Salted Dark Chocolate Chip Cookies
 
 
These salted dark chocolate chip cookies elevate this favorite treat to new heights of delicious - they are thick, gooey, and chewy in all the right places.
Yield: 2 dozen cookies
Ingredients
  • ½ cup unsalted butter, room temperature
  • 2 tbsp granulated sugar
  • 2 tbsp turbinado sugar
  • ¾ cup + 2 tbsp packed dark brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1¾ cups all purpose flour
  • ¾ tsp baking soda
  • ½ tsp kosher salt
  • 6 oz bittersweet chocolate, cut into ½-inch chunks
  • flake salt, for finishing
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes on medium speed. Scrape down the sides of the bowl. Add the egg and vanilla and mix until combined. Scrape the bowl again.
  2. In a separate bowl, whisk together the flour, baking soda, and salt.
  3. With the mixer on low, slowly add the flour mixture. Mix until the batter is mostly mixed with streaks of flour still running through. Add the chocolate and mix until just combined, stirring the dough by hand to finish.
  4. At this point, you can bake the dough immediately or refrigerate for 24 hours or overnight. Resting will intensify the caramel-like flavors, but they are pretty delicious either way.
  5. When ready to bake, heat oven to 350F. Line two baking sheets with parchment paper. Scoop the dough onto the baking sheets in 2 tbsp scoops. Top with a pinch of flaky salt just before baking.
  6. Bake for 10-12 minutes, rotating the sheets halfway through. The cookies should be lightly golden on the outside but still quite gooey in the middle. Let cool on the baking pans for at least 5 minutes.
  7. Remove to a wire rack to cool.
Nutrition Information
Serving size: 1 cookie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/07/salted-dark-chocolate-chip-cookies.html