Food

Best Chocolate Chunk Cookies You’ll Ever Have

Everyone has that one food that they cannot resist, don’t you agree? If you set a plate of warm chocolate-chip cookies in front of me, I will literally not be able to stop my hand from reaching out and taking one. So, the recipe I’ve been waiting to perfect my whole life is for the best chocolate chip cookies, hands down. Well, today, Aran from Cannelle et Vanille shares her recipe (complete with two secret ingredients!)…

The Best Chocolate Chunk Cookies You’ll Ever Have
By Aran Goyoaga from Cannelle et Vanille

There are two kinds of people in the world: those who like their chocolate chip cookies thin and crispy and those who like them thick and chewy. While I cannot claim that I’m the most discriminating when it comes to cookies, I belong to the latter–and so do my children.

Logs of this frozen chocolate chip cookie dough in the freezer have saved me many times when a sweet treat was needed. I have served these chocolate chip cookies even at adult-only dinner parties. Salty cookies with espresso.

And what makes them special, you might ask. The answer is the moist muscovado sugar and the touch of fleur de sel. Muscovado–unrefined sugar obtained from sugarcane–is moist, coarse, and perfect with chocolate and coffee.

Recipe: Chewy Chocolate Chunk Cookies with Muscovado and Fleur de Sel
Makes 2 dozen cookies

If you don’t have issues with gluten, you can use 8 ounces (230g) of all-purpose wheat flour in place of the gluten-free flours.

You’ll need:
1 stick (110 g) unsalted butter, at room temperature
1/2 cup (100 g) packed light muscovado sugar
1/4 cup (50 g) natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (140 g) brown rice flour
1/2 cup (60 g) amaranth flour
1/4 cup (30 g) tapioca starch
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
1 cup (170 g) chocolate chunks or chips

1. In the bowl of a stand mixer, combine the butter, muscovado sugar, natural cane sugar and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes until light. Scrape the sides and bottom of the bowl. Add the egg and mix until combined.
2. In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, fleur de sel, and baking soda. Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.
3. Add the chocolate chunks and mix until thoroughly incorporated.
4. Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log that is approximately 2 inches in diameter and 12 inches long. Wrap the log with the parchment and refrigerate for 1 hour.
5. In this time, preheat the oven to 350F (180C). Cut the log into 1/2-inch disks. Place them on baking sheets lined with parchment paper or silicone mats leaving 2 inches in between the cookies.
6. Sprinkle the tops with a bit of fleur de sel. Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine. They will harden as they cool and slightly under-baking them will keep them chewy and moist.
7. Let the cookies cool on the baking sheet for 5 minutes before trying to lift them. Store them in an airtight container for up to 3 days.


Thank you so much, Aran! Are you a chewy or crispy cookie person?

P.S. More “best of” recipes

(Photos by Aran from Cannelle et Vanille. Thanks to Shoko for her help with this series)

  1. I just made these and they came out perfectly. I used all purpose flour and excellent bittersweet chocolate. This was the perfect cookie – chewy, not to cloying with this awesome grown up funk to them (the salt was such a cool touch). Also, based on some of the comments on the cookies spreading, I placed the cut cookies (right on the baking sheet) in the freezer while the oven was heating up. No spread at all!

  2. Looks really yummy! @anonymous: what is muscovado sugar? Will it have different taste and texture/look when you use a different sugar?

  3. Anonymous says...

    Had the same issues as samantha: made these with muscovado sugar but with regular pastry flour instead of the gluten free substitutions and they were super flat and salty. I measured the flour exactly and didn’t think I overcreamed the sugar + butter…oh well. Will just have to try them again!

  4. Katie- so excited you liked them!

    Lynette- I will try them with ghee next time too. Excellent.

    Samantha- Sorry they flattened out so much for you… it could be several reasons. One is that you creamed (beat) the butter and sugar too much and incorporated too much air that way. Another could be mis-scaling the dry ingredients and not having enough flour to bind the mixture well. Usually overspreading is caused by those two things.

    Elisa- yes, thank you! Book will be out in November and it is titled “Small plates and sweet treats – my family’s journey to gluten-free cooking”.

    Thanks all!

  5. I’m a huge fan of Aran’s baking. and did you know she is working on a recipe book?

  6. attempted to bake this afternoon:) unfortunately, they flattened out into salty little chocolate chip pancakes – delicious salty chocolate chip pancakes – but flat pancakes:( any advice from someone who may be more seasoned in the kitchen? much appreciated!!

    xo samanthaherself.blogspot.com

  7. I just made these!!!! Thank you for sharing, Joanna and Aran! It’s hard to find gluten-free treats that truly satisfy and are not just cheap knock-offs. These are the real deal! Finally, chocolate chip cookies I can feel good about again–the texture, taste, smell all scream good ol’ chocolate chip cookie. I used ghee instead of butter and used coconut/palm sugar instead of cane sugar. Delicious!

