Salted Chocolate Chunk Cookies

If we have talked chances are that I have talked about Alison Roman and my obsession with her. She’s, in Lady Gaga’s words: “amazing, incredible, groundbreaking, flawless” *insert gif of gaga*.

I love her ethos: food should be not fussy, you’re not entertaining, you’re having people over (See book: “Nothing Fancy”). Why spend so much money dining out, when you can buy most of the ingredients (or similar ingredients with some swap outs) and have a great night “Dining in”. In all, she’s awesome.

Geeking out.

Today, I’m going to show you a riff off Alison’s Dining in #thecookie which is AMAZING on his own. But when I did it, I completely forgot to get some ingredients (mainly flour) and had to improvise. Hence MY version of salted chocolate chunk cookies.

Rest Time: 2 hours
Cook time 12-15 mins
Prep time: 15 minutes


  • 2 1/4 sticks of unsalted butter; cut into pieces (the smaller, the faster it creams)
  • 3/4 teaspoons of salt (I use diamonds kosher)
  • 1/2 cup of granulated sugar
  • 1/4 cup of light brown sugar
  • 2.5 teaspoons of vanilla extract
  • 2 cups of AP flour
  • 1/4 cup of almond flour
  • 6 ounces of chocolate chunks or chips (you want chunks in these cookies)
  • 1 large egg, beaten
  • Raw sugar, for rolling the cookie logs
  • Flaky sea salt (or kosher salt) to top the cookies

How to:

  • Line 2 baking sheets with parchment paper.
  • Using an electric mixer, add the sugars, vanilla, and butter. beat the crap out of it. It should look like really thick frosting. About 5-7 mins. Scrape down the sides and beat for 1 more minute. Add the flour, beat until almost fully mixed, then add the chocolate chips. Mix just enough to blend it together.
  • Prep your space for dividing the dough. You’ll need plastic wrap for this. Divide the dough into two. And them in two 2 logs. Chill for 2 hours.
  • After the 2 hours, preheat the oven for 350.
  • In a deep dish, add the raw sugar.
  • Take the logs off, and with the beaten egg, brush the outside of the dough with eggs (it shouldn’t be goopy, just enough that the sugar actually sticks to it).
  • Slice logs into 1/2 inch parts (1 inch if you want thicker cookies). Place them to the parchment paper. About 1 inch of each other. Add the flaky salt on top of the cookies. Cook for 12-15 mins. Let them cool before you eat them. Enjoy. You will have craving of these cookies for the rest of life.

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