These are my holy grail of chocolate chip cookies. I think I have finally achieved that perfect harmony of flavor and texture. The cookies have crisp edges with a swoon-worthy soft interior, and each toothsome bite is filled with buttery-nutty-salty-sweet flavor and studded with dark chocolate chunks. Chunks are the way to go, of course. No offense to the beloved chocolate chip, but chocolate chunks provide that gooey, melt-y chocolate texture that chips simply cannot. Not to mention the fact that the quality of chocolate one would use to chop into said chunks is most likely superior to your standard chip variety. But if youâre in a pinch, by all means use chips. Theyâll still be delicious.
Speaking of quality, using the highest quality ingredients you can find really elevates these cookies. If you can, use a good pasture-raised butter (I love this one) and donât skimp on the chocolate. For these cookies, I used these chocolate bars, which are fair trade, 70% cacao, have deep chocolate flavor and are not outrageously expensive. Flakes of Maldon salt atop these cookies (or any cookieâ¦or food, for that matter) perform some sort of mysterious alchemy to make the flavors double in deliciousness. This is a FACT. Get yourself some Maldon salt and your life will forever be transformed.
Iâve made these cookies four times now since moving into our house. Stress-eating? Perhaps. We did move to the suburbs with two cute but very needy little humans who make it their mission to prevent us from unpacking or organizing or sitting down to actually order some furniture! Cookies are something everyone can get on board with. Also, pulling a fresh batch of cookies out of the oven always makes me feel like Iâve got my act together much more than I in fact do. So thereâs that. Weâll keep making these cookies and ever-so-slowly get settled.
NOTE: This recipe makes quite a lot of cookies. This is intentionalâ¦a gift, really. I have gotten in the habit of scooping all of the dough into balls and reserving half to stash in the fridge. I highly recommend getting into this habit yourself. You can be that cool host who casually pops fresh cookies out of the oven for surprise visitors, and youâll always have cookie dough ready for those nights when youâd love nothing more than one perfect, gooey cookie fresh from the oven without any of the hassle.
Enjoy! Xo Maggie
- 3/4 cup spelt flour (or whole wheat or more all-purpose)
- 3/4 cup Â + 2 tbsp all-purpose flour
- 3 cups rolled oats
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 3/4 cup coconut sugar (or brown sugar)
- 1/2 cup sugarÂ
- 1 cup butter, room temperature ( I like using this lightly salted pasture-raised butter)
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 2 cups chocolate chunks (from two and a half 3.5 oz chocolate bars, chopped)
- 1 cup chopped walnutsÂ
- Flaky sea salt for sprinkling
- Preheat oven to 350Â°. Line two baking sheets with parchment paper.
- In a large bowl, mix together both flours, oats, baking soda, cinnamon and salt. Set aside.
- In another bowl, mix together butter and both sugars until smooth and creamy. Add eggs and vanilla extract and mix until combined.
- Gradually add dry ingredients a little at a time until just combined. Mix in the chocolate chunks and walnuts.
- Refrigerate dough for 1/2 hour to 24 hours to allow the flavors to develop and the dough to firm up a bit. It’s totally fine to skip this step, but your cookies will spread a bit more.
- Scoop out dough into 1 inch balls and evenly space on the two baking sheets. Sprinkle flaky salt atop each cookie.Â
- Bake for 10-12 minutes until lightly browned. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool fully. Enjoy!Â Â
This recipe makes quite a lot of cookies. This is intentional to encourage you to freeze a portion of the cookie dough to stash in your freezer for fresh cookies in a flash! Scoop the rest of the dough into balls and place on another baking sheet and pop in the freezer until frozen. Once frozen, transfer to a freezer-safe container or bag to store.Â