Epicurious Salty Chocolate Chunk Cookies

This is the type of day where I most definitely should not have sweet and salty treats in the house, but I couldn’t resist! These Salty Chocolate Chunk Cookie were at the top of the Epicurious popularity box, and given the photo and reviews, I had to bake them.   Plus I was interested in the composition of the dough.  The recipe calls for an egg and two yolks plus a bit of confectioner’s sugar, and I figured the texture would be unique.

Salty Chocolate Chunk Cookies

If you are partial to cookies with crispy edges and soft centers, you’ll love these! They bake up pretty thick (the ones in the photo were made without even chilling the dough), have lots of lumps and cracks, and taste fantastic with a little topping of salt.  I’ve been out of flaky, expensive sea salt for a while, so I just sprinkled some Morton Kosher on top and the cookies were still marvelous.  The other change I made was instead of using an actual chocolate bar and cutting it into chunks, I melted 8 ounces (1 1/3 cup) of extra dark 63% chocolate chips, spread the chocolate on a piece of parchment, put it in the freezer for a few minutes to solidify, then cut it into chunks.   I could have skipped that step altogether and just used chips, but I wanted my cookies to look like the ones in the Epicurious photo (and I was completely out of semisweet or bittersweet chocolate).

I definitely recommend this recipe, and as a bonus it will come in handy when you need to use up extra egg yolks.

Epicurious Salty Chocolate Chunk Cookies


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  1. says

    Gloria, go for it! i put some frozen dough mounds in the freezer and plan to bake them later today. I suspect the dough that has been frozen and thawed will produce even prettier cookies.

  2. Carolyn says

    I can so relate to the first sentence of your post! But, baking is just one of those things that soothes my soul. It’s been a crappy week so there will be lots of baking therapy happening this weekend, even though the last thing I want or need is more sweet stuff calling my name.

  3. Paula B. says

    Another believer in the soothing qualities of baking (and eating cookies). Now, when to squeeze in making these??? It is a long weekend for us and we do have that important game going on here in New England! I may make these right now….. thanks!

  4. says

    I made something earlier that had two egg whites. Haven’t baked a GOOD treat for so long, I think I’ll make these (for everyone else, of course, yes, you can weep for me now). jk

  5. Paula B. says

    Eating these yummy delights right now. Recipe came together nicely – great dough. A little tricky on the baking time as I like to make a somewhat smaller cookie. Mine came out with dark bottoms while centers were not quite done. Tried a different pan and had better luck. Did rotate halfway through and took out at eight minutes. May try the rest of the dough tomorrow, baking at three fifty. Definitely, a flavorful cookie and am looking forward to trying them again soon with a variety of add-ins.

  6. Tierney M. says

    I made these this weekend (although I didn’t add the extra salt) and I think I’ve found my new favorite CC cookie recipe. These were so easy and came out with perfectly crisp edges and chewy centers – the perfect cookie imho!

    Thanks for the recipe.

  7. Jennifer says

    I baked these last night and they turned out really well. I used the Hershey’s semisweet melts for the chips.

    I never know how much salt to sprinkle on; I worry I’ll make them too salty and tend to under-salt, I fear.

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