Salted Chocolate Chunk Cookies

• servings: 22 servings
• active time: 20 minutes
• total time: 1 day 32 minutes

Ingredients

1 cup butter (room temperature)

1 ½ cups packed brown sugar

¼ cup granulated sugar

¼ cup turbinado sugar

2 large eggs (room temperature)

1 tablespoon vanilla

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups all-purpose flour

7 ounces milk chocolate bar chopped (trader joes pound plus is my favorite)

1 cup semi sweet chocolate chips

flaked sea salt for sprinkling

Directions

butter and sugar

Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.

dry ingredients

Slowly mix in baking powder, baking soda, salt and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.

chocolate

Chop up the chocolate bar into chunks, trying to keep some large and some small for different variants of melty chocolate puddles. Stir the chocolate chunks and chips into the dough until combined.

scoop and chill

Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. At this point you can either have the patience to chill the dough knowing the results which be better, or bake your cookies because you just can't seem to resist. I like to scoop out all the balls and lay them out on a parchment lined cookie sheet, and then refrigerate for at least 24 hours.

oven

When ready to bake, turn the oven on to 375 F, and line 2 cookie sheets with parchment paper. Place 6 chilled cookie dough balls on the cookie sheet, sprinkling with the flaked sea salt. Bake the cookies for 12-14 minutes.

Nutrition

• Calories: 286 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Cholesterol: 36 mg
• Sodium: 233 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 1 g
• Total Sugars: 25 g
• Protein: 3 g