DARK CHOCOLATE CHUNK COOKIES WITH SEA SALT
Okay, I know chocolate chip cookies are hard to screw up. And I know that you probably have a go-to recipe. But technically, these don't have to compete with your chocolate chip cookie recipe. Because they're dark chocolate chunk. With flakes of sea salt on top. What more could you ask a cookie to be?
Pick up whatever baking chocolate you prefer—I used Baker's Chocolate here, but Trader Joe's pounds of chocolate are fantastic too. One bar of bittersweet and one bar of semisweet yielded unforgettable results. Cut into half-inch pieces for easy cookie forming. Also, the recipe calls for turbinado/raw sugar—you can use more brown or white if you don’t have this, but the subtle crunch it adds is absolutely delightful.
This recipe makes about 24-28 cookies, depending on how big you end up making them (and how much dough you sneak). You can store cookie mounds in the freezer and bake right from frozen whenever you need them. Alternatively, you could form that leftover dough into a log and make it a kind of slice-and-bake situation.
1/2 cup (1 stick) unsalted butter, at room temperature
2 tablespoons granulated sugar
2 tablespoons turbinado/raw sugar
3/4 cup plus 2 tablespoons packed light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon fine sea or table salt
1 3/4 cups all-purpose flour
1/2 pound chopped semi- or bittersweet chocolate
Flaky sea salt, to finish
Heat oven to 360°F and line a baking sheet with parchment paper.
In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy. Add egg and vanilla, beating until incorporated. Beat in salt and baking soda until combined, then the flour on a low speed until just mixed. With a spatula, fold in the chocolate chunks.
Scoop cookies into 1 1/2 tablespoon mounds and place on baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring to cooling rack.