These are simple, delicious, every day chocolate chip cookies. They are pretty fool proof to make with the focus on the chunks and the sea salt. Why chocolate chunks and not chocolate chips? Simply because you get more chocolate than using small chocolate chips and when you bite into one of the melty chunks, you’ll see why. When it comes to buying chocolate chunks, I found quite a few options to buy. I like to buy the best quality ones that I can find because they tend to melt a little, as apposed to some that don’t and that can be grainy. I like to use semi-sweet. Let’s talk about the flaky sea salt. Produced through the evaporation of ocean water using minimal processing (my favorite is from the southern coastal waters in Maldon, Essex England). It is pyramid shaped and is delicious to use as a finishing salt in savory and sweet dishes. Salt is added to food to enhance the flavor of the ingredients, not to make food taste salty. The same goes with baked goods and especially these cookies. I add it to my Salted Caramel Sauce which is used in my Salted Caramel Pecan Brownies. There is just something so good about a salty/sweet bite. If you’ve tried this recipe, leave a comment or even a question below. I answer them all personally.
