Cookie are good. They’re infinitely better when they’re fresh out of the oven. The difference between a pre-made cookie and one that’s still hot is vast. And while I may have a pre-baked cookie on occasion, when freshly made I can manage to eat a few, or five, if left to my own devices.
On this occasion I wanted warm, half-baked, ooey, gooey cookies and with my ceaseless craving for chocolate I figure why not make the good ‘ole chocolate chip version? I made a few little adjustments with some extra dark chocolate and a touch of flaked sea salt. I like salt, I’m not shy about it, and I have no guilt about it. It makes everything taste better. Desserts are no exception. Any sweet thing is always made better with a bit of salt to balance it out, these cookies included.
Last October we went on a trip to Greece and after a day at the Manosakis Winery in Crete, I had to get their wild sea salt. No, I didn’t get wine or their olive oil. I got their salt. And it is really good salt, it’s what I used to top these cookies.
I would suggest trying this recipe out, and while you don’t need to add the sprinkle of salt on at the end, try it out and see if you like it. And no, you don’t need to use this particular salt, but I would strongly suggest getting a good quality flaked sea salt, nothing iodized. And on the same note, try and get some good quality chocolate too. The cookie is all about the chocolate after all.
I like salt, I’m not shy about it, and I have no guilt about it. It makes everything taste better. Desserts are no exception. Any sweet thing is always made better with a bit of salt to balance it out, these cookies included.
The Most Incredible Dark Chocolate Chunk Cookies You’ll Ever Bake
These Salted Dark Chocolate Chunk Cookies have perfectly crisp edges, a chewy center, and massive chunks of high-quality dark chocolate that’s finished off with flakey sea salt. So good! These cookies are easy to make, freezer-friendly, and absolutely delicious.
Why These Dark Chocolate Chunk Cookies Are So Good
Unlike standard chocolate chip cookies, this recipe stands out for several reasons:
- Superior Chocolate Quality: We’re using real chocolate bars instead of processed chips, ensuring rich, melty chocolate in every bite.
- The Perfect Texture: Crispy edges, chewy center, and massive chocolate chunks create an insanely delicious cookie.
- Make-Ahead Friendly: Cookie dough can be prepared and stored in the freezer, ready to bake at a moment’s notice.
- Letting It Rest: Resting the dough allows flavors to develop and enhances overall cookie texture.
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Ingredients to Make Dark Chocolate Chunk Cookies
- Flour – All-purpose flour provides the essential structure for our perfectly textured cookies.
- Baking Soda – This is the primary leavening agent and helps the cookies rise slightly and creates that signature soft, tender interior.
- Butter – Salted butter is what I used for these chocolate chunk cookies, but you can use unsalted and add in a bit more salt to the recipe. Make sure it’s at room temperature so you can cream it properly.
- Dark Brown Sugar – Provides moisture, rich caramel undertones, and helps create that coveted chewy texture that makes these cookies irresistible.
- Turbinado Sugar – The large sugar crystals add a little crunch and another level of sweetness. Gives the cookies an interesting texture variation. You can substitute with white granulated sugar if needed.
- Egg – Binds the ingredients, provides structure, and contributes to the cookie’s luxurious mouthfeel. Make sure it’s at room temp.
- Vanilla Extract – Amplifies the chocolate flavor and makes these cookies extra delicious.
- Dark Chocolate – A high-quality Ghirardelli 60% cacao baking bar is what I would recommend. You want something with rich, complex chocolate flavor. A bar is also nice since it’s getting chopped up to create those chocolate chunks in the cookie vs chips.
- Flaked Sea Salt – A final sprinkle balances out the sweetness of these cookie.
How to Make Chocolate Chunk Cookies
- Dry Ingredients – Combine flour and baking soda, whisking thoroughly to mix.
- Chunk That Chocolate – Chop the chocolate bar into irregular chunks, you want them all different sizes to add some texture to the cookies.
- Cream Butter and Sugars – Blend butter with dark brown and turbinado sugars until slightly fluffy, about 3-4 minutes on low speed.
- Add in Wet Ingredients – Incorporate egg and vanilla, mixing until completely combined and smooth.
- Add Dry To Wet – Gradually add flour mixture on low speed, mixing just until incorporated to prevent overworking the dough.
- Fold in the Chocolate – Gently stir in the chocolate chunks by hand.
- Chill or Bake (Choose your own adventure)
- Option 1: Bake immediately at 375°F, placing golf ball-sized dough portions 2 inches apart.
- Option 2: Refrigerate dough for best flavor (recommended if you have the patience).
- Salt To Finish – Sprinkle with sea salt and bake for 8-12 minutes, adjusting for your desired cookie texture.
Expert Tips for Chocolate Chunk Cookie Success
- Temperature Matters: Always use room temperature butter for optimal creaming.
- Don’t Over Mix The Dough: Mix the flour into the wet ingredients until just combined.
