Chewy Dark Chocolate Chunk Cookies with Flaky Sea Salt

I will be the first to tell you that I am not a baker, but being stuck inside has clearly messed with my brain. I told my mom that I was going to make a batch of chocolate chip cookies and her immediate response was, “You don’t eat that stuff…what you are going to do with it?” Her concern was valid. I am one of those people that will eat one or two warm cookies right after they make their way from the oven. After that, it is unlikely I will touch a cookie again. However, for the right cookie I will make an exception. The right cookie needs to be soft, chewy, and rich. A burst of sweet with a slight hint of salt. My Chewy Dark Chocolate Chunk Cookies with Flaky Sea Salt pass the “right cookie” test. Two kinds of sugar combined with melted butter give this cookie the perfect chew.

Makes One Dozen Cookies

Ingredients:
¾ cup light or brown sugar, packed
½ cup granulated sugar
1 teaspoon of salt (½ a teaspoon is using salted butter)
½ cup unsalted or salted butter, melted
1 egg
1 teaspoon of vanilla extract
1 ¼ cup all-purpose flour
½ teaspoon of baking soda
5-6 oz dark chocolate chunks
Flaky sea salt (for sprinkling on top of cookies)

In a large bowl, combine sugars, salt, and melted butter.

Whisk in eggs and vanilla until mixture is combined and smooth.

Sift in flour and baking soda, then folder the mixture with a spatula. Do not overmix. Overmixing will result in a fluffier, cake-like cookie. (we are not about cake-like cookies over here)

Fold in the chocolate chunks and place the dough in the refrigerator for at least an hour. The longer you chill the dough the deeper in color and more intensely flavored your cookie will be. I recommend chilling the dough overnight.

Preheat the oven to 350℉. Scoop out your cookie dough onto a parchment-lined baking sheet. You should be able to fit 6 cookies on a sheet, leaving at least 4 inches between each cookie.

Bake for 10 minutes, sprinkle a dash of flaky sea salt on each cookie and then bake for another 2 minutes until the edges of the cookie have slightly browned.

Remove the cookies from the oven and let cool before serving.

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