salted chocolate chunk cookies

18 Oct, 2025

From Aran Goyoaga’s Cannelle et Vanille Bakes Simple

Ingredients

• 1/2 cup (115 g) very soft unsalted butter or dairy-free butter
• 1/2 cup (140 g) 110 g tightly packed dark brown sugar
• 1/4 cup (50 g) 30 g sugar
• 2 teaspoons vanilla extract
• 1 large whole egg plus 1 egg yolk
• 1 cup (140 g) superfine brown rice flour
• 1/2 cup (50 g) almond flour
• 1/3 cup (40 g) tapioca starch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 7 ounces (200 g) 100 g 70 percent chocolate, coarsely chopped
• flakey sea salt, for topping

Instructions

1. In a large bowl, using a spatula or wooden spoon, stir together the butter, both sugars, and vanilla until smooth. Stir in the egg and egg yolk until well incorporated.

2. In a small bowl, whisk together both flours, tapioca starch, salt, and baking soda. Fold the dry ingredients into the butter mixture until all the flour has been incorporated.

3. Fold in the chocolate chunks until they are evenly distributed throughout the dough. Refrigerate the dough, covered, for at least 2 hours or preferably overnight, to enhance the flavor and hydrate the dough.

4. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

5. Using a 1 1/2 ounce ice cream scoop, place 6 dough mounds on each baking sheet, leaving at least 3 inches of space between. Sprinkle the tops with a small pinch of flaky sea salt.

6. Bake for 11 to 13 minutes, until the edges of the cookies are golden brown but the centers are still soft. The cookies will continue firming up when cooling, so to have a soft chewy center, it is important not to overbake them. Cool on the pan for at least 5 minutes. You should be able to lift the cookies without them falling apart. Scoop and bake the remaining dough. Store the cookies in an airtight container for up to 3 days - if they make it that long.