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More Salt = A Better Chocolate Chunk Cookie

November 8, 2013

Photo by Romulo Yanes

By Sam Dean, Bon Appétit

Salty Chocolate Chunk Cookies
Recipe by Alison Roman
Makes 24 

Try to see if you can count how many of batches of chocolate chip cookies you’ve made in your life. Twenty? Forty? Seventy-five? Whenever you add these kinds of things up, the numbers always end up seeming startlingly low—a batch a week for ten years would only be 520, which somehow seems like not a lot—but we’re guessing that you’ve never dusted the tops of your Toll Houses or what-have-you with a layer of flaky, crunchy salt.

Grouping these Salty Chocolate Chunk Cookies in with all the other choco-chips is a little unfair, honestly, since just one of the chunks could probably beat a whole gang of chips in a choco-cagematch, but they’re in the same family. Except saltier (in a good way).

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1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
Maldon or other flaky sea salt

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Place racks in upper and lower thirds of oven and preheat to 375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.

Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.

Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.

Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.

DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.

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