I found this recipe years ago from Bon Appetit and have been making them ever since. Finishing your chocolate chunk cookies with a flaky salt like Maldon brings out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack. Literally, everyone I’ve ever shared this with loves them. I hope you try them and love them as much as we do!
Cookie Recipe
1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped (I usually cut this measurement in half since I personally don’t love too much chocolate!
Maldon or other flaky sea salt
Preparation
Place racks in the upper and lower thirds of the oven and preheat to 375°.
Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until the mixture is pale and fluffy, 4-5 minutes.
Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend.
Using a spatula, fold in chocolate.
Spoon rounded tablespoonfuls of cookie dough onto two parchment paper-lined baking sheets, spacing 1 inch apart. Sprinkle cookies with sea salt.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool).
Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
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