Living through a Pandemic can really work up your appetite for cookies, can’t it? And now that Fall has hit Seattle, there’s nothing I want to do more on a chilly, rainy day than turn on the oven and make the whole house smell like cookies. When baking, I’ll often go for a classic chocolate chip, but lately I’ve been craving something a little bit saltier and more sophisticated. So I took the “Alex’s Chocolate Chunk Cookies” recipe from The Minecrafter’s Cookbook and I elevated it a bit–I used dark chocolate chips and salted butter, and topped the cookies with flake salt right before baking. The result is the perfect mix of sweet, salty, and bitter. Just like your personality in 2020.
The Best Salted Dark Chocolate Chip Cookies
Author: Tara Theoharis
- 1 cup salted butter
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- 2½ cups flour
- 1 tsp salt
- ¾ tsp baking soda
- 1.5 cups dark chocolate chips
- Flake salt for garnishing
- Mix the butter in a mixer until it is light and creamy, then mix in both sugars.
- One at a time, add in the eggs and the vanilla, mixing fully in between each addition.
- Mix the flour, salt, and baking soda together in a separate bowl, and then slowly add into the wet mixture until everything is fully mixed.
- Stir in the chocolate chunks.
- Cover the top of the bowl of cookie dough with plastic wrap and refrigerate for one hour. (This step may seem optional, but I swear it will make the cookies turn out even better!)
- Fifteen minutes before the cookie dough comes out of the fridge, preheat the oven to 375 degrees F. Cover the cookie sheets with parchment paper.
- Using a cookie scoop or a spoon, drop round balls of cookie dough onto the cookie sheets, 2 inches apart from each other. Top each cookie with a small sprinkling of flake salt, lightly pressing into the tops.
- Bake for 8-9 minutes, or until the edges of the cookies are light brown.
- Cool for 5 minutes and then transfer to a wire rack to finish cooling.
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