I saw this recipe in the most recent issue of bon appetit and knew I had to make it. When I opened up the magazine and saw these cookies and the words salty and chocolate in the title, they had me. I’m one of those gals that loves salty and sweet combinations. Chocolate covered pretzels are my weakness. I will admit that I was a bit hesitant to try a new chocolate chip cookie recipe, because I have my absolute FAVORITE chocolate chip cookie recipe already on this blog. If you haven’t tried those chocolate chip cookies, you must!
OK, so lets move onto these cookies. I quickly made up a batch of these cookies one Sunday afternoon and posted a photo of them on Facebook and Instagram. My readers saw the photo and asked me to post this recipe ASAP. I didn’t take any pictures the first time around (besides that one quick shot) because I was just making them up for the family. I made them up a second time so that I could take photographs and get the recipe down for you all. I followed the directions given in the magazine perfectly, and to tell you the truth, I didn’t like the cookies very much. They were almost meringue-like in texture and very crispy. I was stressed because I had promised these cookies to you all and I wasn’t feeling to great about them. I wondered what had happened between the first time I had made then up and the second time to make them taste so differently. I decided to make them up the way I did the first time, (by not following the directions too much) and they turned out perfectly The original recipe called for whipping the batter for 4-5 minutes and by doing this, the texture of the cookies changed and became something entirely different. I’m sure that people like their cookies that way, but we like ours to be a bit chewy and not so crisp and dry tasting. So after baking 3 batches of these cookies, I’m literally cookied out.
With all that being said, if you like or crave sweet and salty snacks, then you will love these cookies. The sea salt really brings out the flavors of the chocolate, and the chocolate is cut up into random sized chunks so you may get some bites that are just chock-full of chocolate. My kids love that part. The cookies are chewy and full of salty chocolate bites. Topping off the cookies with sea salt is just another fun and tasty way to jazz up your basic chocolate chip cookie.
chocolate chunk cookies with sea salt:
recipe adapted from bon appetit
makes 16 cookies
- 1 1/2 cups all-purpose flour – I use King Arthur’s unbleached all-purpose
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 3/4 cups packed dark brown sugar (dark brown sugar adds more flavor) - Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. The original recipe called for light brown sugar, but I really prefer dark brown sugar.
- 1/2 cup granulated sugar
- 1/4 cup powdered/confectioners sugar
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- 8-ounces bittersweet or semisweet chocolate, coarsely chopped – I used two 4-ounce bars of Ghirardelli 60% bittersweet chocolate
- Maldon or flaky sea salt crystals- I used Baleine coarse sea salt crystals
Honestly, I find that baking cookies one tray at a time works best. Whenever I have baked two batches up at the same time, one tray comes out better than the other, even when I rotate them. SO, I would recommend baking up 1 tray at time if you have one oven. Pre-heat your oven or ovens to 375 degrees. Line 2 rimmed baking sheets with parchment paper.
Let’s prep your ingredients. Get out your chocolate bars and using a serrated knife, chop up your chocolate. I like to chop up my chocolate on a piece of parchment paper set over a cutting board, as it makes easy clean-up and also lets me pour the chopped chocolate easily into the batter. I literally press down on the chocolate with a serrated knife and cut the chocolate into thin strips and then cut those strips into chunks. The chocolate chunks do not have to be uniform in size, and it’s actually sort of cool to have some bigger chunks in there.
Crack the eggs one at a time over a small bowl using an egg separator or your hand to separate the egg yolk. Put the egg yolks into a small bowl and set aside.
In a small bowl whisk together the flour, baking powder, salt and baking soda; set aside.
Place the butter, dark brown sugar, granulated sugar and confectioners sugar in the bowl of a standing mixer or a large bowl.
Reduce mixer speed to low and slowly add in the dry ingredients, mixing just to blend. One the dry ingredients are added, I always finish the mixing process with a spatula, so I don’t over mix the batter with the mixer.
Pour the chopped chocolate into the batter. Using a spatula, fold in the chocolate.
I use my handy-dandy ice-cream scooper to make the cookie balls. The ice-cream scooper I use is my 1 3/4-inch. Scoop out an oversized batch of dough and arrange cookies 2-inches apart on the prepared baking sheets.
You will have 8 balls per cookie sheet. Top the cookie balls with some maldon or sea salt.
Bake cookies, one tray at time, (or both trays if you have a double oven) until just golden brown around the edges and a bit puffy in the middle, 10-12 minutes. My cookies were done perfectly at 11 minutes. The cookies may look a bit underdone in the middle as they come out, but they will firm up as they cool. See my photo below of the cookies when they come out of the oven, you can see how light and puffy they are.
Note: Most of the sea salt will sink into the cookies, so they may not look super salty, but you will definitely taste the salt.