Sometimes, you just need a good chocolate chip cookie. It’s exceedingly hard for me to make the most basic of cookies without adding a little twist, and I know I have a tried and true recipe for chocolate chip cookies already on this blog. But when I saw this one it caught my eye due to the tweaks from the typical one – not two but three kinds of sugar, and additional egg yolks. And of course, the addition of sea salt flakes to the top of the cookies is a must.
So yeah, you use up more eggs making this recipe than you would a typical one, but I do think it’s better than the chocolate chip cookies I’ve made recently. The best cookies for me are the ones with a slightly crispy edge and perfectly chewy interior, and these cookies achieve that. Of course, make sure to use delicious chocolate, because the better the chocolate, the better the cookie. I just can’t use store brand chocolate chips here. There’s no Ghiradelli here but I always use dark chocolate chips from Cadbury or the like. You can also take dark chocolate bars and break them up, or do a mixture of milk and dark if you’re so inclined.
Chocolate chunk sea salt cookies (adapted from Up Close and Tasty)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 stick (100ish grams) unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 2 egg yolks
- 1 egg
- 1 teaspoon vanilla extract
- 8 oz chocolate chips (about 1.5 cups) or bittersweet chocolate chunks, or a mixture of all different types of chocolate (I used chocolate chips and broken up chocolate bars)
- Maldon or flaky sea salt
Preheat the oven to 350 F / 180 C. Cream the butter, brown sugar, normal sugar, and powdered sugar (so many varieties!) until light and fluffy. Add the egg yolks, egg, and vanilla. Continue to mix for several more minutes until the mixture is pale and fluffy. Then add in your salt, baking soda, baking powder, and finally fold in the flour. Add in your chocolate chips and continue to fold in everything.
When your mixture becomes a soft dough, you can either pop it in the fridge to harden for a while or you can make the cookies right away. Line baking sheets with parchment paper Using a spatula, fold in the chocolate. Add cookie dough to parchment paper-lined baking sheets, spacing them a little bit apart since they will spread. You can then either sprinkle the cookies with the flaky sea salt before you put them in the oven, or about 5 minutes into the cooking time. If you’ve put your dough in the fridge then definitely wait until it’s halfway through the baking time because otherwise the salt will just fall off. Bake the cookies for about 10 minutes total though of course check about halfway through and rotate the sheet. I always sprinkle my salt on halfway through the baking time (just remove from the oven, do your salt sprinkle thing, and put it back in).
When done, the cookies should be golden brown around the edges but they will continue to firm up as they cool. Let them cool slightly on the baking sheets before sampling a warm one obviously. Store them an airtight container and they’ll keep for a few days, but I have never had a batch of chocolate chip cookies last more than a day.
I thought the texture of these cookies was fantastic due to the little variations on the typical chocolate chip cookie recipe. The additional egg yolks definitely result in a chewier texture and the large amount of chocolate provides that chocolate contribution in every bite. And of course, sea salt draws out the flavour of the chocolate and adds that great contrast. This may be my new go-to chocolate chip cookie recipe…it is fantastic!
One year ago: Dark chocolate pistachio cookies (actually one of the best cookie recipes on this blog. I must make these again!)