Salted Dark Chocolate Chunk Cookies.
I’ve been keeping secrets and holding these salted chocolate chip cookies back from you.
These salted dark chocolate chunk cookies have been our family’s favorite for months now. I made them TWICE during Eddie’s birthday week and he keeps requesting them even though he “doesn’t like salted chocolate chip cookies.” YOU KNOW.
So, of course for his birthday I had to make the cookies that he “doesn’t like” multiple times during the week. Only because he asked.
It’s okay. He has now given in to the salt + cookie monster and realized the true potential of this fantastic, classic combination.
A little sprinkle of salt, err…. okay, maybe a salt shower, on these cookies right before baking turns them into the most delicious savory and sweet combo. They are chewy but some edges are crunchy and they are my absolute dream cookie at the moment, which is saying a lot since I’m not very into sweets right now.
The dough is awesome too!
Want to hear another secret? I’m not a huge cookie dough lover. Like I don’t enjoy (or ever order) cookie dough ice cream nor do I buy cookie dough just to eat the dough. At the moment my worst nightmare is the cookie dough shops that serve those huge scoops of cookie dough in a cone or cupcake because it looks like SO MUCH rich, raw dough.
I know it’s not technically RAW, like with eggs and stuff, but I don’t want to eat that much dough! Have you eaten at one of these places? Do you love it? Am I 100% crazy and totally missing out?
I’ll take some gelato instead, thanks.
After I had Max, we got into this terrible yet wonderful habit of keeping tons of cookie dough in the freezer. We would have a cookie every single night and it was the best thing ever. I will surely have these lactation cookies on hand too but I also like to have regular chocolate chips. SO, next week, I’m going to make two batches of these and freeze the scoops, minus the salt. I’ll salt shower them right before baking!
Not really planning on making any freezer meals, but freezer cookies? Heck yes.
Now this makes a pretty freaking good weekend plan, right?
Watch exactly how I make these salted chocolate chip cookies!
Salted Dark Chocolate Chunk Cookies
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter melted
- 1 cup loosely packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 8 ounces dark chocolate chopped – I like big and small pieces
- coarse sea salt for sprinkling
- Preheat the oven to 325 degrees F. Line a baking sheet or two with parchment paper.
- In a bowl, whisk together the flour, baking soda and salt.
- In the bowl of your electric mixer, beat the butter and sugars until combined and fluffy, about 5 minutes. Beat in the egg and egg yolk until just combined. Beat in the vanilla extract. With the mixer on low speed, beat in the dry ingredients until just combined. Beat in the chopped chocolate.
- Use an ice cream scoop or a spoon, scoop or drop 1 1/2 to 2 tablespoons of dough on to the baking sheet, leaving about 2 inches between. Sprinkle each dough ball with coarse salt.
- Bake for 12 to 15 minutes, until set in the center and slightly golden. Let cool completely – these are amazingly chewy once cooled!
Did you make this recipe?
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I appreciate you so much!
I’m thinking peanut butter ones come next.
117 Comments on “Salted Dark Chocolate Chunk Cookies.”
Yes, you’re crazy for missing out – you need to order from CookieDO NYC (they sell on goldbely.com ). Didn’t regret the purchase. They have vegan, gluten-free, and regular dough options.
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Stupid question – any time I try to chop chocolate, the static electricity makes it a huge mess! Any tips on less messy chopping?
It’s a little bit wasteful, but unroll a good-sized sheet of parchment paper underneath your cutting board to catch the messy shards and dust. Then you can simply dump whatever fell off the board into the mixing bowl. :)
Here’s my tip: use a serrated knife and cut starting diagonally at the corner of the chocolate. Then turn to another corner when it gets too broad. I find it significantly less messy!
