Cookies made with dark milk chocolate, milk chocolate, and flaky Maldon salt
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The Best Dark Milk Chocolate Chunk Cookies
A classic chocolate chip cookie recipe but better! Made with dark milk chocolate and topped with flaky Maldon salt. These cookies have crispy edges, soft centers, and puddles of melted chocolate.
Servings: 15 cookies
Equipment
- electric hand mixer
Ingredients
- ¾ cup plus 2 tbsp salted Irish butter, room temperature (I like to use Kerrygold)
- ½ cup plus 2 tbsp dark brown sugar
- ½ cup plus 1 tbsp white granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup minus 1 tbsp cake flour
- ¾ cup plus 2 tbsp bread flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- 1 pinch of salt
- 5 oz chopped dark milk chocolate
- Maldon salt for topping
Instructions
Making the dough:
- In a large bowl, beat the butter, brown sugar, and white sugar with an electric mixer. Mix until the texture becomes light and fluffy. This typically takes about 5 minutes.
- Add in your egg and vanilla extract and beat into the mixture.
- In a separate bowl, sift the cake flour, bread flour, baking soda, baking powder, and salt. Gently whisk all the dry ingredients to incorporate them.
- Pour half of the dry ingredients mixture into the wet ingredients bowl and continue to mix until well-combined.
- Add the last half of the dry ingredients into the wet ingredients and mix until everything is thoroughly combined with no dry ingredients left.
- With a silicone spatula, mix in your chopped chocolate.
Chilling the dough:
- Get a large piece of plastic wrap and lay it flat on a surface. Dump all of the cookie dough onto the plastic wrap and layer another piece of wrap on top. Wrap up the cookie dough so that it is all covered.
- Chill in the refrigerator for at least 36 hours (1.5 days).
Baking the cookies:
- Preheat your oven to 350° Fahrenheit and line a baking sheet with parchment paper.
- Divide the dough into 2 ounce balls. (Note: I like to use a kitchen scale for accuracy, but you can also just eyeball the dough.)
- Round the dough into spheres and place them on the baking sheet. (Note: I would say fit a maximum of 6 cookies per baking sheet because these cookies do spread quite a lot!)
- Bake for 11 minutes and let cool for 5 minutes before enjoying!
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