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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Salted Double Chocolate Chunk Cookies Cooking View


The sweet-salty combo has long been a favorite of many, many people.  Why do you think peanut butter and chocolate are such a perfect pair?  Yet I’ll admit that when I saw these salted chocolate chunk cookies, I was a bit hesitant.  I suppose my palate is not as sophisticated as some, but I just wasn’t sold on sprinkling salt directly onto my cookies.  But, since the recipe came from one of my favorite blogs, I decided to give it a go.  Plus, it calls for 20 ounces of chocolate, which is pretty convincing all on its own.  First you taste a blast of chocolate, and then the salt crystals melt on your tongue to create a perfectly smooth counterbalance to the sweetness.  Fresh from the oven with a cold glass of milk, these are darn near irresistible.  But as for the leftovers, no worries – just zap them in the microwave for 10-15 seconds and you can enjoy that warm, gooey chocolateness all over again.

Salted Double Chocolate Chunk Cookies
Yield: about 24 cookies

Ingredients

8 oz. semisweet chocolate, coarsely chopped
4 tbsp. unsalted butter
2/3 cup all-purpose flour
½ tsp. baking powder
¾ tsp. fleur de sel (sea salt), plus more for sprinkling
2 large eggs, at room temperature
¾ cup packed light brown sugar
1 tsp. vanilla extract
12 oz. semisweet chocolate, coarsely chopped

Cooking View

Directions

  • Preheat the oven to 350˚ F.  Line two baking sheets with parchment paper or silicone baking mats.

  • Combine the 8 ounces chopped chocolate and butter in a heatproof bowl set over a pan of simmering water, and heat until the chocolate and butter are melted and smooth, stirring occasionally.  (Alternatively, heat in the microwave in 25-second intervals, stirring in between.)  In another mixing bowl, stir together the flour, baking powder and salt.

  • In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla.  Beat on medium-high speed until the sugar has completely dissolved, about 4-5 minutes.  Reduce the speed to low and add the melted chocolate mixture, blending until incorporated.  Add in the dry ingredients and mix just until combined.  Fold in the remaining chopped chocolate with a spatula.  Drop heaping tablespoons of dough onto the prepared baking sheets, about 2-3 inches apart (I used my medium-sized dough scoop).

  • Bake, rotating the baking sheets halfway through, until the cookies are just slightly soft in the center and crackly on top, about 10-12 minutes.  Sprinkle lightly with additional salt and let cool on the baking sheets 10 minutes.  Transfer to a wire rack to cool completely.  Store in an airtight container.

Source

  • http://limecake.net LimeCake

    love the crackly tops on the cookies. these look dark and delicious!

  • http://keepitsweet.wordpress.com KeepItSweet

    I think these are going onto my must bake list!

  • http://www.blueeyedbakers.com The Blue-Eyed Bakers

    Whoa. These look AMAZING. We’re all about the salty sweet combo…and all that chocolate?! Divine.

  • http://pajamachef.wordpress.com Sarah

    these look so pretty! i’m with you- i’ve always been hesitant of topping a cookie with salt but i’ve seen it done a lot so i must try it now. :)

  • http://stopthemoments.wordpress.com/ Wiosanna

    They look georgious. I love that cracks, so sweet.

  • http://www.moveablefeastscookbook.blogspot.com Barbara

    I love salt and chocolate! These cookies look delish!

  • http://Andrea-thekitchenwitch.blogspot.com Andrea the Kitchen Witch

    You had me at salted. and 20 oz of chocolate??? What could be bad about this (other than the calorie count LOL)! They look absolutely amazing. I’ll take a dozen, please :)

  • http://www.forthelove-mb.blogspot.com melissa

    I just drooled on my keyboard. These look heavenly. I must make them right away!

  • http://flourdusted.blogspot.com/ briarrose

    Wow that is a lot of chocolate….yum!

  • http://www.themessyapron.com shannon abdollmohammadi

    Wow, these are beautiful. I love the combo of sweet and salty….looks great!!!

  • http://tideandthyme.com Laura

    Between this, and Ben’s birthday cake…you’re keeping some chocolatier in business girl. They look fabulous, can’t get enough of salty/sweet combos these days! Gonna add these bad boys to my Christmas cookie list fo’ shizzle.

  • http://www.bananasforbourbon.blogspot.com Julie (Bananas for Bourbon)

    I am totally on board the salt sprinkling train, as long as it’s done with a light hand. I’ve definitely been guilty of over-salting and then the whole thing is kind of ruined. Just the tiniest bit can really enhance the flavor though. And oh my, 20oz of chocolate!!! Trying these!

  • http://crystalscozykitchen.blogspot.com/ Crystal’s Cozy Kitchen

    I’m going to have to try these – Hubby really likes sweet and salty things.

  • andiepie

    These look great! I can’t wait to try them! You know I’ve been sprinkling sea salt on my dark chocolate brownies for awile now, and always get compliments…it is a great combo.

  • http://ohbabyo.wordpress.com Carrie @ Oh Baby O!

    Oh.My.Goodness. Starring this one for sure! Thanks for sharing!

  • http://likemotherlikedaughters.com/ UrMomCooks

    Martha knows how to make chocolate sing!!! I just realized most of my chocolate recipes are hers! And this is one more! Looks fantastic – can practically taste those!

  • http://n/a Jo

    What brand of semi sweet chocolate do you usually use and recommend? Thanks!

  • Annie

    Ghirardelli.

  • http://www.thewaspyredhead.com The Waspy Redhead

    These look divine! I love salty and sweet together. I’m adding this to my “to-bake” list for sure.

