Double Chocolate Chunk Cookies with Sea Salt Recipe
The inspiration for this recipe came from these bittersweet chocolate chunk cookies with sea salt that I had at Saint Cupcake in Portland, Oregon on a recent trip. While these aren’t exactly like those cookies, I do use the same kind of sea salt the famed cupcake store does, from Jacobsen Salt Co.
Servings: 48to 50 1.5 Tablespoon cookies OR 24 to 25 3 Tablespoon cookies
Prep Time: 20minutes
Cook Time: 10minutes
3 1/4cupsunbleached all-purpose flour
1cupunsalted butter, two sticks, softened
4ouncescream cheese, softened
1 1/4cupslight brown sugar
2teaspoonspure vanilla extract
8ouncesbittersweet chocolate, roughly chopped
1cupsemisweet chocolate chunks
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.