Everybody’s got their favorite chocolate chip cookies, and I’m not sharing these just because they’re salted. In fact, I tend to only share classic recipes like this when I feel like there’s a component that will really differentiate the cookies from the classic version. In the case of these salted dark chocolate chunk cookies, while the bit of fleur de del (sea salt) on the top of the cookies gives it a nice crunch and salty contrast, it’s really the chopped dark chocolate that makes these cookies worth putting aside your own personal favorite recipe to try these.
Maybe this is obvious to everyone else, but I just never really thought about using a chocolate bar in my chocolate chip cookies. When it comes to chocolate chip cookies, I’ve always used semisweet chocolate chips or chunks, or on the rare occasion that I’m out of the semisweet chips, I’ve used milk chocolate chips that I had on hand. Using a chopped up bar of dark chocolate in this cookie dough batter takes these classic cookies to a whole new level of chocolate-y goodness. I guess I never really paid attention to the fact that chocolate chips usually have so much cocoa butter in them and much less of the actual cacoa part. I’ve always just reached for the bag of chocolate chips when I’m making classic chocolate chip cookies because, well, that’s what the cookies are called anyways, right? But the reason chocolate chips have so much cocoa butter in them is to help keep them from melting too much so that they can retain their shape in the finished cookie. Well, the difference here is that when you mix a quality chocolate bar into the cookie dough, one that is particularly decadent like a 72% cacao bar, you end up with something like these salted dark chocolate chunk cookies that are literally the definition of ooey and gooey. The highlight of these salted dark chocolate chunk cookies are the chocolate, so richness is key here; the more chocolate, the better. The salt on top is just a nice contrast to the decadence of the sugar base and chocolate filling, but I made two batches, one with salt and one without, and both of them were equally addictive. I promise you, these won’t last long!
- 1/2 cup unsalted butter, softened or at room temperature
- 1/4 cup granulated sugar
- 3/4 cup + 2 tbsp brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 tsp baking soda
- 1/4 tsp + 1/8 table salt
- 1 3/4 c all-purpose flour
- 8 oz of dark chocolate, I like using Trader Joe's Pound Plus Bar, cut into 1/2-inch chunks
- fleur de del to sprinkle on top, sea salt
- Preheat the oven to 360°F. Line a baking sheet with parchment paper. Begin by creaming the butter and sugars until light and fluffy - about 3 minutes.
- Add in the egg and vanilla extract and mix until combined. Then, add in the baking soda and salt, and mix again until they're blended in.
- Pour in the flour and mix the dough just until the flour is incorporated and no longer visible. You should have a somewhat crumbly dough. Scrape the dough off the sides of the bowl before stirring in your dark chocolate chunks and bits. Give it all a good stir to combine before scooping out heaping tablespoon size scoops of cooke dough into your palm. Round out the cookie dough balls and place them on your baking sheet. Sprinkle a smidgen of sea salt on the top of each cookie dough ball, very lightly pressing them into the tops if you need to (try to do this without flattening the actual cookie dough balls).
- Bake the cookies for 11 to 12 minutes, just until the cookies begin to set and the tops have the faintest appearance of becoming golden. Let the cookies rest on the baking sheet for a couple minutes before transferring them to a wire cooling rack. Store in an air-tight container up to a few days.
You can use a bar of bittersweet or semisweet chocolate, but I highly recommend going with a quality, 70%-72% dark chocolate bar for ultimate richness and genuine chocolate flavor.