Salted Chocolate Chunk Cookies

April has been a month of accomplishments.


I drove through Times Square. I had a good reason, but quelle catastrophe!  Technically that was in March but since that vacation ended in April, I’m going with April.


I ate at Roberta’s, one of the 20 most important restaurants in America. It was pizza. Dang good pizza, but still pizza. If you care to know why it’s so important, click the link.


I delighted in the hot chocolate goodness of Jacques Torres.


I ate breakfast at the beach.


I stalked drove by Ina’s house multiple times.  She’s on a main route. Who knew? This isn’t Ina’s house. I wouldn’t be so crass.  But who wouldn’t love to live in a village with a windmill?


I rode a ferry.  Couple of ’em actually.


For a little wine


And a lobster roll on a charmingly named lane.


Because of book club, I learned about the Dust Bowl and made Fallen Chocolate Cake.


I made Jim Lahey’s no-knead pizza dough.  So easy and so good!  I topped it with ricotta and asparagus.


And, perhaps most memorably, I found my chocolate chip, I mean chunk, cookie. I’ve been looking for one for a long time. Task completed. Scratch that one off the list.

Everyone needs a chocolate chip chunk cookie, right?  This one comes courtesy of, what else, Bon Appétit and their January cooking school issue. The lesson, if I recall, was about adding salt to sweets, which made me chuckle because it’s oh-so-chic these days (though for good reason!).  I’ve made them several times recently and found that leaving the dough in the fridge overnight, produces a less flat and more chewy cookie.  In other words, my kind of cookie. Add a sprinkle of Maldon, or other flaky sea salt, to the top, and you’ll be in cookie heaven.  When you get here, make sure you find me and say hi.

Salted Chocolate Chunk Cookies

Preheat oven to 375°.  Place parchment paper on a cookie sheet.

Whisk the dry ingredients in a medium bowl.

  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt

In a large bowl, beat together for 3-4 minutes

  • 1 stick room temperature butter (I put it on warm in the microwave until soft)
  • 3/4 cup light brown sugar
  • 1/2 cup regular sugar
  • 1/4 cup powdered sugar

Next, add the following and beat 4-5 minutes or until mixture is pale and fluffy.

  • 1 egg + 2 egg yolks
  • 1 tsp. vanilla

Fold in

  • 3/4 cup chocolate chunks or chopped dark chocolate

Use a tablespoon to place rounded spoonfuls of dough on a parchment-lined cookie sheet. Place at least 1 ” apart. Do in two batches or on two cookie sheets, alternating oven racks halfway through the baking time.

Sprinkle with

  • Maldon sea salt (I used smoked), about 1/2 tsp.

Bake on the top rack for 5 minutes, then switch to the lower rack for 5 minutes.  This method worked best for making a chewy cookie. If you like yours more crunchy, you might prefer to bake them on the top rack or go a minute longer.

Cool on wire racks and try not to eat them all at once.  A cookie a day, makes the blues go away (or something like that).


About Liza M.

foodie, francophile, Ann Arborite, teacher, bookworm and self-professed latte-lover--come cook with me!
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25 Responses to Salted Chocolate Chunk Cookies

  1. Tracy says:

    Maybe you could make some for 4th of July
    In Harbor this year? They sound very good!
    You go girl!


  2. Pat says:

    A delightful photo journey! And the p.s. sounds like my kind of chocolate chip/chunk cookie.

  3. Wendy says:

    Love, love, love the pictures! I’m traveling vicariously through you these days:) and this is a recipe I will definitely try someday.

  4. Sam says:

    Wow! I really enjoyed the photos. I am ready for some pizza now. Roberta’s also has some cool shirts.

  5. palinura says:

    Ohhh yeah. Salted chocolate chunk cookies? Now we’re talkin’! 🙂 And the pictures are a treat too!

  6. Wow, you have had quite a month and it isn’t even over. 🙂

  7. La Torontoise says:

    What a life:- )
    Love the ricotta and asparagus pizza!
    And which region was the wine from?
    (I make a note of the Roberta’s house the next time ‘m in NYC.)
    All the best. What a pity I could not travel right now…

    • Liza M. says:

      The pizza was good but I didn’t post the recipe because I want to work on it a bit. I think next time I’ll miss some lemon juice/zest with the ricotta for a more tart flavor. The wine was Long Island’s North Fork, Paumanok vineyards. There’s something like a 100 or so wineries on the North Fork. Very well worth a visit and easy to access from the Hamptons!

  8. La Torontoise says:

    PS. Liza, I just now reviewer the BA’s list of 20 restaurants. Alinea is #4 and it;s in Chicago. Have you ever been there? Any feedback?
    (While in France, I saw this name in a French travel guide to the US. )
    Have a good weekend!

  9. Liza M. says:

    I have not been to Alinea but I’ve read about it many times. Not sure I’m up for their style of food. A pizzeria is right up my alley though. Plus Anthony Bourdain went to Roberta’s on his closing episode of No Reservations. It was a must for me.

  10. John Fike says:

    What a great photo series! And yummy cookies, too! Thanks. John F.

  11. sarainlepetitvillage says:

    That looks like a very, very delicious holiday 🙂

  12. Michel says:

    Liza, thanks for stopping by my blog “Our House in Provence” and for leaving a comment. A small world, you being in Michigan (I was born there and both my parents are graduates of the University of Michigan) and a language teacher, which is what my father’s Ph.D was in from the U of M. How long were you in Sablet last summer? If you email me at I will be happy to give you some restaurant recommendations for Sonoma County besides our Bistro Des Copains. My office is within 100 yards of the hotel where you are registered. Have a great day.

    • Liza M. says:

      We were only in Sablet for one week but I’d love to go back. Been to Provence many times, but that little corner of the Cote du Rhone I think is my favorite spot. Coincidences abound!

  13. zara says:

    Nice photos and the cookies look good. I agree, the issue is trying not to eat them all at once!

  14. Aunt Carol Wagner says:

    Great photos, Liza! I’m looking forward to making the Chocolate Chunk Cookies as soon as I can get the sea salt and chocolate chunks. Yum 🙂

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