Salted Dark Chocolate Chunk Cookies
User Reviews
4.8
Salted Dark Chocolate Chunk Cookies
Description
Salted Dark Chocolate Chunk Cookies use a combination of all-purpose flour, baking soda, salt, melted unsalted butter, brown sugar, and white sugar to create the dough base. The use of both an egg and an additional yolk adds richness and moisture to the cookies. Vanilla extract provides subtle flavor. Dark chocolate chopped into varied sizes is folded into the mix, giving bursts of deep chocolate in each bite.
The dough is portioned with a scoop or spoon and shaped into moderately sized rounds spaced apart on parchment-lined baking sheets. Each cookie dough ball is sprinkled with coarse sea salt before baking at 325°F for about 12 to 15 minutes until the edges are just golden and the centers are set. Cooling allows the cookies to firm up while retaining chewiness. The salt balances the sweetness and enhances the chocolate flavor.
These cookies are well suited for those who enjoy a combination of sweet and savory contrasts with a chewy consistency. Large chocolate pieces create varied textures and pockets of melted chocolate in the finished cookie. They can be served as a snack or dessert and store well when fully cooled.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons butter melted, unsalted
- 1 cup brown sugar loosely packed
- 1/2 cup sugar
- 1 egg large
- 1 egg large, yolk
- 2 teaspoons vanilla extract
- 8 ounces dark chocolate chopped – I like big and small pieces
- sea salt coarse, for sprinkling
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet or two with parchment paper.
- In a bowl, whisk together the flour, baking soda and salt.
- In the bowl of your electric mixer, beat the butter and sugars until combined and fluffy, about 5 minutes. Beat in the egg and egg yolk until just combined. Beat in the vanilla extract. With the mixer on low speed, beat in the dry ingredients until just combined. Beat in the chopped chocolate.
- Use an ice cream scoop or a spoon, scoop or drop 1 1/2 to 2 tablespoons of dough on to the baking sheet, leaving about 2 inches between. Sprinkle each dough ball with coarse salt.
- Bake for 12 to 15 minutes, until set in the center and slightly golden. Let cool completely – these are amazingly chewy once cooled!
Notes
- Chop dark chocolate into a mixture of big and small pieces for varied texture in each cookie.
- Cool the cookies completely before storing to maintain their chewy texture.
- The coarse sea salt sprinkled on top offers a balanced contrast to the sweetness.
- This recipe is adapted from a larger cookie batch known as "giant rainbow cookies."
User Reviews
Overall Rating
4.8
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