Ultimate Salted Chocolate Chunk Cookies
Ultimate Salted Chocolate Chunk Cookies are chocolate chip cookies made with rich chocolate chunks and baked at 450 degrees.
Servings 24
Cost 5
Ingredients
- 1 ¾ cups all-purpose flour, lightly spooned (218 grams)
- 1 ¼ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened (114 grams),
- ¾ cup light brown sugar packed (150 grams)
- ½ cup granulated sugar 100 grams
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 8 ounces bittersweet chocolate coarsely chopped (I used more)
- Flaky sea salt or Maldon
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper or foil.
- Whisk together the carefully spooned flour, baking soda, baking powder, and salt.
- With an electric mixer, beat butter and sugars until light and fluffy, 2-3 minutes. Add eggs and vanilla and beat until pale and fluffy, scraping bowl often.
- Reduce mixer speed to low (or do this part by hand) and gradually add flour mixture until just blended. Fold in chocolate chunks.
- Scoop dough into even portions (about 2 tablespoons each) and arrange 2 inches apart on 2 parchment paper-lined baking sheets (maximum of 6 cookies per sheet).
- The article says to sprinkle sea salt on the cookies at this point, but I prefer to do it right out of the oven. Your choice
- Refrigerate sheets until dough is firm to touch, 10 minutes. Better yet, refrigerate the ones you need to eat right away for 10 minutes, put the rest of the formed dough balls in a bag and wait until the next day to bake. The cookies will be even better!
- Bake the cookies at 450 degrees for about 6 to 8 minutes -- watch carefully. Pull them when they are just starting to brown.
- If you're not having luck with 450, try doing the same thing at 400.
- If you have a convection oven, try baking at 375 for 8 to 10 minutes. Let the cookies cool on the baking sheet, then carefully transfer to a rack to cool completely.
Notes
I baked the cookies with a few different types of chocolate -- Lindt Dark with Sea Salt, Trader Joe's Dark and Ghirardelli Bittersweet Chips. They all worked quite nicely, especially the Lindt which melted quickly and contrasted nicely with not-so-buttery cookie dough. The chips worked surprisingly well, but I felt I needed to use a whole lot of them to reach a satisfying richness level. Also, I'd stick with European style butter to cram in more fat/less water.