Salted chocolate chunk cookies from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • djnielsen64 on May 21, 2023

    Love these!

  • FJT on April 07, 2021

    These spread uncontrollably and ended up being very, very flat. I think putting them in the fridge to chill for half an hour would sort that out or baking them from frozen. Tasted great even if they didn’t look very good.

  • leilx on October 13, 2018

    Simple and very good as made. The 11 minute time might be a bit long at altitude as I think they were slightly overdone but still delicious.

  • lacyann84 on January 10, 2018

    This is my go-to chocolate chip/chunk cookie recipe now. These always turn out for me and I've been asked for the recipe by many people who have tried them. What makes this recipe different is how much you whip the butter & sugar together-it seems like a long time, but I believe it makes the cookies super fluffy and makes them 5 star. I also buy the pound plus Belgium chocolate from Trader Joe's specifically for this recipe.

  • Kitchengeek on November 19, 2017

    These spread a lot during cooking and came out fairly flat for me, but they tasted delicious. They did not look good when they first came out of the oven, but they were quite pretty once fully cooled.

  • louie734 on March 17, 2016

    Didn't have turbinado, used granulated sugar. Baked 1 tray at a time from refrigerated balls of dough over 3-4 days. The 360F/11 minute timing was PERFECT for me, yielding gooey cookies that are almost not-done-enough in the best possible way - your first cookie will be gooey, the next holds together, and cooled cookies are firm. The chunks should be bigger than you think will work - gooey puddles of chocolate are the result. Whether or not I remembered to sprinkle with extra salt, we positively gobbled these up.

  • Rutabaga on October 05, 2015

    I made these again and used the full amount of brown sugar listed, along with four tablespoons of turbinado (not two each of turbinado and granulated, as listed). I also used about one third whole wheat pastry flour. Sadly, I did not get to taste this version, as the triple batch I served at church was quickly gobbled up, but judging by people's reactions they absolutely hit the mark.

  • sldoug on May 15, 2015

    These were fine enough, but didn't really stand out to me. Perfectly good chocolate chip cookies, but nothing that made me want to make them more than any other basic chocolate chip cookie recipe.

  • Rutabaga on May 06, 2015

    After I tasted these, I knew they were destined to become my go-to chocolate chunk cookie recipe. I had to replace most of the brown sugar with turbinado, but the crunch it provided was great, although next time I want to try it as written. I also forgot to sprinkle salt on top, but had just enough salt in the dough to give them a little edge. These cookies are full of molten chocolate goodness, and the dough has hints of salted caramel. So good!

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