Salted Chocolate Chunk Cookies

Here's a decadent chocolate chunk cookie recipe you'll love! I made it with regular butter before going dairy-free and they were to die for. Once I went DF I tried making them with coconut oil, which was very tasty but if I didn't scoop and bake the cookies literally right away then they wouldn't spread as they baked. In other words, the first tray was great, but each subsequent tray became more and more of a mound rather than a disk. Trying this recipe with vegan butter definitely made a difference! But I still highly recommend baking them as quickly as possible before the dough becomes too stiff. And do not - I repeat, do NOT  - save the dough in the fridge or freezer! It turns into a crumbly mess that doesn't scoop or form well, and it just won't bake the same. Trust me, I've tried.

A close-up of their perfection

This is more of a small batch recipe, but it's so tasty and perfect for a decadent treat. Don't skip the flaky sea salt either! I bought Meddon brand from Amazon (:

A sink full of dishes and cookies on a paper plate, cause this is real life

Here is a link to the printable recipe, and the recipe is also contained below:

Salted Chocolate Chunk Cookies

Preheat: 350˚

You will need: 

Medium microwave-safe bowl   |   large bowl   |  rubber spatula   |   whisk

baking sheet   |   medium or large cookie scoop   |   parchment paper or silicone liners

 cooling rack

Ingredients:

• ¾ C vegan butter*

• 1 ½ c packed organic brown sugar

• 1 large egg

• 1 large egg yolk

• 1 Tbsp Vanilla Extract

• 2 ¼ C organic flour

• 1 tsp baking soda

• ½ tsp salt

• ¾ - 1 C allergen-free dark chocolate chunks*

• flaky sea salt*
  

* I use Miyoko's European Style Cultured Vegan Butter, Enjoy Life Dark Chocolate Chunks, and Meddon Sea Salt

Directions:

1. Add butter and sugar to microwave-safe bowl, microwave 30 seconds, stir thoroughly, then repeat until fully melted. Stir thoroughly to ensure sugar begins to dissolve and it is well combined. Set aside to cool, about 5 minutes.

2. Meanwhile, in large bowl, combine flour, baking soda, and salt.

3. Add eggs and vanilla to the bowl with the butter and sugar mixture.

4. Add the wet ingredients to the dry ingredients, mix thoroughly to combine. Add chocolate chunks, stir to incorporate.

5. Scoop cookies onto lined baking sheet. Sprinkle tops with flaky sea salt.

6. Bake about 8 minutes - edges should be browned and centers should be set, but cookies should not appear dry.

7. Cool on wire rack, then enjoy!