Your favorite childhood cookies all grown up. Dark chocolate chunk cookies with a touch of sea salt.
I may never make a chocolate “chip” cookie again. This was my first attempt at a chocolate chunk cookie, and it is clearly the way to go. Not only do they look prettier with all the uneven layers of chocolate, but the chocolate actually melts into the cookie, unlike chips that tend to maintain their shape. You get way more chocolate with each bite, and it’s delicious.
I used high quality dark chocolate for these Dark Chocolate Chunk Cookies, which makes a HUGE difference. Seriously, splurge on the good stuff if you can. I use Callebaut in most everything chocolate that I bake, mostly because I can get it at a grocery store that’s a 2 minute walk from my place. It may not be as convenient for you, but you should be able to get Lindt chocolate pretty much anywhere. That’s probably going to be the best kind you can get at most grocery stores.
And, of course, the sea salt. Adding sea salt to cookies is one of my favorite things to do. If you haven’t tried it, you need to. It makes such a difference, and the chunks of salt really enhance the flavor of the chocolate. I first tried using sea salt in these chocolate chip cookies and have been using it with a variety of baked goods ever since. It takes everything to the next level.
I also tried something a little different with these Dark Chocolate Chunk Cookies by adding some raw sugar into the mix. I’d seen this done in a few recipes, so I wanted to experiment and see what the results would be like. The raw sugar is coarse and does not dissolve like regular sugar, so it adds a great texture, flavor, and crunch.
I used a large cookie scoop to portion these, as I wanted big cookies. You can easily make them smaller, just be sure to adjust the baking time!
These Dark Chocolate Chunk Cookies are not overly sweet, and have a delicious flavor and texture. If you’re looking to take your chocolate chip cookies to the next level, this recipe is for you!
Salted Dark Chocolate Chunk Cookies
- Whisk together flour, baking soda, and salt. Set aside.
- Beat butter and sugars on medium-high until pale and fluffy (approx. 3mins). Reduce speed to medium, add egg and vanilla. Beat until combined.
- Reduce speed to low and add flour mixture. Mix until just combined. Fold in dark chocolate chunks.
- Refrigerate dough for at least 1 hour.
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- Using a large (3 Tbsp) cookie scoop to drop cookies onto your baking sheet spacing at least 3″ apart (approx. 6 cookies per sheet). Press down on each slightly to flatten.
- Bake for 12-14 mins or until golden on the edges, but still soft in the center.
- Let cool on pans for 5 minutes, then transfer onto wire racks to cool completely. Sprinkle with additional sea salt if desired.