This Salted Chocolate Chunk Cookies recipe is my go-to when making for my family. I’ve been the sole chocolate chip cookie maker ever since I could remember. And if I were to leave behind a collection of family recipes, this would be one of the staples. You see, I can’t vouch for how your family will appreciate them, but this is a version I’ve adapted to my family’s overall tastebuds – not too sweet, balanced with salt, gently chewy in the center, yet with a subtly crisp exterior, and glistening with puddles of bittersweet chocolate laced throughout… It’s magical if I do say so myself, or at least for my family!
Anywho I’ll get to the point because I could reminisce for a while with these haha.
Recipe is as follows:
First, prepare and chop chocolate, then measure remaining ingredients for mise en place.
In a large mixing bowl, use a whisk or fork to cream together the butter and sugars. Continue mixing, then add the vanilla extract, and crack one egg at a time into the mixture, stirring until consistent and fluffy.
In a separate mixing bowl, use a whisk or fork to combine the dry ingredients (sea salt, baking powder, flour). Add half of the dry mixture into the wet, then stir until just combined. Add the remaining half and repeat, scraping down the sides of the bowl (with a rubber spatula) as needed.
Next, fold in the chocolate and use an ice cream scooper to portion scoops of cookie dough onto a tray. After, transfer the tray into the fridge to chill for at least 1 hour (or until the scoops of dough are solidified to the touch).
In the meantime, preheat oven to 350°F. When ready, remove cookies from the fridge and place individual chilled cookies about 2” apart on a lined baking tray(s). After, transfer to the oven and bake for 15-18 minutes or until baked to preference.
Immediately after removing from the oven, sprinkle flaked sea salt on top (optional), then share and enjoy!
Salted Chocolate Chunk Cookies
PREP TIME: 15 MINBAKE TIME: 15-18 MIN
YIELDS: ~ 15 COOKIES
Ingredients:
- 1 cup (8 oz) Unsalted Grass-Fed Butter (European butter is ideal)
- 3/4 cup Dark Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 1 Tbs Vanilla Extract
- 2 large eggs
- 1 tsp Sea Salt
- 1 tsp Baking Powder
- 2 cups All Purpose Flour
- 16 oz 60% Bitter Sweet Chocolate Bars, roughly chopped
- (Optional) Flaked Sea Salt
Method for Salted Chocolate Chunk Cookies:
- First, prepare and chop chocolate, then measure remaining ingredients for mise en place. In a large mixing bowl, use a whisk or fork to cream together the butter and sugars. Continue mixing, then add the vanilla extract, and crack one egg at a time into the mixture, stirring until consistent and fluffy.
- In a separate mixing bowl, use a whisk or fork to combine the dry ingredients (sea salt, baking powder, flour). Add half of the dry mixture into the wet, then stir until just combined. Add the remaining half and repeat, scraping down the sides of the bowl (with a rubber spatula) as needed.
- Next, fold in the chocolate and use an ice cream scooper to portion scoops of cookie dough onto a tray. After, transfer the tray into the fridge to chill for at least 1 hour (or until the scoops of dough are solidified to the touch).
- In the meantime, preheat oven to 350°F. When ready, remove cookies from the fridge and place individual chilled cookies about 2” apart on a lined baking tray(s). After, transfer to the oven and bake for 15-18 minutes or until baked to preference.
- Immediately after removing from the oven, sprinkle flaked sea salt on top (optional), then share and enjoy!
Notes:
- Styling Tip: Reserve some of the chocolate chunks for just before you bake. As soon as you transfer the scoops of chilled cookie dough onto a baking tray, smush reserved chocolate chunks into the dough for noticeably larger chocolate puddles on top. Continue baking as usual.
- Source all organic ingredients if possible. The quality of your butter and chocolate especially matter and make a difference in the outcome. With cheaper ingredients (especially chocolate) there can be a lot of fillers which alter baking outcomes. Though of course, do what you can with what you have!
- I time my baking for about 16 minutes. After that time passes and the edges turn golden brown, I remove from the oven and allow the center to continue cooking as it cools (about 10 minutes after removing from the oven). This ensures gently crisp edges, yet a tender, slightly chewy center.
- This recipe can be made vegan by swapping out a 1-1 vegan butter, eggs and vegan chocolate bars. Search for organic granulated sugar for extra caution.
- For delicious recipes to season with, or to pair alongside visit the Kitchen Journal.
