Salty Chocolate Chunk Cookies

Recipe Date: April 13, 2015
Serving Size: 24
Prep Time: 25 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Paired with our 2012 Sonoma Valley Cabernet Sauvignon, finishing your cookies with a delicate, flaky salt like Maldon brings out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack.


  • 1 1/2 cups All-purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Baking Soda
  • 1/2 cup Unsalted Butter (room temperature)
  • 3/4 cup Packed Light Brown Sugar
  • 1/2 cup Sugar
  • 1/4 cup Powdered Sugar
  • 2 Large Egg Yolks
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 8 ozs Semisweet or bittersweet chocolate (coarsely chopped)
  • Maldon or other flaky sea salt


Place racks in upper and lower thirds of oven and preheat to 375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.

Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.

Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.

Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.

Suggested Pairing:
This recipe pairs with my 2012 Sonoma Valley CabernetBuy it here.