Salted Chocolate Chunk Cookies

Salted Chocolate Chunk Cookies

Salted Chocolate Chunk Cookies

Who doesn’t like chocolate chip cookies?   If a vote were taken for favorite cookie they would probably win by a landslide, and it seems as though every cook has their favorite recipe for making them.   Mine would have to be the traditional Toll-House cookie, so I don’t usually look at other recipes for chocolate chippers.   But you know how popular the addition of salt has become in the dessert world, so when I happened on this recipe for Salted Chocolate Chip cookies, I was curious what they would be like and had to try them.


A sprinkle of salt on the cookies before baking is the finishing touch that brings out the chocolate flavor and tones down the sweetness, creating the ultimate sweet and salty snack.  We found these cookies to have a very nice taste, but they do flatten out quite a bit as they bake.  I normally like a thick, chunky cookie with lots of depth to bite into, and these were not that, but I did enjoy that hit of salt against the sweetness of the chocolate.  These cookies are crisp on the outside but chewy on the inside; a nice contrast in textures.  We both liked them enough for me to make them again, so I would recommend you try them especially if you would like to experience that sweet and salty combination.


After baking the first sheet of cookies and seeing how they turned out, I put the remaining two sheets in the refrigerator to chill the dough and firm up the butter, before they hit the heat of the oven.  It’s important also be keep your oven at 375*F  throughout the baking time. For best results  bake only one sheet of cookies at a time, instead of two and rotating them, as the recipe suggests.

When using salt on your desserts, a sprinkle of one of the following will get the job done—just don’t use table salt.   Kosher salt, large crystals, dissolve quickly;   flaky sea salt,  light, crunchy texture, provides ideal finishing touch on cookies, etc.;  coarse sea salt,  grains are crunchy, but don’t dissolve as quickly, good with assertive flavors and textures.


YIELD:   makes about 30 cookies


  • 1  1/2  cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1/2 cup  ( 1 stick ) unsalted butter, room temperature
  • 3/4 cup ( packed ) light brown sugar
  • 1/2 granulated sugar
  • 1/4 cup powdered sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 8 oz. semisweet or bittersweet chocolate chips or chunks
  • flaky sea salt

1.  Preheat oven to 375*F.  Prepare baking sheets with non-stick spray or line with parchment paper.

2.  Whisk together flour, baking powder, salt and baking soda in a medium bowl; set aside.

3.  Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes.  Add eggs 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.

4.  Spoon rounded tablespoons full of cookie dough onto prepared baking sheets, spacing 1″ apart.  Sprinkle cookies with sea salt.

5.  Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10 – 12 minutes.  Cookies will firm up as they cool.  Let cool slightly on baking sheets, then transfer to wire racks;  let cool completely.   Store airtight at room temperature.


SOURCE:   adapted from Bon Appetit,  January, 2013


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