Salted Chocolate Chunk Cookies

I have one more recipe to share with you from Liz's Bridal Shower, these amazing salted chocolate chunk cookies.  It's totally a classic, and I thought Liz needed some chocolate and a totally delicious cookie to celebrate!  Everyone has their own idea of a perfect chocolate chip cookie- thick and chewy, thin and crispy, burnt on the edges, underbaked...  It's difficult to please everyone at once.
The best part of chocolate cookies for me is that I love all of them, regardless of size, shape, or crispiness.  But if I had to choose, thin cookies with a chewy center and crispy edges would be in the running for a top spot.  And fresh out of the oven?  Stop it.
This recipe is courtesy Not Without Salt, but via Smitten Kitchen.  Mine did not look like theirs (mine seemed to spread more...), but I really don't care, they were delicious!  And the salt on top brought out the sweetness of the cookie and the richness of the chocolate.  It's a wonderful recipe I'll make again and again.  And if you're really looking for fresh-baked cookies but easier, she even sells the mix on her site (Not Without Salt). 
Chop up some chocolate (Ghirardelli dark chocolate is the best).
 Spoon it out.
Sprinkle with salt.
There's not really that much more to say.  It's a solid chocolate chip cookie recipe, and who doesn't love a classic?  I hope you make these soon!

Salted Chocolate Chunk Cookies
makes 18 to 24 cookies

1/2 cup (113 grams) unsalted butter, softened
2 tablespoons (25 grams) granulated sugar
2 tablespoons (25 grams) turbinado sugar (you can substitute more brown or white if you don’t have this)
3/4 cup plus 2 tablespoons (165 grams) packed brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaping 1/4 teaspoon fine sea or table salt
1 3/4 cups (220 grams) flour
1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks
Flaky or coarse sea salt, to finish

Heat oven to 360°F and line a baking sheet with foil or parchment paper.

In a stand mixer, cream the butter and sugars together until very light and fluffy, about 5 minutes.  Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed.  Add fine sea or table salt, and baking soda and mix until combined, then the flour on a low speed until just mixed.  With a spatula, fold/stir in the chocolate chunks.  (Deb says the mixer will be crumbly at this point, so don't worry!)

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 almost undercooked inside.  Let rest on the baking sheet for 5 minutes before transferring to a cooling rack.

You can freeze this dough in balls on a baking sheet, and once frozen, put them into a gallon-sized zip-top bag.  They can be baked directly from the freezer, only needing about 1 more minute of baking time.

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