Chewy Chocolate Chunk Cookies

Ingredients

• 1/2 cup Granulated sugar, 100 g
• 3/4 cup Packed light brown sugar, 150 g
• 1/2 cup Unsalted butter, melted, 113 g
• 1 Large egg
• 1 Large egg yolk
• 1 tsp Kosher salt, 5 g
• 1/2 tsp Baking soda, ~1 g
• 2 tsp Pure vanilla extract, 10 ml
• 1 cup plus 6 tbsp All-purpose flour, 206 g
• 3 oz Milk chocolate, roughly chopped, 85 g
• 3.5 oz 60-70% dark chocolate, roughly chopped, 99 g
• 1/2 cup Kettle-cooked salted potato chips, coarsely crushed by hand, 15 g
• Flaky salt, for finishing

Instructions

1. In a large bowl, whisk together the granulated sugar, brown sugar, and melted butter until smooth.
2. Add the whole egg and whisk until fully emulsified.
3. Add the egg yolk and whisk again until fully emulsified.
4. Whisk in the kosher salt, baking soda, and vanilla extract.
5. Add the flour in two additions. Fold gently with a spatula just until combined. Do not overmix.
6. Fold in the chopped milk chocolate, chopped dark chocolate, and optional crushed kettle-cooked potato chips.
7. Cover the dough and refrigerate for 3-4 hours. For best flavor and hydration, refrigerate overnight. Do not skip this resting step.
8. When ready to bake, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
9. Choose your cookie size. SMALL: approximately 1 heaping tablespoon dough per cookie, yields about 20-24 cookies, bake 8-9 minutes. MEDIUM (default): approximately 3 tablespoons dough per cookie, yields about 15-18 cookies, bake 10-11 minutes. LARGE: approximately 1/3 cup dough per cookie, yields about 8-9 cookies, place 3 per sheet with adequate spacing, gently flatten slightly with your palm, bake 14-15 minutes.
10. Bake until golden around the edges while the center remains slightly underdone.
11. Immediately after baking, season lightly with flaky salt to taste.
12. Allow cookies to remain on the baking sheet for approximately 5 minutes, then transfer to a cooling rack. This resting period allows the soft centers to finish setting.
13. Serve warm or at room temperature.

Nutrition

Chef's Notes

Adapted from Joshua Weissman's 'The Best Chocolate Chip Cookies Ever.' The original recipe supports three cookie sizes — Small, Medium, and Large. The default displayed serving is Medium (approximately 15-18 cookies, 1 medium cookie per serving). Scaling changes the amount of dough, not the cookie size — 2× medium cookies yields approximately twice as many medium cookies, not twice-as-large cookies. Bake time does not mathematically scale. Partial eggs: This recipe contains 1 whole egg and 1 egg yolk, scaled separately. If scaling produces a partial egg or yolk, beat the egg and measure the required portion rather than rounding up to a full egg without warning. Texture target: These cookies should have deeply browned edges, soft centers, chewy texture, fudgy larger-cookie centers, pockets of melted chocolate, irregular chopped-chocolate distribution, and light salt contrast. Rough chopping the chocolate (rather than using standard chips) creates large molten pockets, small chocolate fragments, and chocolate streaks throughout the dough. Make-ahead: The dough can be refrigerated for up to 72 hours. Bake from cold, straight from the fridge — you may need to add 1-2 minutes to the bake time. Storage: Store baked cookies in an airtight container at room temperature for up to 5 days. Dough can be frozen for up to 3 months; bake from frozen, adding a few extra minutes.

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