Chocolate Chunk Cookies

I love making cookies and experimenting with different flavors as I find they are effortless to make. Sometimes I add nuts and tart fruits like raspberries or sour cherries to my cookies, but I let your creativity lead you.

These cookies are easy to make, and they are a crowd-pleaser. If you have family or friends coming over, you can impress them by making these cookies. They are crisp around the edges and soft and chewy in the center, how I like them to be. If you have some leftover vanilla ice cream in your freezer, you can make cookie sandwiches as well.

This recipe makes 12-16 cookies.

Ingredients

150 grams all-purpose flour

50 grams fine-grind spelt flour

100 grams light brown sugar

60 grams superfine sugar

1/2 tsp salt

1 scant tsp baking soda

1 free-range egg, at room temperature

1 egg yolk, at room temperature

110 grams butter

1 tsp vanilla bean paste

160 grams high-quality dark chocolate, roughly chopped

Sea salt flakes, for the top

Method

Place the butter in a small saucepan over low heat. Stir occasionally until the butter is melted. Remove from the heat and set aside.

In a medium mixing bowl, whisk the all-purpose flour, spelt flour, baking soda, and salt. Set aside.

In another mixing bowl, mix the melted butter with the sugars until combined. Add the egg, egg yolk, and vanilla bean paste and whisk until the mixture is homogenous and glossy. Tip the dry ingredients into the bowl and mix until just combined. Add the chocolate chunks and stir gently with a wooden spoon. Cover the bowl and refrigerate for 30 minutes to an hour.

Meanwhile, preheat the oven to 180 C (160 C for fan-forced ovens) and Line a baking sheet with parchment paper.

Using a small ice cream scoop, scoop the cookie balls out of the dough and arrange them on the baking sheet. Alternatively, you can use your hands to make the cookie balls. Sprinkle with sea salt flakes and bake for 12 minutes or until the edges are slightly browned and the chocolate chunks have melted. 

Wait a few minutes before transferring the cookies to a wire rack, as they can break easily when warm. Enjoy them as they are or with a scoop of vanilla ice cream on top.

Notes

If you cannot find fine-grind spelt flour, you can replace it with all-purpose flour. 

I suggest weighing the cookie balls when making them with hands. This way the cookies will be the same size.

Do not skip the flaked sea salt on top; it gives these cookies their unique flavor, a pleasant balance of saltiness and sweetness.