Too-Good Chocolate Chunk Cookies

There’s no such thing as cookies that are too-good, right? After making these cookies, I immediately ate 4 of them. I ate almost the entire batch over the next couple days, shamelessly hoarding them away from Joe. I even ate them for breakfast. They might be too good.

Salted Chocolate Chunk Cookies – adapted from The Smitten Kitchen

1/2 cup (4 ounces) unsalted butter, at room temperature
2 tablespoons  granulated sugar
1 cup backed brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 + 1/8 teaspoon (or a heaped 1/4 teaspoon) table salt
1 3/4 cups all-purpose flour
1/2 pound semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
Flaky sea salt, to finish

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

In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.

Scoop mounds of dough approximately 1 1/2 tablespoon each, spacing them apart on the prepared baking sheet. This will make approximately 18-24 Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until the edges of the dough start to rise up and crack. The center will still look a little gooey. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.