Salty Chocolate Chunk Cookies
Serves: 24
Yield: 2 dozenPrep Time: 20 min
Cook Time: 24 min
Ingredients:
| 1 1/2 cups | all-purpose flour |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | kosher salt |
| 1/4 teaspoon | baking soda |
| 1/2 cup | (1 stick) unsalted butter, room temperature |
| 3/4 cup | (packed) light brown sugar |
| 1/2 cup | sugar |
| 1/4 cup | powdered sugar |
| 2 | large egg yolk |
| 1 | large egg |
| 1 teaspoon | vanilla extract |
| 8 ounces | semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped |
| maldon or other flaky sea salt |
Directions:
Place racks in upper and lower thirds of oven and preheat to 375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
DO AHEAD:
Cookies can be made 1 day ahead. Store airtight at room temperature.
Source: bonappetit.com