  • http://www.mylifeasamrs.com Kristina

    YUM! those look fantastic! :)

  • http://theyearofthecookie.blogspot.com Tawny @http://theyearofthecookie.blogspot.com/

    oh yum! i’m obsessed with cookies..and chocolate and these look delicious!

  • Paula Duarte

    Made them yesterday, the recipe looked irresistible! They reminded me (minus the salt) of the Baker’s Chocolate recipe for “Death by Chocolate” cookies which I love. The batter tasted delicious but seemed very thin so I refrigerated for an hour or so. The cookies spread out quite a bit and the color when done was more cocoa than the dark color of the batter. They also did not seem that flavorful. I have kept the batter in the fridge overnight and will bake the rest today. Hoping I will like them more today…

  • Annie

    That’s strange, the batter was very thick for me and they didn’t spread much at all.

  • http://odwink.blogspot.com/ HPD

    Sea salt was the not-so-secret ingredient in the NYT’s ultimate chocolate chip cookie recipe … not so much in the batter but sprinkled on top right before baking. Now I’m hooked on it. Going to try yours today! Cheers!

  • http://www.gourmetfood.org/blog Karen

    Oh my! I had decided to eat less sweets a couple of days ago, and now I came across these fabulous cookies… No will power in the world can stop me from making these!!

  • http://www.bakeat350.blogspot.com bridget {bake at 350}

    I ditto Karen above….oh.my.

  • http://yumsiliciousbakes.blogspot.com Avanika (Yumsilicious Bakes)

    Wow 20 oz! That has to be sinful. Yummy. So bookmarked ;)

  • Jennifer

    Made these for family and friends, everyone loved the salty sweet combo. Followed the recipe to the T and they turned out perfect.

  • Aimee

    I was looking for something sweet to make tonight and just happen to have all of the ingredients for these in the pantry- wooo hoooo! Thanks for another good recipe.

  • http://thecreativepot.wordpress.com Marisa

    They sound positively decadent with all that chocolate! And when it comes to chocolate, trust me, I don’t need any convincing.

  • michelle

    hi Annie,
    these look wonderful…do you think you could also use bitersweet chocolate instead of semi sweet(no semi sweet at home)..sometimes these can be interchanged ..let me know if you have tried bittersweet before.

  • Annie

    I think semisweet is best in this case but you can try it and see.

  • http://darbym.com Darby

    Just making these and the batter is very thin, i added a bit more flour, crossing my fingers! :)

  • Annie

    No need to add more flour, just let it cool a little to set up more. Mine was very thick.

  • http://darbym.com Darby

    Ok…. one word!
    Amazing!
    Added this one as a new favorite or all my choc-o-holic friends! :)

    Thanks Annie!

  • Chole

    I made these yesterday and they were delicious! I also noticed that the batter seemed thin but thickened once the chopped chocolate was added. For the 12 ounces of chopped chocolate I used 4 oz semisweet and 8 oz milk chocolate.

  • chelsea

    these were AWESOME! my family said they tasted like brownies, which they did:-) yum!

  • Jenny

    I make these ALL the time. Everyone always raves about them. Awesomeness.

  • Cynthia Larocque

    I’m planning on making these for desert tonight, do you think it’ll be okay if I make the dough in advance and store it in the fridge? I know it has melted chocolate in it so I’m not sure if it would mess with the consistency of the cookies. Would it be better to form then then pop them in the fridge until baking? Thanks!

  • Annie

    Hmm, I’m not sure. I think it would probably be okay but the dough may need to be left at room temp for a while to be scoopable.

  • Julia

    Thanks for the recipe! i made them tonight but they came out thin…do you think that’s because i substituted m&m’s instead of chunks of chocolate at the end?

  • Annie

    No, the M&Ms shouldn’t affect the texture of the cookie itself. Your batter may have been thin to begin with and may have needed to set up a bit before baking.

  • http://Fatuglyrhino.blogspot.com Lauren Ochoa

    I made these today with bits and pieces of different remnant bags of chocolate to make up the full 20 ounces. Mostly semi-sweet but there was a bit of milk chocolate in there too. The batter was a bit odd but I scooped it out with the ice cream scoop like you did and they came out exactly like your picture. They were a big hit with husband, kids and my friend who came over after dinner to visit.I didn’t have sea salt so I used a tiny sprinkle of kosher on each cookie and it was lovely.

  • Alex

    Just made and have started devouring these cookies! So perfectly delightful. Thanks!

  • http://www.theorangebee.com Linda

    Wow – this looks fabulous! Can’t wait for the weekend so I can try these.

  • Danielle

    These are in the oven baking! Excited to see how they turn out. The batter was very thin, though, so I added extra flour. Hope it doesn’t mess them up! Your pic looks so great!

  • Meghan

    I’d like to make these ahead of time – which would you recommend, freezing the dough or the finished cookies?

  • Annie

    I would probably freeze the dough.

  • Kristin

    Wow! These were absolutely delicious! So smooth, velvety, chocolate…yum.

  • Kristin

    Wow! These were absolutely delicious! So smooth, velvety, chocolate…yum.

  • Kaleidascopes

    I had a sweet craving after not having dessert for almost a month. These fudgy, decadent cookies hit the spot!

  • methanie

    i’ve made these twice a week for two weeks! amazing! i made the first two batches per the recipe minus one slight alteration: i always halve vanilla with almond extract. i think it makes the chocolate flavor pop. this week i have experimented with adding 1/3 cup more flour and baking them in muffins tins, indenting, and filling with blueberry jam in one set and cherry pie filling in the other: WONDERFUL! one helpful hint: make sure to refrigerate the dough frequently.