Favorite Chocolate Chunk Cookies
This post may contain affiliate links. Full privacy policy here.
I’ve made many chocolate chunk cookies in my lifetime. This is the classic recipe that I come back to time and time again. It’s simple, versatile, and yields consistent, excellent results.
These Chocolate Chunk Cookies get their great texture and flavor from the (genius) addition of turbinado sugar, as well as chopped bittersweet chocolate and flaky salt.
The recipe is adapted from Ashley Rodriguez’s Chocolate Chip Cookies, published on her website, Not Without Salt, in 2010.
As you can imagine, the original recipe is hard to find and follow these days. Over the years, I’ve tweaked several ingredient quantities to suit my preferences. I’ve also added metric weights and more detailed instructions.
This cookie dough can be baked immediately, chilled, or (my preference) scooped and baked from frozen. Trust me, there is nothing better than having a batch of this chocolate chunk cookie dough in the freezer. Warm, freshly baked cookies on demand? Yes, please.
Why You’ll Love These Cookies:
- Gram Measurements – similarly to my other dessert recipes, I’ve included both gram and volume measurements. I always recommend baking with a scale. It produces consistent results and allows you to easily scale a recipe up or down.
- Crisp & Chewy – if you love thick, chewy cookies with crisp edges, you’ll love these chocolate chunk cookies. The turbinado sugar adds the loveliest touch. The best of textures. If you’re looking a twist of flavor, try these Orange Pistachio Chocolate Chunk Cookies next.
- Great Chocolate Flavor – in lieu of chocolate chips, these cookies use high-quality chopped bittersweet (72%) chocolate. The bitterness balances the sweetness of the dough and makes these cookies irresistible! You get larger chocolate chunks and slivers throughout, but you can still taste the dough.
- Bake Immediately, Chill, OR Freeze – I love this cookie recipe because it is versatile. The dough can be baked immediately (no chilling required). Or scoop and refrigerate the dough for 1-2 days or freeze to bake on demand. The cookies will be slightly thicker when chilled or baked from frozen, but the flavor difference is negligible.
Ingredients You’ll Need:
This cookie dough is made with everyday baking staples: all purpose flour, baking soda, light brown sugar, granulated sugar, eggs, and (a generous splash of) pure vanilla extract.
The following ingredients make these cookies extra special:
- TURBINADO SUGAR – the defining element of Ashley’s recipe is the addition of crunchy turbinado sugar (raw cane sugar). It is genius! The coarse texture carries through once baked, lending these chocolate chunk cookies the most irresistible texture. Do not skip it!
- BITTERSWEET CHOCOLATE – traditional chocolate chips contain stabilizers, which help them hold their shape through baking. For classic cookies, I prefer high-quality chopped chocolate. The flavor and texture is incomparable. I recommend Trader Joe’s Pound Plus 72% Dark Chocolate Bars. Pound for pound, they are actually cheaper than Guittard or Ghirardelli chocolate chips.
- FLAKY SALT – a little sprinkle of finishing salt goes a long way! I always use Maldon brand.
Prepared with heavy cream, this Gruyère Leek Quiche boasts an exceptionally tender custard and a flaky all-butter crust.
This recipe utilizes a classic French custard ratio of 1 egg to ½ cup heavy cream (there’s no skimping here!). To ensure success, we’re starting with a prebaked quiche crust (we recommend using this quiche crust recipe) and baking the custard at a low temperature. Proteins (such as eggs) cooked at a low temperature will be more tender and retain more fat and moisture than proteins cooked quickly at a high temperature.
For an ideal pairing, serve this quiche with a leafy green salad tossed with a bright and acidic vinaigrette.
Ingredients
Crust:
- 1 9-Inch Prebaked Quiche Crust
Filling:
- 1 large leek, white and light green parts only (200g) sliced lengthwise and thinly sliced
- 1 tablespoon (15g) unsalted butter
- 1 tablespoon (15 ml) extra virgin olive oil
- ½ teaspoon kosher salt
- 2 ounces (60g) grated Gruyère cheese
Instructions
- 1 Note: This recipe requires a 9-inch prebaked quiche crust that is on the deeper side. You can prepare this quiche using a shallow tart or pie pan, but it will most likely not accommodate the full volume of custard prepared in this recipe. You can reduce the custard (using the ratio of 1 whole egg: ½ cup cream) or leftover custard can be baked in a ramekin (to produce a crustless quiche!) at 325°F (165°C) until just set.
- 2 Preheat the oven to 325°F (165°C) with a rack in the center position. Place the prebaked quiche crust on a rimmed sheet pan and set aside.
- 3 Sauté the Leeks: In a medium skillet, heat the butter and olive oil over medium-low heat. Once the butter has melted and is lightly bubbling, add the sliced leeks and sprinkle with ½ teaspoon kosher salt. Cook, stirring often, until the leeks are soft and tender, about 10 to 12 minutes. If the pan gets dry and they are beginning to gain color, add a small splash of water as needed. Transfer to a small bowl to cool while you prepare the custard.
- 4 Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, Dijon mustard, salt, and nutmeg. Whisk until smooth.
- 5Assemble and Bake: Sprinkle the grated cheese onto the bottom of the prebaked crust. Distribute the sautéed leeks in an even thin layer on top. Pour in the egg custard – it should just about reach the top. Carefully transfer to the oven and bake for 40 to 55 minutes or until lightly golden and the custard is set, but still has the slightest jiggle in the center. Set on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.
Ingredients
- Make this recipe your own. Swap leeks for other sautéed or roasted vegetables, such as mushrooms, broccoli, asparagus, and more. Add crispy pancetta or bacon (. Experiment with fresh herbs, such as dill, parsley, or fresh thyme. Just keep a similar volume and be sure to cook down (sauté or roast) any fresh vegetables to minimize their water content.
Substitution Notes:
- Heavy cream boasts a fat content exceeding 35%, significantly higher than whole milk’s meager 3.5% fat. This difference matters, particularly for egg custards. Opting for whole milk or a milk-cream combo is, of course, possible, but will not deliver the best texture or flavor. [Note: This is a classic French quiche, not a light frittata.] Our goal is to make an authentically classic quiche that is exceptional in taste and texture, making the effort and time invested worthwhile.
Welcome!
Hi, I’m Laura! I’m a professionally trained chef. A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread. Here you’ll find flavor-forward, approachable recipes and tips to help you become a more confident cook!
STAY CONNECTED
