"These sweet and salty chocolate chunk cookies take a basic chocolate chip cookie to a new level – soft on the inside, crunchy on the outside, loaded with chocolate chunks and topped with a dash of sea salt!"
Sweet and Salty Chocolate Chunk Cookies
5
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- Recipe Card
Prep time: 10mins
Cook time: 12mins
Serves or Makes: 24
Recipe Card
ingredients
- 2 cup Bread Flour
- 1 3/4 cup All-Purpose Flour
- 2 tabelspoons Corn Starch
- 1 1/4 teaspoon Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Sea Salt
- 10 ounces unsalted, softened Butter
- 1 cup Granulated Sugar
- 1 1/2 cups Light Brown Sugar
- 2 large room temperature Eggs
- 18 ounces Bittersweet Chocolate Chunks
- 1 tablespoon Sea Salt
Method
Step 1
In a medium bowl, whisk together flour, salt, cornstarch, baking soda, and baking powder. Set aside.
Step 2
Using a stand mixer with the paddle attachment, begin creaming the butter, granulated sugar and brown sugar until light and fluffy (2 – 3 minutes on medium speed). Scrape the bowl as needed.
Step 3
Add the eggs, one at a time, to the mixing bowl. Mix on medium speed after each addition until combined, scraping the bowl as needed.
Step 4
Add the flour mixture and mix on low speed until combined.
Step 5
Stir in chocolate chunks by hand.
Step 6
Preheat oven to 350°
Step 7
Wrap the dough and place in refrigerator for approximately 2 hours. Remove the dough from the refrigerator approximately 15 minutes before baking to allow it to soften slightly.
Step 8
Prepare 2 baking sheets by lining with parchment paper or a Silpat.
Step 9
Using a cookie scoop (approximately 2 tablespoons per cookie) scoop individual cookies.
Step 10
Place the dough on parchment-lined baking sheets leaving approximately 2 inches of space between each cookie.
Step 11
Sprinkle a dash of coarse sea salt over each cookie.
Step 12
Bake cookies for 12 – 14 minutes, or until tops and edges of cookies are browning.
Step 13
Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.