Dark Chocolate Chunk Cookies

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   These cookies are refrigerated and then cut. Instead of mixing in the chocolate chips or chunks, I piled them on top right before they go into the oven. I also sprinkled coarse smoked sea salt-just a very small pinch on the cookies, as I love the flavor of smoky sea salt with dark dark chocolate. Of course, the salt is optional.

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   Baking chocolate cookies is tricky-you can't rely on just looking at them to see if they are done. Use a spatula and take a peek. If the cookies are soft yet firm enough to peek under, they are done.

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   1. In a mixer, cream the egg yolks, sugar, and butter. On low speed, add the flour and the cocoa powder in batches.

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   2. Transfer the batter onto a large sheet of plastic wrap. Roll and smooth out the dough into a 1 1/2-inch wide log. Twist the ends of the wrap to secure. Refrigerate until firm, about 1 hour, though overnight is best.

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   3. Preheat the oven to 350F with the rack in the center. Unwrap the cold log, and use a sharp knife to cut the log into about fifteen 1/2-inch thick cookies. Place cookies on a baking sheet about an inch apart.

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   4. Sprinkle just a teeny tiny bit of sea salt (just a few grains is fine) on each cookie. Lay a few baking chunks into each cookie. Bake for 14 to 15 minutes. Cool on a rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.