  8. So I actually had a dream about these last night. I guess I have to make them now

  9. Katie S. says...

    I made these tonight – but i just used regular flour and soft light brown sugar – no moscovado sugar to be found easily in Germany! They were amazing (we ate them all) and just as good as the NYT cookies, but you dont have to wait a day to bake them!

  10. Looks delicious – yum! :-)

  11. I’ve been a “silent” reader up till now but those cookies look divine! One question: what is fleur de sel? I have never heard of it.
    I’m a South African blogger, don’t know if you get it there but not here? Or just me that is in the dark? I LOVE chewy, moist biscuits.

  12. This post is perfect timing! My mom and I literally just started experimenting with different chocolate chip cookie recipes in search for the perfect favors for my wedding! Thank you!

    Claire
    claireampersand.blogspot.com

  13. These look delish!!

  14. I hate chocolate, but my husband will love these! Thanks!

  15. It is times like this that remind me that being gluten free can be SO awesome! xxx

  16. Oh my! It’s late in the day and I am on the cusp of “grab a snack or go to bed” and now I want me some of those scrumptious cookies:)

  17. I can’t resist a good choc chip cookie- thanks for sharing this yummy treat:)

  18. Ellen says...

    Let me lend another voice to the “bless you for thinking of us gluten free folk.” I too was going to skip this recipe thinking it was off limits (I have Celiac’s Disease. So does my huband and only 1 out of our 2 kids) but, ho happy day, they are GF!!!!!!!! The latest stat is 1 in every 133 people has an issue with gluten, so please keep thinking of us! I have all of those flours on hand and am making them tonight.

    And for the person who asked about amaranth flour, Bob’s Red Mill available online or in most Whole Foods are the most popular options! King Arthur Flour too I believe.

    Thanks again!!!!!!!!!!!!!!!!!!

  19. So I almost skipped this post, thinking oh, those won’t turn out as well if I try to make them gluten free. And yet they already are!! Hooray for delicious chocolate chunk cookies, even more so for delicious gluten free chocolate chunk cookies! I cannot wait to try these!!

  20. Oh no! Now I want these cookies! :) Maybe tomorrow will be a baking day.

  21. elisa says...

    Delicious and gluten-free? Yes!! I just gave up gluten, this recipe couldn’t have come at a better time.

    And I really hope you eat more than one. Otherwise, wow! Impressive willpower :)

  22. Goodness, this looks so good! i’m going to have to try it. Anyone know where I can find muscovado sugar in Paris?

  23. Joanna,
    Thanks to your wonderful reco – we visited Cafe Cluny while in NYC last weekend – amazing! Delicious!
    Oh and I’m not in love with the West Village. SIgh.
    http://www.fashiontofood.com

    Love your taste!
    XOXO
    Serda

  24. I love your new cooking posts… and I love how all the sweets so far have involved chocolate!

    I tried the chocolate mousse you posted a few weeks back and although the first time did not work so well I perceived and tried a second time and it was heaven, insane how good it is! I got extra kisses from my husband that day :-) Chocolatey kisses :-)

  25. Anonymous says...

    Crispy cookies all the way!!!

  26. This look delish! I’m in a tiny apartment with NO OVEN right now and all I want to do is bake. :/

  27. I’m with the chewy cookies team!!!!
    I have to try this recipe!!!!

  28. Jo-these cookies look amazing! I love everything Aran writes about and I am sure these cookies will not disappoint!

  29. These look incredible. Now all I can think about is finishing up my meetings and whipping up some delicious cookies!

    Gabriella

  30. Ah, that looks too good to be true. And actually it is. If I would make those cookies and even if I followed exactly your introductions, I would never get the cookies look anything like that! :O Why oh why? Maybe the reason is the camera and the studio ;D It has to be. There are no other options.

    Anyway, I can not help but I have to pick the recepy and try it out–no matter if it will look rubbish. The taste is all that matters =) Thank´s for this and for your whole blog! It´s made the smile on my face so many times.

  31. Yumm! These look and sound absolutely delicious! I’m adding them to my list of “must try recipes”!

  32. These sound fabulous! Chewy cookies all the way for me :)

  33. Yum! I’m so hungry for cookies now! Love this column, Joanna!

  34. I’ve been making chocolate chip cookies since i was 2 years old and I still have yet to find MY recipe. This one sounds pretty great! I’ll have to try it out

  35. These look incredible. Aran, what sort of chocolate chunks did you use? I love the look of the little square bits.

  36. Hi all!

    So pleased to read that many of you are GF and excited about these cookies. For those who asked, if you cannot find muscovado, you can try light brown sugar. Also, tapioca starch counts as part of the Gf flour mix so just use 8 oz of all purpose wheat flour if you don’t have any issues with gluten.

