"Crack" Himalayian Salted Chocolate Chunk Cookies

Name: "Crack" Himalayian Salted Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 tablespoons Unsalted butter (2 1/2 sticks) @ room temp; 1 3/4 cups brown sugar; 1/4 cup sugar; 2 large eggs, @ room temp; 1 tablespoon good quality vanilla; 2 3/4 cups flour; 1 teaspoon EACH of bakingpowder and baking soda (Heaping teaspoons); 1 teaspoon (scant) of fine kosher salt; 12 ounces good quality chocolate cut into chunks; 1 cup pecans; fine, pink himalayan salt sprinkled on top of warm cookies

Servings: persons

20 tablespoons Unsalted butter (2 1/2 sticks) @ room temp
1 3/4 cups brown sugar
1/4 cup sugar
2 large eggs, @ room temp
1 tablespoon good quality vanilla
2 3/4 cups flour
1 teaspoon EACH of bakingpowder and baking soda (Heaping teaspoons)
1 teaspoon (scant) of fine kosher salt
12 ounces good quality chocolate cut into chunks
1 cup pecans
fine, pink himalayan salt sprinkled on top of warm cookies

1
["Get your butter and eggs out and bring them up to room temperature. (overnight or several hours.", "In a stand mixer with a paddle attachment, beat butter and sugar on medium until mixture is fluffy. (It will look like a whipped mousse) It should take 4-5 minutes.", "While butter and sugar are being creamed, sift together flour, kosher salt, baking soda and baking powder.", "Add eggs one at a time. add vanilla.", "Fold in flour mixture 1/3 at a time by hand. Don't over stir. add chocolate chunks and pecans.", "CHILL DOUGH OVERNIGHT. (I have managed to bake after 2 hours to stop my family from whining...but really, overnight)", "Preheat oven to 375.
2
Line 4 baking sheets with non-stick pan lining paper (like parchment paper but it has foil on one side)
3
using a serving spoon, scoop out and place 6 cookies on each sheet", "Bake 12 minutes. Immediately after pulling out of the oven, sprinkle GENEROUSLY with the fine himalayian salt (think of it as sugar, not salt, if needed!)
4
Let cool 2 minutes, then immediately move to a wire rack to finish cooling.", "Store in an airtight container. Believe it or not, these cookies just keep getting better the next day.", "NOTE: If you don't have a good spice shop handy, himalyayian salt can be found on-ine in a lot of places, but locally, I always find great prices at the TJ Maxx store in their food department. Usually $5.99 for a 6oz. shaker.", "NOTE: My husband LOVES these cookies but doesn't like the cookie dough raw...I think it has something to do with the way I whip and cream the butter and sugar together...raw, it just doesnt have that substanial ""feel"" and since he doesn't like it that way, no need to worry about raw eggs!"]

1951

kcal

Calories

109

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 20 tablespoons Unsalted butter (2 1/2 sticks) @ room temp, 1 3/4 cups brown sugar, 1/4 cup sugar, 2 large eggs, @ room temp, and more.

Yes, "Crack" Himalayian Salted Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!