Chocolate Chunk Cookies with Sea Salt
When you're looking for a really great classic chocolate chip cookie, this one rocks! It's easy to whip up and satisfies even the biggest sweet tooth. With a crispy exterior and soft inside, it's perfectly paired with a latte or big glass of milk. This recipe makes about 3 dozen large cookies, enough for your family and co-workers to all enjoy!
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cups coconut oil
- 1 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 1/2 cup chocolate chunks
- 1 1/2 cup chocolate chips
- Flaked sea salt (such as Maldon)
Preheat the oven to 350°F. Whisk together the first 4 (dry) ingredients, set aside. In the bowl of an electric mixer, cream together the butter and coconut oil. Gradually add the light brown sugar and granulated sugar. Beat for about 1 minute. Add the eggs, one at a time until incorporated, then add the vanilla. Scrape down the sides with a rubber spatula and begin to add the dry ingredients in three separate additions. Don't overmix. Scrape the sides again and turn on mixer, about 15 more seconds. Mix in the chocolate chunks and chips until well disbursed. With a medium scoop/disher, (approximately 2 tablespoons), space 2 inches apart on a parchment or silicone-lined baking sheet. Sprinkle just a bit of sea salt over each cookie (a few flakes will do it!) Bake for about 11 to 13 minutes. Cool on the tray for 2 minutes before transferring to a wire cooling rack.
Remember...there's always time to make cookies!
*Recipe adapted slightly from Two Peas and their Pod.