Salty chocolate chunk cookies

Name: Salty chocolate chunk cookies
Prep time: 20 min
Cook time: 15 min
Total time: 23 h 35 min
Yield: 24
Cuisine: american
Ingredients: 2.25 cups flour; 1 tsp baking soda; 0.5 tsp salt; 2 sticks salted butter (soft); 0.75 cup sugar; 0.75 cup brown sugar; 1 tsp vanilla extract; 2 eggs; 10.5 oz bittersweet chocolate; flaky sea salt

Based on 8 ratings

In app

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"Based heavily on the recipe I grew up with, these are a saltier, chunkier version of the “famous” recipe printed on the back of every bag of Nestlé’s Toll House semi sweet chocolate chips. If you want, transfer the pre-chilled dough mounds to the freezer for up to 2 months. Bake directly from frozen for approx. 15 - 17 min. #stayhomekeepcooking"

Difficulty

Easy 👌

Preparation

20 min

Baking

15 min

Resting

1380 min

Ingredients

2Servings

MetricImperial

23⅓ g

flour

⅛ tsp

baking soda

⅛ tsp

salt

18¾ g

salted butter (soft)

12½ g

sugar

12½ g

brown sugar

⅛ tsp

vanilla extract

⅛

eggs

25 g

bittersweet chocolate

flaky sea salt

Utensils

bowl, cooking spoon, cutting board, knife, bowl (large), hand mixer with beaters, rubber spatula, ice cream scoop, parchment paper, 2 baking sheets, plastic wrap, oven, wire rack

Nutrition per serving

Cal223

Fat12 g

Protein2 g

Carb29 g

Step 1/5
- 23⅓ g flour
- ⅛ tsp baking soda
- ⅛ tsp salt
- 25 g bittersweet chocolate
- bowl
- cooking spoon
- cutting board
- knife
Add flour, baking soda, and salt to a bowl and mix to combine. Roughly chop chocolate into large chunks.
Step 2/5
- 18¾ g salted butter (soft)
- 12½ g sugar
- 12½ g brown sugar
- ⅛ tsp vanilla extract
- bowl (large)
- hand mixer with beaters
Beat softened butter, sugar, brown sugar, and vanilla extract with a hand mixer with beaters in a large bowl until very light and fluffy, approx. 3 min.
Step 3/5
- ⅛ eggs
- rubber spatula
Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture until just combined. Use a rubber spatula to stir in all the chocolate chunks.
Step 4/5
- ice cream scoop
- parchment paper
- baking sheet
- plastic wrap
Use an ice cream scoop to portion out the dough onto a parchment-lined baking sheet or plate. Cover and chill for at least 24 hours or up to 72.
Step 5/5
- flaky sea salt
- oven
- baking sheet
- wire rack
Preheat oven to 180C/350F. Transfer chilled cookie dough mounds to another parchment-lined baking sheet, leaving plenty of room in between for them to spread out while they bake. Sprinkle each mound with flaky sea salt and baje for approx. 12 - 15 min. Remove feom the oven and let cool approx. 2 min. before transferring to a wire rack to cool and baking off the next batch. Enjoy!
Enjoy your meal!