The sweet-salty combo has long been a favorite of many, many people. Why do you think peanut butter and chocolate are such a perfect pair? Yet I’ll admit that when I saw these salted chocolate chunk cookies, I was a bit hesitant. I suppose my palate is not as sophisticated as some, but I just wasn’t sold on sprinkling salt directly onto my cookies. But, since the recipe came from one of my favorite blogs, I decided to give it a go. Plus, it calls for 20 ounces of chocolate, which is pretty convincing all on its own. First you taste a blast of chocolate, and then the salt crystals melt on your tongue to create a perfectly smooth counterbalance to the sweetness. Fresh from the oven with a cold glass of milk, these are darn near irresistible. But as for the leftovers, no worries – just zap them in the microwave for 10-15 seconds and you can enjoy that warm, gooey chocolateness all over again.
8 oz. semisweet chocolate, coarsely chopped
4 tbsp. unsalted butter
2/3 cup all-purpose flour
½ tsp. baking powder
¾ tsp. fleur de sel (sea salt), plus more for sprinkling
2 large eggs, at room temperature
¾ cup packed light brown sugar
1 tsp. vanilla extract
12 oz. semisweet chocolate, coarsely chopped
Preheat the oven to 350˚ F. Line two baking sheets with parchment paper or silicone baking mats.
Combine the 8 ounces chopped chocolate and butter in a heatproof bowl set over a pan of simmering water, and heat until the chocolate and butter are melted and smooth, stirring occasionally. (Alternatively, heat in the microwave in 25-second intervals, stirring in between.) In another mixing bowl, stir together the flour, baking powder and salt.
In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla. Beat on medium-high speed until the sugar has completely dissolved, about 4-5 minutes. Reduce the speed to low and add the melted chocolate mixture, blending until incorporated. Add in the dry ingredients and mix just until combined. Fold in the remaining chopped chocolate with a spatula. Drop heaping tablespoons of dough onto the prepared baking sheets, about 2-3 inches apart (I used my medium-sized dough scoop).
Bake, rotating the baking sheets halfway through, until the cookies are just slightly soft in the center and crackly on top, about 10-12 minutes. Sprinkle lightly with additional salt and let cool on the baking sheets 10 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.