Salted {All-Chocolate} Chocolate Chunk Cookies
One bite and you’ll fall hard for these decadent, brownie-like chocolate pillows studded with chocolate chunks and sprinkled with fine sea salt. This is a celebration cookie if ever one was!
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These, my friends, are cookies to launch 1,000 ships. Chocolate and more chocolate, with just a tiny bit of flour to stitch it together, and sea salt for a finishing touch. The salt in the batter and sprinkled on top adds just the right contrasting flavor to the rich chocolate, and makes the finished product feel just a tiny bit fancy.
Ingredients and what kind of chocolate to buy
Here’s what you’ll need to make a batch of these dreamy cookies. Follow the full recipe below for detailed amounts and instructions.
- 20 ounces (total) of dark or semisweet chocolate – this is the primary ingredient in these cookies, so now is the time to splurge on good quality stuff if you can. You’ll melt 8 ounces of it, and mix the rest into the dough as chunks. You can buy it in any form you like; we most enjoy the results from melting 8 ounces of bars like this for the dough, and then using high-quality chocolate chunks such as this, or standard chocolate chips, for the mix-in.
- Butter – I use unsalted; if you keep salted around, you might want to cut the added sea salt by half or so.
- All-purpose flour.
- Baking powder.
- Sea salt – so worth keeping around! It adds amazing flavor and the perfect finishing touch, especially to sweets, and a bag like this lasts forever.
- Eggs.
- Brown sugar – light or dark. I use light if I happen to have both on hand.
- Vanilla extract.
How to make them
Just a few simple steps:
- Melt together the butter and 8 ounces of the chocolate.
- Whisk together the flour, baking powder, and sea salt.
- Blend eggs, brown sugar, and vanilla, then scrape in the melted chocolate, followed by the dry ingredients.
- Stir in the remaining chocolate chunks by hand and let the dough rest for 10 minutes or so. On the counter is fine, it just needs a few minutes to firm up. When the dough holds the shape of a ball, it’s ready.
- Scoop out balls and bake!
This recipe will yield about 2 dozen medium-size cookies. And if you’re not using a cookie dough scoop, you’re spending too much time!
For the cookies shown here, I scooped out balls of dough, then rolled them smooth between my palms so they would have neater edges. This is purely cosmetic, so feel free to skip that step!
One thing not to skip is sprinkling the cookies with a little extra sea salt as soon as they come out of the oven!
These are the perfect sweet treat for sharing. They have all the coziness of a cookie, but the rich chocolate plus sea salt combination makes them feel elevated and excited at the same time.
And they’re delicious with a scoop of vanilla ice cream, just for the record. 🙂
More tasty cookies
- The Ultimate Chocolate Chip Cookies {that stay soft for days!}
- Thick and Chewy Chocolate Chip Cookies
- Sea Salt Pistachio Chocolate Chip Cookies
- Old-Fashioned Crisp Oatmeal Cookies
- Soft Frosted Sugar Cookies {perfect for any holiday!}
- Chewy Ginger Molasses Cookies
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Salted {All-Chocolate} Chocolate Chunk Cookies
Ingredients
- 20 ounces dark or semisweet chocolate chopped and divided, see note
- 4 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt plus extra for sprinkling
- 2 eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silicone mats, and set aside.
- In a small bowl, combine 8 ounces of the chocolate with the butter. Using the microwave or a double boiler, melt them together until the mixture is smooth. (If using the microwave, do this at 50% power in 30 second intervals, stirring the mixture in between each burst of heat.) Set aside to cool slightly.
- In a separate bowl, whisk together the flour, baking powder, and 1/2 teaspoon sea salt.
- Using a stand or hand mixer, blend the eggs, brown sugar, and vanilla extract on medium-high speed for 3-4 minutes. Scrape in the melted chocolate and blend until the mixture is uniform. Add the flour mixture and blend again. Finally, stir in the remaining 12 ounces chopped chocolate by hand.
- At this point, the dough will most likely be a bit thin. Allow it to sit for about 10 minutes on the counter or in the fridge, to allow the chocolate to cool further and give shape to the dough. When the dough is stiff enough to hold a rounded shape, it’s ready.
- Drop rounded tablespoons of dough onto the baking sheets, leaving 2-3 inches in between. Bake for 10-12 minutes, until the tops are shiny and crackly, but the cookies are still soft in the center. Remove from the oven, sprinkle immediately with additional sea salt, and let cool on the baking sheets for about 10 minutes. Transfer to wire racks to cool completely. Enjoy!
Notes
- Chocolate really is the primary ingredient in these cookies, so if there’s a time to splurge on good quality stuff, this is it. You will melt 8 ounces of it, and mix the rest into the dough as chunks. You can buy it in any form you like; we most enjoy the results from melting 8 ounces of bars like this for the dough, and then using high-quality chocolate chunks such as this for the mix-in.
- Cookies keep well tightly-covered at room temperature for 2-3 days.
- Recipe adapted slightly from The Brewer & The Baker.
Nutrition Estimate
