STRANGE PLATE – Chocolate Chunk Cookies

My perfect chocolate chip cookie consists of crisp, buttery edges, and a gooey, chocolate-rippled center. I went through several batches to arrive at this recipe, The Strange Plate Chocolate Chunk Cookie.

The Strange Plate Chocolate Chunk Cookie
Yield: 12 large cookies


2 sticks unsalted butter, room temperature
1/2 stick salted butter, room temperature
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tbsp malted milk powder
1 1/4 cups dark brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 roughly chopped baking chocolate bars (go for the good stuff, like Ghirardelli or better. 60%-72% cacao)
Flaky salt (Kosher or sea salt) for sprinkling
Kettle chips for topping (optional)
Salted thin pretzels for topping (optional)



In a saucepan, melt one of the sticks of unsalted butter over medium heat, swirling often, until it foams, and small brown bits begin to form at the bottom (this will take between 5-10 minutes. Keep an eye on it). Pour the butter and brown bits into a medium mixing bowl and allow the melted butter to cool for 10-15 minutes.

Meanwhile, in a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and malted milk powder.

Add the brown sugar and granulated sugar to the cooled brown butter, along with the remaining stick and a half of room temp butter. Using an electric mixer on medium speed, cream the butters & sugars together until mixed, about a minute or two. Add eggs and vanilla, then increase the mixer speed to medium-high. Mix for another minute or two, until the mixture starts to lighten and thicken up. Reduce mixer speed to low and slowly add the dry ingredients. Beat until just combined. Mix in chocolate pieces with a spatula or wooden spoon. Cover surface of dough with plastic wrap, and chill in the refrigerator for at least 2 hours.

Once dough has chilled, preheat oven to 375 degrees, and place a rack in the middle of the oven. Using a standard ice cream scoop, portion out balls of dough and place on a flat baking sheet (don’t use sheets that are warped in any way. These cookies are so butter laden that they will slide around and merge into each other if given even a slight incline…). These are big cookies, so I recommend baking six at a time and spacing them at least three inches apart. You are welcome to make smaller scoops, place more on the sheet, and bake them for less time. Leave cookies in balls, and don’t flatten them out. Sprinkle with flaky salt.

Bake cookies until edges are brown and crisp, but centers are still soft and gooey, about 13-15 minutes. Immediately out of the oven, push potato chip and pretzel pieces into cookies if desired. Let cool on baking sheet for 10 minutes, then transfer to cooling racks.

In my opinion, these are best enjoyed warm, so for next-day enjoyment, pop them in the microwave for 10-15 seconds, and you’ll be right back in ooey-gooey town.


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