Recipes

Salty Chocolate Chunk Cookies

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Salty Chocolate Chunk Cookies

Salty Chocolate Chunk Cookies

amanda

Equipment

  • Oven

  • Nonstick Baking Sheet

  • Silicone Baking Mat

  • Electric Mixer (Stand Mixer)

  • Digital Scale

  • Cookie Cutters Set

  • Salt Shaker with Measuring Spoon Set

  • Stainless Steel Mixing Bowls (2-3 Quart)

  • Heat Resistant Silicone Spatula

  • Stainless Steel Whisk Set

  • Airtight Food Storage Containers (Glass)

Ingredients

  • 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 or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped

  • Maldon or other flaky sea salt

Instructions

1

Instruction 1

Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
2

Instruction 2

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.
3

Instruction 3

Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1" apart. Sprinkle cookies with sea salt.
4

Instruction 4

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. DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.
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