SALTED CHOCOLATE CHUNK COOKIES
Is there anything better than a warm chocolate chip cookie? Especially when it's salted chocolate chunk cookies. It feels appropriate for me to start with this recipe as my very first blog post because I believe that a person's chocolate chip cookie recipe tells a lot about them.
What used to be such a simple concept has now been elevated in so many ways. Variations on butter, sugars, eggs or sometimes just yolks. And then there's all the different types of chocolate. Nuts or no nuts? While I have a love for pretty much all different types of cookies with all the additions or not, these are my go to cookies. These are the cookies that I would make for you the first time you came to my home. These are my cookies.
A FEW TIPS
Most often when you click on a cookie recipe you're going to see one of the first ingredients being un-salted butter. I am one of those that believes in SALTED butter for everything. It's such a minimal amount, so although there are plenty of people who probably wouldn't even be able to tell a difference either way, I prefer and love salted butter.
Something I have found to be helpful through the years is not allowing the butter and eggs to come to complete room temperature when making cookies. This is ideal for cakes and some bars, but cookies are different. I like to sit my butter and eggs out for about 15-30 minutes before I begin the cookie mixing process. You want your butter to be warm enough to make a small finger imprint, but not so warm that you can push through the butter.
HOW TO MAKE THE SALTED CHOCOLATE CHUNK COOKIE DOUGH
These cookies can come together so quickly with these steps below.
- Pull out butter and eggs about 15 minutes before you are ready to begin, if your house is extra cold it might take a little longer.
- Sift dry ingredients together; baking powder, baking soda, flour and salt.
- If using chocolate bars, which I hope you are, now would be a good time to chop those up.
- Beat butter and sugars together until light and fluffy. I usually try for between 3-4 minutes.
- Add eggs one at a time, but try not to beat for more than 30 seconds with each one. Scrape down the bowl between mixing each egg in.
- Add in dry ingredients and mix only until incorporated. This is where so many people go wrong. You do not want to over mix the flour.
- Stir in chocolate bar chunks and chips, and the little bits of flour that might be left on the sides of the bowl.
SCOOPING & CHILLING THE DOUGH
Grab a cookie sheet and piece of parchment paper. Yes parchment, the cookies spread less on parchment than they do on a sil-pat. Not to mention there is no clean up required.
Scoop the dough into large cookie dough balls using a ¼ cup ice cream or cookie scoop. Of course you are welcome to make them smaller, but why? Then you have to keep thinking how you ate 3 cookies instead of 1. Larger cookies also lend themselves to more crispy edge with a larger gooey center.
Cover your cookie sheet with a lid if you have one, or some saran wrap will do just fine. And chill those beauties for 24 hours if you can wait. Even just a few hours will help, but the more chilled the dough, the less the cookies will spread, and the more those flavors are going to come together.
LAST MINUTE "BEFORE YOU BAKE" THOUGHTS
Whether you are taking your cookie dough balls out of the fridge after their time chilling, or you threw some of the balls in the freezer because you weren't committed to making 24 cookies at one time, you do not need to let them sit out before baking. I usually grab the cookie dough out at whatever point I am turning my oven on to preheat.
Line your sheets with parchment and place 8 cookie dough balls per sheet. You want to make sure not to over crowd because then they might run into each other and those perfect circles are a little harder to achieve.
Grab your flaked salt and sprinkle those cookies to your hearts desire. Don't be scared. You aren't rolling them in salt. I promise a nice pinch won't be over doing it. And those little flakes that fell off the top.. you're really going to thank me later for those. They're going to stick to the crispy, buttery bottom of your cookies and when you discover them as you're biting you'll know just what I mean.
Feel free to sprinkle a little more salt on the top after they bake if you're feeling like you can't see enough. I usually do.
STORING AND/OR FREEZING SALTED CHOCOLATE CHUNK COOKIES
The baked cookies can be stored in an airtight container or large ziplock bag for a few days, although I rarely keep them out of we don't eat them the first day.
Freezing is key if you ask me. I always have frozen cookie dough balls and baked cookies in my freezer. Maybe because I grew up like this, but you always want to be prepared with cookies. You can easily pull out a handful of already baked cookies and throw them in a cute cellophane bag, and you've got a gift for a friend. Just let them defrost and they are just like they were baked the same day.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Salted Chocolate Chunk Cookies
- 1 cup butter
- 1 ½ cups packed brown sugar
- ¼ cup granulated sugar
- ¼ cup turbinado sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tsp salt
- 3 cups all-purpose flour
- 7 ounces milk chocolate bar chopped trader joes pound plus is my favorite
- 1 cup semi sweet chocolate chips
- flaked sea salt for sprinkling
- In a bowl, whisk together the baking powder, baking soda, salt and flour. Set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Chop up the chocolate bar into chunks, trying to keep some large and some small for different variants of melty chocolate puddles. Stir the chocolate chunks and chips into the dough until combined.
- Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. At this point you can either have the patience to chill the dough knowing the results which be better, or bake your cookies because you just can't seem to resist. I like to scoop out all the balls and lay them out on a parchment lined cookie sheet, and then refrigerate for at least 24 hours.
- When ready to bake, turn the oven on to 375 F, and line 2 cookie sheets with parchment paper. Place 8 chilled cookie dough balls on the cookie sheet, sprinkling with the flaked sea salt. Some people salt their cookies after they bake them, but I like to do both. This gives the salt that falls off the tops an opportunity to bake underneath the cookie and give even that much more flavor.
- Bake the cookies for 12-14 minutes. You're looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
- I prefer to only bake the amount of cookies we are going to eat at the time, which is usually one pans worth. Freeze the rest of the dough balls in a ziplock, and pull out whenever you're craving a warm cookie or two.