When my good friend Anna made these cookies with some Spinnaker chocolate, she swore they tasted, and I quote, "So much better! They're 100% made by the quality of the chocolate." That was all we needed to hear to add this recipe to our blog.
Per Anna's suggestion, we've slightly adapted the recipe to include a fourth sugar that gives it that extra umph. If you don't have muscavado sugar you can always resort back to the original: substitute the muscavado for more brown sugar. We've also added our recommendation for the best Spinnaker chocolate bar to use.
In our opinion, these are the best chocolate chunk cookies on the planet. Enjoy.
Inspired by Smitten Kitchen. Originally from Ashley Rodriguez’s Not Without Salt (site) and Date Night In (book).
Ingredients
Salted Dark Chocolate Chunk Cookies
- ½ cup (1 stick or 113 grams) unsalted butter, at room temperature
- 2 tablespoons (25 grams) granulated sugar
- 2 tablespoons (25 grams) turbinado sugar (you can use more granulated or brown sugar if you don’t have this)
- ½ cup plus 2 tablespoons (125 grams) packed light or dark brown sugar
- ¼ cup (40 grams) muscavado sugar (you can replace with more brown sugar if you don’t have this)
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- Heaped ¼ teaspoon fine sea salt
- 1 ¾ cups (220 grams) all-purpose flour
- ½ pound (225 grams) dark or dark milk chocolate, cut into roughly ½-inch chunks - we recommend our 58% Ecuador Dark Milk (Coming soon!) (4¼ bars). Or if you like a little crunch, the 70% Uganda with nibs is amazing.
- Flaky sea salt, to finish
Yields approximately 18 to 24 cookies
Instructions
1.
Preheat your oven to 360°F.
Start by combining ½ cup (113g) butter and all of the sugars:
- 2 tablespoons (25 grams) granulated sugar
- 2 tablespoons (25 grams) turbinado sugar
- ½ cup plus 2 tablespoons (125 grams) packed light or dark brown sugar
- ¼ cup (40 grams) muscavado sugar(you can replace with more brown sugar if you don’t have this)
Cream with an electric mixer for about 5 minutes, or until light and fluffy. You can use a hand mixer or stand mixer, whatever you prefer.
2.
Next, add the 1 large egg and 1 teaspoon vanilla and beat until incorporated. Add in ¼ teaspoon salt and ¾ teaspoon baking soda until combined.
3.
For the 1 ¾ cups (220 grams) flour, be sure to drop your mixer to a low speed and add slowly until everything is just barely mixed. Don't be worried if the dough looks crumbly at this point — that's what we want.
4.
Using a spatula, fold in the ½ pound (225 grams) chocolate chunks and then admire how great this is going to be.
5.
For each cookie, scoop out roughly 1½ tablespoons (~35g) of dough and space them out on the cookie sheet. Sprinkle with a few flakes of sea salt and don't forget to take a photo for instagram.
You don't have to refrigerate the dough before baking but if you feel like it, 30 minutes in the fridge will do. Or overnight. It's your call.
6.
Time to bake! For around 10 to 12 minutes. Do not over-bake! They should be golden on the outside and gooey on the inside. Leave them on the baking sheet for another 5 minutes before transferring to a cooling rack.
Pro tip: pull them right when they get golden on the outside as the inside will continue to cook a little bit after you've taken them out.
Any extra dough can be frozen for later. Deb from Smitten Kitchen recommends freezing the dough in either pre-scooped cookies or a log that you can slice later. She also notes that you can bake these straight from the freezer, just add another minute to the baking time.
We don't have our own recommendation here because we just went ahead and ate them all.
Boom. Salted Chocolate Chunk Cookies.
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