Salted Chocolate Chunk Cookies
on Sep 28, 2017, Updated Jul 09, 2023
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With fine chocolate dust to big rich pieces, these salted chocolate chunk cookies are a must bake. They’re finished with flaky sea salt and have multiple chips in every bite.
Is there ever such a thing as too much chocolate in a chocolate chip cookie? The simple (and obvious answer) is no.
I love the buttery bite of a homemade cookie, so I admit I do like a nibble here and there that’s just cookie and has no other embellishments.
It gives me a chance to take in all the vanilla essence and brown sugar.
In that moment I think wouldn’t it be great to bake a batch without the chips, but then I snap out of it realizing how totally boring that would be.
Of course there are plenty of cookies I adore that don’t need anything else folded into the batter. They deserve so much respect!
Here are a few:
Peanut Butter Cookies
Brown Butter Snickerdoodles
Hot Chocolate Cookies
I’ve experimented with the chips in chocolate chip cookies. One of my favorite tricks is to use a combination of bittersweet and milk chocolate.
When is comes to chip shape, I’ve included standard chips and those high-priced, fancy chocolate discs. Between the two, I can’t decide if I like one more than the other.
Often my chip decision is based on what I have in my pantry, so there isn’t any debate.
How To Make Salted Chocolate Chunk Cookies
For a batch of these salted chocolate chunk cookies, I take out my serrated knife to saw into a big hunk of chocolate.
With this technique, you end up with a range of sizes. I love that no chip is exactly the same.
The cookies have everything from chocolate dust to monster hunks.
There’s a surprise of chocolate in each bite!
I know it sounds extreme that I ever have thought about banishing chips from my cookies forever.
Big and small mismatched chocolate chunks are just so good.
I can’t resist anything salty and sweet, so I always finish these salted chocolate chip cookies with a sprinkle of flaky sea salt right when I pull them out of the oven.
Salted Chocolate Chunk Cookies
- 1 cup unsalted butter, cubed
- 3-1/4 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1-1/2 teaspoons kosher salt
- 1-1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces bittersweet chocolate roughly chopped
- Flaky sea salt
- Preheat the oven to 360 degrees F. Line 2 sheet pans with parchment paper.
- In a skillet over low heat, melt the butter, stirring occasionally. Make sure that it does not sizzle or bubble while melting.
- In a large bowl, combine the flour, baking powder, baking soda and kosher salt. In a separate large bowl, whisk together the melted butter and both sugars. Beat in the eggs one at a time followed by the vanilla extract. Fold the dry ingredients into the wet ingredient. When the flour mixture is almost blended in, stir in the chocolate.
- Roll the dough into balls about 3 tablespoons each. (It helps to use a cookie scoop). Arrange the dough 3 inches apart on the prepared sheet pans. Bake for 10-12 minutes until golden brown. Sprinkle the cookies with sea salt and wait 2 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Nutrition information is automatically calculated, so should only be used as an approximation.