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Home » Recipes » Cookies

Salted Chocolate Chunk Cookies

March 2, 2021 by brooke 47 Comments

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salted chocolate chunk cookies broken in half.

SALTED CHOCOLATE CHUNK COOKIES

Is there anything better than a warm chocolate chip cookie? Especially when it's salted chocolate chunk cookies. It feels appropriate for me to start with this recipe as my very first blog post because I believe that a person's chocolate chip cookie recipe tells a lot about them.

What used to be such a simple concept has now been elevated in so many ways. Variations on butter, sugars, eggs or sometimes just yolks. And then there's all the different types of chocolate. Nuts or no nuts? While I have a love for pretty much all different types of cookies with all the additions or not, these are my go to cookies. These are the cookies that I would make for you the first time you came to my home. These are my cookies.

A FEW TIPS

Most often when you click on a cookie recipe you're going to see one of the first ingredients being un-salted butter. I am one of those that believes in SALTED butter for everything. It's such a minimal amount, so although there are plenty of people who probably wouldn't even be able to tell a difference either way, I prefer and love salted butter.

Something I have found to be helpful through the years is not allowing the butter and eggs to come to complete room temperature when making cookies. This is ideal for cakes and some bars, but cookies are different. I like to sit my butter and eggs out for about 15-30 minutes before I begin the cookie mixing process. You want your butter to be warm enough to make a small finger imprint, but not so warm that you can push through the butter.

cookie dough balls in a row with chocolate pieces

HOW TO MAKE THE SALTED CHOCOLATE CHUNK COOKIE DOUGH

These cookies can come together so quickly with these steps below.

  • Pull out butter and eggs about 15 minutes before you are ready to begin, if your house is extra cold it might take a little longer.
  • Sift dry ingredients together; baking powder, baking soda, flour and salt.
  • If using chocolate bars, which I hope you are, now would be a good time to chop those up.
  • Beat butter and sugars together until light and fluffy. I usually try for between 3-4 minutes.
  • Add eggs one at a time, but try not to beat for more than 30 seconds with each one. Scrape down the bowl between mixing each egg in.
  • Add in dry ingredients and mix only until incorporated. This is where so many people go wrong. You do not want to over mix the flour.
  • Stir in chocolate bar chunks and chips, and the little bits of flour that might be left on the sides of the bowl.

SCOOPING & CHILLING THE DOUGH

Grab a cookie sheet and piece of parchment paper. Yes parchment, the cookies spread less on parchment than they do on a sil-pat. Not to mention there is no clean up required.

Scoop the dough into large cookie dough balls using a ¼ cup ice cream or cookie scoop. Of course you are welcome to make them smaller, but why? Then you have to keep thinking how you ate 3 cookies instead of 1. Larger cookies also lend themselves to more crispy edge with a larger gooey center.

Cover your cookie sheet with a lid if you have one, or some saran wrap will do just fine. And chill those beauties for 24 hours if you can wait. Even just a few hours will help, but the more chilled the dough, the less the cookies will spread, and the more those flavors are going to come together.

cookie dough balls with salt on top

LAST MINUTE "BEFORE YOU BAKE" THOUGHTS

Whether you are taking your cookie dough balls out of the fridge after their time chilling, or you threw some of the balls in the freezer because you weren't committed to making 24 cookies at one time, you do not need to let them sit out before baking. I usually grab the cookie dough out at whatever point I am turning my oven on to preheat.

Line your sheets with parchment and place 8 cookie dough balls per sheet. You want to make sure not to over crowd because then they might run into each other and those perfect circles are a little harder to achieve.

Grab your flaked salt and sprinkle those cookies to your hearts desire. Don't be scared. You aren't rolling them in salt. I promise a nice pinch won't be over doing it. And those little flakes that fell off the top.. you're really going to thank me later for those. They're going to stick to the crispy, buttery bottom of your cookies and when you discover them as you're biting you'll know just what I mean.

Feel free to sprinkle a little more salt on the top after they bake if you're feeling like you can't see enough. I usually do.

