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+ servings
Small plate filled with salted double chocolate chunk cookies.
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5 from 1 vote

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.


  • 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


  • 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!


  • 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

Serving: 1cookie, Calories: 198kcal, Carbohydrates: 22g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 20mg, Sodium: 58mg, Potassium: 160mg, Fiber: 2g, Sugar: 15g, Vitamin A: 90IU, Calcium: 27mg, Iron: 2mg
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