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Monday, January 21, 2013

Salty Chocolate Chunk Cookies

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These cookies are wrapped up in a ribbon because they are good enough to gift! I really loved the soft and chewy chocolate chip cookies I made a few months ago, but was anxious to find a version that had that texture but used all butter, instead of shortening. Behold--Bon Appetit made it happen! I was intrigued by the recipe, which includes not one but two egg yolks in addition to an egg, and also includes a small amount of powdered sugar. I'm not sure if it's one of these changes from the typical chocolate chip cookie recipe that created such magic, but I plan to use this base for my cookies from now on! I'm already dreaming up all sorts of mix-ins to try. That being said, the classic chocolate chip (or chocolate chunk, really) was a winner! I used some two Ghirardelli dark chocolate bars that included toffee and almonds, but you can use whatever chocolate you wish. The recipe only makes twenty-four cookies and they didn't last more than twenty-four hours (we shared with friends--we're cookie monsters, but not THAT much!). 
Don't skip out on the sea salt--it makes  the cookie!

One Year Ago: Chocolate Caramel Banana Hazelnut Tart
Two Years Ago: Mini Turtle Cheesecakes
Three Years Ago: Popovers

Salty Chocolate Chunk Cookies
from Bon Appetit January 2013
*makes 24

-1 1/2 cups all-purpose flour
-1 tsp baking powder
-1/2 tsp kosher salt
-1/4 tsp baking soda
-1 stick unsalted butter, at 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 tsp vanilla extract
-8 oz semisweet or bittersweet chocolate, coarsely chopped
-fleur de sel or other flaky sea salt

1. Place racks in upper and lower thirds of oven. Preheat oven to 375F.  In a large bowl, whisk together flour, baking powder, kosher salt, and baking soda. Set aside.
2. Beat butter with brown sugar, sugar, and powdered sugar for 3-4 minutes, until light and fluffy. Add egg yolks, egg, and vanilla and beat for an additional 4-5 minutes, scraping down the sides as needed.
3. With mixer on low, add dry ingredients, beating just until combined. Use a spatula to fold in chocolate.
4. Spoon rounded tablespoonfuls of cookie dough onto 2 baking sheets lined with parchment paper. Leave 1 inch between cookies. Sprinkle cookies with sea salt.
5. Bake cookies for 10-12 minutes, rotating pans halfway through, just until golden brown on the edges. Allow cookies to cool slightly on baking sheets before transferring to wire racks to cool completely.