Salted Chocolate Chunk Cookies
This cookie has a sweet and salty flavor that makes you want eat more and more! Using sea salt flakes is a must for this recipe and should not be substituted. My recipe post includes helpful step-by-step photos to help guide you through making this recipe.Half the recipe if you want to reduce quantity to 12 cookies.
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Ingredients
- 213 g brown sugar
- 100 g granulated white sugar
- 24 g sea salt flakes, lightly crushed with your fingers to break down any big chunks. about 3 tsps, refer to notes for more info
- 310 g unsalted butter
- 100 g eggs (weight is without shell) 2 large eggs
- 1 tsp baking soda
- 4 tsps pure vanilla extract
- 375 g all-purpose flour
- 200 g semi-sweet/ dark chocolate chunks substitute: chocolate chips
Instructions
- Preheat (convention oven, no fan) oven to 350℉ / 180℃ Ensure that your eggs are at room temperature.
- In a large bowl, whisk together brown sugar, white sugar, and sea salt flakes. Set aside.213 g brown sugar, 100 g granulated white sugar, 24 g sea salt flakes, lightly crushed with your fingers to break down any big chunks.
- Make the browned butter. Heat a thick-bottomed skillet on medium heat. Add the butter (if you slice it, it will melt more evenly) whisking frequently. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Just be sure to keep your eye on it while cooking; it’s pretty easy to go from browned to burnt!310 g unsalted butter
- Pour the browned butter into the bowl with sugars then whisk to combine well. Set aside to cool to room temperature, about 12-15 minutes.
- Once the butter and sugar mixture feels lukewarm, add in the egg, baking soda, and vanilla extract. Whisk until fully incorporated.100 g eggs (weight is without shell), 1 tsp baking soda, 4 tsps pure vanilla extract
- Switch to a rubber spatula and mix in the flour until only a few streaks of white can be seen. Add in the chocolate chunks, making sure they are well distributed.375 g all-purpose flour, 200 g semi-sweet/ dark chocolate chunks
- Cover the bowl with plastic film and keep the cookie dough in the fridge for about 30 minutes.
- Scoop or spoon 24 balls (about 50g each) onto a parchment-line tray. If using a half-sheet pan, you’ be able to fit 6 cookies – 2 rows of 3 cookie dough balls. If the dough is too hard to scoop, leave the cookie dough on your kitchen counter to let it soften a bit (around 5 to 10 minutes) then try again. Return the un-scooped cookie dough in the fridge and just take it out again when you're ready to bake the next batch.
- Bake for 10 minutes or until the edges are semi-firm while the middles are still soft. Cookies continue to harden as it cools so be careful not to overbake. Remove from the oven and let them cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Notes
On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary in the recipe but I strongly recommend using a digital scale for a more accurate result.
Sea Salt Flakes. Using sea salt flakes is a must for this recipe and should not be substituted. They may not be easy to find in your local groceries - I buy in Amazon. Do not use coarse sea salt.
Servings: 24 cookies (50g each)
