Salted Chocolate Chunk Cookies
These cookies are the perfect combination of salty and sweet, with some added texture from the turbinado sugar. The chopped chocolate allows for it to melt beautifully. And the salt flakes on top makes it perfection!
Ingredients
- 1 cup (227 g) salted butter room temperature(not soft)
- 1 ½ cups (330 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) turbinado sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla
- 1 teaspoon (1 teaspoon) baking powder
- 1 teaspoon (1 teaspoon) baking soda
- 1 teaspoon (1 teaspoon) salt
- 3 cups (420 g) all-purpose flour
- 7 ounces (198.45 g) milk chocolate bar chopped trader joes pound plus is my favorite
- 1 cup (180 g) semi sweet chocolate chips
- flaked sea salt for sprinkling
Instructions
- 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 baking powder, baking soda, salt and flour 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 365 F, and line 2 cookie sheets with parchment paper. Place 6 chilled cookie dough balls on the cookie sheet, sprinkling with the flaked sea salt. Bake the cookies for 12-14 minutes.
Notes
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.
If baking frozen cookie dough balls you do not need to defrost before, just bake at 350 instead for about one minute longer.
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.
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 have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 286kcalCarbohydrates: 39gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 36mgSodium: 233mgPotassium: 111mgFiber: 1gSugar: 25gVitamin A: 263IUCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!