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Chocolate Chip & Chunk Cookies | Culinary Cool

Chocolate Chip & Chunk Cookies

Course Dessert
Cuisine American
Keyword Chocolate Chips
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


  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft and creamy.
  • Add in the brown sugar, granulated sugar and molasses. Beat until light and fluffy, at least 5 minutes.
  • Beat in the egg and vanilla until just combined.
  • In a separate bowl, whisk together flour, baking soda, cornstarch, and salt.
  • Add the dry ingredients into the wet and mix until combined.
  • Stir in the chocolate chips and chunks.
  • Chill the dough for at least one hour before baking.
  • Preheat the oven to 325 degrees F. Use convection bake if you have it**
  • 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.
  • In convection oven, bake for 14-16 minutes; in conventional oven, bake for 16-18 minutes, or until edges are golden brown.
  • Sprinkle the hot cookies with flaky salt.
  • Allow to cool for 5 minutes on the cookie sheet before moving to a cooling rack.
  • The cookies keep well in an airtight container for up to a week.


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