Chocolate Chunk Cookies

Chocolate Chunk Cookies

These rich and delectable chocolate chunk cookies feature large flake sea salt and Taza Chocolate's Toffee, Almond & Sea Salt bars. Enjoy warm from the oven with a cold glass of milk!
Servings
3 servings
Prep time
20 minutes
Cook time
10 minutes
Passive time
5 minutes

Ingredients

  • 2 ½ cups Unbleached White All-Purpose Flour (340 g)
  • 1 tsp Baking Soda (6 g)
  • ¾ tsp Kosher Salt (4 g)
  • ½ tsp Baking Powder (2 g)
  • 1 cup Butter, melted and cooled (227 g)
  • 1 cup Packed Brown Sugar (220 g)
  • ½ cup Granulated Sugar (120 g)
  • 2 Eggs (100 g)
  • 2 tsp Vanilla Extract (10 mL)
  • 7.5 oz Taza Chocolate Toffee Almond & Sea Salt Bar (3 bars), rough chopped (210 g)
  • 1 cup Almonds, toasted and rough chopped (140 g)
  • Large Flake Sea Salt to garnish

Instructions

  1. Preheat oven to 375°F. Line baking sheets with parchment paper.
  2. In a medium bowl combine flour, baking soda, salt and baking powder. In a large mixing bowl, cream butter, brown sugar and granulated sugar until creamy. Add eggs, one at a time, followed by vanilla extract, scraping down the sides of the bowl as needed. Add dry ingredients and mix until combined, then stir in chocolate and almonds.
  3. Scoop about 2 tablespoons per cookie and place on a prepared baking sheet, leaving 2 inches between each cookie. Sprinkle with large flake sea salt.
  4. Bake at 375°F until set and lightly brown, about 10 minutes. Let cool for 5 minutes before removing to a wire rack to continue cooling.

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