airtight container for up to a week.

Recipe Notes

**By using convection bake, the cookies will spread less and be puffier.
Recipe adapted from Bouchon Bakery