65 minutes
Delicious cookies with a perfect blend of sweet and salty, featuring chocolate chunks and a sprinkle of sea salt.
Cake Flour, sifted
0 oz
Bread Flour, sifted
0 oz
teaspoons
teaspoons
teaspoons
Unsalted Butter, at room temperature
0.25 sticks
Light brown sugar
0 oz
0 oz
each
teaspoons
Bittersweet Chocolate Disks, 60% cacao, whole
0 lb
Extra Sea Salt, for sprinkling
to taste
1. Prep Dry Ingredients
In a bowl, whisk together both flours, baking soda, baking powder, and coarse salt.
2. Cream Butter and Sugars
In a mixer with a paddle attachment, beat the butter and both sugars until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then blend in the vanilla.
3. Combine Wet and Dry
With the mixer on low, gradually add the dry ingredients until just combined, 5-10 seconds. Gently fold in the chocolate chunks without breaking them.
4. Chill Dough
Cover the dough with plastic wrap, pressing it directly onto the surface, and refrigerate for 24-36 hours, though you can chill it for up to 72 hours.
5. Bake
When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment or a silicone mat. Scoop dough into 3 1/2-ounce mounds (like generous golf balls) and arrange on the baking sheet. Flatten slightly and ensure chocolate pieces are horizontal for aesthetics. Sprinkle each mound with a pinch of sea salt. Bake for 18-20 minutes, until golden yet still soft. Let the cookies rest on the baking sheet for 10 minutes before moving them to a wire rack to cool further.
Incorporate cocoa powder and use white chocolate chunks.
Stuff the dough with peanut butter, caramel, or chocolate bar.
Incorporate chopped toasted nuts such as walnuts, pecans, or almonds. They add a delightful crunch and a nutty flavor that complements the chocolate chunks.
Add nuts or brown the butter for a nutty flavor.
Brown the butter or infuse it with herbs like rosemary or thyme for a savory note.
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