Chewy, Dark-Chocolate Chunk Cookies with Mediterranean Sea Salt
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg, plus 1 egg yolk, room temperature*
2 cups good quality dark chocolate, roughly chopped into chunks
1/2 to 1 teaspoon Mediterranean (large, course) sea salt
1. Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper.
2. Sift together the flour, baking soda and salt. Set aside.
3. In a medium bowl, cream together the softened butter, brown sugar and white sugar until blended. Beat in the vanilla, egg & egg yolk until light and creamy. Mix in the sifted ingredients until just combined. Stir in the chocolate chunks and sea salt (1/2 teaspoon is enough, but up to 1 teaspoon for salt lovers) by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the lined cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 12 to 15 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Yields 16 to 18 large, chewy cookies. For added texture, these taste great with pecans or macadamia nuts and shredded coconut; about 1/2 cup of each. Add nuts and coconut with chocolate chunks and sea salt.
*Important cookie tip: use room temperature eggs, as the eggs will disperse more evenly into the batter, making for even cooking and a lighter texture (because the eggs trap air). To bring eggs to room temperature quickly, soak them in a bowl of warm water for 10-15 minutes.