Salted Maple Chocolate Chunk Cookies

Steps

• 1

  Make the Dough

  In the bowl of a stand mixer (or a large bowl if using a hand mixer), stir together the all-purpose flour, baking soda, baking powder, brown sugar, and Celtic Fine Ground™ Sea Salt. Keep near the stove. 

• 2

  Mix the Wet Ingredients

  In a small bowl, whisk together the egg, yolk, and extracts. 

• 3

  Brown the Butter

  In a medium pot, combine the butter and maple. Set over medium-high heat and cook, occasionally stirring and scraping the sides of the pot. The mixture will foam and swell in the pot. Keep cooking until the foaming subsides and the mixture is deeply browned and the color of dark walnut wood, about 6 to 8 minutes. Immediately and carefully pour into the center of the bowl of flour. 

• 4

  Build the Cookie Dough

  Use the paddle attachment on medium speed to combine the maple and flour mixture until it comes together into a crumbly dough. Stream in the egg mixture, then increase the mixer to medium-high and beat until it no longer looks broken and greasy and becomes smooth and sticky, about 2 minutes. (Don’t worry about overmixing.)

• 5

  Portion & Chill

  Use a #20 cookie scoop to portion the dough onto a sheet tray lined with parchment (3 tbsp or 60 grams each). Wrap and chill in the fridge at least 12 and up to 48 hours. (You can then freeze the cookie balls and bake from frozen as desired. Add 1 minute to the total bake time.)

• 6

  Bake

  Set the oven racks into the upper and lower third of the oven. Line two sheet trays with parchment. Heat the oven to 375F. While the oven warms, chop the chocolate into 12 jagged pieces for pressing into the cookies straight out of the oven. 

• Finish with Chocolate & Salt

  Evenly space 6 cookies on each prepared sheet tray and bake, rotating the trays halfway through, until deeply browned along the edges, puffed, and set, 10 to 12 minutes. Immediately press a piece of chocolate into the center of each cookie and sprinkle with Light Grey Celtic® Sea Salt. Cool on the tray.