Good morning! How was your Mother’s day weekend? We spent the weekend with my in-laws, step-kids and grand-kids and it was so much fun to have a house filled with family ranging in age from 6 months to 88!
A few weeks ago I discovered this recipe for Salted Chocolate Chunk Cookies from Smitten Kitchen and since then I have made them 5 times, for myself, friends, family and again for me. They are now my favorite chocolate chip cookies ever! The cookies are crunchy, and crispy on the outside, with a moist, gooey, chocolaty center and a hint of salt. The perfect salty/sweet combination. The only thing I changed was adding three kinds of chocolate instead of just chocolate chunks.
Recipe from Smitten Kitchen
1/2 cup unsalted butter at room temperature
2 tablespoons granulated sugar
2 tablespoons of turbine sugar (aka. Sugar in the Raw)
3/4 cup PLUS 2 tablespoons packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon fine sea salt
1 3/4 cups all purpose flour
1/2 pound chocolate (I used 60% dark chocolate chips, 75% dark chocolate chopped into chunks and semi-sweet chips)
Flaky sea salt to sprinkle on top.
Heat oven to 360 and line a baking sheet with parchment paper or a Silphat baking lines.
In the bowl of an electric mixer fitted with a paddle attachment, combine butter and sugars and mix for 5 minutes or until light and fluffy. Add egg, and vanilla, and mix until fully incorporated, be sure to scrape the bowl once or twice. Beat in the salt and baking soda until combined, then add the flour and mix on low until just mixed. Stir in the chocolate chunks and chips.
Scoop cookies onto baking sheet and sprinkle with a little salt. Bake for 11-12 minutes until golden on the outside, but still gooey on the inside. Let rest on baking shed for 5 minutes and then cool on wire rack.
If you would like to see the original recipe, visit Smitten Kitchen.
I hope you try these cookies, if you do please let me know what you think.
Have a fabulous day!