I’ve been keeping a secret: these salted dark chocolate chunk cookies are too good not to share.
These salted dark chocolate chunk cookies have been our family’s favorite for months. I made them twice during Eddie’s birthday week, and even though he insists he “doesn’t like salted chocolate chip cookies,” he kept asking for more. So naturally I made the cookies he claimed not to like—multiple times—because he asked.
He finally surrendered to the salt-and-chocolate combination and now fully appreciates this classic pairing.
A generous sprinkle of coarse sea salt right before baking transforms these cookies into a perfect balance of sweet and savory. The centers stay chewy while the edges crisp slightly—my ideal cookie right now, even though I haven’t been craving sweets much lately.
The dough is great too. Full disclosure: I’m not a big fan of eating raw cookie dough or cookie dough ice cream, and those shops that serve massive scoops of raw-like dough in cones or cups are not for me. I’d much rather have a scoop of gelato than a mountain of cookie dough.
After Max was born, we developed a habit of keeping lots of cookie dough in the freezer and enjoying a freshly baked cookie nearly every night. I plan to do the same with these cookies: I’ll make two batches and freeze the scoops (without the finishing salt) so I can sprinkle on the coarse sea salt and bake whenever we want.
Freezer cookies, yes please.
That sounds like a perfect weekend plan, doesn’t it?
Watch exactly how I make these salted chocolate chip cookies!
Salted Dark Chocolate Chunk Cookies
Yield:
18
makes about 15 to 18 cookies
45 mins
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Ingredients
- 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 a mix of big and small pieces
- coarse sea salt for sprinkling
Instructions
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Preheat the oven to 325°F. Line one or two baking sheets with parchment paper.
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In a bowl, whisk together the flour, baking soda and salt.
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In the bowl of an electric mixer, beat the melted butter and sugars until combined and fluffy, about 5 minutes. Beat in the egg and egg yolk until just combined, then add the vanilla. With the mixer on low, gradually beat in the dry ingredients until just combined. Stir in the chopped chocolate.
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Use an ice cream scoop or spoon to drop 1 1/2 to 2 tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each. Sprinkle each dough ball with coarse sea salt.
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Bake 12 to 15 minutes, until set in the center and the edges are slightly golden. Let cool completely—these are wonderfully chewy once cooled.
Notes
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Next up: I’m thinking peanut butter cookies.