Double Chocolate Chunk Cookies With Sea Salt Recipe
Indulge in the rich flavors of these decadent chocolate chunk cookies. Cream cheese adds a velvety texture, while the generous amount of bittersweet chocolate chunks and semisweet chocolate result in a perfect balance of sweetness and depth. Finished with a sprinkle of sea salt, these cookies promise a delightful flavor experience with every bite.
— Constant Cookbook
Ingredients
- 3 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter (two sticks), softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 1/4 cups light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 8 ounces bittersweet chocolate, roughly chopped
- 1 cup semisweet chocolate chunks
- sea salt
Instructions
- Mix dry ingredients together in a medium-sized mixing bowl.
- In the bowl of a stand mixer (and using a flat beater) or large mixing bowl (and using an electric mixer), beat cream cheese cheese and butter. Add both sugars and cream together thoroughly. Add vanilla extract and mix. Add eggs one at a time and mix thoroughly until combined.
- Add flour in two batches and mix with a rubber spatula. Add chocolate and mix just to combine. Don’t over mix.
- Line a small baking sheet with parchment paper and using a medium (1.5 Tablespoon) cookie scoop, scoop cookie dough portions. Place portioned cookie dough into the freezer for 3 to 4 hours or overnight. If not baking immediately, after the dough is frozen, place in one or more zippered plastic bags and label with date and baking temperature and time.
- Heat oven to 375 degrees and place cookie dough on a parchment paper lined baking sheet at least 2 to 3 inches apart. Bake for 9 to 12 minutes until slightly golden brown. Remove from oven and place parchment paper with cookies on top directly on a cooling rack. Sprinkle each cookie with a pinch or two of sea salt immediately after they come out of the oven. Store in an airtight container to maintain chewiness.
Cook Time
10M
Prep Time
PT20M
Yield
Makes 48 to 50 1.5 Tablespoon cookies or 24 to 25 3 Tablespoon cookies
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