Salted Chocolate Chunk Cookies

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These salted chocolate chunk cookies have a sweet and salty flavor that makes you want to eat more and more!

The difference maker are the sea salt flakes which is incorporated into the dough rather than sprinkled on top of a baked cookie. Add the combination of the nutty aroma from the browned butter and molasses from the brown sugar, this cookie is all about depth of flavor which makes it so addicting.

You have to try this ’cause it’s THE only salted chocolate chunk cookie recipe you’ll ever need!

photo of salted chocolate chunk cookies on a blue and white plate
PREP: 15 mins | BAKE: 10 mins | CHILL: 30 mins | YIELD: 24 cookies/ 50g each

Ingredients & Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)

DAIRY:

  • butter. As always, use unsalted butter so you can control the amount of salt. You need 150g or 10.75 tbsps. No need to be at room temperature since we will be melting it.
  • eggs. 100 grams of eggs (weight is without shell) at room temperature. That is about 2 large eggs.

PANTRY:

  • brown sugar. Also called golden brown sugar or light brown sugar. If you can only find dark brown sugar that is ok too. You need 213g (1 cup packed).
  • granulated white sugar. 100g or 1/2 cup
  • sea salt flakes. The difference maker for this recipe and should not be subsituted. Sea salt flakes is a type of sea salt that is rough and flaky, rather than fine ground. The edges are irregular, making the individual flakes resemble rough-cut diamonds, shards of tempered glass, or even miniature glass-like replicas of the great pyramids. This is not the same with “coarse” sea salt – the words “flaky” or “flake” should be in the label.
    • Maldon is the brand I used, available at Amazon. Simply Recipes has a good article on it, if you want to know more.
  • baking soda. 1 teaspoon. If your baking soda has been in your cupboard for a long time, be sure to check if it’s still good for use.
  • vanilla extract. You need 4 teaspoons of pure vanilla extract – not the artificial ones.
  • all-purpose flour. Also called plain flour. You need 375g (3 cups).
  • chocolate chunks. 200g of semi-sweet or dark chocolate. In some groceries, you can find packs of dark chocolate chunks like this one. You can also use your favorite dark chocolate bar and chop them into pieces. Chocolate chips is good substitute if that’s what you have on hand.
flakey sea salt in a small container
flaky sea salt / sea salt flakes
a stack of salted chocolate chunk cookie

Recommended Tools for this Recipe

a pile of salted chocolate chip cookies on a round rack with a glass of milk behind

How To Make Salted Chocolate Chunk Cookies Step-by-Step

STEP 1. Preheat (convention oven, no fan) oven to 350℉ / 180℃  Ensure that your eggs are at room temperature.

STEP 2. In a large bowl, whisk together brown sugar, white sugar, and sea salt flakes. Set aside.

STEP 3. Make the browned butter. Heat a thick-bottomed skillet on medium heat. Add the butter (if you slice it, it will melt more evenly) whisking frequently. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma.

Just be sure to keep your eye on it while cooking; it’s pretty easy to go from browned to burnt!

making browned butter from start to finish
making browned butter

STEP 4. Pour the browned butter into the bowl with sugars then whisk to combine well. Set aside to cool to room temperature, about 12-15 minutes.

pouring the browned butter into the sugar mixture

STEP 5. Once the butter and sugar mixture feels lukewarm, add the eggs, baking soda, and vanilla extract. Whisk until fully incorporated.

adding eggs to the cookie dough

STEP 6. Switch to a rubber spatula and mix in the flour until only a few streaks of white can be seen. Add in the chocolate chunks, making sure they are well distributed.

STEP 7. Cover the bowl with plastic film and keep the cookie dough in the fridge for 30 minutes.

step 7. chilling the cookie dough

STEP 8. Scoop or spoon 24 balls (about 50g each) onto a parchment-line tray. If using a half-sheet pan, you’ be able to fit 6 cookies – 2 rows of 3 cookie dough balls.

🍪PRO TIP:🍪 If the dough is too hard to scoop, leave the cookie dough on your kitchen counter to let it soften a bit (around 5 to 10 minutes) then try again.

Return the un-scooped cookie dough in the fridge and just take them out when you’re ready to bake them.

