SALTED CHOCOLATE CHUNK COOKIES (SMITTEN KITCHEN)
Number Of Ingredients 11
Steps:
- Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
- In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes.
- Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed.
- Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed.
- The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.
- Scoop cookies into 1 1/2 tablespoon (I used a #40 scoop) mounds, spacing them apart on the prepared baking sheet.
- Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside.
- Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.
- Extra dough - I know, what's that?! - can be formed into scoops and frozen on a sheet until solid, then transferred to a freezer bag. I've baked these right from the freezer; they need, at most, 1 minute more baking time.
- You could also form them into a 2-inch log, freeze it, and slice and bake the cookies off as desired. The only difference I've noted between the cookies baked right away and those baked a day or more later is that the older cookie dough is less puffy when baked.
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