YES! We just got one of the dough shops here and everyone’s raving about it. Honestly the idea of eating that much dough turns my stomach. I do eat about a spoonful whenever I make cookies, but just eating a giant scoop is really unappetizing to me. Glad I’m not alone on that. These look amazing though!
i actually lol-ed at your horrible habit of keeping cookie dough in the freezer. the WORST habit. there couldn’t be a worse habit. 😂 obviously joking bc it’s actually the best habit. end of story.
I believe in ALWAYS keeping cookie dough in the freezer, it’s like a stockpile essential, right? These look incredible Jessica!
oh.my.lanta. i’m drooling.
also! i love the new layout of the sight!
I don’t get how someone can say they don’t like chocolate chip cookies! So many different kinds and I love them all. These look so good and your pictures are beautiful!!
Nor pregnant or have a baby, and ALWAYS have cookie dough in the freezer. There’s nothing better than one (or two) cookies straight from the oven.
you know.. I can’t have chocolate chip cookies around. ever. because they’re my personal kryptonite. But if I remember right, your husband was my spirit animal with his love of a diet coke and a chocolate chip cookie over the sink? LOL. Clearly these made the grade with him even if he doesn’t like ‘SALTED chocolate chip cookies’ They will be going on my list when we are having people over so I won’t eat the entire batch myself #TheStruggleIsReal
I always have at least 1 batch of Doubletree cookie dough in my freezer, and currently i have a batch of Sarah Kieffer’s chocolate chip cookie dough in there too. It is the best kind of problem to have.
These look amazing!! I have a question that I hope I won’t get eye rolls for asking. Is there any way to make these gluten free? I recently discovered that wheat is causing me a lot of digestive issues and so I’m off of it for now. :(
I’m gluten free and use cup4cup flour for all my baking. It is incredible and my baked goods turn out delicious. Know one can tell the difference.
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This reminds me of the Jacques Torres choco chip cookie recipe…but without the 2-3 day wait on the dough and slight variations on the flour used. If you are ever bored and have the patience to withstand the wait period, try making the JT recipe at least once. Seriously. Then prepare to drown in the shame of irresponsible cookie consumption b/c having cookies for breakfast sounds totally reasonable…every day until they’re gone. You can google it and it comes right up. It is a game changer. Introduced me to the world of sea salt on cc cookies and using dark chocolate discs in lieu of regular chips. I can’t bring myself to make anything else now, but I’m tempted to try yours because, again…that wait time.
Ok, I haven’t been here for a few days and omg!! You updated your site!!!! Love it!!!! (kinda missing the sprinkles a bit though!) But I love all the additions, it’s so good!! Loving these cookies, and I’m gonna hold out for the peanut butter ones cause I have alot of peanut butter on hand!! Actually, I need to go to the grocery anyhow! These look too good!
Hi there! I have a question, in the ingredients list it calls for 12 Tbs of butter, melted. In the directions you state, “In the bowl of your electric mixer, beat the butter and sugars until combined and fluffy, about 5 minutes.” My question is will the melted butter and sugars become fluffy like when you cream together soften butter and sugar? Just wondering about the texture I should be looking for. Thanks cannot wait to bake these cookies and looking forward to freezing some of the dough for later consumption!
Don’t melt the butter. The second instruction is the correct one, you do want to cream the butter with the sugars and for that the butter should be softened not melted.
This recipe is very close to the one I use. I have made these cookies with melted butter and I’ve made them with softened butter. Softened is in my view by far the way to go.
Smitten Kitchen has a recipe for salted chocolate chip cookies that I fell for awhile ago. So, so good. But I’ve found that salting them BEFORE you freeze to be easier. It’s hard to get the salt to stick to the frozen dough. When I worked at Arby’s though when we started selling the salted caramel chocolate chip cookies we salted them right after they came out of the oven and it worked like a dream.
salted dark chocolate AND chocolate chip cookies are my favorite. what a perfect combo! PINNED and trying these for SURE! thank you!
OOH, what if you BROWNED the butter before mixing it with the sugar?
