Salted Dark Chocolate Chunk Cookies

Preparation

Chocolate chip cookies get an upgrade with this buttery, decadent cookie that boasts hand-cut chunks -instead of morsels - of dark chocolate topped with flaky salt. A full day of refrigeration helps the flour to hydrate and solidifies the butter so the cookies hold their shape when baking. 

*This recipe originally ran stateside on HexClad.com.

1. In a medium bowl, whisk together flour, salt, baking powder and baking soda. Set aside. 
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed for 2 minutes until light and fluffy. Use a rubber spatula to scrape down the bottom and the sides of the bowl to make sure all ingredients are fully incorporated.  Add the eggs and yolk, one at a time, mixing between each addition. Add the vanilla and mix to combine.  
3. Turn off the mixer and add the flour mixture in one addition. Mix on low to avoid a cloud of flour dust and then increase the speed to medium-low and mix for 30 seconds until the flour is just incorporated. Do not overmix. Add all but ⅔ cup/106 grams of the chocolate chunks and mix for a couple rotations until the chocolate is evenly distributed. 
4. Using a 2oz ice cream scoop, scoop 2oz/ 55g balls of dough onto a HexClad Medium Silicone Baking Mat. Plug any bare spots of dough with the reserved chunks of chocolate. Cover tightly with plastic wrap and refrigerate for 24 hours. 
5. Arrange a rack in the middle of the oven and preheat to 400°F/200°C. Line a HexClad Hybrid Medium Baking Sheet with a HexClad Medium Silpat. Evenly space 6-8 balls of chilled dough onto the baking sheet and bake in the preheated oven for 7 minutes. Then rotate the pan and bake for another 5-7 minutes until the sides are crispy and the top is just starting to brown. 
6. Cool the cookies on the pan for 2 minutes and then carefully transfer to a cooling rack. Sprinkle each cookie with a pinch of flaky salt then cool completely. Store in an airtight container for up to 3 days. If the cookies start to dry out, microwave them for 10 seconds to soften. 

MAKE AHEAD TIPS

To freeze, chill the balls of dough until hardened and then transfer to a plastic bag or airtight container to store in the freezer. To bake from frozen, place the balls of dough in a single layer onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate until thawed. Bake as directed. 

NOTES

Better to bake with just 6 cookies on the baking sheet. Not 8. The pan holds a lot of heat so you really do have to manage how long the cookies cool on the baking sheet or they’ll quickly overbake.