Who doesn’t love a chewy on the inside and crispy on the outside chocolate chip cookie? Whether it’s the classic Nestle Toll House cookie or something a little more adventurous, I’ve never met a chocolate chip cookie that I didn’t like.
What’s my secret to a top quality cookie that will blow you away, you ask? Premium chocolate and flaky salt on the top!
Choosing your chocolate is so important for making your next level cookie. I like to use Valrhona chocolate as my first choice but that can be a bit difficult to find if you don’t have access to a specialty market, or don’t like ordering online. My favorites from the grocery store are Guittard followed by Ghirardelli, they are easier to come by and are still high quality chocolates!
For this particular batch, and others that I have made, I LOVE the Valrhona Guanaja Chocolate 70%, This is a dark chocolate that is so decadent and silky, I just love it in cookies and other baked goods. Callebaut also makes some delicious and premium options for chocolate as well.
The other ingredient to take into consideration is the flaky salt. You do NOT want to be using iodized salt on or in these cookies (or really for anything). What you want is a flaky sea salt. I have found pyramid salt at Trader Joe’s but the one I reach for most often is Maldon Salt. The flakes are clean tasting, large, and beautiful. Adding this to the top of your cookies not only adds a little salty surprise but also a fun little crunch when you eat it.
Now, let’s talk about how to whip up these bad bois. An important part of making a great cookie is creaming your butter and sugar until it is super light and fluffy. I cream my butter and sugar for at least 3 minutes to make sure you get lots of air whipped in. This is essential to not only getting the sugar dissolved and properly mixed, but by whipping air into the butter it is also helping the cookies rise. Once your butter is nice and fluffy, add in your egg and cream again for an additional minute or two. You want the egg to be fully incorporated and, again, light and fluffy. Next, add in the rest of the ingredients until just combined. You can always finish mixing by hand if the flour isn’t fully incorporated, but you don’t want to overwork the gluten.
I always bake on a Silicone Baking Mat so my cookies don’t stick, you can also use Parchment Paper, I like these ones because they are flat anr pre-cut for your cookie sheet. Another key to getting even cookies is by using a Cookie Scoop, it’s like a little baby ice cream scoop that is the perfect size for portioning cookies!
Once your cookies are all portioned up, sprinkle some of your Maldon Salt on top and bake them up for 8-10 minutes until the edges are crispy and the middles are still chewy and gooey!
Chocolate Chunk Cookies with Flaky Salt
Ingredients
- ½ Cup Butter Softened
- ½ Cup Brown Sugar
- ¼ Cup White Sugar
- 1 Egg
- ½ tsp Salt
- ½ tsp Vanilla Extract
- ¼ tsp Baking Soda
- 1 Cup Flour
- ½ Cup Chopped Dark Chocolate
- Flaky Salt
Instructions
- Preheat your oven to 375°F/ 190°C
- With your stand mixer or hand mixer cream together the butter, brown sugar, and white sugar until light and creamy, about 3-5 minutes
- Add in the egg, vanilla and salt, cream for an additional 2-3 minutes until light and fluffy, scrape down the sides if needed
- Add in baking soda, and flour and mix until just combined, there can still be some flour-y bits
- Add in the chocolate chunks and mix for just a few seconds until they are spread throughout
- Using a scoop or spoon, scoop out your dozen cookies onto a sheet pan lined with parchment paper or a silicone baking mat. Make sure your cookies are separated about 2" apart
- Sprinkle with some flaky salt then bake for 8-10 minutes. The cookies should be brown around the edges and lighter in the middle
- Remove from the oven and transfer to a cooling rack. Enjoy!!
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Thank you for the recipe.