25 min
Salted Chocolate Chunk Cookies
Recipe GLPR6218ac787e9407
Buttery, indulgent cookies loaded with chocolate chunks and finished with a sprinkle of Maldon sea salt. The combination of light brown sugar, granulated sugar, and powdered sugar creates a tender, rich crumb with deep caramel notes. These cookies are perfect for gifting or enjoying with coffee.
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Ingredients
½ cup unsalted butter, room temperature
¾ cup light brown sugar, packed
½ cup granulated sugar
¼ cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup chocolate chunks
Maldon sea salt flakes for topping
Directions
Preheat your oven to 375°F. Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
In a medium bowl, sift together the flour, baking powder, kosher salt, and baking soda. Set this dry mixture aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter with the light brown sugar, granulated sugar, and powdered sugar. Beat on medium speed for about 5 minutes, until the mixture is light and fluffy.
Add the 2 egg yolks, whole egg, and vanilla extract to the creamed mixture. Mix on low to medium speed until the eggs are fully incorporated.
Gently add the dry flour mixture to the wet ingredients and mix on low speed until a uniform dough just forms. Do not overmix.
Using a spatula or wooden spoon, fold in the chocolate chunks until evenly distributed throughout the dough.
Using a large cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Sprinkle a light amount of Maldon sea salt flakes on top of each cookie dough portion.
Bake for 10 to 12 minutes. The cookies may still look slightly soft when removed from the oven, but they will firm up as they cool.
Allow the cookies to rest on the baking sheet for 10 minutes, then carefully transfer them to a wire cooling rack to cool completely.
Once fully cooled, store the cookies in an airtight container at room temperature.