STORING AND/OR FREEZING SALTED CHOCOLATE CHUNK COOKIES

The baked cookies can be stored in an airtight container or large ziplock bag for a few days, although I rarely keep them out of we don't eat them the first day.

Freezing is key if you ask me. I always have frozen cookie dough balls and baked cookies in my freezer. Maybe because I grew up like this, but you always want to be prepared with cookies. You can easily pull out a handful of already baked cookies and throw them in a cute cellophane bag, and you've got a gift for a friend. Just let them defrost and they are just like they were baked the same day.

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.

salted chocolate chunk cookie broke in half.

Salted Chocolate Chunk Cookies

brooke
These cookies are the perfect combination of salty and sweet, with some added texture from the turbinado sugar. The chopped chocolate allows for it to melt beautifully. And the salt flakes on top makes it perfection!
5 from 27 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Chilling time 1 d
Total Time 1 d 1 hr
Course Dessert
Cuisine American
Servings 24
Calories 286 kcal

Ingredients
 
 

  • 1 cup butter
  • 1 ½ cups packed brown sugar
  • ¼ cup granulated sugar
  • ¼ cup turbinado sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tsp salt
  • 3 cups all-purpose flour
  • 7 ounces milk chocolate bar chopped trader joes pound plus is my favorite
  • 1 cup semi sweet chocolate chips
  • flaked sea salt for sprinkling

Instructions
 

  • In a bowl, whisk together the baking powder, baking soda, salt and flour. Set aside.
  • Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
  • Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
  • Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
  • Chop up the chocolate bar into chunks, trying to keep some large and some small for different variants of melty chocolate puddles. Stir the chocolate chunks and chips into the dough until combined.
  • Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. At this point you can either have the patience to chill the dough knowing the results which be better, or bake your cookies because you just can't seem to resist. I like to scoop out all the balls and lay them out on a parchment lined cookie sheet, and then refrigerate for at least 24 hours.
  • When ready to bake, turn the oven on to 375 F, and line 2 cookie sheets with parchment paper. Place 8 chilled cookie dough balls on the cookie sheet, sprinkling with the flaked sea salt. Some people salt their cookies after they bake them, but I like to do both. This gives the salt that falls off the tops an opportunity to bake underneath the cookie and give even that much more flavor.
  • Bake the cookies for 12-14 minutes. You're looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
  • I prefer to only bake the amount of cookies we are going to eat at the time, which is usually one pans worth. Freeze the rest of the dough balls in a ziplock, and pull out whenever you're craving a warm cookie or two.

Notes

I have updated to suggest using both chocolate chunks and chocolate chips in this recipe. The original suggested 15 ounces of chopped chocolate if you prefer that.
If baking frozen cookie dough balls you do not need to defrost before, and they should bake for about the same amount of time. Maybe 1 minute more at most.
The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 286kcalCarbohydrates: 39gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 36mgSodium: 233mgPotassium: 111mgFiber: 1gSugar: 25gVitamin A: 263IUCalcium: 35mgIron: 2mg
Keyword chocolate, cookies, crispy edges, milk chocolate, salted
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Emily

    March 03, 2021 at 2:13 pm

    5 stars
    These are the bomb!!! Sooo good! Thank you!

    Reply
    • Hillary

      December 05, 2021 at 1:37 pm

      The turbinado sugar, the chocolate chunks (*not chips), and the flakey salt + baking until barely done... in-cred-i-ble!!! Have enjoyed every single cookie recipe from Brooke!

      Reply
      • brooke

        December 05, 2021 at 4:35 pm

        Thank you SO much Hillary!! These are definitely my favorite so I'm glad you love them too!!!

        Reply
  2. Lyndee

    March 18, 2021 at 9:42 pm

    5 stars
    I've made these twice this week... The turbinado sugar, milk chocolate and flake salt make them sooooooooooo good!

    Reply
    • brooke

      March 19, 2021 at 1:36 am

      Lyndee I'm so glad you loved them as much as I do!

