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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cream the soft salted butter with the dark brown sugar and castor sugar until light and fluffy.
Add the eggs and vanilla extract and mix well until fully incorporated.
Add the baking soda, salt, and all-purpose flour and mix into a dough until just combined.
Fold in the chocolate chunks gently.
Chill the dough for 30 minutes, then divide equally into 24 balls.
Bake at 180 degrees Celsius for 15 minutes until the edges are golden and the center is set.
Sprinkle with sea salt and enjoy warm.
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For a chewier texture, do not overbake the cookies.
Can I use unsalted butter?
Yes, you can use unsalted butter, but you may want to add a pinch more salt to the dough.
Can I substitute chocolate chunks with chocolate chips?
Yes, chocolate chips can be used as a substitute for chocolate chunks.
How long can I store these cookies?
These cookies can be stored in an airtight container for up to a week.
Can I freeze the cookie dough?
Yes, the cookie dough can be frozen for up to three months. Thaw before baking.
What if I don't have castor sugar?
You can substitute castor sugar with granulated sugar, though the texture may slightly differ.
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