6.5.15 Salted Dark Chocolate Chunk Cookies
Chocolate chip cookies are one of the best desserts out there. Compared to most baking projects, they’re pretty darn easy to make, and the results are supremely satisfying. Let’s be honest, few things are better than a warm, gooey, chocolate chip cookie fresh out of the oven, especially when accompanied by a tall, cold glass of milk.
Yes, I’ve been slightly cookie obsessed for quite a while now. And while I love most types, from spice cookies to shortbread (really, for that matter, any cookie that doesn’t involve raisins), chocolate chip has always been my favorite. And with good reason. Truth be told, I’ve gotten so good at making chocolate chip cookies, I can make them in my sleep. I figured there was really no way that my old standby chocolate chip cookie recipe could get any better.
And then it did. Hard to believe, I know, but hear me out. While chocolate chips are indeed marvelous, when you replace them with big dark chocolate chunks, you end up with a cookie that just oozes chocolatey goodness. And while that’s good, adding a healthy pinch of flaky sea salt to the tops of your fresh-baked cookies makes them even tastier. It’s a whole new level of cookie awesomeness.
Salted Dark Chocolate Chunk Cookies
makes 2 dozen
- 1 cup plus 2 Tbsp flour
- 1 tsp baking soda
- ½ cup butter (1 stick), room temperature
- ½ cup brown sugar
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla
- 5 oz dark chocolate, roughly chopped (about 1 cup)
- flaky sea salt, such as Maldon
1. Heat oven to 375 degrees.
2. Combine flour and baking soda in a small bowl.
3. In a larger bowl, mix the butter and both sugars together until smooth. Mix in the egg and vanilla and stir until combined.
4. Stir in the flour mixture, followed by the dark chocolate chunks.
7. Form cookie dough into 1” balls and drop onto greased cookie sheets. You should end up with about 2 dozen cookies.
8. Bake at 375 for 10-12 minutes, or until cookies are golden brown. As soon as cookies come out of the oven, sprinkle each cookie with a pinch of flaky sea salt. Cool cookies in pans for about 10 minutes before removing. Store any extra cookies (like you’ll have any) in an airtight container.