Chunky Chocolate Chip Sea Salt Cookies


While I write this, I am currently eating a delicious chocolate chip cookie. As a general rule, I am picky about desserts. Since I try to eat healthy, nutritious foods, a dessert needs to really be worth it. Well this cookie fits the bill. And so I sit here, savoring each bite.

As far as chocolate chip cookies go, everyone has their ideal version. My dream chocolate chip cookie is slightly chewy in the center, with crisp brown edges. It must have some body to it…not some flat, shapeless thing. And lots of chocolate, please. No nuts.

This chocolate chip cookie recipe makes large, chunky cookies. The extra step of chilling the unbaked cookies in the refrigerator keeps the cookies from falling flat when baking. Two different kinds of chocolate (semi-sweet and dark) plus a sprinkling of sea salt add to the cookie’s complexity. Pair it with a glass of cold milk, and you’ve got yourself the perfect treat.

Chunky Chocolate Chip Sea Salt Cookies

Adapted from Martha Stewart

print this recipe

3 1/2 cups all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
2 teaspoons coarse sea salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups semisweet chocolate chips
8 ounces dark chocolate, chopped

In a bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks. Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment. Makes 24 cookies.

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