I have made a lot of chocolate chip cookies in my time, but this is the recipe that I’m now totally obsessed with. These salted milk chocolate chunk cookies are that perfect mix of thin and crispy around the edges, and ultra soft and chewy in the middle. I cannot get enough.
These cookies are made with the basically magical combo of brown sugar and brown butter. Then studded with giant chocolate chips and topped with flaky sea salt.
This recipe is adapted from the super well know NY Times chocolate chip cookie recipe. Mine is the lazy (/hungry) girl version. I’m not the biggest fan of any recipe that involves me having to patiently wait for hours (original recipe calls for 24-36 hours chilling time.) I also switched out the two flours and just used standard/ all-purpose flour. These salted milk chocolate chunk cookies just involves a quick 30 mins in the fridge before baking. Short as possible time to eating = always a winner in my book.
Salted Milk Chocolate Chunk Cookies
- 1 1/4 sticks unsalted butter
- 3/4 cup light brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 3/4 cup plain flour
- 250 g milk chocolate roughly chopped
- 2 tsp flaky sea salt or to taste
- First brown the butter - heat on a medium heat in a heavy based saucepan, swirling occasionally, until the butter turns golden brown and smells nutty.
- Remove the butter from the heat and beat in the sugars and vanilla until the mixture is smooth and creamy. Beat in the egg.
- Fold in the flour and 1/2 tsp salt until just combined. Then stir in the chopped chocolate until evenly distributed
- Preheat the oven to 350F/ 180C and line a large baking sheet with baking paper. Chill the dough in the fridge for 30 minutes.
- Scoop golf ball sized portions of the dough onto the prepared baking sheet (you will need to bake in batches), and sprinkle with a little sea salt. Bake for 15 minutes or until golden brown but still soft. Let cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling.