Salted Chocolate Chunk Cookies
I love a simple cookie recipe. I’m not one to have a room temperature stick butter sitting on the shelf at the ready for whatever baking project pops in my mind. I do, however, like being able to whip up some cookie dough in a magical spare 15 minutes in my day. The key here is to pop the dough back in the fridge for a bit, actually, the longer the better. If you can give it 8 hours at least, you’ll be rewarded with a deeper caramel flavor, a crispier outside, a chewier middle. All the things I look for in a chocolate chunk cookie. If chocolate chips are more your speed, I get it, I prefer the irregular slivers and puddles of chocolate when I use chopped chocolate, but chocolate chips will still be delicious!
Ingredients:
Makes 2 dozen cookies
½ cup butter, melted and cooled
¼ cup sugar
¾ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cup flour
1 teaspoon baking soda
¼ teaspoon salt
6 ounces bittersweet or dark chocolate, chopped into irregular chunks
flaky salt for topping
Directions:
In a large bowl, mix the melted and cooled butter with the two types of sugar. Add the egg and vanilla and whisk your little heart out. You want it to be nice and bubbly! Add the salt, flour and baking soda and stir until just combined with a wooden spoon. Pour the chopped chocolate in and give it a fold through. Cover the bowl and pop it in the fridge for at least 8 hours if you can wait...overnight is even better!
When you’re ready to bake, preheat your oven to 375 degrees F and line a large baking sheet with parchment paper. Use a scoop (or a spoon :) to roll balls of the cold dough. Place them on the baking sheet about 2 inches apart to let them spread. Sprinkle a bit of flaky salt over top and bake for about 15 minutes. The edges should be just golden. Take the pan out and give it a little bang on the stove to flatten them a bit. Let them cool and enjoy
