Salted Dark Chocolate Chunk Cookies
These salted dark chocolate chunk cookies are absolutely decadent. With creamy dark chocolate in every bite and the perfect amount of coarse salt sprinkled over the top, you will want to eat the whole pan!
why you should be eating dark chocolate chunk cookies?
Let me wax poetic just a minute about the joys of the dark chocolate and salt combination… Have you tried it? These salted dark chocolate chunk cookies are THE cookie for anyone who loves dark chocolate. They are slightly chewy, perfectly salty and sweet, and packed with gooey dark chocolate in every bite. They are definitely richer and have a deeper flavor than traditional milk chocolate chip cookies. And you are definitely going to want a glass of milk with these guys. They are simple to make and use basic pantry ingredients- with the exception of the dark chocolate chunks- which I easily found at the local grocery store.
ingredients for salted dark chocolate chunk cookies
What you need for this recipe is:
- 2 sticks of unsalted butter
- 1 cup light brown sugar
- 1 cup table sugar
- 1 tsp baking soda
- 1 tsp kosher salt, divided
- two large eggs
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 1/2 cups dark chocolate chunks
- 1/2 cups dark chocolate chips
- flakey or coarse sea salt for sprinkling
how to make the dark chocolate cookie dough
To make these cookies, first start by whipping the butter until it is light and fluffy. This works best by using the whip attachment on your stand mixer. But as you can see from the photo, if your stand mixer is mysteriously missing, you can also use a fork.
Next, add the table sugar and light brown sugar and whip again until the mixture is light and fluffy. Light and fluffy dough makes light and fluffy cookies!
Then, add your eggs and vanilla. Mix until blended. Then mix the baking soda and salt into the flour and stir. Add the flour mixture to the wet ingredients and mix well.
Once your ingredients are well blended, add in the chocolate chips and chocolate chunks. Mix until they are well incorporated into the dough.
Spoon out 2 Tbsp of dough onto the cookie sheet in neat balls. Space them 2 inches apart and slightly press down the tops to flatten slightly.
Finally- DON’T SKIP THIS STEP! Refrigerate the cookie dough balls for 15 minutes prior to baking. This helps the cookies keep their shape and turns out a perfect cookie! Go ahead and preheat the oven to 325 degrees while you let the cookie dough chill.
Bake them in the preheated oven for 16 minutes, or until the edges are beginning to turn golden brown. Sprinkle to taste the flakey or coarse sea salt on top of the warm cookies immediately when they come out. Cool on a baking rack for 5-10 minutes. Or be a barbarian and eat them right off the pan like I do.
FAQ and Substitutions for salted dark chocolate chunk cookies
Can I substitute table salt for the Kosher salt? No. Kosher salt is a coarse salt, so the ratios are not one- to – one. And will produce and overly salty cookie if you switch them out. But you can use coarse sea salt or coarse Himalayan Pink salt in exchange without any notable difference.
Can I use milk chocolate? You can substitute milk chocolate for the dark chocolate and still end up with a great cookie. But to really appreciate the special characteristics of this cookie, you’ll want to stick with the dark chocolate.
Why did my cookies turn out flat? There are several things that produce flat cookies. The first would be old baking soda. Check the expiration date on your baking soda and make sure it isn’t expired. Also, make sure you use room temp butter and whip it really well to get it light and fluffy. Then, make sure not to skip the refrigerating stage before the bake. Chilling the dough really helps the cookie to hold its shape during the baking process.
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Salted Dark Chocolate Chunk Cookies
Ingredients
- 2 sticks unsalted butter
- 1 cup table sugar
- 1 cup light brown sugar
- 1 tsp baking soda
- 1 tsp kosher salt divided
- 2 cups all purpose flour
- 1 tsp vanilla
- 2 large eggs
- 1 1.2 Cup dark chocolate chunks
- 1/2 cup dark chocolate chips
- flakey or coarse sea salt
Instructions
- Preheat the oven to 325 degrees. Then to make these cookies, first start by whipping the butter until it is light and fluffy. This works best by using the whip attachment on your stand mixer. But you can also use a fork.2 sticks unsalted butter
- Next, add in the sugars and whip again until light and fluffy.1 cup table sugar, 1 cup light brown sugar
- Then add in your eggs and vanilla and mix until blended.2 large eggs, 1 tsp vanilla
- Then mix the baking soda and salt into the flour and stir. Add the flour mixture to the wet ingredients and mix well.1 tsp baking soda, 1 tsp kosher salt, 2 cups all purpose flour
- Once your ingredients are well blended, add in the chocolate chips and chocolate chunks. Mix until they are well incorporated into the dough.1 1.2 Cup dark chocolate chunks, 1/2 cup dark chocolate chips
- Spoon out 2 Tbsp of dough onto the cookie sheet in neat balls. Space them 2 inches apart and slightly press down the tops to flatten slightly.
- Refrigerate the cookie dough balls for 15 minutes prior to baking. This helps the cookies keep their shape!
- Bake the cookies in the preheated oven for 16 minutes, or until the edges are beginning to turn golden brown. Sprinkle to taste the flakey or coarse sea salt while the cookies are still hot. Cool on a baking rack for 5-10 minutes. Enjoy!
This salted dark chocolate cookie recipe looks very easy to make and I love dark chocolate. Thank you for the recipe.
At what point do you sprinkle the coarse salt over? Before or after baking? And approx how much? Considering it’s in the name of the cookie i wonder why this step is missing?
Just sprinkle the salt to taste as soon as the cookie comes out of the oven.