Salted chocolate chunk cookies – these amazingly delicious cookies have the perfect texture and are loaded with gooey chocolate chunks!
Of all the things I bake, I think chocolate chip cookies are probably my favorite. They are my go-to when I’m having a tough day, or when I need something delicious to share with guests. They’re quick and easy to make, and everyone loves them! I’ve never been a very patient person, so it has always appealed to me that I can whip up a batch in about thirty minutes, and have hot gooey cookies any time I want. Lately, though, I’ve been really working on my patience (since life seems to have blessed me with an abundance of situations designed to test my patience), and so I thought the time was ripe to test out the theory that refrigerating my cookie dough overnight would make it taste better. The result (to my chagrin) was that chocolate chip cookie dough, when refrigerated overnight, bakes up into the perfect cookies. They’re perfectly crisp on the outside, soft and tender on the inside, and have a totally amazing texture. If my regular cookies are a 9 on a scale of 1-10, these cookies are an 11!
I used an ice cream scoop to make my cookies gigantic, but you can definitely make these with a smaller cookie scoop if you so desire. The combination of dark chocolate chunks and sea salt is so delicious, and adding the salt gives the flavor an awesome boost.
I don’t know if I have the patience to refrigerate my cookie dough every time I have a chocolate chip cookie craving, but it’s worth it for an insanely delicious cookie. These are pretty much just cookies perfected!
Salted Chocolate Chunk CookiesPrint Recipe
- 12 tablespoons butter melted
- 1 cup brown sugar
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1 egg + 1 egg yolk
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups dark chocolate chunks
- 1 teaspoon coarse sea salt I love Jacobsen Salt
- In a large bowl, mix together the butter, brown sugar, and sugar. Add the vanilla, egg, and egg yolk, and mix until combined. Add the flour, baking soda, and salt, and stir until combined. Fold in the dark chocolate chunks. Refrigerate the dough overnight. The next day, preheat the oven to 350 and line two baking sheets with silicone or parchment. While the oven is preheating, let the dough sit out on the counter to soften slightly. Scoop into large balls (I used an ice cream scoop) and sprinkle with sea salt. Bake 11-13 minutes, or until lightly browned on the edges. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.