Salty Chocolate Chunk Cookies

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Nothing beats a good chocolate chip cookie. Although the Nestle recipe (found on the back of the brand’s semisweet chocolate chips) is a tried and true classic, and one I grew up with, I’ve been in search of an alternate to switch it up on occasion. Maldon, a natural English sea salt incorporated into Bon Appétit’s salty chocolate chunk cookies, proved to be  the perfect addition to the classic, providing the right hint of flavor without going overboard. Recipe below the pictures. Enjoy!!

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup (packed) light brown sugar
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 2 large egg yolks
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
  • Maldon or other flaky sea salt

Directions

1. Place racks in upper and lower thirds of oven and preheat to 375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.

2. Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.

3. Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.

4. Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.

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2 comments

  1. Ah this look so good!

  2. Love the contrasting color and sheen in the cookies stack, especially the edges. Lovely ribbon. My son Allen uses Turbinado Sugar in his famous chocolate chip cookies and the texture of this sugar plus the addition of sea salt in your recipe is something I just have to try someday! Beautiful post.

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