So, i’m having a bit of a moment with chocolate at the moment – cue *eye roll* – it’s a bit like when you read about people loving chocolate in their Instagram or Twitter bios – WHO doesn’t love chocolate, duh?! I’ve been indiscriminate about it too – from Cadbury’s (any flavour) to Lindt and cold hot chocolate cement (one of my favourite guilty pleasures), i’m not fussy, i just really want whatever i can get my hands on at the moment. Which is why i am obsessing about these salted chocolate chunk cookies by Ashleigh Rodriguez, editor of Not Without Salt – originally spotted on this fab blog.
Yield: Approximately 18 to 24 cookies
1/2 cup unsalted butter, at room temperature
2 tablespoons sugar
3/4 cup plus 4 tablespoons dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon fine sea or table salt
1 3/4 cups all-purpose flour
225 grams semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
Flaky sea salt, to finish
Heat oven to 180°C and line a baking sheet with parchment paper or a silicon baking mat.
In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.
Scoop cookies into 1 1/2 tablespoon mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet for 5 minutes before transferring to a cooling rack.