Salted Chocolate Chunk Cookies

Salted Chocolate Chunk Cookies 1_small
These cookies were featured in Bon Appetit last month, and intrigued me because they used three — three — different kinds of sugar.

I figured that couldn’t be a bad thing.

That, combined with the chunks of good chocolate and sea salt crumbled on top? Winner winner chicken dinner. So I made up a double batch (and promptly ate half the dough).

Why make these over another of the zillion chocolate chip cookies recipes? These are perfect if you like really crunchy outsides and soft, tender insides, as well as big chunks of good chocolate. I baked some right away, and some after refrigerating the dough and thought they pretty much turned out the same. So go for it — instant gratification — and bake ’em right up.

I changed a few things from the Bon Appetit version based on the reviews I read. Below is my adapted version.

p.s. This recipe calls for a LOT of beating before you add the flour mixture. All this beating is important — it’s what helps create the crackly outer shell of these cookies. So don’t skimp.

Salted Chocolate Chunk Cookies

Salted Chocolate Chunk Cookies


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 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

Maldon or other flaky sea salt


Preheat to 375°F. 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 parchment paper-lined baking sheets, spacing 1" apart.

Bake cookies until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Remove from oven and sprinkle with sea salt. Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.

Makes 24 cookies.

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