    Enjoy!

  37. These look amazing! The best way is huge and chubby and chewy, all broken up and eaten with icecream and warm chocolate sauce, yum!

    Nikki – inspire nordic

  38. THESE ARE GLUTEN FREE?!?! I am SO excited!!!

  39. So, so excited that these are Gluten free! I clicked through expecting not to be able to eat them and am so happy!

  40. I LOVE that these are Gluten free!!! Right up my alley, I’ll have to give these a try! Thanks for posting this :)

    Whit
    whit-anothercitygirl.blogspot.com

  41. i cant wait to bake some!!!!!

  42. If it´s coming from a basque, it has to be delicious! ;-)

  43. I wouldn’t be able to resist these, that’s for sure! Yummm! Have a great day:)
    Jennifer

  44. Chewy all the way sister…I love that this recipe has grain flours other than just ap…must try it! Thank you for sharing and so intrigued by the muscavado. Even the word is fun to say.

  45. Kristina says...

    If I make these cookies with all-purpose flour, do I still need to use the tapioca starch? Or is that a gluten-free addition as well? Thank you so much for the recipe! Fleur de sel on everything, ever! xo

  46. LOVE that you’ve included a gluten free recipe in this series. You’re so with it :)

    I’ve tried half of these recipes and they’re a-mazing.

  47. yummy! love this recipe, i have to try it soon!
    i just found your blog, and im staying around!

  48. These are definitely on my to do list for tomorrow. They look scrummy!

  49. Chocolate Chip Cookies. My one greatest weakness… or strength? Can’t wait to make these! Thank you!!

  50. Yum-my! I would love to eat about 10 of those please.

  51. Okay, it’s 11:30am. Chocolate chip cookies for lunch, anyone?? Cause that’s what I’m fiending for now!!! Wow, these look unbelievable and I cannot wait to try them! But oh man…do you really need a stand up mixer? We just don’t have the counter space for one of those and my heart will be broken if I can’t bake these at home :(

    http://iloveublank.blogspot.com/

  52. These look amazing, and an added bonus that they are gluten free! I can’t wait to try them, although not sure how good I will be at the chilling part :) Thank you for sharing, I love the basic food series!

  53. These cookies and espresso … a perfect dessert for company of all ages.

    Fondly,
    Glenda

  54. My oh my, I SO could have one of those cookies right now:) They look super scrumptious and I can’t wait to try the recipe. Thanks so much! Wish you both a great day. xo

  55. wow. amazing.

  56. I don’t know how or why this happened, but my favorite treat is fresh-out-of-the-oven chocolate chip cookies and a glass of Bulleit bourbon. Now when I have whiskey, I want a cookie, and vice versa. It’s awesome/horrible.

  57. I was resigned to NOT try this recipe as soon as I saw the picture because I go gluten-free. But what a pleasant surprise!! Stoked. Totally going to bake these this week :) Thanks!!

  58. Anonymous says...

    Way too complicated for a simple chocolate chip cookie!

  59. Beautiful. I thought I’d found my best ever recipe, but will have to try these now – you’ve tempted me!

  60. Thanks! Aran also makes an AAAAmazing Chocolate Souffle. Food Porn on her site for sure!

  61. I would try them, but I’d have to switch back to original ingredients as I will not be able to find this sugar here, and also I simply don’t like coffee! (what sort of person am I?!)
    other than that, i can not resist choc-chip cookies. i would eat them all within my sight!

  62. And gluten-free too! Awesome! Now to try and find amaranth flour…

  63. Ooh they look so good and the recipe sounds delicious! I’m not one for sweets, but even I can’t resist a chocolate chip cookie….and if it’s truly chewy, then I’m done.

  64. C says...

    I’m always on the lookout for new chocolate chip cookie recipes. Thanks to Aran for the recipe, and to Joanna for this series! I’ll definitely be bookmarking this one.

  65. mmm don’t mind if i do!

  66. Those cookies look GORGEOUS!!! Definitely for a special occasion with a few odd ingredients that I would never have in the pantry. But worth a shot!!! :)

  67. i am always looking for a way to enhance my chocolate chip cookie recipe. i consider it a lifelong goal:)

  68. my secret ingredient for chocolate chip cookies is much less ‘classy’ – I replace the sugar with a packet of vanilla pudding mix – then the cookies are extra gooey and delicious!

    but i can never resist a salty sweet treat. Thank you for posting these!

  69. Oh my goodness, these look divine!

  70. I love the combination of sea salt with dark chocolate. Unfortunately when it comes to chocolate chip cookies, they rarely make it to the oven. Salmonella be damned, I love raw cookie dough.

  71. These look delicious! My boys would love these x

  72. these look uhmazing.
    i am the same way. if you put warm cookies in front of me, it’s over. i’ll eat them all.
    xx jes

    http://www.twosmuppies.com