Salted Dark Chocolate Chunk Cookies

Bake Time 15-20 mins | Makes 1 dozen cookies

  • 2 cups bread flour (All-purpose is fine but will be less chewy)
  • 1 and 1/2 sticks of unsalted butter (melted in microwave)
  • 1 cup Light Brown Sugar (Any brown sugar will do. The darker the sugar, the darker the cookie)
  • 1/2 cup white sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract 
  • 1/4 tsp baking soda
  • 1 egg
  • 1 egg yolk 
  • 2 heaping cups of Dark Chocolate Chunks/Chips (50% – 65%)
  • Maldon Sea Salt flakes as a topper (course kosher salt or sea salt are fine as well)

Preheat oven to 325°

Cut unsalted butter into small pieces and place in a microwave safe container, cover with paper towel to avoid splattering and melt in microwave for 2 minutes. Combine light brown sugar and white sugar in a bowl and pour melted unsalted butter in. Mix-fold using a rubber spatula until the mixture is creamy. Add whole egg, egg yolk, and vanilla extract and whisk until it starts to resemble a creamy caramel.

Add all dry ingredients into the mixture.  No need to sift.

Mix-fold with a rubber spatula until all of the ingredients are combined. Add chocolate chips and mix-fold until evenly distributed.

Fill and tightly pack a 1/4 measuring cup to mold the cookie batter in and place on a large baking sheet lined with parchment paper. 6 cookies per large baking sheet is best.  Place in middle rack of oven and bake for 15-20 mins (time will vary depending on oven, so start with middle of the road at around 17-18), remove from oven immediately and sprinkle with sea salt flakes.

Best served immediately.

You can also cool down on racks for later. 









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