One of the first recipes I shared on my blog was for The Best Chocolate Chip Cookies. For me, the ideal chocolate chip cookie is dense and chewy and not stingy on the chocolate chips. I took that recipe and classed it up with chocolate chunks and sea salt. I have also incorporated bread flour into this recipe as opposed to all-purpose flour. Bread flour has a higher protein content — which means more gluten — and that’s what makes these cookies ultra thick and chewy. The coarsely chopped chunks of chocolate create decadent pools of melted deliciousness in these cookies.
- 2/3 cup salted butter, softened
- 2 cups brown sugar
- 2 large eggs
- 4 tbsp pure maple syrup
- 2 tbsp vanilla extract
- 3 cups bread flour
- 2 tsp baking soda
- 1 tsp salt
- 3 100g good quality chocolate bars (I used a combo of milk and dark Lindt chocolate bars), roughly chopped into chunks
- Maldon or sea salt flakes, for sprinkling
- Preheat oven to 350F.
- Grease a cookie sheet with non-stick spray or line with a silicone baking mat.
- Using an electric mixer fitted with the paddle attachment or a handheld mixer, cream the butter and brown sugar until well combined.
- Add the eggs, maple syrup and vanilla and mix until smooth.
- Add the flour, baking soda and salt. Mix until just combined.
- Add the chocolate chunks and mix until fully incorporated. You can reserve a few chocolate chunks to press into the tops of each cookie, if desired.
- Shape spoonfuls of dough into balls and place about 2 inches apart on cookie sheet.
- You can press a few chocolate chunks into the top of each cookie — it just makes them look prettier.
- Sprinkle cookies with sea salt.
- Bake for 12 minutes. Don’t overbake if you want them to be soft and chewy!
*Yield: Approximately 30 cookies