Let’s not beat around the bush; we’re all friends here, right?
So I’ll let you in on a little secret—my kitchen has witnessed plenty of recipe experiments, but none have captivated my taste buds quite like these Salted Chocolate Chunk Cookies. Imagine biting into a cookie so perfect, it feels like every happy memory you’ve ever had is coming back to dance on your tongue.
That’s what we’re aiming for.
Table of Contents
What are Salted Chocolate Chunk Cookies?
Now, you might think a cookie is just a cookie, but oh, how wrong that assumption can be!
These aren’t your run-of-the-mill bakery cookies.
Born from a craving for something sweet and salty, these cookies are the result of countless tweaks and taste tests, always searching for that balance that makes your eyes close in satisfaction with the very first bite.
Why You’ll Love this Recipe
Trust me when I say that once you’ve tried these cookies, there’s no going back.
I remember the first time they came out of my oven—the aroma alone was enough to gather my family around the kitchen island like it was some sort of cookie conference.
And the taste? Out of this world. Buttery, sweet with a touch of saltiness—it’s the kind of treat that whispers, “All is right with the world.”
Other Cookie Recipes
Ingredients
- Unsalted butter: The foundation of any great cookie, adding richness and depth.
- Light brown sugar & granulated sugar: A dynamic duo creating the perfect sweet canvas.
- Egg plus an additional egg yolk: For that chewy texture we all secretly crave.
- Vanilla extract: Like a dash of liquid magic, bringing all the flavors together.
- All-purpose flour: It gives structure, because even cookies need a backbone.
- Salt: Just a hint to balance the sweet.
- Baking powder & baking soda: Our leavening agents that dictate rise and texture.
- Flaky sea salt: The pièce de résistance that takes it to another level.
Substitutions & Additions
- Butter substitute for those with dairy intolerance, like coconut oil or vegan butter.
- Alternative sweeteners, such as coconut sugar or honey, can switch things up.
- Gluten-free flour blend for my gluten-sensitive pals out there.
- Add-ins: Nuts, dried fruit, or oats for texture lovers.
- Chocolate chips: In case chunky chocolate isn’t your jam.
Equipment Needed for Salted Chocolate Chunk Cookies
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How to Make this Recipe
Preheat your oven to that sweet spot—350°F—and line a baking sheet with parchment paper. Cream your room-temperature butter and both sugars until it’s looking light and fluffy.
Now’s the fun part: beat in your egg, yolk, and vanilla until it’s just begging to be tasted (but don’t—you know, raw eggs and all that).
Whisk your dry ingredients in a separate chamber, then gradually introduce them to the wet mixture. It’s a beautiful union, trust me!
Fold in those glorious chunks of chocolate, then scoop your dough onto your prepared sheets.
Bake ’em for about 10-12 minutes or until they’re golden around the edges but still soft in the middle. Don’t forget to sprinkle with flaky sea salt; it’s non-negotiable.
Let them sit on the baking sheet for a few before transferring to a wire rack. This last step is crucial—patience, my friend, leads to perfection.
Cooking Tips & Tricks
Alright, let’s elevate our game. Room temperature ingredients mix better—non-negotiable.
It’s also worth investing in high-quality chocolate; it can make or break your cookie experience.
And if you really want to get ahead, let your dough chill in the fridge for at least 30 minutes before baking. This ensures a thicker, chewier cookie that holds onto all those flavors we’ve lovingly mixed in.
Serving Suggestions
These beauties deserve more than a napkin.
Serve them fresh from the oven on a rustic wooden board, with a side of cold milk or, dare I suggest, a scoop of vanilla ice cream.
The contrast in temperatures is, frankly, a game-changer.
Storage Suggestions
If by some miracle you have leftovers, store them in an airtight container at room temperature. They’ll stay fresh for days, ready to be paired with your morning coffee or late-night snack cravings.
Recipe FAQ
Can I freeze the dough? Absolutely! Scoop it into balls, flash freeze, and you’ll be set for future cookie emergencies.
What’s the best type of chocolate to use? I’m partial to dark chocolate for that rich, intense flavor, but feel free to use your favorite.
More Chocolate Chunk Inspired Recipes
So there you have it—the ultimate guide to winning hearts and conquering cravings with Salted Chocolate Chunk Cookies.
Baking is an act of love, and sharing these cookies? Well, that’s just icing on the…cookie. Give this recipe a whirl and I bet your day will be a tad sweeter.
Go ahead, share your results and spread the joy—one chocolate chunk cookie at a time!
Remember, folks, a good cookie is a hug in a bite. Stay sweet and keep on baking!
Salted Chocolate Chunk Cookies
Ingredients
- 3/4 cup unsalted butter room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp flaky sea salt
Instructions
- Preheat the oven to 350° F and line a cookie sheet with parchment paper.
- In the bowl of a stand mixer, or using electric beaters, beat together the butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract and beat together again.3/4 cup unsalted butter, 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1 large egg, 1 large egg yolk, 1 Tbsp vanilla extract
- In a medium bowl, add flour, salt, baking powder, and baking soda and whisk together. Pour the flour mixture into the wet mixture and beat together until fully combined and a dough forms. Stir in the chocolate chips.2 cups all-purpose flour, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda
- Using a large cookie scoop, scoop the dough out onto the prepared baking sheet. Put the sheet in the heated oven and bake at 350° F for 11-13 minutes; until the edged are just turning golden brown.
- Remove form oven and immediately sprinkle evenly with flaky sea salt. Repeat with all cookies. Let cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.1 Tbsp flaky sea salt
