- 2 cups (240 grams) Whole Wheat Pastry Flour
- 0.75 cup (90 grams) All-Purpose Flour
- 1.5 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1.5 teaspoons Sea Salt
- 8 Tablespoons, softened Unsalted Butter
- 0.5 cup Avocado Oil
- 1.5 cups (300 grams) Light Brown Sugar
- 0.5 cup (100 grams) Pure Cane Sugar
- 2 large Eggs
- 2 teaspoons Pure Vanilla Extract/Paste
The Good Stuff
- 2 cups, chopped (about 9 ounces) Dark Chocolate
- Coarse Sea Salt Flakes (I use Maldon)
Dark chocolate chunk cookies topped with flaky sea salt!
Name a more classic and comforting sweet treat, I’ll wait…
This is the ultimate chocolate chunk cookie recipe.
I level up a classic chocolate chip cookie by using dark chocolate and chopping it into chunks and using flaky salt on top!
Get bites with large chocolate chunks and some with fine chocolate shreds.
What makes these cookies so special is the mix of white and whole wheat pastry flour.
Using a mix of regular and light brown sugar with both butter and oil gives these cookies the perfect texture.
Slightly crispy outside, soft center, perfect chew and a balance of sweet and salty.
Why do I use whole wheat pastry flour? It adds a beautiful golden brown color to the cookies and gives it a better flavor. Be sure to use whole wheat pastry flour instead of regular whole wheat flour as it results in a lighter crumb and is better for baking. If you cannot find whole wheat pastry flour, use 3 + 3/4 cups all-purpose flour.
Using the right chocolate makes all the difference. Look for a high-quality, dark chocolate, preferably baking chocolate. Baking chocolate bars will have no or less sugar than a regular chocolate bar and will also give you bigger chunks! I love using a mix of 100% cocoa and semi-sweet chocolate (usually 60% cocoa).
Some brands I like and recommend are Dagoba Organic Chocolate, Ghirardelli and Guittard.
Let’s talk salt. If you have never added sea salt to your finished cookie, you have not lived! Don’t just add any old salt, get Maldon sea salt flakes or any other coarse sea salt.
This recipe makes about 18 when using a regular size (4 Tablespoon) ice cream scoop and 34 cookies when using a small (2 Tablespoon) ice cream scoop.
The regular size (4 Tablespoon) ice cream scoop is pictured below.
Bring Butter & Eggs Up To Room Temperature
Move the butter and eggs from the refrigerator to your kitchen counter at least 1 hour before baking.
If you do not have an hour, cut the butter into small chunks then place them on a plate.
Fill a large measuring cup or bowl with water then microwave for 2 minutes until the water gets hot.
Quickly toss the hot water then turn the cup upside down over the butter covering it completely.
The steam from the hot water will warm up the butter. Leave it covered for 5 minutes.
For the eggs, place them in a large bowl with lukewarm water and leave them there for 5-10 minutes.
Mix The Dry Ingredients
First, preheat your oven to 350°F.
In a large bowl, combine the all-purpose flour, whole wheat pastry flour, baking powder, baking soda and salt.
Whisk to combine then set aside.
Mix The Wet Ingredients
In a second large bowl or standing mixer with the paddle attachment, add the softened butter, light brown sugar, cane sugar and oil.
Mix well on medium speed using an electric mixer or your standing mixer for 4-5 minutes.
The mixture will be light, fluffy and pale.
Next, add one egg at a time, mixing well until incorporated.
Add the vanilla extract or paste. Mix once more for 30 seconds.
Add The Dry To The Wet Ingredients.
Add the dry ingredients to the wet and mix on low until barely combined.
Lastly, using a sharp knife, chop up the chocolate bars into walnut-size chunks then add 2 cups of the chunks to the cookie dough batter.
Mix the dough for a few more seconds then switch to a rubber spatula and scrape down the asides and bottom of the bowl. Do not over mix.
Chill & Rest The Cookie Dough
This step is optional but recommended.
Cover your bowl with plastic wrap then refrigerator for a minimum of 30 minutes or up 48 hours.
This resting time will allow the cookie dough to firm up and develop flavor.
Scoop The Cookie Balls
I tend to bake 6-9 cookies and freeze the rest.
Using a small ice cream scoop, scoop out the cookie dough then place it onto the parchment lined plate then place them into the freezer for at least 30 minutes.
Once the cookie dough balls are frozen, add then with the parchment paper, to a large freezer plastic bag and seal it tightly.
You can leave the cookie dough balls in the freezer for up to 9 months!
Bake The Cookies
For the cookies you want to bake right away, place the cookie dough balls on a parchment paper or silicon pad lined baking sheet leaving a two inch gap as the cookies will spread out while baking.
Bake the cookies at 350°F for 10-11 minutes.
Once the cookies come out, immediately sprinkle some maldon or flaky sea salt on top of each hot cookie and allow them to cool for 5-10 minutes on the baking sheet before moving them onto a wire rack to cool for another 10 minutes.
For the frozen cookie dough balls, bake them at 350°F for 11-12 minutes.