There is something about the combination of sweet and salty that I find to be irresistible. Perhaps that's why I love the combination of chocolate and peanut butter so much. When Dan and I visited the Chocolate Bar a few months back, I went up and got a cup of popcorn several times throughout the morning. The salty popcorn was the perfect complement to the dozens of chocolate desserts we sampled. Which brings me to these cookies- another great example of my love for the combination of sweet and salty.
This receipe calls for 20 ounces of semisweet chocolate. At first I thought that seemed like way too much chocolate for one batch of cookies, but really is there such a thing as too much chocolate? There is sea salt mixed into the batter, as well as sprinkled on top of the cookies. If you love the combination of sweet and salty as much as I do, then these salted double chocolate chunk cookies are definitely worth a try.
Salted Double Chocolate Chunk Cookies
8 oz. semisweet chocolate, coarsely chopped
1/4 cup (1/2 stick) unsalted butter
2/3 cup all-purpose flour
1/2 tsp baking powder
3/4 tsp sea salt, plus more for sprinkling
2 large eggs, at room temperature
3/4 cup packed light brown sugar
1 tsp vanilla extract
12 oz. semisweet chocolate, coarsely chopped
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
Combine the 8 ounces of chocolate and butter in heatproof bowl set over a a pot of barely simmering water. Heat until the chocolate and butter are melted and smooth, stirring occasionally. Remove from the heat.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, brown sugar and vanilla extract. Mix on medium- high speed for 4-5 minutes or until the sugar has completely dissolved. Reduce the speed of the mixer and add the melted chocolate mixture. Add the dry ingredients and mix until just combined. Turn off the mixer and add the remaining chocolate. Gently fold with a rubber spatula.
Using a medium-sized cookie scoop, drop balls of cookie dough onto the prepared baking sheets. Bake for 10-12 minutes or until slightly soft in the center and crackly on top. Sprinkle with additional sea salt. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.