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.”
These cookies came out amazing for me! I doubled the recipe because I was making it for a BBQ. I absolutely love dark chocolate, but for some reason it seems to be a LOT in these cookies for me. I’m not sure if it’s because of the type I got being a little more bitter than I’m used to or what. I think the next time I make these cookies, I’m going to try doing half 1/4 milk chocolate chunks and then the rest dark chocolate chunks. Regardless, they are very good and the consistency of the cookie is amazing!! I couldn’t stop eating the dough either. Yummy!
I am very much a novice baker, but this recipe was easy to make and it turned out amazing! The cookies were delicious: if you like your desserts to be both savory and sweet, these are perfect.
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This recipe is absolutely terrible. It did not spread out, doughy & really awful. Don’t waste your time!!!!!
Did you figure out what you did wrong?
TO. DIE. FOR. These are incredible! I’m a chocolate chip cookie freak and these are phenomenal. Perfect kind of cookie to make an ice cream sandwich with – just in time for summer!
BEST COOKIE RECIPE EVER!! I have been searching for years for the best chocolate chip cookie recipe! THIS IS IT! They are everything a chocolate chip cookie needs to be. One of the best parts is they are so easy! Definitely beat the butter and sugar for the full time!
Amazing!! I get endless complements and requests for the recipe. Not to mention my cookies looked exactly like yours. The recipe was easy to follow and I can’t wait for more!
They turned out perfect and the dark chocolate with the salt is super yummy! Love them! Thanks for sharing.
These are heavenly!
Pretty sure I could eat that entire baking sheet of cookies. Six at least ;) These look fantastic!
These chocolate chunk cookies are INSANE! So good!
These are a sure hit with my kids!!
We are huge dark chocolate fans I know these would be a hit for us!
Obsessed with these.
Are you supposed to bake these at 425 instead of 325? After 12 min at 325 they were still in round balls and pale. Not cooked at all.
This is the most delicious cookie dough!
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This recipe did not turn out for me, but I believe this was due to some faults of my own. The cookies were very dense and it felt like there was too much flour, they did not spread out at all while baking and stayed in the same shape as when they went into the oven. I think this may be due to the fact I did not have any vanilla (I had the bottle and it was apparently completely empty when I went to use it, not even a single drop left!) And I had to substitute the last few tablespoons of butter with margarine. I’m not sure if this is why I had my issues or if it was something else to do with the mixing process. I think I will try this recipe again in the future when I have all the ingredients.
OMG! These are the bomb!
These did not turn out at all. They weren’t close to cooked after 15 minutes and then just started burning on the outside. Not impressed.
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OOohhhh, Jess – these are INCREDIBLE! I am getting my holiday baking done this week (yes, I’m totally killing it this Christmas) and I decided to try these as one of my “new” cookies. I always make a few favorites from each side of the family and then try a few new ones. My boys (ages 13 and 16) are big dark chocolate (and so am I) so these were a MAJOR hit. I made them a little smaller than recommended and they turned out perfect. This is definitely going to be one of my new go-to dark chocolate cookie recipes. And P.S. – the 2018 Baking List picture of your cookies is TOO DIE FOR. It is my new screensaver this week to inspire me to get my baking done! You rock.
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I was hesitant since so many reviews said they didn’t come out. I did a tablespoon of vanilla and chilled the dough before baking because I like a chewy cookie. They came out fine. I believe the trick is to really follow the instructions with beating the butter and sugar for 5 minutes. I set a timer and I thought I was done after 1 minute but the mixture really changed the in that 5 minutes.
Really disappointed in this recipe. I was excited to find a recipe that didn’t require baking powder and included dark chocolate but this proved to disappoint. What a waste of dark chocolate. I wondered about the melted butter because I know this isn’t usual practice but followed the directions anyway and think this was a big mistake. The dough turned out very dry and crumbly and wouldn’t hold together at all. I rolled the dough into balls in my hands to get it to stay together. It didn’t flatten out in the oven so I flattened them myself. Of course these ingredients all taste good together but the cookies got hard as a rock once they cooled. It would be great if the author could correct the recipe and not mislead everyone to waste their ingredients. I honestly don’t know where the rave reviews come from. They must have changed the directions/recipe because this recipe and directions are misleading and do not turn out well.
Thanks for the recipe :D I prepared the cookies yesterday and the whole family liked it. Perfect complement for a birthday.
