Thursday, January 3

Salted Chocolate Chunk Cookies

So I know I've been sharing healthy recipes and tips all week and now I go and give out a recipe for chocolate chip cookies. In my defense, I made these last weekend while I was still in the holiday state of mind and they were just too delicious not to share. Salted desserts have been big for a while now, but sprinkling some flakes on top of a standard chocolate chip cookie really transforms it into some new and much more exciting. Everyone has their personal preference on chocolate chip cookies and these are just how I like mine: crisp at the edges with a soft center. Using chocolate pieces instead of traditional chips allows for chocolate in every bite.

Salted Chocolate Chunk Cookies:
  • Use an electric mixer to cream together 1 stick room-temperature butter, 3/4 c. brown sugar, 1/2 c. sugar, and 1/4 c. powdered sugar in a bowl.
  • Mix until light and fluffy, about 3 minutes, then add in 2 egg yolks, 1 egg, and 1 tsp. vanilla extract.
  • Beat until pale and creamy, about 3 minutes.
  • In another bowl, stir together 1 1/2 c. all-purpose flour, 1 tsp. baking powder, 1/4 tsp. baking soda, and 1/2 tsp. salt.
  • Gradually add the flour mixture to the wet ingredients until just combined, scraping down the bowl a few times.
  • Gently stir in 8 oz. chopped semi-sweet chocolate.
  • Use a tablespoon to drop cookie dough onto two parchment-lined baking sheets, leaving 1" spaces between the cookies.
  • Flatten the cookies slightly and sprinkle generously with flaked sea salt.*
  • Bake in 375F oven for 10-15 minutes, rotating the baking sheets once for even cooking.
  • Remove cookies and let cool slightly before serving.**

Makes twenty-twenty four cookies
*Such a Maldon. The flakes add a nice crunch to the cookies.
**Cookies can be cooled completely and kept in an air-tight container for a few days.