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Salty chocolate chunk cookies

Based on 6 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“Based heavily on the recipe I grew up with, these are a saltier, chunkier version of the “famous” recipe printed on the back of every bag of Nestlé’s Toll House semi sweet chocolate chips. If you want, transfer the pre-chilled dough mounds to the freezer for up to 2 months. Bake directly from frozen for approx. 15 - 17 min. #stayhomekeepcooking”

Difficulty

Easy 👌
20
min.
Preparation
15
min.
Baking
1380
min.
Resting

Ingredients

Pieces:-24+
280 g flour
1 tsp baking soda
½ tsp salt
225 g salted butter (soft)
150 g sugar
150 g brown sugar
1 tsp vanilla extract
eggs
300 g bittersweet chocolate
flaky sea salt

Utensils

  • bowl
  • cooking spoon
  • cutting board
  • knife
  • bowl (large)
  • hand mixer with beaters
  • rubber spatula
  • ice cream scoop
  • parchment paper
  • 2 baking sheets
  • plastic wrap
  • oven
  • wire rack

Nutrition per serving

Cal
223
Protein
2 g
Fat
12 g
Carb
29 g
  • Step 1/5

    Add flour, baking soda, and salt to a bowl and mix to combine. Roughly chop chocolate into large chunks.
    • 280 g flour
    • 1 tsp baking soda
    • ½ tsp salt
    • 300 g bittersweet chocolate
    • bowl
    • cooking spoon
    • cutting board
    • knife

    Add flour, baking soda, and salt to a bowl and mix to combine. Roughly chop chocolate into large chunks.

  • Step 2/5

    • 225 g salted butter (soft)
    • 150 g sugar
    • 150 g brown sugar
    • 1 tsp vanilla extract
    • bowl (large)
    • hand mixer with beaters

    Beat softened butter, sugar, brown sugar, and vanilla extract with a hand mixer with beaters in a large bowl until very light and fluffy, approx. 3 min.

  • Step 3/5

    Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture until just combined. Use a rubber spatula to stir in all the chocolate chunks.
    • eggs
    • rubber spatula

    Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture until just combined. Use a rubber spatula to stir in all the chocolate chunks.

  • Step 4/5

    Use an ice cream scoop to portion out the dough onto a parchment-lined baking sheet or plate. Cover and chill for at least 24 hours or up to 72.
    • ice cream scoop
    • parchment paper
    • baking sheet
    • plastic wrap

    Use an ice cream scoop to portion out the dough onto a parchment-lined baking sheet or plate. Cover and chill for at least 24 hours or up to 72.

  • Step 5/5

    • flaky sea salt
    • oven
    • baking sheet
    • wire rack

    Preheat oven to 180C/350F. Transfer chilled cookie dough mounds to another parchment-lined baking sheet, leaving plenty of room in between for them to spread out while they bake. Sprinkle each mound with flaky sea salt and baje for approx. 12 - 15 min. Remove feom the oven and let cool approx. 2 min. before transferring to a wire rack to cool and baking off the next batch. Enjoy!