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5 from 5 votes

Salted Dark Chocolate Chunk Cookies

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Servings: 2 1/2 dozen
Author: Melanie Kathryn Gather for Bread


  • 2 1/4 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3/4 cup butter 1 1/2 sticks
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup dark chocolate chunks
  • sea salt


  • Preheat oven to 350 degrees.
  • In a small bowl combine flour, cornstarch and baking soda. Whisk gently. Set aside.
  • Melt butter slightly in microwave. It should be runny but not completely liquefied. In a mixing bowl fitted with flat paddle cream butter with brown sugar and granulated sugar. Beat on medium speed for until well mixed. Stir in egg, egg yolk and vanilla.
  • Add flour mixture and beat for 1-2 minutes until thoroughly combined. Mix in chocolate chunks.
  • Refrigerate dough for at least 2 hours or up to 2 days.
  • Use your fingers to scoop dough into a rough 1 1/2 inch rounds . Don't smash it into a ball. Place on non-stick baking sheet or parchment lined cookie sheet pan.
  • Bake for 9-11 minutes or until edges have just begun to brown. Centers will be glossy and look slightly under cooked. Sprinkle with salt. Let them cool on pan for about 5 minutes. Remove to rack to cool completely.
  • Will keep fresh for up to 1 week in covered container.


*Plan ahead. This dough tastes best chilled for at least 2 hours prior to baking. Not mandatory though.