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Salty Chocolate Chip Cookies or Chocolate Chunk Cookies recipe
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Salty Chocolate Chunk Cookies

The cornstarch in the powdered sugar helps make these chewy, as do the egg yolks.
Course Desserts
Cuisine American
Keyword Chocolate Chip
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings 24 Cookies
Author Anna
Cost 5

Ingredients

  • 8 tablespoons butter, salted or unsalted, softened (114 grams)
  • ½ cup granulated sugar (100 grams)
  • ¼ cup powdered sugar (30 grams)
  • ¾ cup light brown sugar (150 grams)
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 large egg, room temperature (50 grams)
  • 2 large egg yolks
  • 1 ½ cups all-purpose flour (195 grams)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt (Morton)
  • 2 cups semisweet chocolate chips
  • flaky sea salt

Instructions

  • These cookies taste much better when made with dough that's been chilled overnight. If you plan on baking a few right away, you can preheat the oven to 375F.
  • In the bowl of a stand mixer, beat the butter and all three of the sugars for 3-4 minutes. Add the egg and the egg yolks and beat just until blended, scraping down the side of the bowl. Continue beating for another 3-4 minutes or until batter is very fluffy. Beat in vanilla.
  • Mix together all of the dry ingredients, then add to the batter. Beat at one of the lower speeds until blended, then stir in the chocolate chips.
  • On a plate lined with plastic wrap, foil or wax paper, drop medium size cookie scoops (or large tablespoons) of dough. Cover and refrigerate until cold, at least 2 hours but ideally a day or two. The longer you chill the dough, the browner your cookies will be.
  • Preheat oven to 375 degrees F.
  • Arrange chilled balls of dough on parchment lined baking sheets (or just use one sheet and bake as many balls of dough as you plan to eat). You can bring them to room temperature of bake from cold. Sprinkle some sea salt on top before baking.
  • Bake on center rack for about 12 minutes or until cookies are brown around the edges.
  • Let cool for 3 minutes on the baking sheets, then transfer to wire racks to cool slightly before serving.

Notes

It's important to use a margarine that has 100 calories per tablespoon rather than one of the reduced calorie type that contains a lot of water.