      Reply
    • Emily

      March 27, 2021 at 10:43 pm

      5 stars
      I’ve tried to master the chocolate chip cookie for years!! Finally with this recipe, I’ve now done it! My husband, my kids, and they’re kids couldn’t agree more! I couldn’t be more grateful.

      Reply
  3. Kari Tandberg

    April 08, 2021 at 11:06 am

    5 stars
    I consider myself to be a cookie snob and I have a chocolate chip cookie recipe that I love, but this recipe is very different so I couldn't help but try it. We loved it!! I was very tempted to make a warm cookie for breakfast this morning because I can't stop thinking about them. Thank you for sharing!

    Reply
    • brooke

      April 08, 2021 at 11:48 am

      Thank you so so much Kari!! Sounds like the perfect breakfast to me.

      Reply
  4. Meredith

    April 30, 2021 at 5:25 pm

    Truly the best cookies I’ve ever made. This has become my only chocolate chip cookie recipe from here on it! Thank you!!

    Reply
    • brooke

      April 30, 2021 at 8:29 pm

      Thank you so much Meredith!! I am honored to be part of your go to!!

      Reply
  5. Abi

    April 30, 2021 at 8:10 pm

    These are my new all-time-favorite cookie! The 1/4c cookie ball is SPOT ON, and the salted topping is perfection. Proud to say I finally have a go-to chocolate chip cookie recipe after all these years.

    Reply
    • brooke

      April 30, 2021 at 8:29 pm

      Thank you Abi!! I am so happy!!

      Reply
    • Doug G

      May 26, 2021 at 5:44 pm

      5 stars
      Absolutely legendary recipe. Huge hit at the office. My co-workers felt bad none were left for me, little did they know I’ve got a stash in the freezer for my personal consumption!

      Reply
      • brooke

        May 26, 2021 at 8:30 pm

        Thank you so much. I am so happy to hear this.

        Reply
  6. Curtis H

    June 03, 2021 at 7:20 am

    Best cookies I’ve ever had. If only I could make them as good as you. You’re the best !!

    Reply
    • brooke

      June 03, 2021 at 12:34 pm

      Thank you Curtis!!

      Reply
  7. Jennifer

    June 14, 2021 at 2:02 pm

    5 stars
    I've made some really amazing cookies in my time but these are addictive! The perfect texture and consistency. I seriously have no will power around these lol! Amazing recipe!

    Reply
    • brooke

      June 14, 2021 at 5:41 pm

      Thank you SO much!! And yes, I totally feel ya on the willpower.

      Reply
  8. Jenna

    July 21, 2021 at 5:57 pm

    Our family now has to keep these cookie dough balls in the freezer AT ALL TIMES.

    Reply
    • brooke

      July 27, 2021 at 9:35 pm

      Thats the best news ever! So glad you love them too!

      Reply
  9. may

    August 07, 2021 at 8:56 pm

    my mom is forcing me to make these right now

    Reply
    • brooke

      August 09, 2021 at 7:43 pm

      yay!!!

      Reply
    • Ali

      August 15, 2021 at 7:51 pm

      Yummy!!

      Reply
  10. Tara

    September 16, 2021 at 11:32 pm

    Excited to try these !! Do you use salted or unsalted butter ??

    Reply
    • Tara

      September 16, 2021 at 11:34 pm

      Just read your entire post 🙃 team salted!!

      Reply
  11. Camille

    November 07, 2021 at 4:31 pm

    5 stars
    This recipe turned me into a successful cookie baker. I couldn’t ever make a decent chocolate chip cookie UNTIL this recipe. I have to make a new batch every week because we go through them so fast. Best recipe ever!!!

    Reply
    • brooke

      November 07, 2021 at 5:26 pm

      These are the reviews I love for!!! Everyone wants to feel successful, especially when it comes to a chocolate chip cookie. Thanks for much for trying them!

      Reply
  12. Lindsay

    November 07, 2021 at 8:29 pm

    5 stars
    This should be everybody’s go-to cookie recipe. These cookies are perfection!!

