Salted Bittersweet Chocolate Chunk Cookies

October 8, 2010

I hesitate to use the word 'chunk' in my recipe titles because it makes me think of 'The Goonies." As an early 30-something, I love that movie! For some reason it just seems wrong to use one of the funniest characters as part of a recipe title. But I can't avoid it forever, so here goes... You may be wondering how many different chocolate chip cookie recipes can I possibly dig up? Well, probably more than I'll ever be able to make in a lifetime. Like tiny little bubbles, they seem to just pop onto my radar and I'm only more than willing to try them out. This particular recipe was so good that I was only able to salvage one. My 'friends' literally snatched them off the plate as soon as I was finished taking pictures. Despite the fact that I've been blogging for over a year, I still have to deal with constant eye-rolling, pacing, and grumbling when it comes to my rule of photos before feasting.

The one cookie that I did manage to save from the hungry wolves was delicious. Nothing earth-shattering, but worthy of a place in the top 5. I used a combination of bittersweet and unsweetened chocolate, as well as a healthy dose of sea salt. At first I was worried that the unsweetened chocolate would be too overwhelming, but it really added a deep rich flavour to the cookies. Had I the opportunity to enjoy more than one, my review may have been even higher. :P

Salted Bittersweet Chocolate Chunk Cookies
(adapted from Not Without Salt)
*printer friendly Recipe*

3 1/2 cup all-purpose flour
1 1/2 tsp baking Soda
1/2 tsp salt
1 cup (2 sticks) of unsalted butter, at room temperature
1/4 cup white sugar
1/4 cup Turbinado sugar
1 3/4 cup 0f packed brown sugar (light or dark)
2 eggs, at room temperature
1 tsp of pure almond extract
1 cup of chopped unsweetened chocolate
1 2/3 cup of bittersweet chocolate (chunks or chips)
Sea salt for sprinkling (optional)

In a large bowl, combine the flour, baking soda, and salt. Whisk together and set aside.
In a separate large bowl, cream the butter and both sugars until light and fluffy (about 3-5 minutes on medium.) Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the almond extract. Scrape down the bowl again with a spatula. On low speed, slowly add the flour mixture. Mix until only just combined, taking care not to over mix. With a spatula fold in the chocolate. Cover well and chill for at least 3 hours.

Preheat the oven to 350 F. Line cookie sheets with parchment paper. For each cookie, measure out a heaping Tablespoonful of dough. If you want smaller cookies, use a level spoonful. For larger cookies, use 2. Lightly sprinkle the cookies with sea salt and bake for 10-14 minutes (depending upon the size of your cookies.) The edges should be lightly golden. It's ok if the center looks soft, they will continue to cook even after they're out of the oven. Let the cookies sit on the sheets for about 10 minutes before enjoying.


  1. You clearlyhave a passion for chocolate chip cookies, but if I could make cookies like these ones, I would most probably also have a passion for them!!!

  2. My favorite cookies are chocolate chip and these look fantastic!

  3. Great photo Valerie, I have the same problem with my friends!!

    Brought a cake to a friend's house yesterday, they thought I was absolutely mad when I started using her crockery as props before I took my photos - taking the photos was bad enough, but adding in her sugar bowl and mugs was waaay over the top!!!!

    P.S. Very best of luck with that job - I think you'd be wonderful.

  4. I love the idea of a hint of salt in sweet cookies.

  5. Mmmhhh, ils sont si jolis ces cookies! I love those flavors.



  6. Nice, Valerie! These chunky chocolate chip cookies look so round and perfect and delicious and...(smile). Oh, and Cauldron Boy loves that movie 'Goonies' too. I know I've seen it, but I don't remember it that well. Maybe that's what I'll rent tonight;-)

  7. These look so good. If they're in your top 5, I know they're good.

  8. I love the sweet/salt combo, Valerie, but must admit I've never used unsweetened chocolate in a cookie. Definitely going to try these!

  9. I'm still in the "out crowd" of sea-salted baked goods. You DO know that's out now, don't you? :) I read that somewhere.... but I can't stop. Salted anything is wonderful - including your cookies! They're beautifully photographed!

  10. Hi, Brownieville Girl. Welcome to the zany world of food blogging! :~)

    They'll have to pry the sea salt from my tiny clenched fist before I ever let go of the salty/sweet trend. :~D

  11. YUM!!! Please pass the cookies,

  12. Another CCC. Yayy. It looks delicious :)

  13. These look fantastic! I'm thinking of making some CCCs too--now I know where to look. How do you get such beautifully lit photos? I'd love to know your secret, but I'll console myself with your reasons--keep them coming!

  14. Thanks, Mary.
    I use natural light and about a gazillion AA batteries. Only 1 out of 8 photos look decent enough for me to post. But I've learned that indirect/diffused sunlight tends to be the most forgiving on a point and shoot.

  15. Thanks Valerie! My new place has south and west exposure, so I'm excited to try taking some photos here. Hopefully better than the northern exposure I had before. There's little enough light up here in winter as it is!

  16. You know, I looked at your blog at work the other day and I seriously had to close the window when I saw this was just too much for me! Those cookies looked too dang good for me not to be able to go home and make them! Note to self: do not read Valerie's blog before lunch!!


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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