- Chocolate Quality: Invest in good chocolate – it makes a significant difference.
- Consistent Size: Use a cookie scoop for uniform cookies that bake evenly.
- Resting Dough: Refrigerating the dough for 24-72 hours gives the cookies a more caramelized flavor and better texture. They will still be absolutely delicious either way, but if you have the patience definitely let the dough rest before baking.
Some Frequently Asked Questions when Making Chocolate Chip Cookies
Can chocolate chip cookies be frozen?
Absolutely! Both baked cookies and raw dough freeze excellently. Freeze baked cookies up to 3 months or raw dough portioned and ready to bake for up to 2 months.
What makes chocolate chip cookies chewy?
It’s the brown sugar and making sure not to over bake the cookies. The molasses in brown sugar retains moisture, creating that excellent chewy texture.
Can I make chocolate chip cookies without chocolate?
Yep! That would be a “Chipless Wonder”! I typically don’t make these, because I am chocolate obsessed, but make the cookies according to the recipe and omit the chocolate. You could also substitute in nuts, dried fruit or even some chopped up candy if you wanted to.
Can I make chocolate chip cookies without brown sugar?
Brown sugar is crucial for texture and flavor. If unavailable, use all white sugar. The texture will be slightly different, but still a delicious cookie.
How to Store Salted Chocolate Chip Cookies
- Room Temperature: Store in airtight container, 3-4 days
- Refrigerator: Up to 1 week in sealed container
- Freezer: Baked cookies: 3 months | Raw dough: 2 months
Some Variations on The Classic Chocolate Chip Cookie
Brown Butter Chocolate Chunk Cookies
Brown the butter first for rich, nutty flavor.
Chocolate Chunk Oatmeal Cookies
Add in 1 1/2 C rolled oats for extra texture.
Banana Chocolate Chip Cookies
Add in a small mashed ripe banana for the best choc chip cookie recipe variations.
Serving Suggestion for your Dark Chocolate Chunk Cookies
A cold glass of milk
The classic combo of ice cold milk and a fresh baked chocolate chip cookie is perfection!
Make a chocolate chip ice cream cookie sandwich
Sandwich a scoop of ice cream between two chocolate chunk cookie and enjoy!
Layer those cookies in an icebox cake
Layers of chocolate chunk cookies with whipped cream create get chilled to make that classic summertime treat. But, you should totally be eating it all year long.
Salted Dark Chocolate Chip Cookies
Ingredients
- 1 C + 2 tbsp flour
- 1/2 tsp baking soda
- 1/2 C salted butter
- 1/2 C dark brown sugar
- 1/2 C turbinado sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 4 oz dark chocolate I used a ghirardelli baking bar with 60% cacao
- pinch flaked sea salt
Instructions
- If you’re cooking them now, preheat your over to 375°F | 190°C
- First thing, combine your flour and baking soda and whisk together till totally combined. Sift it if you need to. I didn’t. Set that aside.
- Next, chop up that chocolate bar. I like to use a bar so I can chop it into shards and have massive “chips” in the cookies, but you can just as easily use dark chocolate chips if you like. Just have them ready to go.
- Now you can go ahead and cream your butter and sugar. You want it to be slightly fluffy and to the point where the sugar starts to blend into the butter. The large grains of the turbinado sugar won’t fully dissolve like if you were using white sugar, but it’ll work out in the end. This should take about 3-4 minutes on a low speed. Once your butter and sugar is creamed you can add in your egg and vanilla and beat till it’s fully combined.
- Now, on the lowest speed (emphasis on lowest speed), add in your flour half at a time, and mix just until combined.
- Now is the best part. Dump in your chocolate and stir by hand until those chips are evenly dispersed. You now have the options to go ahead and bake them off or you can let them chill for a few days in your fridge to get extra delish.
- If you’re cooking them now, preheat your over to 375°F / 190°C. Line a baking tray with parchment and arrange golf ball size dollops of dough about 2” apart on your tray. Sprinkle with a small pinch of flaked salt and bake for about 8 – 12 mins. You’ll need to keep an eye on them regarding the baking time. Cook them as long as you want, it all depends on if you want them ooey and gooey or super crispy. It’s a big life decision. I wouldn’t take it lightly.
- Or, you can do what I do and let the dough rest for a day, or three, in the fridge and then cook them off. They seem to get extra delicious this way, plus I also like having cookie dough at the ready to bake off at a moment’s notice. I like to make mine into a log, wrap in parchment, and then fully in plastic wrap. And just as before, when you’re ready to bake preheat the over to 375°F / 190°C, slice off 1cm slices, sprinkle with salt, and bake on a parchment lined tray for 8-12 mins. Just keep an eye on them. Eat up!
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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One thought on Salted Dark Chocolate Chip Cookies
Delish – absolutely delish! Made this for dinner tonight and I cannot wait to enjoy leftovers for lunch tomorrow. Thanks for a great-tasting crockpot recipe!!