Sunday, April 6, 2014

Salty Chocolate Chunk Cookies

Guys! I finally have a go-to chocolate chip cookie recipe. Chocolate CHUNK to be specific. This feels like a real milestone in my venture toward adulthood (which, by the way, I have still not reached). I may have made them twice already. This week. They are the perfect oh-crap-company's-coming-and-I-need-to-make-dessert sort of treat. Be careful not to overcook them (they firm up as they cool) and you'll end up with the best ooey gooey middle. The highlight for me of course is the salt on top. What can I say? I am a sucker for this sweet and salty dessert trend, which I hope never ends. I know, I know - are dietitians supposed to like dessert AND salt? Shoot me, I guess.

And these cookies also don't mess around with their chocolate-to-cookie ratio. I know it's really tempting to use chocolate chips (and do it if you have to) but really it's the chunks that set these cookies apart. Our Trader Joe's just started carrying bags of chocolate chunks and they are now a staple in our house. Because these cookies are becoming a staple. Don't be bashful. Dump the whole bag in if you want. I promise you won't regret it.

Salty Chocolate Chunk Cookies
(adapted from Bon Appetit Magazine)

1 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 chocolate, coarsely chopped (I use Trader Joe’s chocolate chunks)
Kosher or other flaky sea salt

Place racks in upper and lower thirds of 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 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 2 greased baking sheets or baking stones, spacing 1-inch apart. Sprinkle cookies with kosher or 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.

Makes 24 cookies


  1. Kellllsiiie! I love your blog! ~ Lori Neilson :-)

    1. Thanks Lori! I love doing it! I hope to one day have a blog devoted entirely to food and another for my wild family life. :)

  2. this one is my favorite, I love salt on top of my cookies too! I think your recipe is really similar, but have you tried "aging" the dough in the fridge as my (NY times) recipe suggests? That was a revelation for me....somehow it makes them perfectly crisp on the edges but still soft and gooey in the middle.

    1. Kari, I have not tried the aging technique but now I'm going to have to! Thanks for the tip


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