Monday, January 7, 2013

Sea Salt + Chocolate

Happy Monday! I'm currently in Florida soaking up the sun and warm weather, be jealous, be very jealous. Naples is a great town and my family loves it here. If you all have any recommendations for the Naples area please leave them in the comments section.

SO these cookies, SO good. I wanted to bake the hubs a little something something before I left town and the man LOVES salt, like is addicted. So when I saw these in Bon Appetit (same issue that this brittle was featured in, dying to make it too) I knew I had to make these for him. Now let me tell you, the Maldon sea salt is the money maker of this recipe so don't leave it out.

Enjoy! And hubs, save me some!

Salty Chocolate Chunk Cookies from Bon Appetit


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup (packed) light brown sugar
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 2 large egg yolks
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • Maldon or other flaky sea salt


  • Place racks in upper and lower thirds of oven and preheat to 375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
  • Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate chips.
  • Spoon rounded tablespoonfuls of cookie dough onto 2 baking sheets sprayed with non-stick spray, spacing 1-inch apart. Sprinkle cookies with sea salt.
  • Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. 

    DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.

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