Salted Dark Chocolate Chunk Cookies
These salted dark chocolate chunk cookies are absolutely decadent. With creamy dark chocolate in every bite and the perfect amount of coarse salt sprinkled over the top, you will want to eat the whole pan!
Ingredients
- 2 sticks unsalted butter
- 1 cup table sugar
- 1 cup light brown sugar
- 1 tsp baking soda
- 1 tsp kosher salt divided
- 2 cups all purpose flour
- 1 tsp vanilla
- 2 large eggs
- 1 1.2 Cup dark chocolate chunks
- 1/2 cup dark chocolate chips
- flakey or coarse sea salt
Instructions
- Preheat the oven to 325 degrees. Then to make these cookies, first start by whipping the butter until it is light and fluffy. This works best by using the whip attachment on your stand mixer. But you can also use a fork.2 sticks unsalted butter
- Next, add in the sugars and whip again until light and fluffy.1 cup table sugar, 1 cup light brown sugar
- Then add in your eggs and vanilla and mix until blended.2 large eggs, 1 tsp vanilla
- Then mix the baking soda and salt into the flour and stir. Add the flour mixture to the wet ingredients and mix well.1 tsp baking soda, 1 tsp kosher salt, 2 cups all purpose flour
- Once your ingredients are well blended, add in the chocolate chips and chocolate chunks. Mix until they are well incorporated into the dough.1 1.2 Cup dark chocolate chunks, 1/2 cup dark chocolate chips
- Spoon out 2 Tbsp of dough onto the cookie sheet in neat balls. Space them 2 inches apart and slightly press down the tops to flatten slightly.
- Refrigerate the cookie dough balls for 15 minutes prior to baking. This helps the cookies keep their shape!
- Bake the cookies in the preheated oven for 16 minutes, or until the edges are beginning to turn golden brown. Sprinkle to taste the flakey or coarse sea salt while the cookies are still hot. Cool on a baking rack for 5-10 minutes. Enjoy!
Notes
Storage: These cookies can be stored at room temperature in an air tight container for up to 3 days. Or in an air tight container in the fridge for up to one week.
Cookies can also be baked, cooled, then frozen for six weeks in an airtight container.