Salted Chocolate Chunk Cookies
Just a swift sprinkle of really good flaky sea salt, such as Maldon, adds a zing of flavor and unexpected crunch to rich, sweet chocolate-chunk cookies. This recipe makes enough to satisfy an entire classroom, and leftovers can be frozen for later.
3¾ cups all-purpose flour
1¼ tsp baking soda
1 tsp salt
1¼ cups (2½ sticks) unsalted butter, at room temperature
1 cup firmly packed golden brown sugar
¾ cup granulated sugar
3 large eggs
2 tsp pure vanilla extract
1 bag (10-11½ oz) large chocolate chunks
Flaky sea salt for sprinkling
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In another bowl, combine the 3 butter and both sugars. Beat with an electric mixer on low speed or by hand until combined, then beat on medium speed or briskly by hand until light and fluffy. about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to combine. Gradually beat in the flour mixture on low speed or by hand, beating just until combined. Stir in the chocolate chunks until evenly combined.
Spoon nine 1½ to 2-inch balls of dough onto each prepared baking sheet, placing them at least 2 inches apart. Sprinkle the cookies evenly with the sea salt. Bake until lightly browned, 12-15 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Repeat with the remaining dough.
Makes 36 large cookies