These cookies are a cookie lover’s dream. Firm, crispy outside, tender inside, gooey chocolate in every bite. The best part? The sea salt that is sprinkled on top.
These are fairly easy to make, and can impress anyone from a large crowd you are entertaining, to your child for an after school snack. They are addictive, and will be hard to resist having another after you quickly polish off the very first one. I just love the salty and sweet flavors that come in every bite.
They stay for awhile (as long as they last…) but freeze well too. I love keeping a batch in my freezer for when I need them. Or..er..I mean I need to bring them somewhere.
I love them just the way they are, but my kids swear that dunked in milk, they are the best thing that every happened to them. In cookie terms, at least.
- ½ cup butter, softened
- 3 tbsp sugar
- ¾ cup plus 2 tbsp dark brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1¾ cup flour
- ½ pound bittersweet chocolate, cut into chunks, or packaged bittersweet chunks
- Coarse Sea salt, for sprinkling
- Heat oven to 350°F
- Line a baking sheet with parchment paper
- In a large bowl, cream the butter and sugars together with an electric mixer until fluffy
- Add egg and vanilla, beating until incorporated
- Beat in baking soda until combined, then the flour on a low speed until just mixed
- The dough will be slightly crumbly and that is okay
- Fold in the chocolate chunks
- Scoop cookies into approximately 2 tablespoon mound
- Make sure you space them apart on the prepared baking sheet
- Sprinkle each with a few flakes of coarse sea salt
- Bake for 12 to 13 minutes, until golden on the outside but still very gooey and soft inside
- Let sit for 5 minutes before transferring a cooling rack
- Cool completely, or eat while hot and gooey at your own risk!