Salted Brown Sugar Chocolate Chunk Cookies

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Salted Brown Sugar Chocolate Chunk Cookies

Butterscotchy brown sugar, a touch of bread flour, an extra egg yolk, high quality dark chocolate chunks and a hefty pinch of salt make these cookies stand out from the crowd. They are chewy, rich and absolutely divine. Finish them off with a touch of maldon salt and you are all set!

There are few things that can rival a warm chocolate chip cookie. Make a batch of these and freeze some dough for a rainy day when you just need that extra pick me up!

There are few things that can rival a warm chocolate chip cookie. Make a batch of these and freeze some dough for a rainy day when you just need that extra pick me up!

Salted Brown Sugar Chocolate Chunk Cookies

  • Recipe adapted from : Sarah Jampel

  • Serving: Makes 15-20 cookies depending on size of cookie scoop

Ingredients:

  • 1 stick unsalted butter

  • 1 cup + 2 tablespoons of all purpose flour

  • 2 tablespoons of bread flour*

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 3/4 teaspoon salt

  • 1/2 cup white sugar

  • 1/3 cup dark brown sugar

  • 1/3 cup light brown sugar

  • 1 teaspoon vanilla paste*

  • 2 large eggs

  • 1 egg yolk

  • 6 - 8 ounces of good dark chocolate

  • Flaky sea salt for finishing

Method:

  1. Melt butter on stove top just until it is liquid, set aside and let it cool.

  2. Combine all purpose flour, bread flour, baking soda, baking powder and salt in a clean bowl.

  3. Add white sugar and brown sugars into your pot of melted butter and whisk vigorously until homogeneous.

    • Note: The butter should not separate from the sugars, it should be well combined.

  4. Add eggs, egg yolk and vanilla bean paste into the sugar mixture and whisk until nice and smooth.

  5. Fold in the flour mixture into the brown sugar mixture until no more flour pockets are visible.

  6. Chop up your choice of good dark chocolate into bite sized chunks and fold it right into the cookie dough.

  7. Once the chocolate is combined, refrigerate the dough for at least an hour.

    • Note: This makes it easy to scoop out the dough into balls.

  8. Once dough has been refrigerated, scoop dough into balls and place them in your freezer for 12 hours.

    • Note: Now, this step is optional but I highly recommend it! I find that my cookies taste even better after this step! The freeze time helps meld the flavors and make the cookies nice and chewy.

  9. When ready to bake, preheat the oven to 375 degrees.

  10. Place a piece of parchment on your baking tray and leave at least 2 inches between between each cookie and the edge of the pan.

  11. Bake the cookies for about 8 to 10 minutes until the cookies are puffy and golden.

  12. When you pull the cookies out, give the pan a nice bang your counter. They get a nice little crinkly edge.

  13. Scoot your cookies with a cookie cutter or a small round bowl to create a nice smooth edge for any wonky looking cookies. This is a neat little trick I learned from the talented Cloudy Kitchen.

  14. Let the cookies cool for about 5 to 6 minutes. Shower them with flaky sea salt and enjoy!