    Reply
  13. Jerika Skidmore

    November 07, 2021 at 9:37 pm

    I’m OBSESSED with this recipe!! The only chocolate chip cookies I will ever make. I also like subbing guittard milk chocolate chips when I don’t feel like cutting up a bar.. absolutely delicious

    Reply
  14. Cami

    November 08, 2021 at 12:46 pm

    5 stars
    Turn out great every time. Everyone in my family has made these and it’s our favorite cookie recipe EVER! Thx Brooke!!

    Reply
  15. Erin

    November 08, 2021 at 3:23 pm

    5 stars
    So good - my new go-to recipe. I’ve made with both margarine and butter, both come out incredible.

    Reply
    • brooke

      November 08, 2021 at 7:24 pm

      Thanks so much Erin! Love hearing this!

      Reply
  16. Anne

    November 08, 2021 at 8:11 pm

    5 stars
    This is the best recipe, yum! I love the addition of turbinado sugar and Trader Joe's pound plus bar. Makes them extra special

    Reply
  17. Christine Graviet

    November 13, 2021 at 5:27 pm

    5 stars
    I’ve tried many chocolate chip cookie recipes but this one is by far the BEST cookies that I’ve ever made in my life!!!! Words can’t describe how good they are. This was the first recipe of Brooke’s that I tried and I have to say that it’s my favorite.

    Reply
    • brooke

      November 14, 2021 at 8:06 pm

      Thank you so much! They are definitely my favorite too!!

      Reply
  18. Bethanie

    November 17, 2021 at 4:28 pm

    LOVE THESE COOKIES!!! I won’t use another cookie recipe after making these!!

    Reply
  19. Diane

    November 19, 2021 at 6:28 am

    Awesome recipe! What can I use instead of Turbinado? I do not feel like making a trip to the store. 😬

    Reply
    • brooke

      November 21, 2021 at 5:12 pm

      You can easily substitute granulated sugar instead!

      Reply
  20. Roxanne

    January 23, 2022 at 11:50 am

    5 stars
    Needed to make a batch of cookies for some ‘Thank You’ gifts and I knew right where to look for the perfect recipe! Everything you bake is incredible! Thank you!

    Reply
  21. Tyler

    February 16, 2022 at 12:18 am

    5 stars
    Love these! Thanks for sharing 🤗

    Reply
  22. Marisa

    March 13, 2022 at 10:30 pm

    5 stars
    Oh my goodness!! I just made these and I can’t stop eating them neither can my husband and son! Sooo good! I used my TJ’s chocolate bar with pretzels & caramel. So good!

    Reply
    • brooke

      March 14, 2022 at 4:06 pm

      Thank you Marisa! I am SO glad!! I love it with that chocolate bar also!

      Reply
  23. Bekah

    April 12, 2022 at 9:10 am

    5 stars
    These are SOO good...I love the crunch from the turbinado sugar, such a great addition!! We don't have a Trader Joe's nearby so I used Lindt milk chocolate bars. These are definitely my go-to CCC from now on!

    Reply
  24. Ashley Poynor

    August 26, 2022 at 5:30 pm

    5 stars
    These cookies are amazing! I have made them for friends of mine and they said that they are the best cookies that they have ever eaten!!!!
    LOVE THEM!!! Can’t wait to try the Cadbury egg cookies when the mini eggs come out in the spring.

    Reply
    • brooke

      August 26, 2022 at 5:56 pm

      Yay! Thank you so much! And yes, the cadbury ones are fabulous. I'm pretty sure they have some coming out for Halloween soon!

      Reply
  25. Allison

    November 07, 2022 at 11:35 am

    5 stars
    The only chocolate chip recipe I use. I think I even get a little anxious now if I don't have some frozen cookie dough balls in the freezer so I can have them fresh baked any time.

    Reply
  26. Amanda

    December 04, 2022 at 11:06 am

    These are our go to chocolate chip cookies. Every where we take them people say they are amazing!

    Reply

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Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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