Salted Chocolate Chunk Cookies
Listen. One thing I don't claim to know how to do is bake. I kind of loathe baking... It's all too precise for me and my style of cooking, and I always end up covered in flour. So I did something genius and learned how to make one type of cookie that is literally so insanely delicious, there's no need for any other kind. Truly. It's that good. It's gooey, salty + sweet (I'm a savory girl, so I need a little salt for it to win me over), and the layers of shaved chocolate just take it over the top. Make this cookie and spread the love.
SALTED CHOCOLATE CHUNK COOKIES
INGREDIENTS:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 T white sugar
- 1 cup packed light brown sugar
- 1 large egg
- 1 T vanilla extract every recipe always calls for far less vanilla, but just hear me out on this one
- 3/4 t baking soda
- 1/4 t salt
- 1 3/4 cups flour
- 1 3.5-ounce dark chocolate bar, chopped I usually grab a 72% bar
- Flaky sea salt I use Maldon, which you can grab on Amazon here
DIRECTIONS:
1.) Heat oven to 350°F and line a baking sheet with parchment paper or a silicon baking mat.
2.) In a large bowl, cream together a room temperature stick of butter and sugars (2 T white, 1 cup packed brown) until nice and fluffy. I usually get bored after about 2 minutes, but it seems to get the job done just fine.
3.) Add egg and 1 T vanilla, and mix until combined.
4.) Add 1/4 t salt and 3/4 t baking soda, and mix until combined, then add flour (1 3/4 cup) on a low speed until it comes together.
5.) On a cutting board, chop up your chocolate bar into small pieces. You'll get lots of small shards of chocolate, too. Make sure you scrape them all up into the mix.
6.) Use a wooden spoon to combine chocolate.
7.) Scoop cookies into large, 1.5" balls. Do. Not. Roll! Just drop!
8.) Sprinkle each cookie top with flaky sea salt. Please don't skip this fabulous step!
9.) Bake at 350* for 10 minutes. You'll want to pull them out when they're set, but still a bit gooey in the middle.
10.) Let them cool for as long as humanly possible before sneaking a bite or two at least a couple minutes so you don't burn your fingers!
