Too-Good-to-Share Chocolate Chunk Cookies {Secret Recipe Club}

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Chocolate chunk cookies

We’re having a special Secret Recipe Club event this month: a Cookie Carnival. If you’re anything like me, you’ve been baking cookies like nuts the past few weeks. I just love serving up platters of homemade cookies and bars around Christmas.


I was assigned to Bewitching Kitchen, a new blog to me. The author, Sally, was born and raised in Brazil; she’s lived in Paris and California; and is now settled in Kansas. Quite an array of places! She and her husband are both biochemists. (Wow! I am always fascinated by bloggers who have “real jobs,” you know, outside their home. How do people do it?)

I had planned to make these Snickerdoodles with a Twist (instant coffee!) when I first got the assignment, but last week my brain stopped working and I made some regular snickerdoodles. So instead I decided to make Elizabeth Falkner’s Chocolate Chip Cookies. I am always up for trying a new chocolate chip cookie recipe. And these may be my new go-to recipe!

chocolate chip cookies on cooling rack

I believe the secret to these cookies’ goodness is threefold. First, the kosher salt. The bigger crystals of salt make these almost sweet-and-salty, which we all know is the perfect combination. Second, the different sizes of chocolate chunks add interest and texture. Third, I think it’s been much-tested that cookies allowed to “marinate” in the fridge for a while have a better flavor than those that don’t.

My cookies ended up just a little more crispy than I would have liked, so next time I will cook them for a shorter period of time. I like chewy cookies, though, so if you like yours crispy, aim for 14-16 minutes of cooking time.

For my second batch, I added in some Andes peppermint crunch baking pieces to make them more Christmasy. I liked the peppermint, but I actually preferred the plain chocolate chunk cookies.

Too-Good-to-Share Chocolate Chunk Cookies

Yield: about 26-30 cookies


  • 8 T butter, softened or grated
  • 3/4 c. (6 1/4 oz.) packed brown sugar
  • 1/2 c. plus 1 T (4 oz.) sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. kosher salt
  • 1 1/2 c. minus 1 T (7 oz.) all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 8 oz. bittersweet or dark chocolate, chopped into chip-sized chunks
  • optional: chopped walnuts or 1/2 c. Andes peppermint pieces


Cream together butter, brown sugar, and granulated sugar until smooth, scraping the sides of the bowl as needed. Add egg, vanilla, and salt and mix well.

Sift into the bowl flour, baking soda, and baking powder; stir to combine.

Stir in chocolate chunks and any other add-ins. Cover tightly and refrigerate dough for at least half an hour, as long as overnight.

Preheat oven to 350 F, positioning racks in the upper third and lower third of the oven. Line two cookie sheets with parchment paper or silpats.

Form dough into 1-inch balls with a cookie scoop or rolling by hand. Place 2 inches apart on sheets. Bake 7 minutes; then rotate cookie sheets from top to bottom. Cook another 5-9 minutes. For chewier cookies, do 5-6 minutes; for crispier ones, 7-9 more minutes.

Let cool on sheets for a minute, then transfer to wire racks to cool.


Since I got a small kitchen scale for mailing packages, I've measured by weight when it's offered in a recipe. It is more accurate and will give you a consistent product.

8 thoughts on “Too-Good-to-Share Chocolate Chunk Cookies {Secret Recipe Club}

  1. Great choice! Wonderful that you got to “meet” my blog for the first time through this event!

    I love these cookies, and like you, prefer them on the chewy side, so I ‘m always underbaking choc chip cookies

    Have a great Reveal Cookie Monday!

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