Name: Salty Chocolate Chunk Cookies
Yield: Makes 24 servings
Ingredients: 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

Salty chocolate chunk cookies on a cooling rack.

Salty Chocolate Chunk CookiesRomulo Yanes

Finishing your cookies with a delicate, flaky salt like Maldon brings out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack.

Recipe information

Yield
Makes 24 servings

Ingredients

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

Preparation

Step 1
Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Step 2
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.
Step 3
Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1" apart. Sprinkle cookies with sea salt.
Step 4
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.

TagsCookie Dessert Chocolate Snack Make Ahead Baking Electric Mixer Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

43 Sweet and Salty Desserts to Satisfy All Your Cravings at Once
Salted caramel sauce is only the beginning.
What to Cook This Weekend: November 30–December 2
This weekend is all about cozy, warm comfort food—plus, some recipes to kick off Hanukkah!
68 Brilliant Ice Cream Sandwich Ideas to Rule Your Summer
These combinations are good enough to put the ice cream man out of business.
Our 21 Favorite Chocolate Chip Cookies
Ready your ovens—these are the all-time best versions of the world's most classic, crowd-pleasing cookie.
25 Days of Christmas Cookies
These delicious, top-rated holiday cookies are perfect to give—and get.
16 No-Nonsense Nut-Free Desserts
Perfect for an afternoon snack, school lunch, or bake sale, these portable treats are all totally nut-free.
Your Pizza Stone Is Good for More Than Just Pizza
Sure, it'll make a mean margherita, but that stone can do a whole lot more.
Our Favorite Chocolate Chip Cookies
It's hard to pick just one favorite. So we picked eight.
Salty Sweet Snacky Treats
When it's drizzling and gray, it's all well and good to sit down and tuck into a multi-course meal, or you can graze through a spread that sates your sweet and salt tooth.