With fine chocolate dust to big rich pieces, these salted chocolate chunk cookies are a must bake. They’re finished with flaky sea salt and have multiple chips in every bite.
Is there ever such a thing as too much chocolate in a chocolate chip cookie? The simple (and obvious answer) is no.
I love the buttery bite of a homemade cookie, so I admit I do like a nibble here and there that’s just cookie and has no other embellishments.
It gives me a chance to take in all the vanilla essence and brown sugar.
In that moment I think wouldn’t it be great to bake a batch without the chips, but then I snap out of it realizing how totally boring that would be.
Of course there are plenty of cookies I adore that don’t need anything else folded into the batter. They deserve so much respect!
Here are a few:
Peanut Butter Cookies
Brown Butter Snickerdoodles
Hot Chocolate Cookies
I’ve experimented with the chips in chocolate chip cookies. One of my favorite tricks is to use a combination of bittersweet and milk chocolate.
When is comes to chip shape, I’ve included standard chips and those high-priced, fancy chocolate discs. Between the two, I can’t decide if I like one more than the other.
Often my chip decision is based on what I have in my pantry, so there isn’t any debate.
For a batch of these salted chocolate chunk cookies, I take out my serrated knife to saw into a big hunk of chocolate.
With this technique, you end up with a range of sizes. I love that no chip is exactly the same.
The cookies have everything from chocolate dust to monster hunks.
There’s a surprise of chocolate in each bite!
I know it sounds extreme that I ever have thought about banishing chips from my cookies forever.
Big and small mismatched chocolate chunks are just so good.
I can’t resist anything salty and sweet, so I always finish these salted chocolate chip cookies with a sprinkle of flaky sea salt right when I pull them out of the oven.
PrintWith fine chocolate dust to big rich pieces, these salted chocolate chunk cookies are a must bake. They’re finished with flaky sea salt and have multiple chips in every bite.
Once you roll the dough into balls, you can loosely cover them and refrigerate overnight. Before baking, let them sit at room temperature for 20 minutes.
Adapted from Seven Spoons by Tara O’Brady
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