Chocolate chunk cookies with flaky salt
Brian Lagerstrom · ♥ 24.3K likes · 726.7K views · 8 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 oz baking chocolate
- 220 g butter
- 100 g granulated sugar
- 200 g dark brown sugar
Put the butter, granulated sugar and dark brown sugar in a stand mixer with the paddle and beat 2 to 3 minutes to start creaming.
Halfway through, scrape down the sides of the bowl so no sugar-butter stays stuck there.
- 2 whole eggs
- 1 whole egg yolk
- 4 g vanilla extract
Add the eggs, yolk and vanilla and mix on medium about 1 minute, just to combine without whipping in too much air.
Adding eggs, yolk and vanilla
Roughly chop the baking chocolate bars into large chunks, roughly half an inch.
Gently sift the chopped chocolate in a salad spinner to remove most of the fine shavings; save the shavings for another use.
- 330 g all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- 7 g salt
Add the flour, baking soda, baking powder and salt and mix on low just to combine.
Reserve 15 to 20 chocolate chunks; fold the rest in gently with a rubber spatula until well distributed.
Drop a few reserved chunks into a 4-ounce scoop, press dough in to fill it, and squeeze each portion out onto a small sheet tray so the chunks sit on top.
Refrigerate at least 4 hours, preferably overnight, so the butter firms and the flour hydrates.
Line a flat, straight sheet tray with parchment and set four portions as far apart as possible.
Bake at 375 about 18 minutes, until the edges are brown and the centre stays soft.