Sea Salt Chocolate Chunk Cookies

Servings: 24 cookies

• Calories: 223 | Total Fat: 11g
• Saturated Fat: 8g Cholesterol: 30mg
• Carbohydrates: 29 | Sodium: 434mg
• Sugar: 18g | Protein: 3g

• Prep Time: 12mins
• Cook Time: 12-14mins
• Total Time: 26mins

Ingredients

• 1) 2 cups all-purpose flour
• 2) ½ teaspoon salt
• 3) ½ teaspoon baking powder
• 4) ½ teaspoon baking soda
• 5) ¾ cup unsalted butter, room temperature
• 6) 1 cup brown sugar
• 7) ½ cup white sugar
• 8) 1 large egg
• 9) 1 egg yolk
• 10) 1 tablespoon vanilla extract
• 11) 12 ounces dark chocolate chunks
• 12) 1 tablespoon sea salt flakes

Steps

• 1) Preheat oven to 350ºF /180ºC.
• 2) Combine the flour, salt, baking powder and baking soda in a medium mixing bowl. Set aside.
• 3) Add the room temperature butter, brown sugar and white sugar to a large mixing bowl, or the bowl of a stand mixer.
• 4) Cream the butter and sugar together on medium speed for 2 minutes, using an electric hand mixer or stand mixer.
• 5) Add the egg, egg yolks and vanilla extract to the butter/sugar mixture.
• 6) Beat on medium speed until combined.
• 7) Add the flour mixture and beat until all of the ingredients are combined.
• 8) Add the dark chocolate chunks and use a spatula to stir them into the cookie dough.
• 9) Use an ice cream scoop to scoop the cookie dough out onto a baking stone or parchment lined baking sheet.
• 10) Place in the oven and bake for 12-14 minutes.
• 11) Remove the cookies from the oven and immediately sprinkle flakey sea salt over the cookies.
• 12) Allow the cookies to cool for 10 minutes, then transfer the cookies to a wire baking rack, or eat immediately for warm, cookie goodness!

Notes

• 1) Always use room temperature butter!
  Using cold butter or melted butter will affect the final texture of the cookies.
• 2) I actually do NOT recommend chilling the dough. When you chill the dough, the butter hardens in the dough and it will make the cookies spread out slower on the baking sheet.
  Since these cookies are meant to be a little crispy around the edges and chewy in the middle, I prefer the texture of the cookies when the dough is not chilled before baking.
• 3) Chilled cookie dough does not spread as much as room-temperature cookie dough. So if you’d like the same consistency of the cookie, just like the first time you baked them, be sure to set the dough out of the refrigerator at least 30 minutes before baking the cookie.
• 4) Use dark chocolate over semi-sweet chocolate in this recipe. The dark chocolate pairs absolutely perfect with the flakey sea salt!
• 5) Use chunks instead of chips. The Chunks are bigger, therefore they provide more chocolatey goodness in the cookies!