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Hi Jessica, what I’d like to know is when your freeze your cookie dough I’m guessing in cookies size balls — when you go to bake them in there frozen state how long do you bake them for.
Fresh is best but sure would be nice to have some ready to bake at a moments notice.
I am such a sucker for salted desserts. Just pinned this for later. Yum!
hey girl- these cookies look amazing!
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These look so incredible. Yum!
These look amazing! I’m planning on making this soon!
Always love a good chocolate chip cookie recipe – ever since I made not without salt’s though, I’m a sucker for adding half Turbinado sugar/half white sugar for the texture! It’s amazing. So, I’m going to try this recipe but do that and I’m sure it will be a hit.
1. These look DELICIOUS. CCC are my kryptonite.
2. OMG YES about the cookie dough. I will eat a spoonful (or 2) of cookie dough while making cookies, but those cookie dough ice cream cone things REALLY gross me out. I can just imagine the stomach ache (80 year old over here!)
3. Making these ASAP.
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WONDERFUL – Perfect amount of chocolate, sugar and the salt to set it off. Crispy on the edges and chewy in the middle. I waited until my husband was out of town to make these so I wouldn’t have to share. LOL! 😋
I made these and I did refrigerate the dough overnight because I decided to make them at 10 PM. I cheated and used dark chocolate chips but chopped about a third cup of them to give them that “uneven” chip size texture. These baked beautifully and look amazing and appealing. The taste…. even better. Great combo of flavors, soft, chewy, with a bold chocolate taste followed by the wow of the salt! Yum! These will be added to my arsenal of chocolate chip recipes worth revisiting. Your Eddie is spot on with this one!
Oh my goodness! Jessica, I just made these and I’m tempted to say that they are the PERFECT chocolate chip cookie!!!!! For years I’ve tried to make chocolate chip cookies from scratch, only to have them turn out cakey. But these! Eeeek! They are just the best!
Made these tonight! I think mine were too small because I got 15 cookies out of about 2/3 of the dough, I kept the other 1/3 in the fridge to bake fresh tomorrow! OMG, they were perfect. I am the biggest chocolate chip cookie fan but the salt on these put them over the top. Love love love. Thank you for another awesome recipe!
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These are the best cookies I have ever made. Thank you for the recipe!
Did you ‘flatten’ the cookies at all? Mine came out looking much more raised than your pictures.
Yup same problem. I will try flattening them out and try again. Pretty silly to not include that step in a recipe if that is in fact the way it should be done.
I made these cookies for a football party and brought what was left to work. I work for a pastry distributor and a work with a lot of pastry chefs. They passed around the cookies and everyone loved them! Delicious :) Thank you!
Has anyone else made these and thought the dough was too dry? My cookies turned out super flour-y and did not flatten at all while baking. They were good right out of the oven, but then they were rock-hard after they cooled. Was pretty bummed :/
Mine did the same thing! Dough was really dry and they didn’t flatten out at all. Super sad. I went over the recipe and ingredients again and again trying to figure out if I missed something, but I don’t think I did! Whyyyy :(
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I made these and they are fabulous in how they taste, and how they look. My new go to! Thank you!
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These are the best cookies (and cookie dough) I’ve ever tasted!!!
Are you supposed to flatten the balls of dough on the sheet or leave them in a ball? I followed your directions to a t and at 15 minutes in a pro electric oven all I have is semi raw balls. They do not look like the photo at all.
These cookies turned out fantastic! I was able to mold them into hearts for Valentines day and the dough was tough enough where I could manipulate to how I wanted to them to look. Plus was I didn’t even have to wait for them to chill in the refrigerator. Highly recommend making these cookies! Only advice is to flatten the cookie dough when making them!
I made these cookies, they came out ok. I Wish that recipes were double checked before posting. I wondered why the recipe called for melting the butter.
Anyone have a high altitude adaption for this recipe?
This cookie Recipe is on The Skimm today! Woo hoo – Congrats! Also – these look super yummy!