chocolate chunk cookies.

My classic go to chocolate cookie recipe. The brown butter and the coconut sugar add a rich, nuttiness to the cookie that make it so addicting. Chocolate chunks over chocolate chips always. Big, melty, flat disks of chocolate studded throughout the dough is far superior than uniform little chips, to me. 

1 cup (226g) butter

2 cups (250g) AP flour

1 tsp baking soda

3/4 tsp salt

1 cup (200g) dark brown sugar

1/3 cup (46g) coconut sugar

2 eggs

2 tsp vanilla

2 cups dark chocolate chunks

flaky sea salt

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly.

Whisk flour, baking soda, and salt in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, add both sugars and butter. Beat until combined, about 1 minute. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds. Add dry ingredients and mix until just combined. Mix chocolate chunks with a wooden spoon until evenly distributed. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits.

Oven 375F

Using an ice cream scoop, portion out dough onto parchment lined baking sheets and sprinkle with sea salt.

Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. 

variation of a @BonAppetit recipe