As with all recipes, I deviated slightly and DID NOT use melted butter. Instead I used 1 stick of butter and 1 stick of Imperial Margarine. When baking with margarine, Imperial is the best. I also just used 2 whole eggs, rather than dividing. The creaming of butter and sugar was paramount so I timed that part.
I chilled the batter and used a scoop and they came out perfect! Soft, chewy and a big hit with my whole church! And it’s a big church! I’ll be using this recipe again.
I thought this recipe was awesome! I think the key is o follow the recipe as it is written. Baking is a science so even the slightest deviation can change a recipe. Based on the comments, I tried first baking some for 12 minutes and they turned out awesome. Then I made a batch with chilled dough and to be honest they were basically the same cookie. Overall, tasty & chewy. Would make these again! My husband loved them too :)
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Sadly these didn’t turn out and I was so excited!! The dough didn’t cook down, it stayed in a ball. Luckily my husband will eat anything and you can’t go wrong with chocolate, butter and brown sugar. Still. Epic fail! 🙁
Me: “What cookies do you want me to make for Christmas, boys?” (talking to my 14 and 17 year old boys)
Both of them in separate conversations: “Well, you have to make Great Grandma’s Chocolate Drop and you have to make those Salted Dark Chocolate Chunk Cookies. Those are a must.”
You need to know that I make A LOT of cookies but of all the cookies I make these Salted Chocolate Chunk are Hall of Fame in my family :)! I get a large Pound Plus bar from Trader Joe’s, chop it up and put it in separate 8 ounce bags so that I can whip up a batch at any moment. I can’t even count how many times I have made these since you posted this recipe.
THESE ARE THE BEST COOKIES EVER, Jessica!
legit the best chocolate chip cookies ever!
I too am confused by all the great reviews… I followed the recipe exactly and also ended up with round doughy balls. So sad I wasted those ingredients especially the chocolate. The cookies didn’t spread at all and were not close to ready at 15 minutes. I’m thinking this recipe was either made at a different altitude or there’s a typo.
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There is something REALLY wrong with the proportions of this recipe. I followed the instructions perfectly but it was clear from the get-go that the consistency was all wrong; way too much flour and not enough egg?
Fluffy as fffuuuuuu*k. I am going to try again with 2 cups of sugar instead of 2.5.
I feel there must be some things missing in this recipe. Even though I followed the recipe exactly, the dough did not spread, the texture was crispy and chunky but not chewy, and it was slightly burnt. I’m not an expert but also not a novice to chocolate chip cookies, and thought the recipe looked very close to what I wanted. Hopefully some tips or details will be added to this recipe…!
I believe it’s too much flour… mine became crumbly as soon as i added the last bit of flour (i was gradually adding it). When i baked them, they stayed in the shape of the ball I placed them in…. i also had to cook them for longer so they’d cook through. Hopefully they taste good at least!
i don’t know what I would do differently as i am a novice baker..
The basics of this recipe are off.
I did unmelted (but softened butter) and added 2 tbsp milk at the end knowing it was way too dry and they still came out too dry. I would use 2 full eggs rather than one and a yolk.
Good cookies, but mine did not spread much at all. Also it was dry, any tips?
Good cookies, but mine did not spread much at all. Also it was dry, any tips?
Thanks for a great variation on chocolate chip cookies! I’ve made these multiple times over the last couple years and enjoy the salt and dark chocolate combo! These always turn out great and the dough comes together quickly.
I was feeling bakey today but didn’t realize that my all purpose flour went bad. I used almond flour instead. The end result was a slightly powdery cookie but still very tasty. Maybe I should have reduced the amount of almond flour. Anyhow still very tasty! Love the mix of dark chocolate and sea salt!
I can’t wait to try this recipe! I’ve always been known for my chocolate chip cookies but the last few years I haven’t been able to get them right so I can’t wait to try your recipe! I don’t need to refrigerate them overnight is that correct?
Tysm i’ll let you know how they turn out!
So yummy! I used a bit too much chocolate, but you can never have enough! I was able to get 18 good sized cookies out of it! I recommend waiting a night before digging in! It also says to wait for them to set before eating. They’re perfectly soft, and chewy.
If you gave this recipe a 1 star, I don’t think it’s the recipe, and it’s most definitely the baker. ;) most cookie recipes are basically the same. If it’s too doughy, you didn’t let them rest long enough.
These cookies were excellent. The key is to weigh your ingredients (or spoon your flour so as to not pack the measure cup and have too much flour….) and make sure to cream the butter and sugar for the full 5 minutes. Delicious!!
Do you use a particular brand and kind of salt? Thank you.
A family member has made them twice and they are so delicious.