Salty Chocolate Chunk Cookies

Photo by Mark C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon baking soda

  • 1/2

    cup (1 stick) unsalted butter, room temperature

  • 3/4

    cup (packed) light brown sugar

  • 1/2

    cup sugar

  • 1/4

    cup powdered sugar

  • 2

    large egg yolks

  • 1

    large egg

  • 1

    teaspoon vanilla extract

  • 8

    ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped

  • Maldon or other flaky sea salt

Directions

Place racks in upper and lower thirds of oven and preheat to 375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside. Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, 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. Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt. Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.

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