Dark Chocolate Chunk Cookies

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.

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.

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

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.

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.

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.