STEP 9. Bake for 10 minutes or until the edges are semi-firm while the middles are still soft. Remove from the oven and let them cool on the tray for a few mintes before transferring to a wire rack to cool completely.

💡 BAKING WISDOM:💡 Cookies continue to harden as it cools so be careful not to overbake.

a pile of salted chocolate cookie with a bite

Baker’s Notes

  • STORAGE: Keep in an airtight container for up to 3 days, IF THEY LAST THAT LONG. 😉

  • You can quickly warm the cookie in a microwave (about 5-10 seconds or so) to soften those chocolate chunks. They would taste like they were freshly baked!

  • Have you ever browned butter? Just by cooking the butter a little past the melting point results in the milk solids in the butter browning, and creating a wonderfully nutty aroma. Just be sure to keep your eye on it while cooking; it’s pretty easy to go from browned to burnt!


❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, I would love to know! ❤️

Rate the recipe and leave a comment below. Or tag @thebakeologie on Instagram and hashtag it #bakeologie !

Salted Chocolate Chunk Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Yield: 24 cookies (50g each)
Author: trish
This cookie has a sweet and salty flavor that makes you want eat more and more! Using sea salt flakes is a must for this recipe and should not be substituted. My recipe post includes helpful step-by-step photos to help guide you through making this recipe.
Half the recipe if you want to reduce quantity to 12 cookies.
Print Recipe Pin Recipe

Ingredients

  • 213 g brown sugar
  • 100 g granulated white sugar
  • 32 g sea salt flakes 4 tsps, refer to notes for more info
  • 310 g unsalted butter
  • 100 g eggs (weight is without shell) 2 large eggs
  • 1 tsp baking soda
  • 4 tsps pure vanilla extract
  • 375 g all-purpose flour
  • 200 g semi-sweet/ dark chocolate chunks substitute: chocolate chips

Instructions 

  • Preheat (convention oven, no fan) oven to 350℉ / 180℃  Ensure that your eggs are at room temperature.
  • In a large bowl, whisk together brown sugar, white sugar, and sea salt flakes. Set aside.
    213 g brown sugar
    100 g granulated white sugar
    32 g sea salt flakes
  • Make the browned butter. Heat a thick-bottomed skillet on medium heat. Add the butter (if you slice it, it will melt more evenly) whisking frequently. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Just be sure to keep your eye on it while cooking; it’s pretty easy to go from browned to burnt!
    310 g unsalted butter
  • Pour the browned butter into the bowl with sugars then whisk to combine well. Set aside to cool to room temperature, about 12-15 minutes.
  • Once the butter and sugar mixture feels lukewarm, add in the egg, baking soda, and vanilla extract. Whisk until fully incorporated.
    100 g eggs (weight is without shell)
    1 tsp baking soda
    4 tsps pure vanilla extract
  • Switch to a rubber spatula and mix in the flour until only a few streaks of white can be seen. Add in the chocolate chunks, making sure they are well distributed.
    375 g all-purpose flour
    200 g semi-sweet/ dark chocolate chunks
  • Cover the bowl with plastic film and keep the cookie dough in the fridge for about 30 minutes.
  • Scoop or spoon 24 balls (about 50g each) onto a parchment-line tray. If using a half-sheet pan, you’ be able to fit 6 cookies – 2 rows of 3 cookie dough balls.
    If the dough is too hard to scoop, leave the cookie dough on your kitchen counter to let it soften a bit (around 5 to 10 minutes) then try again.
    Return the un-scooped cookie dough in the fridge and just take it out again when you're ready to bake the next batch.
  • Bake for 10 minutes or until the edges are semi-firm while the middles are still soft. Cookies continue to harden as it cools so be careful not to overbake. Remove from the oven and let them cool on the tray for a few minutes before transferring to a wire rack to cool completely.

Notes

On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary in the recipe but I strongly recommend using a digital scale for a more accurate result. 
Sea Salt Flakes. Using sea salt flakes is a must for this recipe and should not be substituted.  They may not be easy to find in your local groceries – I buy in Amazon. Do not use coarse sea salt. 
 
 
Tried this recipe?Mention @theBakeologie or tag #Bakeologie!

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