Y’all know my deep love for chocolate chip cookies and this recipe has me swooning! These Ultimate Salted Chocolate Chunk Cookies have earned a special place in my cookie loving heart. What a fabulous cookie with the perfect combination of sweet and salty, and crispy and gooey! Pretty much the ultimate chocolate chip cookie that is so “extra”—with 3 types of sugar (I am loving the coarse turbino sugar for a fun crunch), loaded with lots of melty chunks of chocolate instead of regular old chips and a generous sprinkling of flakey sea salt to finish them off. All this comes together to make a heavenly treat–yummm!!
These Ultimate Salted Chocolate Chunk Cookies work best with a chill time before baking. I know it is SO hard to do when you want a cookie now, but plan ahead because it really is worth it! If you want to rush the process you can use the tip from this post where I gave my favorite tip of keeping my chocolate chips in the freezer so when you add them they instantly chill the dough. You could chop the chocolate ahead of time and put them in a freezer bag for when you are ready to make the cookies.
My best tip for this recipe is just to keep dough balls in the freezer for whenever you need them:)
Other Favorite Chocolate Chip Cookie Recipes
My New & Improved Classic Chocolate Chip Cookies (the recipe I keep taped to the inside of my kitchen cupboard)
Famous NYC Levain Chocolate Chip Cookies
Chewy Oatmeal Chocolate Chip Cookies
Gourmet S’more Chocolate Chip Cookies
Caramel Pretzel Chocolate Chip Cookie (like Panera Bread’s Kitchen Sink Cookie)
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Ultimate Salted Chocolate Chunk Cookies
Description
The ultimate chocolate chip cookie with, three kinds of sugars, lots of chopped chocolate to puddle and melt, and topped with flaked salt!
Ingredients
- 1 cup butter (not room temperature, but slightly cold)
- 1 ½ cups packed brown sugar
- ¼ cup granulated sugar
- ¼ cup turbinado sugar
- 2 large eggs (same as butter–not warm, but having sat out for 15 minutes)
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tsp salt
- 3 cups all-purpose flour (add an additional 1/4 cup if needed–depends on your climate)
- 15 oz chocolate bar chopped (Trader Joes Pound Plus is my favorite–milk or semi sweet)
- flaked sea salt for sprinkling
Instructions
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In a bowl, whisk together the baking powder, baking soda, salt and flour. Set aside.
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Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes.
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Add eggs one at a time, mix until smooth on low speed, then mix in vanilla.
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Slowly mix in dry ingredients, being careful not to over mix. It is fine to have a few bits of flour on the sides still.
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Chop up the chocolate bar into chunks, trying to keep some large and some small for different sizes of melty chocolate puddles. Carefully, stir the chocolate into the dough until combined.
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Scoop the dough into large balls, I like to use the ¼ cup cookie ( I bought on Amazon here).
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Chill dough –if you can wait! The cookies will be better– but will still work if you don’t have the patience. I like to scoop out all the balls and lay them out on a parchment lined cookie sheet, and then refrigerate for 24 hours.
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When ready to bake, turn the oven on to 375 F, and line 2 cookie sheets with parchment paper. Place 8 chilled cookie dough balls on the cookie sheet, sprinkling with the flaked sea salt. Some people salt their cookies after they bake them, but I like to do both. This gives the salt that falls off the tops an opportunity to bake underneath the cookie and give even that much more flavor.
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Bake the cookies for 12-14 minutes. You’re looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don’t come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
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I prefer to only bake the amount of cookies we are going to eat at the time. Freeze the rest of the dough balls in a ziplock, and pull a dough ball out to bake whenever needed!
Recipe Source: slightly adapted from The Salted Sweets
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