Instructions
Step 1: Preheat the oven to 350°F and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Beat in the egg, egg yolk, and vanilla extract until fully combined.
Step 5: Gradually add the dry ingredients into the wet ingredients and mix until a soft dough forms.
Step 6: Fold in the dark chocolate chunks evenly throughout the dough.
Step 7: Scoop large portions of cookie dough onto the prepared baking sheets, leaving space between each cookie.
Step 8: Bake for 10 to 12 minutes until the edges are lightly golden while the centers remain soft.
Step 9: Remove the cookies from the oven and immediately sprinkle flaky sea salt over the tops.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 11: Serve warm or store for later enjoyment.
Storage and Reheating Tips
Store Sea Salt Dark Chocolate Chunk Cookies in an airtight container at room temperature for up to 5 days.
To keep the cookies soft, place a slice of bread in the container with the cookies.
Reheat cookies in the microwave for 10 to 15 seconds for a warm gooey texture.
Cookie dough balls can also be frozen for up to 3 months and baked directly from frozen with a few extra minutes of baking time.
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